Freeman Allens Carrot Cake Recipes

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
• Put the carrots into a large mixing bowl and set aside.
• Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
• In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
• With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
• Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
• 8 ounces cream cheese
• 2 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 9 ounces powdered sugar, sifted, approximately 2 cups
• In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
• Place the frosting in the refrigerator for 5 to 10 minutes before using.
• Yield: approximately 2 cups

FREEMAN ALLEN'S CARROT CAKE

Steps:

• Beat all frosting ingredients together with electric mixer on medium or high speed.
• Combine flour sugar, baking powder, soda, salt and cinnamon in large bowl of mixer.
• Mix until well blended, about 3 to 4 minutes.
• Add oil to flour mixture while mixing.
• Then add the carrots and the eggs, one at a time, mixing well after each.
• Stir in nuts and vanilla.
• Mix well.
• Pour into greased and floured 9x13-inch pan (***See Note).
• Bake in preheated 350°F oven 50 to 60 minutes, or until cake springs back when lightly touched.
• Cool in pan.
• Frost with Cream Cheese Frosting.
• ***Note:I prefer to pour mixture into 3 greased and floured 9-inch cake layer pans and bake for 30 minutes to create a frosted 3 layer cake which makes a beautiful presentation!
• Just before bringing to the table to cut, I sprinkle the top with freshly shredded carrots.
• Looks beautiful, you can only do it at the last minute, because they will turn brown if done to far ahead.

HELLMANN'S CARROT CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or Bundt pan; set aside.
• In large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended.
• Add Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
• With mixer on medium speed, beat 2 minutes.
• Stir in walnuts.
• Pour into prepared pan(s).
• Bake 30 minutes or until toothpick inserted in centers comes out clean.
• On wire rack, cool 10 minutes; remove from pans and cool completely. Just before serving, frost cake with a cream cheese or whip cream frosting.

CARROT CAKE XII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.