Daddys Amazing Carrot Cake Recipes

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PAT'S AWARD WINNING CARROT CAKE



Pat's Award Winning Carrot Cake image

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

Provided by Patty

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g

SISTER BETH'S CARROT CAKE



Sister Beth's Carrot Cake image

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Provided by Food Eater

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h20m

Yield 12

Number Of Ingredients 16

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x13-inch baking pan.
  • Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  • Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  • Stir oil mixture into flour mixture until a well-mixed batter forms.
  • Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  • Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g

DAD'S CARROT CAKE



Dad's Carrot Cake image

This is my Dad's recipe for his well-known Carrot Cake... It stays moist forever... well as long as it's not eaten... ;)

Provided by drumlinkelpie

Categories     Dessert

Time 1h30m

Yield 1 cake, 6-12 serving(s)

Number Of Ingredients 14

1/2 cup water
1/2 cup milk
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Wesson Oil
4 whole eggs
2 cups sugar
2 cups all-purpose flour
1 (1 lb) package grated carrot
1/2 cup softened unsalted butter or 1/2 cup margarine
8 ounces Philadelphia Cream Cheese (Room Temperature)
0.5 (16 ounce) box powdered sugar
2 teaspoons vanilla (Pure extract preferably)

Steps:

  • CAKE.
  • Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
  • Then fold in the grated carrots.
  • Pour into a greased & lightly floured rectangular cake pan.
  • Bake at 350°F for 35-45 minutes.
  • ICING.
  • In a medium mixing bowl, beat all four ingredients until creamy.
  • Spread onto room temperature cooled cake (I prefer, still in baking pan)
  • For an extra treat, sprinkle fresh diced pecans & enjoy.

DADDY'S AMAZING CARROT CAKE



DADDY'S AMAZING CARROT CAKE image

Categories     Cake     Vegetable     Dessert

Yield 8-12

Number Of Ingredients 15

Cake Ingredients:
4 eggs
3 cups grated carrots
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
Ingredients for Cream Cheese Icing:
1 lb. confectioners sugar
1 brick of regular cream cheese (not light or fat-free)
1 stick of butter (not margarine)
1 cup chopped pecans
1 1/2 tsp. vanilla

Steps:

  • Preheat oven to 325 Grease two 8 or 9 inch cake pans. Beat eggs and sugar until light and add vegetable oil. In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Beat into sugar and egg mixture. Stir in carrots. Divide into pans and bake for 45 minutes. Allow the cake to cool and spread with Cream Cheese Icing. To make icing: Mix softened cream cheese and butter together. Gradually add sifted confectioners sugar. Add vanilla and beat until smooth. Stir in pecans.

DADDY'S FAVORITE CARROT CAKE



Daddy's Favorite Carrot Cake image

This is a family favorite around our house. So simple and so yummy. I use the Cream Cheese Frosting Recipe (#6536) from riffraff to frost it with. Yummy!

Provided by KayKayPuff

Categories     Dessert

Time 45m

Yield 1 8x12 inch cake

Number Of Ingredients 11

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 teaspoons vanilla
1 cup raisins (optional)

Steps:

  • Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
  • With mixer running on low speed, slowly add the flour mixture.
  • Blend in vanilla, carrot, raisins (if adding) and pecans.
  • Pour batter into a well greased 8 x 12 inch pan.
  • Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
  • When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
  • Note: Chopped peanuts or walnuts may be substituted for pecans.
  • Note: I double this recipe and use a 13x9 pan.
  • Note: Prep time does not include shredding the carrots.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

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