APPLESAUCE CAKE
This is a cake my mom used to make when I was growing up. It's very moist and delicious all by itself, but even yummier with a dollop of whipped cream!
Provided by Kater
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 baking dish.
- Combine all ingredients; pour in prepared pan.
- Bake 60-65 minutes or until done.
Nutrition Facts : Calories 329.8, Fat 10.2, SaturatedFat 1.5, Cholesterol 31, Sodium 469.5, Carbohydrate 57, Fiber 1.2, Sugar 36.2, Protein 3.8
CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Provided by Bobby Flay
Time 1h
Yield About 14 pancakes
Number Of Ingredients 18
Steps:
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
- To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
HEALTHIER CARROT CAKE III
We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.
Provided by MakeItHealthy
Categories Desserts Cakes Carrot Cake Recipes
Time 2h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
APPLESAUCE CARROT CAKE
Applesauce makes this cake healthier than your regular cake. Calories: 145 Fat: 6 g Carbohydrates: 21 g Protein: 4 g
Provided by BurtonFanatic
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
- In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
- Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
- Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
CARROT APPLESAUCE CAKE
This cake has the moistness and spice of a fruitcake, but you won't have to wait a month to eat it. from New Recipes from Moosewood Restaur
Provided by jimstoic
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
- Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
- Set the pan aside.
- In a large bowl, mix together the dry ingredients.
- Whisk the eggs in a separate bowl.
- Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
- Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
- Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
- When done, allow the cake to sit in the pan for at least 15 minutes.
- Then invert it onto a plate and dust it lightly with powdered sugar.
Nutrition Facts : Calories 394.5, Fat 16.7, SaturatedFat 2.5, Cholesterol 70.5, Sodium 450.7, Carbohydrate 57.7, Fiber 3, Sugar 30.8, Protein 5.8
APPLESAUCE CARROT CAKE
I got this recipe from the newspaper, but the person who sent it in said it was from a Seneca applesauce jar. It's very good, and the applesauce in the icing makes a tasty variation.
Provided by Jo Ann L
Categories Dessert
Time 1h20m
Yield 8-9 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients in a large mixing bowl.
- Add applesauce and margarine.
- Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally.
- Add eggs and beat 2 minutes.
- Stir in carrots and nuts, blending well.
- Pour into a 9-inch square baking pan that has been sprayed with nonstick spray.
- Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
- Let cake cool.
- To make frosting, beat together the cream cheese and powdered sugar.
- Add applesauce and beat until smooth.
- Frost cooled cake.
Nutrition Facts : Calories 632.1, Fat 26.5, SaturatedFat 11, Cholesterol 95.1, Sodium 337.7, Carbohydrate 93.1, Fiber 3, Sugar 55.9, Protein 9
APPLESAUCE CARROT CAKE (7" SPRING FORM PAN)
Originally this cake was made in a 9" spring form pan, but now that I have a 7" spring form pan I want to make it so I thought I'd half the recipe. Its an excellent carrot cake..probably the best I've ever tasted. It goes great with either Vanilla or Lemon Cream Cheese Icing.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F, and spray a 7" spring form pan with oil.
- In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
- Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
- Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
- Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
- Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
- Ice and enjoy!
- Bon Appetit!
Nutrition Facts : Calories 250.1, Fat 0.5, SaturatedFat 0.1, Sodium 520.5, Carbohydrate 59.2, Fiber 2.3, Sugar 27.6, Protein 4
CARROT SHEET CAKE
This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.
Provided by thedailygourmet
Categories Desserts Cakes Sheet Cake Recipes
Time 1h35m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
- Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
- Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
- Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
- Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 36.1 g, Cholesterol 51.4 mg, Fat 24.1 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 317.9 mg, Sugar 26.4 g
THE ULTIMATE CARROT CAKE
A culmination of all the tweaks and advice I've found for the ultimate carrot cake.
Provided by Gabrielle Dante
Time 1h40m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
- While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g
APPLESAUCE-CARROT SPICE CAKE
Enjoy this delicious applesauce-carrot cake made using Gold Medal® whole wheat flour that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
- In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 10 g, TransFat 0 g
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