Carrot Cake Life With Susan Recipes

ISAAC'S CARROT CAKE

Isaac's Carrot Cake image

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Provided by Kali Peacock

Categories Desserts Cakes Carrot Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g

CARROT CUPCAKES

Carrot Cupcakes image

My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.

Provided by Bobbie Susan

Categories Cupcakes

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup finely chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
1 cup finely grated carrots

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.2 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.2 g, Sodium 321.6 mg, Sugar 34.4 g

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