Ruth Wilks Nut Carrot Cake Recipes

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RUTH'S CARROT SALAD



Ruth's Carrot Salad image

Make and share this Ruth's Carrot Salad recipe from Food.com.

Provided by barb-j

Categories     Vegetable

Time 30m

Yield 6 Cups, 8 serving(s)

Number Of Ingredients 7

1 (2 lb) package carrots
1 onion
1 green pepper
1 (10 ounce) can tomato soup
1 cup sugar
1/2 cup salad oil
1 cup cider vinegar

Steps:

  • Peel and slice Carrots 1/4 inch thick.
  • Thinly slice onion and green pepper.
  • Steam sliced carrots in a small amount of water until barely done.
  • Drain and cool.
  • Add all other ingredients, do not dilute the tomato soup.
  • Mix well and marinate overnight in the refrigerator.
  • Will keep 2-3 weeks.

Nutrition Facts : Calories 299, Fat 14, SaturatedFat 2, Sodium 276.5, Carbohydrate 43, Fiber 4.1, Sugar 34.1, Protein 1.9

RUTH'S CARROT CAKE



Ruth's Carrot Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

1.5 cups vegetable oil
2 cups sugar
4 units eggs
2 cups flour
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoons salt
2 teaspoons ground cinnamon
2 cups carrots
9 cans pineapple
0.5 cups pecans

Steps:

  • Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper, and grease and flour wax paper.
  • Beat first 3 ingredients at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cake pans.
  • Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RUTH WILK'S NUT-CARROT CAKE



Ruth Wilk's Nut-Carrot Cake image

From my Mom's kitchen (1956). Wonderful, moist and the quintessential lush carrot cake. Not for dieters but a memory from a very special Mom.

Provided by Lalaloob

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

3 cups flour
3 cups sugar
1 1/2 cups oil
6 teaspoons baking powder
3 tablespoons vanilla
6 grated carrots
1 lb walnuts
9 eggs, separated

Steps:

  • Preheat oven to 350 degrees.
  • Grease pan and sprinkle pan with flour.
  • Combine all ingredients except the eggs and mix well.
  • Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
  • Bake 40 - 50 minutes.

Nutrition Facts : Calories 873.5, Fat 56, SaturatedFat 7.6, Cholesterol 158.6, Sodium 256.8, Carbohydrate 83.2, Fiber 4.2, Sugar 53.1, Protein 14

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