Toll House Carrot Cake Recipes

TOLL HOUSE PIE II

Steps:

• Cut shortening into 1 cup flour and salt until particles are size of small peas. Sprinkle in water (1 tablespoon at a time) tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to 2 teaspoons more of water can be added, if necessary.
• Gather pastry into ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inch larger than inverted 9x1-1/4 inch pie plate. Fold pastry into quarters. Place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1inch from rim of plate. Fold and roll pastry under, even with plate. Flute.
• Preheat oven to 325 degrees F (165 degrees C).
• In large bowl, beat eggs until foamy. Add 1/2 cup flour and brown and white sugars. Beat until well-blended. Blend in butter. Stir in chocolate morsels and walnuts. Pour into the pastry-lined pie plate.
• Bake at 325 degrees F (165 degrees C) until set, about 1 hour. Serve warm with whipped cream or ice cream. Makes about 8 to 12 servings.

NESTLE TOLL HOUSE CARROT CAKE

Steps:

• Combine first 5 ingredients.
• In large bowl: beat sugar, oil, eggs, and vanilla until well blended.
• Gradually beat in dry mixture.
• Stir in carrots, pineapple, nuts, and chips.
• Bake greased and floured 9x13 350°F for 45-50 minutes until wooden pick come out clean.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

TOLL HOUSE CARROT CAKE

Steps:

• Preheat oven to 350°F Grease and flour 13x9-inch baking pan.
• In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside.
• In larger mixing bowl, beat sugar, oil, vanilla, and eggs until well blended. Gradually beat in flour mixture. Stir in carrots, pineapple, nuts, and mini- chocolate chips.
• Pour into prepared pan. Bake 40-50 minutes until tooothpick inserted in center comes out clean. Cool completely. Spread with creamy white frosting. Garnish with additional nuts.

TOLL HOUSE PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.