Best Beths Carrot Cake Recipes
SISTER BETH'S CARROT CAKE
One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.
Provided by Food Eater
Categories Desserts Cakes Holiday Cake Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x13-inch baking pan.
- Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl.
- Stir oil mixture into flour mixture until a well-mixed batter forms.
- Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
- Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
BETH'S CARROT CAKE
This recipe makes a large batch that can be used to make several forms of carrot cake. It is moist and good by itself or topped with cream cheese frosting.
Provided by Petdrwife
Categories Dessert
Time 55m
Yield 2 cakes
Number Of Ingredients 13
Steps:
- Mix vegetable oil, eggs and vanilla in a bowl; set aside.
- Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
- Mix wet ingredients into dry till well blended.
- Fold in carrots, pinapple and nuts.
- Bake times are approximate (insert knife in center, cake is done when comes out clean).
- Spring Form pan: 60-70 minutes.
- Tube/Bundt pan: 50-60 minutes.
- Loaf pan: 40-50 minutes.
- 8" cake pans: 30-35 minutes.
- Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.
Nutrition Facts : Calories 5937.7, Fat 350.8, SaturatedFat 49.4, Cholesterol 846, Sodium 3445.5, Carbohydrate 662.7, Fiber 20.2, Sugar 448.4, Protein 54.8
GRANDMA'S FABULOUS CARROT CAKE (NO PINEAPPLE!)
This recipe has been in our family for years and is the most requested. It produces a moist, delicately spiced cake which improves as each day passes! Store in an airtight container and eat within 10 days. There is no pineapple in this recipe (or my other carrot cake recipe). Minus the frosting, this cake also freezes perfectly.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 175°C.
- Grease and line an 8" square or round tin.
- Beat sugar, oil, treacle, golden syrup and eggs till smooth.
- Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
- Stir in grated carrots, coconut and walnuts and pour into prepared tin.
- Bake for 1 hour or until firm to the touch.
- Leave to cool a little in tin, then turn out onto rack and leave till cold.
- Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
- Decorate with walnut pieces.
Nutrition Facts : Calories 3943.1, Fat 180.8, SaturatedFat 37.4, Cholesterol 327.4, Sodium 1860.4, Carbohydrate 556.4, Fiber 23.4, Sugar 299.8, Protein 47
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