Best Fourteen Carat Carrot Cake Recipes
14-KARAT CAKE
"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
14 KARAT CARROT CAKE
Carrot cake is a favorite of my family so about 5 yrs ago I went on a quest to find "the best" and this is the winner!! I will post a picture when I make it for Easter.
Provided by Mary Lou Ivy
Categories Cakes
Time 1h10m
Number Of Ingredients 23
Steps:
- 1. Combine flour, b powder, salt & cinnamon in large bowl, set aside.
- 2. In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
- 3. Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
- 4. While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum
14 K CARROT CAKE
Steps:
- Preheat oven to 350. Combine sugar and oil; add eggs and mix thoroughly Combine with dry ingredients..(it's not necessary to sift flour and so on.) Add pineapple, nuts and carrots. Bake @ 350 for 35-40 minutes in 3 8 inch round pans or 1 hour in 13*9 pan. After cake has cooled completely, cream together cream cheese, butter and vanilla then gradually add the powdered sugar. Frost cake and enjoy!
THE BEST CARROT CAKE RECIPE
Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.
Provided by Contributor
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- In a large mixing bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325 degrees for 45 minutes.
- Cool completely before frosting the cake.
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.
Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving
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