Freezer Carrot Cake Recipes
FREEZER CARROT CAKE
This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce. Moist and flavorful, it's a Ewer family favorite!
Provided by kineline
Categories Dessert
Time 15m
Yield 2 large cakes or 4 small cakes, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).
- Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.
- Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.
- Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.
- Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes).
- Prep. Time: 15 minutes.
- Cook Time:
- Category: Freezer Cooking.
- Difficulty: Easy.
Nutrition Facts : Calories 1172.9, Fat 61.8, SaturatedFat 14.6, Cholesterol 160, Sodium 865.9, Carbohydrate 147.9, Fiber 4.1, Sugar 109.9, Protein 12.2
CARROT CAKE FREEZER JAM
I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars
Provided by Mom2Rose
Categories Breakfast
Time 55m
Yield 5 1/2 pints, 20 serving(s)
Number Of Ingredients 8
Steps:
- Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
- Set aside.
- Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
- Set pineapple aside.
- Combine reserved pineapple juice, carrots and apple in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Cover and reduce heat and simmer 5 minutes.
- Add pineapple.
- Crush fruit mixture with a potato masher.
- Allow to cool, about 15 minutes.
- Add fruit mixture to pectin mixture.
- Stir 3 minutes.
- Ladle jam into clean jars to fill line.
- Twist on lids.
- Let stand until thickened, about 30 minutes.
- Refrigerate up to 3 weeks or freeze up to 1 year.
- Yield: 5 (8 oz) half pints.
Nutrition Facts : Calories 86.5, Fat 0.1, Sodium 8.1, Carbohydrate 22.3, Fiber 0.9, Sugar 20.9, Protein 0.3
CARROT CAKE FREEZER ENERGY BALLS
These freezer energy balls are sweetened with peanut butter and honey.
Provided by Yoly
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
- Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.1 g, Fat 4.9 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 56.4 mg, Sugar 6.5 g
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