Best Carrot Cake Supreme Recipes

Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost image

Provided by sunnybono

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 24

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (room temp)
1 (3 ounce) package cream cheese (room temp)
3/4 cup butter (room temp)
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla extract

Steps:

For Cake:.
Grease three 8 or 9-inch round cake pans and line with parchment paper.
Stir together first 4 ingredients in a medium sized bowl.
In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrot and next 3 ingredients.
Pour batter into prepared pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
Buttermilk Glaze:.
Bring first 5 ingredients to a boil in a medium to large saucepan.
Boil 4 minutes, stirring constantly until glaze is golden.
Remove from heat, and stir in vanilla and cool slightly.
Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
Cool completely on wire racks.
Deluxe Cream Cheese Frosting:.
Beat first 3 ingredients at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
Chill cake several hours before slicing.
Store in the refrigerator.

Carrot Cake Supreme image

Provided by Daydasa

Categories Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 18

1 1/2 cups canola oil
1 (15 ounce) can carrots, drained
2 cups sugar
1 (8 ounce) can crushed pineapple, undrained
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2/3 cup chopped walnuts or 2/3 cup pecans
2/3 cup flaked coconut
2 cups powdered sugar (I use whole box)
1/4 cup butter, softened
8 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

Cake:.
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13" x 9" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:.
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.

Carrot Cake Supreme image

Provided by Joanne Etoll

Categories Cakes

Time 1h20m

Number Of Ingredients 21

4 eggs
1 c sugar
1 c brown sugar
1 c oil
1 1/4 c all purpose flour
1 c whole wheat flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 can(s) (8 oz) crushed pineapple, drained
1 jar(s) carrot baby food
2 c grated or finely chopped carrots
3/4 c chopped pecans
few drops lemon extract
CREAM CHEESE FROSTING
1 pkg (3 oz) cream cheese
1/3 c butter
1 tsp vanilla
2 Tbsp milk
2 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish. In large bowl, beat eggs until light and lemon colored. Stir together sugar and brown sugar, press out any lumps. Gradually beat into the eggs. Add oil in a thin stream, beating all the while. Stir together flours, salt, baking powder, baking soda and cinnamon. Blend into the egg mixture 1/4 cup at a time. Stir in, in this order: drained pineapple, carrot baby food, carrots and pecans. Add lemon extract. Spread batter in prepared baking dish. Bake at 350 degrees for 55-60 minutes or until cake springs back when lightly touched. Cool in the pan on a wire rack. Frost with Cream Cheese Frosting
2. For Cream Cheese Frosting: Mix, softened cream cheese and butter and blend until smooth. Add vanilla and milk. Stir in powdered sugar beating until smooth.

Sinful Carrot Cake Supreme image

Provided by Charlotte J

Categories Dessert

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 11

9 ounces mincemeat, crumbled
2 cups finely shredded carrots
1/2 cup chopped nuts
2 cups unsifted flour
1 cup firmly packed light brown sugar
3/4 cup vegetable oil
1/4 cup lemon juice concentrate
3 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

Preheat oven to 325 degrees.
Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
Set aside.
In mixer combine sugar, oil and lemon beat well.
Add eggs one at a time beating well.
Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
Beat until smooth.
Stir in mincemeat mixture, mixing well.
Put in a greased and floured bundt pan.
Bake one hour or until pick inserted comes out clean.
Cool 15 minutes; turn out of pan.
Serve with Cream Cheese Fluff and warm Golden Lemon Sauce.