Best Lisas Carrot Cake Recipes

EASY CARROT CAKE

Easy Carrot Cake image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories Desserts Cakes Holiday Cake Recipes

Yield 14

Number Of Ingredients 13

Ingredients

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g

LISA'S CARROT CAKE

Lisa's Carrot Cake image

This is an awesome carrot cake and very moist too. I have even taken it to pot lucks, You would never guess there was tomato soup in it, you can't taste it and it makes the cake super moist. My family loves this cake, I hope you enjoy it as much as we all do :)

Provided by Lisa Walker @Lisak73

Categories Cakes

Number Of Ingredients 17

Ingredients

WHAT YOU NEED
- 1/2 cup shortening
- 1 cup sugar
- 1 can tomato soup
- 1 egg
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- dash salt
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cups raisins or dried currants (optional, i use dried black currents as i dont like raisins or i leave them out)
FOR THE FROSTING
- 1 package cream cheese softened
- 3 cups icing sugar
- 1 tsp vanilla extract
- 1 tsp milk

Steps:

Mixing bowl- cream shorting, and sugar. Add soup and egg, mix well.
Combine flour, baking soda, cinnamon n salt. Beat into cream mixture. Stir in carrots walnuts and raisins or currents,
Pour into greased fluted pan, Bake at 350 for 40-50 min Cool well bf frosting.
Frosting combine all ing. beat until smooth. Frost cake top with walnuts if desired.