Mrs Thompsons Carrot Cake Recipe 155

MRS. THOMPSON'S CARROT CAKE

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.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

MRS. FIELDS CARROT CAKE

Steps:

• Preheat oven to 350-degrees.
• Grease and flour two 9-inch cake pans.
• In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
• Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
• TO PREPARE ICING: In a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth; add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
• TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

MRS. THOMPSON'S CARROT CAKE RECIPE - (1.5/5)

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 13-in. x 9-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. Cover and refrigerate leftovers. Yield: 15 servings.

THE PROSPECT'S CARROT CAKE

Steps:

• Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
• Sift half the dry ingredients into sugar mixture; blend well.
• Sift in remaining dry ingredients, alternation with eggs; mix
• well, after each addition.
• Stir in carrots, pecans and raisins.
• Pour into lightly oiled 10-inch tube pan.
• Bake in preheated 325 degree
• oven about 1 hour and 10 minutes.
• Cool upright in pan.
• To make filling.
• Combine sugar and flour in small heavy saucepan.
• Gradually stir in cream.
• Add butter and salt.
• Cook over very low heat, stirring frequently, until mixture come to just a simmer.
• (This may take 30 minutes.) Let simmer 2-3 minutes.
• Remove from heat and cool to lukewarm.
• Stir in nuts and vanilla.
• Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
• To make frosting, toast coconut at 300 degrees for 10-15 minutes or
• until lightly browned.
• Cool.
• Combine cream cheese and butter in food processor or mixer.
• Add confectioner's sugar and vanilla and mix until perfectly smooth.
• Refrigerate if too soft to spread immediately.
• To assemble, split cooled cake into 3 layers.
• Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
• Pat toasted coconut onto sides of cake.