THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
1940'S BEST CARROT CAKE RECIPE
From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat sugar and oil. Add eggs and beat well.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
- Place batter in greased 9x13 pan; bake for 45 minutes.
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6
GRANDMA ADELINE'S 1940'S WAR CAKE
This was the recipe my grandmother made at Christmas during WWII when supplies were rationed and not available for regular types of fruitcakes. It has been passed down and still made each year. This year, it seems especially appropriate.
Provided by Food Network
Number Of Ingredients 12
Steps:
- Boil raisins in water for 10 minutes. Add lard. Let melt. Sift dry ingredients together and add to raisins/lard in pan. Add egg. Pour into greased loaf pans. Bake for 45 min to 1 hour at 350 degrees.
BEST CARROT CAKE EVER
I am acquainted with MANY self-proclaimed "Carrot Cake Experts", so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!
Provided by JANE LOUISE @lovinspoonful
Categories Cakes
Number Of Ingredients 15
Steps:
- 1.In large bowl, beat sugar and oil.
- Add eggs and beat well.
- Fold in carrots and nuts.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
- Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
- Spread on cooled carrot cake (add more walnuts if desired)
BEST CARROT CAKE
Make and share this Best Carrot Cake recipe from Food.com.
Provided by Leslie O
Categories Dessert
Time 1h20m
Yield 1 13 inch square cake
Number Of Ingredients 16
Steps:
- Combine flour, salt, soda,& cinnamon.
- Set aside.
- Combine eggs, sugar,& oil; mix until smooth.
- Stir in flour mixture a little at a time until well blended.
- Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
- Pour into a greased 9x13in pan.
- Bake at 350 degrees for 45-55 minutes.
- --------------Frosting----------.
- Cream together, cheese and butter until smooth.
- Add vanilla.
- Add sugar a 1/4 cup at a time, until well blended.
- After frosting cooled carrot cake, sprinkle with toasted coconut.
- To toast coconut, put on cookie sheet, under broiler for about 1 minute.
- Keep an eye on it to be sure it does not burn!
Nutrition Facts : Calories 7705.2, Fat 518.4, SaturatedFat 175.2, Cholesterol 1051.9, Sodium 5549.7, Carbohydrate 719.7, Fiber 34.7, Sugar 482.6, Protein 84.2
More about "1940s best carrot cake recipes"
A CARROT CAKE GOOD ENOUGH TO WIN WORLD WAR II - MILK
From milkandhoneythebakery.com
Estimated Reading Time 7 mins
196 WARTIME RECIPES – THE 1940'S EXPERIMENT
From the1940sexperiment.com
Estimated Reading Time 1 min
WHAT FOOD WAS EVERYONE EATING THE YEAR YOU WERE BORN?
From womanandhome.com
25+ OLD FASHIONED RECIPES FROM THE 40S, 50S, AND 60S
From recipechatter.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
THE CAKE EVERYONE WAS OBSESSED WITH THE YEAR YOU WERE BORN
From womansday.com
I TRIED COOKING LIKE A 1940S HOUSEWIFE. HERE’S WHAT …
From tasteofhome.com
WARTIME CARROT CAKE RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
RETRO RECIPES: 10 THRIFTY WARTIME DISHES - READER'S DIGEST
From readersdigest.co.uk
IDEAL CARROT CAKE | RECIPE RECORDS | ANCESTRY - YOUTUBE
From youtube.com
REMEMBER THESE DESSERTS FROM THE DECADE YOU WERE BORN?
From msn.com
THE MOST POPULAR CAKE THE YEAR YOU WERE BORN - MASHED
From mashed.com
13 LONG-LOST FOODS FROM THE '70S THAT WILL STOKE YOUR …
From eatthis.com
HOW THE WAR BROUGHT US CARROT CAKE | LA DITTATRICE DELLA CUCINA
From ladittatrice.wordpress.com
VINTAGE RECIPE CARROT COOKIES - MELISSA K. NORRIS
From melissaknorris.com
CARROT CAKE RECIPE BBC GOOD FOOD: OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE CAKE EVERYONE WAS OBSESSED WITH THE YEAR YOU WERE BORN
From delish.com
25 VINTAGE RECIPES FOR 1950S CAKES | TASTE OF HOME
From tasteofhome.com
93 1920'S RECIPES VINTAGE IDEAS - PINTEREST
From pinterest.ca
THE BEST CARROT CUPCAKE RECIPE EVER - YAHOO
From yahoo.com
1940S CAKES - RECIPES | COOKS.COM
From cooks.com
MOM'S SWEET TREATS OF THE (1940'S) - PAGE PLACE
THE MOST POPULAR RECIPES OF THE 1950S | ALLRECIPES
From allrecipes.com
THE BEST-EVER, ONLY-RECIPE-YOU’LL-EVER-NEED: CARROT CAKE
From kitchenstories.com
50 FRUGAL 1930’S RECIPES THAT YOUR GRANDMA MADE
From prudentpennypincher.com
54 VINTAGE CAKES FROM THE SOUTH THAT DESERVE A COMEBACK
From southernliving.com
CAKE RECIPES FROM THE 1940S AND ’50S - YUKON EVENTS MAGAZINE
From whatsupyukon.com
THE MOST POPULAR RECIPES OF THE 1960S | ALLRECIPES
From allrecipes.com
THE BEST CARROT CAKE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
PEPPERIDGE FARM REMEMBERS: SEE 50 OF THEIR CLASSIC ... - CLICK …
From clickamericana.com
1940'S BEST CARROT CAKE RECIPE RECIPE - FOOD.COM
From pinterest.com
10 CLASSIC DESSERTS THAT HAVE STOOD THE TEST OF TIME - 10BEST
From 10best.com
VINTAGE RECIPES NEWSPAPER/MAGAZINES
From pinterest.ca
1940 - 1950 RECIPES | RECIPES, VINTAGE RECIPES, RETRO RECIPES
From pinterest.com
THE BEST CARROT CUPCAKE RECIPE EVER - FOOD NEWS
From foodnewsnews.com
I TRIED FOUR POPULAR CARROT CAKE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
10 CLASSIC DESSERTS THAT HAVE STOOD THE TEST OF TIME
From 10best.com
1940'S BEST CARROT CAKE RECIPE - PLAIN.RECIPES
From plain.recipes
13 LONG-LOST FOODS FROM THE '80S THAT WILL STOKE YOUR NOSTALGIA
From eatthis.com
COMMON AMERICAN DINNERS FOR EACH DECADE OF THE 20TH CENTURY
From thrillist.com
You'll also love