Carrot Cake Deluxe Recipes

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

DELUXE CARROT CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking soda and cinnamon. Beat eggs, oil and granulated sugar in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and raisins. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
• Beat cream cheese and butter in large bowl with mixer until creamy. Blend in milk and vanilla. Gradually add powdered sugar, mixing well after each addition.
• Fill and frost cake layers with cream cheese mixture. Combine nuts and coconut; sprinkle over frosting.

DELUXE CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
• In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
• Gradually add the dry ingredients to the batter. Mix gently.
• Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
• Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
• For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.

MOIST CARROT CAKE

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.

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

BILL'S CARROT CAKE DELUXE

Steps:

• Preheat oven to 350 degrees.
• Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
• In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
• Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
• With an electric mixer, cream together cream cheese, butter and confectioners sugar.
• Spread frosting onto cooled cake and serve. Refrigerate leftovers.

DELUXE ORANGE-CARROT CAKE

Steps:

• Heat oven to 350°F.
• Line two 15x10x1-inch baking pans with foil; spray with cooking spray. Grate the peel from the orange. Remove the membrane from the orange; discard. Chop orange sections. Sprinkle 2 clean towels with 3 Tbsp. powdered sugar each.
• Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl. Beat eggs and oil in large bowl with mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots, chopped oranges and 1/2 cup nuts. Pour half the batter (about 2 cups) into each prepared pan.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off foil. Starting at one short side, roll up cake and towel together. Repeat with remaining pan. Cool completely on wire rack.
• Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended. Stir in remaining nuts, orange peel and coconut. Stir in COOL WHIP. Refrigerate 15 min.
• Carefully unroll cake; remove towel. Spread half the cream cheese mixture onto each cake. Reroll cakes; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

DELUXE CARROT CAKE

Steps:

• 1. Drain juices from pineapple. Reserve one half of the drained pineapple for the filling.2. Sift together flour, powdered milk, baking powder and cinnamon.3. Add walnuts and carrots4. In a separate bowl, mix together eggs, juice, oil and vanilla.5. Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raising.6. Pour into two 9-inch round cake pans that have been coated with nonstick vegetable cooking spray and floured. Bake at 350°F for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.7. For Frosting, beat ricotta, sweetener and vanilla until fluffy, then stir in pineapple. Spread between layers.EXCHANGES2 Starch/Bread2 FatNUTRITION FACTSCalories 262Total Fat 10 grams Saturated Fat 3 gramsCholesterol 2 milligramsSodium 142 milligramsTotal Carbohydrate 32 grams Dietary Fiber 1 gramProtein 11 grams