Best Jesses Karat Cake Recipes

A 14-Carat Carrot Cake image

Provided by SharleneW

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 lb confectioners' sugar (sifted)

Steps:

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.

Mom's Amazing

Provided by srsmithtx

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
Grease and flour 3 9" pans.
Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
Cool 10 minute Turn out on racks to cool.
Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

18 Karat Carrot Cake image

Provided by Jennifer Jordan

Categories Cakes

Time 2h15m

Number Of Ingredients 26

CARROT CAKE
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp vanilla
2 c grated carrots
1 can(s) (8 oz.) crushed pineapple it's own juice, drained
1 can(s) (3 1/2 oz.) flaked coconut
1 1/2 c chopped pecans or walnuts (reserve 1/2 to decorate the frosting)
BUTTERMILK GLAZE
1 c sugar
1 1/2 tsp baking soda
1/2 c buttermilk
1 Tbsp light corn syrup
1 tsp vanilla extract
CREAM CHEESE FROSTING
1/2 c butter (softened)
8 oz cream cheese
3 1/2 c sifted powdered sugar
1 1/2 tsp vanilla
3 Tbsp orange juice

Steps:

1. Carrot Cake Directions
2. Line bottom of a 9x13 cake pan with parchment paper; lightly grease and flour sided of pan and the paper. Set aside. Preheat oven to 350.
3. Stir together dry ingredients. Beat eggs and next four ingredients at medium speed with an electric mixer until smooth. Add dry mixture, beating at low speed until blended. Fold in carrots and next three ingredients. Pour batter into prepared cake pan.
4. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.
5. Buttermilk Glaze Directions
6. Bring first 5 ingredients to a boil in a large sauce pan over medium heat. Boil, stirring often, for four minutes. Remove from heat and stir in vanilla.
7. Drizzle the Buttermilk Glaze evenly over the hot cake (I poke holes in my cake with a fork). Cool for fifteen minutes, flip onto your serving tray/cake plate. Cool completely, frost.
8. Cream Cheese Frosting
9. Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar, vanilla, and orange juice. Beat until smooth. Frost cooled cake, top with chopped pecans, coconut or both!