Kathys Carrot Cake Recipes
KATHY'S CARROT CAKE
I've been making this carrot cake for over twenty years and it never fails to get raves when I serve it. Both my brothers-in-law won't let me come to a family gathering if I'm not bringing it.
Provided by KathyRose
Categories Dessert
Time 1h5m
Yield 1 13x9x2 cake, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 684.2, Fat 41.9, SaturatedFat 8.7, Cholesterol 88.5, Sodium 495.1, Carbohydrate 73.9, Fiber 2.3, Sugar 54.6, Protein 6.6
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMNFALL
Categories Carrot Cake
Yield 14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
CARROT CAKE-TYLER FLORENCE
This cake is HUGE. Although Tyler says it serves 8-10, we got more like 15 servings and they were large! I loved the shape of this cake--a nice high rectangle, very unusual but very pleasing. Easy to cut very uniform pieces. You can make this into a 3 or 4 layer cake.
Provided by Kathy
Categories Dessert
Time 1h30m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees. Grease a jelly-roll pan (15 x 10 x 1 inch) and line with parchment.
- Combine carrot, pineapple, and walnuts in a bowl. Set aside.
- Mix together buttermilk, molasses, eggs, oil, and dark brown sugar in a separate bowl.
- Add the buttermilk mixture to the flour mixture. Stir until smooth, then fold in the carrot, pineapple and walnuts. Pour into the prepared pan and bake for 25-30 minutes.
- Remove the pan from the oven and allow cake to cool on a rack.
- Prepare the frosting by beating the cream cheese and butter in a large mixing bowl until blended and smooth. It should have a light texture. Add the powdered sugar, vanilla and lemon zest. Continue beating until smooth and glossy, about 7 minutes.
- Once the cake has cooled, carefully remove the cake from the pan. Cut into three or four equal sized rectangles (depending on how many layers you want) by cutting the cake crosswise. Stack the cake into three or four tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake.
Nutrition Facts : Calories 728.6, Fat 49.8, SaturatedFat 23.4, Cholesterol 156.1, Sodium 438.9, Carbohydrate 63.3, Fiber 1.4, Sugar 42.9, Protein 10.1
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