The Carrot Cake Of Your Dreams Recipes

CARROT CAKE OF MY DREAMS!

Carrot Cake of My Dreams! image

Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!

Provided by Molly

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 16

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
½ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground ginger
1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup brown sugar
1 (8 ounce) carton egg substitute (such as Egg Beaters®)
⅔ cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded carrots
1 cup shredded zucchini
1 cup raisins
¾ cup confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a fluted tube pan (such as Bundt®).
Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 58.3 g, Cholesterol 0.2 mg, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 379.1 mg, Sugar 31.7 g

THE CARROT CAKE OF YOUR DREAMS

The carrot cake of your dreams image

I have been told that I am the best cake maker from the my family and friends

Provided by Telisia Dodd @Mstexas1

Categories Cakes

Number Of Ingredients 14

Ingredients

6 cup(s) grated carrots
1 cup(s) brown sugar
1 cup(s) raisin
4 - eggs
1 1/2 cup(s) cups white sugar
1 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
1 small can crushed pineapple, drained
3 cup(s) cake flour
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
4 teaspoon(s) ground cinnamon
1 cup(s) chopped walnuts or pecans
3/4 cup(s) butter milk

Steps:

1.In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. 2.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. 3.In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. 4.Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

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