Marshas Outrageous Carrot Cake Recipes

MARSHA'S OUTRAGEOUS CARROT CAKE

Steps:

• MAKE THE CAKE:
• Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
• In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
• To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
• Add in flour mixture and beat to combine.
• Stir in the carrots and nuts.
• Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
• MAKE THE FROSTING:
• Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
• Add vanilla and salt, beat to combine.
• Slowly add in powdered sugar, beating well.
• ASSEMBLE THE CAKE:
• Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
• Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
• Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
• Keep refrigerated until about 30 minutes before serving.

MARSHA'S CARROT CAKE

Steps:

• Mix flour, cinnamon, soda, and salt and set aside.
• In a large bowl or mixer beat eggs with sugar until fluffy and lemon colored.
• Mix in oil and freshly grated carrots (best to buy whole carrots and grate them in food processor - the store-bought pre-shredded carrots don't integrate well into the rest of the cake like freshly-grated ones do).
• Add flour mixture and stir to mix well.
• Pour into well greased and floured bundt pan.
• Bake in pre-heated 350 degree oven for 1 hr 15 minutes, or until prick inserted in center comes out clean.
• Cool in pan on rack.
• Make frosting by beating the cream cheese with the softened butter, then add lemon zest. From there gradually add the powdered sugar, adding more/less based on the feel. Note that as you make the frosting, it'll seem like it will never soften but it does!
• Spread icing on the cooled cake. Be sure to store in the refrigerator if you're not going to eat right away, but do set it at room temperature about 30-60 minutes before serving.

OUTRAGEOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
• In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
• In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
• Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
• Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
• For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
• Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
• Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
• Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!