Tu Tus Carrot Cake Recipes

CLASSIC CARROT CAKE RECIPE BY TASTY

Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

Ingredients

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the carrots on the small holes of a box grater. Set aside.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
With the mixer running, gradually pour in the vegetable oil.
With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
In a small bowl, toss the raisins with the remaining tablespoon of flour.
Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Divide the cake batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
Gently press the walnuts into the icing around the sides of the cake.
Chill for 30-60 minutes to let the icing set, then slice and serve.
Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

TU TU'S CARROT CAKE

Tu Tu's Carrot Cake image

Tu Tu is my grandma, and this is probally one of her best recipes, apart from her vanilla biscuit or her bread, but this sure is one great cake

Provided by Perfect Pixie

Categories Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
1 cup firmly packed brown sugar
1 1/8 cups grated carrots
1/2 cup sultana
2/3 cup olive oil or 2/3 cup vegetable oil
2 eggs

Steps:

mix step one well.
beat step two.
add two steps together.
bake 180 degrees 40 - 50 minutes.
top with a cream cheese topping.

Nutrition Facts : Calories 378, Fat 19.6, SaturatedFat 2.9, Cholesterol 52.9, Sodium 198.9, Carbohydrate 49, Fiber 1.5, Sugar 33.4, Protein 3.7

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