Mamas Classic Carrot Cake Recipes

MAMA'S BEST CARROT CAKE

Steps:

• Preheat the oven to 350°. Butter and flour a 10-inch tube cake pan.
• Whisk the corn oil and sugar together in a large bowl. Sift together the flour, cinnamon, baking powder, baking soda, and salt (I do this by putting all these ingredients into a fine mesh strainer and shaking and stirring the mixture into another mixing bowl).
• Add half the dry ingredients into the sugar-oil mixture and mix together. Add one egg, then more of the flour mixture, then another egg and so on until you have mixed together all the eggs and flour with the sugar mixture.
• Stir in the carrots, pecans, and raisins, pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack.
• When the cake is cooled, make the frosting: Using a mixer, beat the soft butter until it is creamy. Add the cream cheese and beat until blended. Add the sugar and the vanilla and mix well. (If it feels a little too soft to spread, pop it into the refrigerator until it firms up a bit).
• Remove the cake from the tube pan, put on your prettiest plate and frost. If you want to be just like my mama, garnish with shaved carrot curls and little edible flowers!

CLASSIC CARROT CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

MAMA'S CARROT CAKE

Steps:

• CAKE:.
• Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
• In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly in the prepared pans and smooth the top.
• Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
• 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
• ICING:.
• In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
• hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
• NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
• Ice cake once cake is cool.
• Gently press the walnuts into the icing around the side of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.

BAHAMA MAMA CARROT CAKE (THE BAHAMAS)

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.