Dads Carrot Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
• In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
• Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
• For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
• To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

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.

Steps:

• CAKE.
• Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
• Then fold in the grated carrots.
• Pour into a greased & lightly floured rectangular cake pan.
• Bake at 350°F for 35-45 minutes.
• ICING.
• In a medium mixing bowl, beat all four ingredients until creamy.
• Spread onto room temperature cooled cake (I prefer, still in baking pan)
• For an extra treat, sprinkle fresh diced pecans & enjoy.

Steps:

• Mix flour, baking powder, baking soda, salt and cinnamon.
• Add the sugar and mix in.
• Then add the oil and beaten eggs and mix.
• Add and mix in the carrots and pineapple.
• Pour into 9x13 glass pan.
• Bake 30 mins at 325F.
• Bake further and check at 5 min intervals until done.
• Insert knife in centre to check for doneness.
• (Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time.
• For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.

Steps:

• This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
• Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Cake:.
• Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
• In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
• Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
• Pour into greased and floured 9x13 pan.
• Bake 45 minutes.
• Frosting:.
• With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
• Add in coconut and pecan and mix just until they are incorporated.
• Spread frosting onto cooled cake and serve.