Best Nutty Sweet Surrender Carrot Cake Recipes

CARROT NUT CAKE

Carrot Nut Cake image

Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

2 cups sugar
1-1/2 cups canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
2 cups finely shredded carrots
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans, divided
Cream Cheese Frosting

Steps:

In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Nutrition Facts :

NUTTY CARROT CAKE

Nutty Carrot Cake image

Make and share this Nutty Carrot Cake recipe from Food.com.

Provided by BLUE ROSE

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup margarine
1 1/2 cups sugar
2 cups carrots, shredded
3 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup milk
1/2 cup nuts, chopped
1 (3 ounce) package cream cheese, SOFTENED
1 tablespoon milk
1 teaspoon vanilla
3 cups confectioners' sugar

Steps:

Pre heat oven to 350 degrees.
Cream margarine and sugar together until light and fluffy.
Blend in carrots, eggs and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Stir in nuts.
Pour into greased foulred 9x13 pan.
Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
While baking make frosting:.
Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
After cake has cooled frost cake and top with chopped nuts if desired.

Nutrition Facts : Calories 538.7, Fat 22.6, SaturatedFat 5.3, Cholesterol 62.3, Sodium 557.7, Carbohydrate 79.5, Fiber 1.9, Sugar 55.7, Protein 6.5

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