Best Joans Pennsylvania Dutch Carrot Cake Recipes

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

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.

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.

MALINDA'S CARROT CAKE

Malinda's Carrot Cake image

Number Of Ingredients 16

Ingredients

1½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
FROSTING
1 package (8 oz) cream cheese, softened
¼ cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

Heat oven to 350°F.
Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
In large bowl, beat granulated sugar, oil and eggs with until blended.
Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
Stir in carrots.
Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable. Frost cake. Store covered in a refrigerator or cool cellar

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.

ISAAC'S CARROT CAKE

Isaac's Carrot Cake image

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Provided by Kali Peacock

Categories Desserts Cakes Carrot Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g

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!