Bills Carrot Cake Deluxe Recipes

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine sugar, salt, eggs, cinnamon, oil and carrots.
• Beat at medium speed for 2 minutes.
• Blend in flour, baking soda and nuts; mixing well.
• Pour into agreased and floured 10 inch bundt or tube pan.
• Bake for 45 minutes or until toothpick inserted comes out clean.
• Let rest for 10 minutes, turn onto rack to cool.
• Orange Icing:
• In a small bowl, combine ingredients; mix well.
• Drizzle with icing, decorate with apricots and coconut if desired.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
• In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
• Gradually add the dry ingredients to the batter. Mix gently.
• Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
• Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
• For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.

Steps:

• Heat oven to 350°F.
• Combine flour, baking soda and cinnamon. Beat eggs, oil and granulated sugar in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and raisins. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
• Beat cream cheese and butter in large bowl with mixer until creamy. Blend in milk and vanilla. Gradually add powdered sugar, mixing well after each addition.
• Fill and frost cake layers with cream cheese mixture. Combine nuts and coconut; sprinkle over frosting.

Steps:

• Preheat oven to 350 degrees.
• Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
• In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
• Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
• With an electric mixer, cream together cream cheese, butter and confectioners sugar.
• Spread frosting onto cooled cake and serve. Refrigerate leftovers.