Ruths Carrot Cake Recipes

RUTH'S CARROT CAKE WITH CURRANT ICING

Steps:

• Grease and flour 2 9" cake pans.
• Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• Drain pineapple,reserving syrup.
• Add syrup to dry mixture; add eggs, oil and vanilla.
• Beat 3 minutes.
• Stir in pineapple, carrots and nuts.
• Bake 325 degrees for about 40 min or until done.
• Cool 10 min in pan.
• Unmold.
• Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• Fold in nuts and currants.

RUTH'S CARROT CAKE

Steps:

• Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper, and grease and flour wax paper.
• Beat first 3 ingredients at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cake pans.
• Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

RUTH WILK'S NUT-CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease pan and sprinkle pan with flour.
• Combine all ingredients except the eggs and mix well.
• Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
• Bake 40 - 50 minutes.