Mama Bells Carrot Cake Recipes

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MAMA BELL'S CARROT CAKE



Mama Bell's Carrot Cake image

This is always requested at get togethers. They like the cream cheese frosting. It's also good with my orange sauce #73473.

Provided by Zipadedoda

Categories     Dessert

Time 1h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups canola oil
4 eggs, beaten
2 cups sugar
2 cups flour (plain)
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups carrots, grated
1/2 cup nuts, chopped (I prefer pecans)
frosting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 lb confectioners' sugar
2 teaspoons vanilla

Steps:

  • Sift flour, cinnamon, salt & baking soda together. Set aside.
  • Mix oil & beaten eggs.
  • Stir in sugar.
  • Add flour, a small amount at a time.
  • Stir in carrots.
  • Stir in pecans.
  • Bake 50 minutes to 1 hour at 300º in 9X13 greased pan.
  • Frosting.
  • Soften cream cheese & butter
  • Mix cream cheese & butter with electric mixer.
  • Gradually add sugar.
  • add vanilla.
  • Frost cool cake.

Nutrition Facts : Calories 913.2, Fat 50.8, SaturatedFat 10.9, Cholesterol 111.6, Sodium 691.6, Carbohydrate 110.1, Fiber 2.3, Sugar 86.8, Protein 7.9

BAHAMA MAMA CARROT CAKE (THE BAHAMAS)



Bahama Mama Carrot Cake (The Bahamas) image

This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.

Provided by GiddyUpGo

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 21

2 cups sugar
1 1/2 cups oil
3 eggs
2 cups flour
1 teaspoon baking soda
2 tablespoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 teaspoon salt
2 cups grated carrots
1 cup crushed pineapple, drained
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
1/2 cup shredded coconut
1/2 cup raisins
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

Steps:

  • Mix the sugar with the oil and eggs.
  • Add the dry ingredients and mix well.
  • Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
  • Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
  • Let the cake cool completely, then make the frosting:.
  • Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.

Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3

SISTER BETH'S CARROT CAKE



Sister Beth's Carrot Cake image

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Provided by Food Eater

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h20m

Yield 12

Number Of Ingredients 16

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x13-inch baking pan.
  • Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  • Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  • Stir oil mixture into flour mixture until a well-mixed batter forms.
  • Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  • Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g

MOTHER BERTA'S CARROT CAKE



Mother Berta's Carrot Cake image

Categories     Cake     Blender     Food Processor     Dessert     Bake     Cream Cheese     Coconut     Pineapple     Walnut     Carrot     Parade     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 17

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Steps:

  • 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
  • 2. Grate the remaining carrot; reserve.
  • 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
  • 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
  • 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
  • 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
  • 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

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