Joy Of Cooking Carrot Cake Recipes

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OLD-FASHIONED CARROT CAKE



Old-Fashioned Carrot Cake image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

  • In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

JOY OF COOKING CARROT CAKE



JOY OF COOKING CARROT CAKE image

Categories     Cake     Carrot

Yield 12-16 servings

Number Of Ingredients 15

11/2 c. all-purpose flour
1 c. sugar
11/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated or ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
2/3 c. vegetable oil
3 large eggs
11/2 c. finely grated peeled carrots
1 c. finely chopped walnuts
1 c. golden raisins (optional)
1/2 c. crushed pineapple, lightly drained (optional)

Steps:

  • Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, and spices. Add and stir together well wih a rubber spatula or beat on low speed: oil and eggs Stir in: carrots, walnuts, raisins and pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30-35 minutes in a 13x9-inch pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s). Invert the cake and peel off the paper liner(s), if using. Let cool right side up on the rack. Fill and frost with Cream Cheese Frosting

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