Motts Super Simple Carrot Cake Tastes Like Pumpkin Recipes

PUMPKIN CARROT CAKE

Pumpkin Carrot Cake image

This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!

Provided by Maegan - The BakerMama

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 21

Ingredients

2 cups all-purpose flour
1/4 cup yellow cornmeal
2 cups sugar
1 teaspoon salt
3 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 large eggs
1/2 cup peanut oil
2 teaspoons vanilla extract
2 cups grated fresh carrots
1 cup crushed pineapple
1 cup pure pumpkin
1/2 cup chopped walnuts
1-1/2 cups flaked coconut
4 tablespoons unsalted butter, room temperature
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
3 cups powdered sugar
1 cup flaked coconut
3/4 cup chopped walnuts

Steps:

Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

"MOTTS" SUPER SIMPLE CARROT CAKE (TASTES LIKE PUMPKIN)

This is a recipe my mother-in-law came up with. So simple but our young boys absolutely love it. It's a carrot cake but tastes like pumpkin bread. The lil thing that makes it special is our boys call her "MOTTS" so we only use Motts apple sauce to make our "Motts" cake. We used a mix that contains raisins and liked it best that way. The results will be VERY moist.

Provided by The Mason Family

Categories Dessert

Time 35m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

1 duncan hines moist deluxe decadent carrot cake
2 individual cups motts applesauce

Steps:

In a large bowl mix applesauce and cake mix well.
Place in a cake pan and bake as directed on cake mix box.

Nutrition Facts :

SKINNY CARROT CAKE

Skinny Carrot Cake image

A low-calorie, skinny version of a favorite carrot cake dessert!

Provided by Arden

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
⅓ cup egg whites
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup unsweetened applesauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 29.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 355.7 mg, Sugar 16.1 g

MRS. THOMPSON'S CARROT CAKE

Mrs. Thompson's Carrot Cake image

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It's requested for many family gatherings and celebrations. -Becky Wachob, Kelly, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

Nutrition Facts : Calories 552 calories, Fat 25g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 269mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

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