GRANDMA'S CARROT CAKE
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
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
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
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
GRANDMAS CARROT CAKE
my grandmother jake recently passed away and i told my dad that all i wanted of hers was her recipe for her carrot cake. it brings back so many great memeories, and to me it is truly the best carrot cake i have ever tasted.
Provided by mistylin 2
Categories Dessert
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- drain the carrots and mash them in large bowl.
- in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
- in another bowl whip the eggs til smooth.
- add the sugar and the vegetable oil and cream together.
- add the flour mixture and the egg mixture to the carrots, whip til mixed well.
- add the buttermilk and the walnuts and mix again.
- bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
- cool completely.
- mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
- frost the cake and enjoy.
- ps. i have been known to add another box of cream cheese and another
- stick of butter, more calories but oh so tasty.
Nutrition Facts : Calories 936.4, Fat 54.4, SaturatedFat 20.5, Cholesterol 158.4, Sodium 743, Carbohydrate 107.9, Fiber 1.7, Sugar 85.2, Protein 8.4
CARROT CAKE GRANOLA
Our favorite part of this veggie-studded dessert granola is the yogurt-covered raisins - a nod to the cream cheese frosting on the classic cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
GRANDMA CARROT CAKE
This Cake has been the family fav for as long as I can remember. My grandmother would only make this on special occasions and hoildays. She then passed it down to me so I thought I would share it with you. My mouth is watering now as I type
Provided by ARMY COOK 99
Categories Dessert
Time 1h35m
Yield 8-10 Slices, 1 serving(s)
Number Of Ingredients 23
Steps:
- Preheat Oven at 350 degrees.
- Combine First 5 ingredints ; Beat well on low speed.
- Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
- Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
- Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
- Pour Buttermilk glaze over warm cake layers.
- LET COOL IN PANS FOR 15 MINS.
- Remove from pans and let cool completely on wire racks.
- Spread Cream Cheese frosting between each layers and on top and sides of cake.
- BUTTERMILK GLAZE:.
- Combine the first 5 ingredients in a large saucepan.
- Bring to boil over medium heat cooking for 4 mins Stirring frequently.
- Remove from heat, Stir in vanilla.
- CREAM CHEESE FROSTING:.
- Combine cream cheese and butter; Beat at medium speed until smooth.
- Gradually add sugar, Beating until light and fluffy.
- Stop mixer and hand stir in vanilla.
Nutrition Facts : Calories 11236.9, Fat 588.7, SaturatedFat 243.8, Cholesterol 1433.2, Sodium 6463.4, Carbohydrate 1446.9, Fiber 34.1, Sugar 1162.2, Protein 98.1
GRANDMA'S APPLE CARROT CAKE
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
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.
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