Best Joans Pennsylvania Dutch Carrot Cake Recipes

JOAN'S PENNSYLVANIA DUTCH CARROT CAKE

Joan's Pennsylvania Dutch Carrot Cake image

Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes.

Provided by HeatherFeather

Categories Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
4 large eggs
1 cup corn oil or 1 cup canola oil
3 cups freshly grated carrots
4 ounces cream cheese, at room temperature
1/2 cup sweet unsalted butter, at room temperature
1 (1 lb) box powdered sugar
2 teaspoons pure vanilla extract

Steps:

Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
Pour into greased, lightly floured 9x13" metal cake pan.
Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
Cool completely before frosting.
To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

PENNSYLVANIA DUTCH BREAKFAST CAKE

Pennsylvania Dutch Breakfast Cake image

Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.

Provided by Miss Annie

Categories Breads

Time 55m

Yield 3 "8 inch cakes"

Number Of Ingredients 7

Ingredients

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla

Steps:

Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.

PENNSYLVANIA DUTCH FUNNY CAKE

Pennsylvania Dutch Funny Cake image

I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. -Diane Ganssle, Bethlehem, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 cups sugar, divided
1/2 cup baking cocoa
1-1/2 cups whole milk, divided
2 unbaked pastry shells (9 inches)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2 tablespoons shortening
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.

Nutrition Facts : Calories 314 calories, Fat 10g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 203mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA JOAN'S CARROT CAKE

Grandma Joan's Carrot Cake image

This was my grandmothers recipe that she made for every bithday and holiday....Now that she's gone, I make it for my children. It's still a favorite!

Provided by Shannon Whyte

Categories Cakes

Time 1h30m

Number Of Ingredients 13

Ingredients

2 c all purpose flour
2 c sugar
2 tsp baking soda
2 tsp cinnamon, ground
1 dash(es) salt
1 1/2 c vegetable oil
4 large eggs
1 tsp vanilla extract
3 c peeled and grated carrots
8 oz cream cheese, room temperature
1/2 c butter, room temperature
1 tsp vanilla extract
1 lb powered sugar

Steps:

1. Carrot Cake: Combine flour, sugar, baking soda, cinnamon and salt. Sift these ingredients 3 times. Slowly add oil and beat on medium speed 8-10 minutes. Add eggs in one at a time while mixing on low speed. Stir in vanilla. Fold in carrots. Bake at 350 in a greased and floured Bundt cake pan fo 50 mimutes or until a toothpick inserted in the cake comes out clean.
2. Cream Cheese Frosting: Blend cream cheese and butter. Mix in vanilla. Slowly add powered sugar and mix well. Frost cake once it has cooled. Serve and enjoy!