Mama Dips Carrot Cake Recipes

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MAMA DIP'S CARROT CAKE



Mama Dip's Carrot Cake image

Three layers of carrot cake start this delicious cake. The carrot cake is made with basic cake ingredients plus grated carrots and nuts. Homemade cream cheese frosting is made with butter, vanilla, powdered sugar and of course cream cheese. For a fancier finish, additional chopped nuts are pressed into the sides of the cake after frosting.

Provided by [email protected]

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

2 ¼ cups self rising flour
1 tsp baking soda
1 ½ tsp ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 ½ cups chopped walnuts (toasted and divided)
2 package (8oz) cream cheese, (softened)
½ cup butter (softened)
16 oz box powdered sugar
1 tsp vanilla

Steps:

  • Sift together the self-rising flour, baking soda and cinnamon. Set aside.
  • Line 3 greased 9 inch round cake pans with parchment. Grease parchment.
  • Beat sugar and oil at medium speed until smooth. Add eggs, 1 at a time, beating until blended (scrape down sides). Add flour mixture, beating at low speed just until blended and stopping to scrap down sides. Fold in carrots and 1 cup walnuts. Spoon batter evenly into pans.
  • Bake 350 F for 30 to 35 minutes or until toothpick comes out clean. Cool in pan 10 min, remove from pans. Cool completely on a wire rack.
  • Make the frosting by beating cream cheese and butter at medium speed until fluffy; gradually add powdered sugar, beating well. Stir in vanilla.
  • Spread frosting between layers and on top and sides. Arrange ½ cup walnuts around outer edge of top of cake.

MAMA DIP'S CARROT CAKE



Mama Dip's Carrot Cake image

A moist 3-layer cake with toasted walnuts and tons of rich cream cheese frosting.

Provided by Christin Mahrlig

Categories     Dessert

Time 50m

Number Of Ingredients 14

2 1/4 cups self-rising flour, (I use White Lily)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots
2 cups chopped walnuts, (toasted and divided)
2 (8-ounce) packages cream cheese, (softened)
1/2 cup butter, (softened)
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract

Steps:

  • Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray.
  • Preheat oven to 350 degrees.
  • Sift first 4 ingredients together
  • Using an electric mixer, beat sugar and oil until mixed well.
  • Add eggs one at a time, beating until blended after each addition.
  • Beat in vanilla extract.
  • With mixer on low speed, add flour mixture, beating just until blended.
  • Stir in carrots and 1 cup walnuts.
  • Pour batter evenly into prepared pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in pans 10 minutes and then remove from pans and cool completely on wire racks.
  • To make frosting, beat cream cheese and butter until smooth and fluffy.
  • Gradually beat in powdered sugar.
  • Beat in vanilla.
  • Spread frosting between layers and on top and sides of cake.
  • Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up.

Nutrition Facts : Calories 612 kcal, ServingSize 1 serving

MAMA DIP'S CARROT CAKE



Mama Dip's Carrot Cake image

This is a recipe from Chapel Hill restaurant owner Mildred "Mama Dip" Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.

Provided by Barenakedchef

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 12

2 1/4 cups self-rising flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 1/2 cups chopped walnuts, toasted and divided
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract

Steps:

  • Cake:
  • Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
  • Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
  • Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
  • Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
  • Cream Cheese Frosting:
  • Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

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

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