Sigrids Carrot Cake Recipes

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SIGRID'S CARROT CAKE



Sigrid's Carrot Cake image

Ree's recipe for carrot cake comes from her mom's friend Sigrid. It's moist, wholesome, and easy to make. This carrot cake recipe is sure to become a favorite.

Categories     Easter     Mother's Day     spring     baking     comfort food     dessert

Time 1h45m

Yield 8-10 servings

Number Of Ingredients 14

1 c. vegetable oil, plus more for the pans
2 c. all-purpose flour, plus more for the pans
2 c. granulated sugar
4 large eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. kosher salt
2 c. grated carrots
1 1/2 sticks (12 tablespoons) salted butter, softened
12 oz. cream cheese, softened
1 1/2 lb. powdered sugar
2 tsp. vanilla extract
1/2 c. chopped pecans, toasted

Steps:

  • For the cake: Preheat oven to 350˚. Grease two 8-inch round cake pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
  • Whisk the granulated sugar, oil, and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt. Add the flour mixture to the egg mixture and stir to combine. Then, add the carrots and mix well.
  • Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely. Remove the parchment.
  • For the frosting: In large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and vanilla and beat until fluffy. Put one cake layer on a platter and spread with frosting, then top with the other layer. Frost the top and sides of the cake with the remaining frosting. Top the cake with the pecans.

SIGRID'S CARROT CAKE



Sigrid's Carrot Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 15

2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
Butter, for greasing
1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely

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.

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