Best Family Heirloom Carrot Cake Recipes

TO DIE FOR CARROT CAKE

To Die For Carrot Cake image

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

Provided by Trish - Mom On Timeout

Categories Dessert

Time 35m

Number Of Ingredients 18

Ingredients

1 ¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs (room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained! {use the pineapple in JUICE not syrup})
½ cup butter (softened)
8 ounces cream cheese (softened)
1 teaspoon vanilla
1 pound powdered sugar
top with toasted pecans or coconut if desired

Steps:

Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving

FAMILY CARROT CAKE

Family Carrot Cake image

Carrot cake is comfort food at our house. This is also perfect divided between a 9in springform pan a regular 8 in round cake pan. Try grated zucchini as a substitute for carrots.

Provided by Sageca

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups carrots, shredded
3/4 cup pecans
pecans, chopped
frosting
1/2 cup butter
1 (8 ounce) package cream cheese, softened
4 cups icing sugar
1/2 teaspoon almond extract
1/4 cup pecans

Steps:

Cake.
Preheat oven to 350*. Grease and flour 9"x13" inch pan.
In large bowl beat eggs, oil, granulated sugar and vanilla.
In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
Add carrots, mix and fold in pecans.
Pour batter in prepared pan.
Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
Frosting.
In medium size bowl, mix butter and cream cheese till smooth.
Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
Spread over cooled cake; decorate with pecan halves.
Tip; Use your food processor to grate the carrots.

Nutrition Facts : Calories 9274.7, Fat 526, SaturatedFat 150.8, Cholesterol 493.5, Sodium 5970.7, Carbohydrate 1128.8, Fiber 28.9, Sugar 891.5, Protein 57.2

HEIRLOOM CARROT SPOON CAKE

Heirloom Carrot Spoon Cake image

Provided by Sandra Lee

Categories dessert

Time 4h33m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

Steps:

Spray a 5-quart slow cooker with butter flavored cooking spray.
Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
Serve warm.