Best Aunt Nancys Carrot Cake Recipes

AUNT NANCY'S CARROT CAKE

Aunt Nancy's Carrot Cake image

Every year, the family gets together for three days "up Nort" for fishing and campfire fun. We have potluck meals each day, and my aunt Nancy brought this cake this year. It has to be the best carrot cake I've ever tasted.

Provided by nonnie4sj

Categories Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups sugar
3 eggs
3 cups grated carrots
1 1/2 cups cooking oil
2 cups flour
3 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
1 cup chopped nuts (if not using nuts, use about 1 more cup grated carrots)
3 cups powdered sugar
1/4 cup butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla

Steps:

Preheat oven to 350º.
Combine eggs and sugar in a large mixing bowl and beat well.
Add remaining cake ingredients except the nuts and mix well.
Fold in nuts.
Grease and flour a 9x13 or Bundt pan.
Pour cake mixture into pan and bake for 45 minutes or until done.
Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy.
Spread over cooled cake.

Nutrition Facts : Calories 381.6, Fat 22.6, SaturatedFat 5.7, Cholesterol 41.9, Sodium 352.7, Carbohydrate 42.9, Fiber 1.3, Sugar 32.4, Protein 3.7

AUNT GIBBY'S FAMOUS CARROT CAKE

Aunt Gibby's Famous Carrot Cake image

We can see why this carrot cake recipe is famous. It's a delicious, classic carrot cake recipe. The purist in us thinks carrot cake should have raisins, so we added them. They're a great addition. The cake itself is packed with flavor. The icing is really smooth and creamy. The nuts on top add a nice little crunch. So good!

Provided by Kateri Burnett

Categories Cakes

Time 1h10m

Number Of Ingredients 16

Ingredients

AUNT GIBBY'S FAMOUS CARROT CAKE
4 eggs
1 1/2 c only Wesson oil/ my aunt said only use Wesson oil
3 c grated carrots
2 c flour
2 c sugar
2 tsp cinnamon
1 tsp salt
1 tsp soda
1/2 c raisins, optional
ICING
1 16 oz. package, cream cheese
1 stick butter or margarine
3 - 4 c powdered sugar
2 tsp vanilla
walnuts optional to the top of icing

Steps:

1. Add ingredients together mix well. Put in a bundt pan or two round cake pans, spray well with Pam or grease and flour your pan. Bake 350 degree's for 40 min. or until center comes out clean.
2. For icing, whip together cream cheese, butter, powdered sugar and vanilla until a frosting consistency. Frost cake.

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Gigi's Carrot Cake by Emeril Lagasse image

I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

Provided by Happy_Housewife

Categories Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups unsalted butter, plus
1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
8 ounces cream cheese
1/2 cup unsalted butter
1 (1 lb) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9

AUNT ALICE'S NO GRATE (BUT GREAT) CARROT CAKE

Aunt Alice's No Grate (but great) Carrot Cake image

This is just one of the many great recipes from my Aunt Alice who was a wonderful cook. Hope you will like it as much as we do.

Provided by Dorene Fishkin

Categories Cakes

Time 1h10m

Number Of Ingredients 11

Ingredients

1 1/2 c flour
1 1/4 c sugar
1/2 c cooking oil
1 egg, sightly beaten
8 oz can crushed pineapple,drained
14 oz strained baby food carrots
3 1/2 oz coconut
1/2 c walnuts, chopped
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla

Steps:

1. In a mixing bowl combine flour, sugar, baking soda,and cinnamon. Mix well with a fork.
2. Add egg, vanilla, pineapple, coconut, oil and nuts. Add carrots and mix well.
3. Pour mixture into an 8x8 greased pan. Bake at 350' for 55 minutes.
4. Cool. Serve plain or with your favorite topping. Enjoy !!