1960s Carrot Cake With A Twist Recipes

CARROT CAKE XI

Carrot Cake XI image

Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

Provided by Michele

Categories Desserts Cakes Spice Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 ⅓ cups vegetable oil
4 cups grated carrots
¾ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g

1940'S BEST CARROT CAKE RECIPE

1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

HEALTHY TWIST CARROT CAKE MUFFINS

Healthy Twist Carrot Cake Muffins image

Love this simple recipe because it takes a cake mix and makes a healthier version of carrot cake in a controlled amount.

Provided by Twisted Recipes

Categories Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 8

Ingredients

1 (15 1/4 ounce) box spice cake mix
1 1/2 cups carrots, cooked and puree
1/2 cup crushed pineapple, drained
1/8 cup pineapple juice
2 tablespoons low-fat cream cheese, softened
2 tablespoons Greek yogurt
1 cup powdered sugar
1/4 teaspoon vanilla

Steps:

Preheat oven to 400 degrees. Mix cake mix, purred carrots, pineapple and pineapple juice. Line cup cake pan with foil liners and spray with oil. Divide dough among 12 cup cakes liners. Bake for 20 minutes. Cool.
For frosting mix all ingredients together and frost cooled cupcakes. Refrigerate leftover cupcakes.

Nutrition Facts : Calories 217, Fat 5.6, SaturatedFat 1.6, Cholesterol 1.8, Sodium 256.4, Carbohydrate 40.5, Fiber 1.1, Sugar 29.2, Protein 2

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