Mom Moms Carrot Cake Recipes

CARROT CAKE RECIPE

Steps:

• Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
• Mix until just blended and then add the carrots and pecans.
• Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.
• Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

BEST CARROT CAKE (MOM'S RECIPE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
• In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
• With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
• Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
• Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
• Add walnuts in last, and beat a few seconds to incorporate.
• Frost the cake only after it has cooled completely.

CARROT CAKE TRUFFLE RECIPE

Steps:

• Preheat oven to 350°. Grease a 8x8 square baking pan and set aside.
• In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
• Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
• Add the flour and mix well to incorporate.
• Fold in the grated carrots.
• Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
• Cool on a wire rack for 15 minutes.
• Line a large cookie sheet with wax or parchment paper and set aside.
• Add the softened cream cheese to a medium mixing bowl.
• Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
• Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
• Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
• Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
• Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
• Chill for 20 minutes to allow the chocolate to completely harden.
• ENJOY!!
• *Store in an airtight container up to 3 days.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

MOM'S PINEAPPLE-CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
• In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
• Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
• In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

MOM'S CARROT CAKE

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
• Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
• Place cake on a plate, and allow to cool completely before frosting.
• To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

EASY ONE-BOWL CARROT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
• Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
• Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
• Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
• Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

CARROT CAKE TRIFLE

Steps:

• Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
• Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
• Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
• For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
• Cut the cake into cubes. Place half of the cake into the bottom of the trifle bowl.
• Top with half of the cream cheese mixture. Repeat the layers of cream cheese mixture and cake.
• Top the trifle with the additional frozen whipped topping and garnish as desired.

SMALL BATCH CARROT CAKE

Steps:

• Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper.
• Preheat oven to 350 degrees F.
• In a small bowl combine flour, nutmeg, cinnamon, baking sodar and salt.
• In another bowl mix together sugars, oil, vanilla and egg. Add in flour mixture and stir to combine.
• Fold in grated carrots.
• Pour batter into prepared pan.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Allow cake to cool in pan on a cooling rack. Remove and frost.

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.