Easy Baking Carrot Cake Grandma Ws Recipes

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GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

SUPER EASY CARROT CAKE RECIPE



Super Easy Carrot Cake Recipe image

The secret ingredient makes it super moist! It makes 16 servings, so it's perfect for a birthday cake.

Provided by Lise

Number Of Ingredients 12

1 ¼ cup vegetable or canola oil
2 cups white sugar
4 eggs beaten one at a time
2 cups all purpose flour
½ tsp baking powder
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp salt
1 cup chopped nuts
14 oz can of crushed pineapple, drained
2 cups grated carrots
1 tub cream cheese frosting already made (or homemade)

Steps:

  • Pre-heat oven to 325F
  • Mix oil and sugar; add beaten eggs and mix well.
  • In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
  • Add the dry ingredients to the first mixture of oil, sugar and eggs.
  • Last, incorporate the nuts, pineapple and carrots and mix well.
  • Grease and flour a 9x13 inch pan. Pour into prepared pan.
  • Bake in the oven for 1 hour, or check after 50 minutes.
  • Let it cool and spread the frosting all over it!

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting

Provided by Aubry177

Categories     Dessert

Time 1h

Yield 1 Cake

Number Of Ingredients 10

2 cups flour
2 cups sugar
2 cups carrots, grated
1 (8 ounce) can crushed pineapple in juice
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup oil
3 eggs
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
  • Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
  • Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1

EASY CARROT CAKE



Easy Carrot Cake image

Easy and tasty! This is a family recipe, Grandma Joana bakes it every week! Although doesn't raise a lot, it is a moist simple cake, perfect with coffee and milk.

Provided by MegZuchini

Categories     Breads

Time 40m

Yield 20 serving(s)

Number Of Ingredients 6

3 carrots
1 cup oil
3 large eggs
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder

Steps:

  • Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
  • In a blender or food processor, mix carrots, oil and eggs.
  • Pour the mixture in a bowl and add flour, sugar and baking powder using a strainer, mix everything until you should obtain a heavy dough.
  • Pour it in the baking pan.
  • Bake at 350°F until done or golden brown.
  • Note: you can pour sugar syrup, but plain is good enought!

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