Kathleens Carrot Cake Tates Recipes

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

BAKED CUMIN CARROT CURLS

Steps:

• With a vegetable peeler or a mandoline, thickly peel the carrots lengthwise to make "ribbons". Place ribbons in a bowl and spray with cooking spray. Add salt and cumin and toss. Place parchment paper on 2 cookie sheets and lightly spray with cooking spray. Place carrots on the sheets, in 1 layer, and bake for 10 minutes. Remove from oven and turn over and bake until crispy, another 5 to 10 minutes.

KATHLEEN'S CARROT CAKE (TATE'S)

Steps:

• Directions:Preheat the oven to 350 F. Grease and flour, or line with waxed paper, 2 9" round cake pans.In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.In another large bowl, mix the sugar and oil. Beat in the eggs with an electric mixer. Stir in the carrots, nuts and pineapple. Stir in the flour mixture. Pour the batter into the prepared pans.Bake the cake for 45 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the pans to a wire rack. Cool the cake for 15 minutes in the pans before removing them. Finish cooling the layers on the rack.Spread the cream cheese icing between the 9" layers and on the sides and top of the cake.Cream Cheese IcingDirections:In a large bowl, cream together the cream cheese and butter with an electric mixer. Add the vanilla and mix it in. Beat in the sugar. Scrape down the sides of the bowl and beat the mixture again. Add the pineapple juice and mix it well.The take away from testing:ProsThe cake is rightly sweetened.The cake is moist, tender and light.The icing brings in the right amount of sourness and highlights the pineapple flavor which is a compliment to the carrot flavor. It is also a good alternative to commonly used raisins .

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

KATHY'S CARROT CAKE

Steps:

• In large bowl beat the eggs, oil and sugar.
• Add flour, baking soda, cinnamon,salt and mix well.
• Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.
• Bake at 350 degrees for approx.
• 50 minutes.
• Do not over bake.
• Cool completely.
• Frost.
• Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.
• Beat until smooth, frost.

LITE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
• Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
• In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.