The Prospects Carrot Cake Recipes

CARROT CAKE

Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories Dessert

Time 50m

Number Of Ingredients 21

Ingredients

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

THE PROSPECT'S CARROT CAKE

The Prospect's Carrot Cake image

Can't remember where I got this one but every one just raves about it. This is a very moist, dense cake. I am usually asked for the recipe on this one.

Provided by Mrs. Flick

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 24

Ingredients

1 1/4 cups oil
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 lb carrot, peeled and grated
1 cup pecans, coarsely chopped and toasted
1 cup dark raisin (optional)
3/4 cup sugar
1/4 cup flour
1 cup heavy cream
1/4 cup butter
1/4 teaspoon salt
1 cup pecans, chopped toasted
2 teaspoons vanilla
4 ounces coconut, shredded
8 ounces cream cheese, at room temp
1 cup butter, room temp
2 cups confectioners' sugar
1 teaspoon vanilla

Steps:

Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
Sift half the dry ingredients into sugar mixture; blend well.
Sift in remaining dry ingredients, alternation with eggs; mix
well, after each addition.
Stir in carrots, pecans and raisins.
Pour into lightly oiled 10-inch tube pan.
Bake in preheated 325 degree
oven about 1 hour and 10 minutes.
Cool upright in pan.
To make filling.
Combine sugar and flour in small heavy saucepan.
Gradually stir in cream.
Add butter and salt.
Cook over very low heat, stirring frequently, until mixture come to just a simmer.
(This may take 30 minutes.) Let simmer 2-3 minutes.
Remove from heat and cool to lukewarm.
Stir in nuts and vanilla.
Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
To make frosting, toast coconut at 300 degrees for 10-15 minutes or
until lightly browned.
Cool.
Combine cream cheese and butter in food processor or mixer.
Add confectioner's sugar and vanilla and mix until perfectly smooth.
Refrigerate if too soft to spread immediately.
To assemble, split cooled cake into 3 layers.
Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
Pat toasted coconut onto sides of cake.

Nutrition Facts : Calories 1045.5, Fat 77, SaturatedFat 30.9, Cholesterol 169.3, Sodium 661.2, Carbohydrate 85.5, Fiber 5.2, Sugar 60.6, Protein 9.2

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