Grandma Roses Regal Carrot Cake Recipes

GRANDMA'S APPLE CARROT CAKE

Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

Ingredients

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

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

Ingredients

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

Ingredients

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

GRANDMA MORRIS' CARROT CAKE WITH CREAM CHEESE FROSTING

Grandma Morris' Carrot Cake With Cream Cheese Frosting image

I never knew what carrot cake tasted like until Grandma sent me this recipe. I am allergic to nuts and had to make it myself to try it! Consequently I have nothing to compare it to, but I have had several people tell me it is the best carrot cake they've ever eaten. I even made it for our wedding cake.

Provided by NancyAnne

Categories Dessert

Time 1h

Yield 1 9x13-inch pan, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup oil
3 eggs
2 cups sugar
2 cups carrots, grated
1 (20 ounce) can crushed pineapple, well drained
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts (optional)
1 (4 ounce) package cream cheese
1/2 cup margarine
2 cups powdered sugar
milk (just a little)

Steps:

Heat the oven to 350°F.
Beat together the oil, eggs, and sugar.
Add the carrots and pineapple.
Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
Stir in the coconut and the nuts.
Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
When cool, frost the cake with the cream cheese frosting.

Nutrition Facts : Calories 473.6, Fat 24.3, SaturatedFat 6, Cholesterol 42.7, Sodium 432.7, Carbohydrate 62.4, Fiber 1.9, Sugar 47.8, Protein 3.8

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

Ingredients

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

GRANDMA CHICS CARROT CAKE 1968

Grandma Chics Carrot Cake 1968 image

Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.

Provided by andypandy

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 23

Ingredients

2 cups grated fresh carrots (should be 4 carrots)
4 whole eggs
2 cups granulated sugar
1 cup golden raisins or 1 cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup canola oil or 1 cup vegetable salad oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts
3 tablespoons melted butter
1/2 cup brown sugar
2 tablespoons Carnation Evaporated Milk
1/4 cup chopped walnuts
i usually make one and a half times the topping with nuts, chopped fine the cake can take that much, using a wooden spoon to poke holes almost to the bottom
2 1/2 tablespoons water
1 dash salt
2 teaspoons instant coffee granules
1 tablespoon butter
1 1/3 cups powdered icing sugar

Steps:

Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
Down to bottom.
Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
Test with a tester, should come away clean.
When done remove from oven Place onto a cooling rack.
Cool completely When cool glaze with a coffee glaze over the top and over the sides.

Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5