SARAH'S CARROT CAKE
Make and share this Sarah's Carrot Cake recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream the shortening and sugar together.
- Add eggs then dry ingredients.
- Stir in pecans and carrots.
- Place in a greased 9x13 inch pan.
- Bake at 350 degrees for 1 hour.
- When cool frost with a cream cheese frosting.
Nutrition Facts : Calories 499.2, Fat 30.8, SaturatedFat 7.2, Cholesterol 70.5, Sodium 200.2, Carbohydrate 52.9, Fiber 1.9, Sugar 34.9, Protein 4.9
SIGRID'S CARROT CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
- Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
- Eat. Faint. Repeat as needed.
CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
- Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
SISTER BETH'S CARROT CAKE
One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.
Provided by Food Eater
Categories Desserts Cakes Holiday Cake Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x13-inch baking pan.
- Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl.
- Stir oil mixture into flour mixture until a well-mixed batter forms.
- Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
- Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g
SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
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