CAKE:
2 c. sugar
1 1/4 c. oil
4 eggs
2 c. self-rising flour
2 tsp. baking soda
2 tsp. cinnamon
3 c. carrots, grated
Combine first 2 ingredients, add eggs one at a time, flour, soda, cinnamon. Mix well. Batter will be stiff. Add carrots, beating all good. Bake in sheet cake pan for 35 minutes at 350 degrees.
ICING:
1 (8 oz.) pkg. cream cheese
1 stick butter
1 1/2 c. nuts
1 lb. box powdered sugar
1 tsp. vanilla
Cream butter, cream cheese, sugar, vanilla and nuts. Spread over cake.
Or try
SURPRISE CARROT CAKE
2 1/2 c. cake flour
1 1/2 c. sugar
3/4 c. mayonnaise
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
3 eggs
1 (8 oz.) can crushed pineapple in juice
2 c. shredded carrots
3/4 c. chopped pecans (opt.)
3/4 c. raisins (opt.)
Preheat oven to 350 degrees. Grease and flour cake pans. Beat all ingredients except carrots, pecans and raisins. Beat on medium speed 3 minutes. Stir in carrots, pecans and raisins. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in middle comes out clean. Cool cake completely. Use the same frosting recipe as above.
EnjoyCan somebody please give me the recipe for carrot cake?
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Frost the Cake. Serve.Can somebody please give me the recipe for carrot cake?
INGREDIENTS
4 cups ground carrots
2 (15 ounce) cans crushed pineapple, drained
1 1/2 cups vegetable oil
3 cups white sugar
6 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups raisins
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.
INGREDIENTS:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
PREPARATION:
In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350掳 for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.
Amish cake Recipe
2 Eggs
2 c Sugar
1 pound of Carrots shredded
2 c flour
1 ts Baking soda
1 ts vanilla extract
1 c Walnuts; chopped
Frosting (topping)
1 12 oz cnt cool whip
1 sm vanilla instant pudding mix
Beat the eggs and sugar together. Add the rest of the ingredients. Using
a greased and floured 9x13-inch pan, bake at 350 degrees for 30 minutes, or
until done. FrostiNG (TOPPING)
Mix all ingredients together. Blend together, and frost well-cooled
cake.
I don't have my own recipe but will certainly consider using some of these. Thanks for the opportunity and thank you all for sharing!
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