Kathleens Carrot Cake Recipes

KATHLEENS DEVILS FOOD CAKE RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 375, grease and flour 9 inch pans 2. Melt chocolate and set a side 3. Cream butter and brown sugar. Than with the mixer on low speed add eggs 1 at a time, beating well after each. then add the chocolate. 4. in a bowl combine the flour, baking soda, and salt. Alternating between the 2 add flour mixture and buttermilk to the chocolate mixture in 3 stages, ending with flour. Than slowly add the boiling water and vanilla. 5. Pour the batter into the 2 cake pans. Bake until the toothpick comes out clean, 30 mins. 6. remove the pans from the oven and let them cool about 5 mins. then transfer the cakes to cooling wire racks. Let the cakes cool completely. 7. Ice the cake Chocolate Icing 1. Combine the chocolate and butter and melt. 2. remove from the heat and stir in the vanilla and transfer to a mixing bowl. 3.Slowly add the sugar and mix until smooth

PAT'S AWARD WINNING CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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 .

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
• Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
• In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
• In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
• With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
• Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
• Evenly divide the batter between the prepared cake pans.
• Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
• Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
• Slice and serve.
• Enjoy!

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.