Best Levy Restaurant Signature Homemade Carrot Cake Recipes

Carrot Cake (Silver Palate) Recipe - (4/5) image

Provided by Sally1157

Number Of Ingredients 22

Cake:
Carrot Cake Recipe
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Ingredients
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

Steps:

Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16.

Signature Homemade Carrot Cake image

Provided by Food Network

Categories dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 21

2 cups vegetable oil
2 2/3 cups sugar
5 eggs
2 2/3 cups carrots, grated
1 1/3 cups walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cup coconut flakes, sweetened
1/3 cup raisins
3 1/2 cups flour
1 1/3 tablespoons baking soda
1 1/3 tablespoons baking powder
2 2/3 tablespoons cinnamon
1 teaspoon salt
Cream Cheese Frosting:
6 ounces cream cheese
2 tablespoons or 1/4 stick butter, unsalted, softened
2 tablespoons vegetable shortening
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 cup walnuts, toasted
1 cup coconut flakes, toasted

Steps:

Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.
For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).

LEVY RESTAURANT SIGNATURE HOMEMADE CARROT CAKE Recipe - (4/5) image

Provided by Proud2bGramma

Number Of Ingredients 21

FROSTING:
2 cups vegetable oil
2 2/3 cups granulated sugar
5 eggs
2 2/3 cups carrots, grated
1 1/3 cup walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cups coconut flakes, sweetened
1/3 cups raisins
3 1/2 cups all-purpose flour
1 1/3 tablespoons baking powder
1 1/3 tablespoons baking soda
2 2/3 tablespoons cinnamon
1 tsp salt
6 ounces cream cheese
1 stick of butter softened
2 Tblsp. vegetable shortening
1 1/2 cup powder sugar
1 tsp. vanilla extract
1 cup walnuts, toasted
1 cup coconut flakes, toasted

Steps:

Preheat oven to 350 Grease 2 10 inch cake pans and set aside. Mix together in a large bowl, the oil, sugar, eggs,carrots,nuts, pineapple,coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake for 35 to 40 minutes until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake, one layer at a time, frosting each layer. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake, this gives the cake that special homemade country style look. Garnish with toasted walnuts and coconut. FROSTING: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the powdered sugar and vanilla and mix until smooth, about 3 minutes.