St Davids Heavenly Carrot Cake Recipes

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting image

Provided by Nancy Fuller

Categories dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

SISTER BETH'S CARROT CAKE

Sister Beth's Carrot Cake image

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

Ingredients

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

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

DAVID'S CARROT CAKE

David's Carrot Cake image

Make and share this David's Carrot Cake recipe from Food.com.

Provided by AZPARZYCH

Categories Dessert

Time 1h

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 17

Ingredients

2 cups flour, sifted
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons allspice
4 eggs
1 cup coconut
1 cup oil
1 cup pineapple, crushed
1 cup carrot, grated
1 cup pecans, chopped
8 ounces cream cheese, softened
1/2 cup butter, softened
1 lb powdered sugar
1/2 cup coconut
1 cup pecans, chopped

Steps:

Preheat oven to 350 degrees.
Cake:.
Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
Pour into greased and floured 9x13 pan.
Bake 45 minutes.
Frosting:.
With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
Add in coconut and pecan and mix just until they are incorporated.
Spread frosting onto cooled cake and serve.

Nutrition Facts : Calories 658, Fat 40.6, SaturatedFat 14, Cholesterol 77.4, Sodium 426.6, Carbohydrate 72.1, Fiber 3.5, Sugar 55.8, Protein 6