Aussie Carrot Cake Recipes

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

AUSSIE CARROT CAKE

Aussie Carrot Cake image

I got this Carrot Cake Recipe when I was living in Alice Springs,somewhere between 85' and 87' I have made it so many time I have broken a barrel to a salad shooter. It is really, really good and not very hard to make at all. I usually shred extra carrots and stick them in the freezer for an extra cake a month or two down the road.

Provided by Mrs.Khaylis

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs
2 cups sugar
1 1/2 cups vegetable oil
3 cups grated carrots
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 (8 ounce) package cream cheese (softened)
3/4 cup butter or 3/4 cup margarine
1 lb powdered sugar
1 teaspoon vanilla

Steps:

Cake:.
Beat eggs& Sugar, add oil gradually.
Mix dry ingredients and then add slowly.
Add carrots last.
Bake at 350 for about 40 minute Frosting:.
Mix all together.

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Traditional Swiss Carrot Cake (Aargauer Ruebli Torte) image

Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.

Provided by HeatherFeather

Categories Dessert

Time 2h

Yield 10 or more slices

Number Of Ingredients 15

Ingredients

2/3 cup raw carrot, freshly grated and firmly packed
1 2/3 cups almonds, finely ground
3/4 cup fine dry breadcrumb, plus more for dusting pan
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
6 large eggs, separated
1 1/4 cups granulated sugar
2 teaspoons grated fresh lemon rind
3 tablespoons kirsch (cherry liquor) or 3 tablespoons fresh lemon juice
1 cup sifted powdered sugar
1 tablespoon water
1/4 teaspoon vanilla extract
candied fruit (to garnish)

Steps:

Combine carrots and nuts in a mixing bowl.
In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
Beat the egg yolks until thick and lemony.
Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
Beat this mixture until thick, then stir into the carrot mixture.
Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
Line an 8" springform pan with waxed paper or parchment.
Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
Shake pan to make sure breadcrumbs coat evenly.
Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
Let cool.
Mix together glaze ingredients.
Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
Garnish with some candied fruits, if desired.
Store in a tightly covered cake box.
This cake improves with age.

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