A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
14 CARROT CAKE
Nutty Carrot Cake, a favorite of nuclear and civil engineers from Bechtel Power Corp., the makers of Hoover Dam. Serves 16 or 8 that are hungry.
Provided by Kathy2 in Salt Lake
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
- Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!
Nutrition Facts : Calories 484.7, Fat 30.6, SaturatedFat 4.7, Cholesterol 54.8, Sodium 408.1, Carbohydrate 50.8, Fiber 1.4, Sugar 36.6, Protein 4.2
14K CARROT CAKE WITH CREAM CHEESE FROSTING
I love using the (3) 8" cake pans. A three layered cake makes everyone more excited! I have had this recipe since High School, some 40 some years ago. It's still my favorite Carrot Cake of all times. Once you eat this recipe you will never eat store bought again! Enjoy!
Provided by Macy Silveria
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. First make the cake... Stir together flour, baking powder, baking soda, salt & cinnamon.
- 2. Add sugar, oil and eggs and mix well.
- 3. Stir in carrots, pineapple, nuts and raisins.
- 4. Turn into a greased and floured 13X9" pan or (3) 8" round cake pans or (2) 9" round cake pans. Bake at 350 Degrees about 50 - 60 minutes or until done. DON'T OVER BAKE!
- 5. When baked take cakes out of oven and cool for 10 minutes. Turn out of pans and let cool thoroughly.
- 6. Now the frosting... Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
- 7. When cakes are cooled, put on cake plate and frost!
14K CARROT CAKE
The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and...
Provided by Yve Sanchez
Categories Cakes
Time 1h35m
Number Of Ingredients 19
Steps:
- 1. Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
- 2. Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
- 3. In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
- 4. In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
- 5. Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
- 6. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
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