Dianes Carrot Cake Recipes

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:

• To make the cake, preheat oven to 375 degrees.
• In a sifter place together the flour, baking soda, salt and spices.
• In a separate bowl, cream butter and sugar.
• Add 2 unbeaten eggs to the creamed butter and sugar and mix.
• Add the orange peel and carrots to the cream mix.
• Now sift the ingredients in the sifter into the cream mix and fold it inches.
• Mix in nuts and raisins if desired.
• If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
• Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
• Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
• While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
• Ice the cake after it cools on a wire rack.

Steps:

• put both sticks of butter in lg bowl...whip well using hand mixer...add both sugars mix well sit aside
• mix cream eggs[add 1 at a time mix well]stir and vanilla in small bowl sit aside
• mix all[except for 1/4 c flour] dry ingredients set aside
• add that 1/4 c flour to carrots toss well sit aside
• add cream/egg mix to butter....add flour mix to this
• add apples,mix well add carrots mix well add rasins and walnuts fold in let sit sit bout 20 min before puttin into pans
• preheat oven to 350 spray 3 round cake pan with non stick spray
• after batter has sat 20 min stir well[makin sure no apples or carrots are sittin at bottom of bowl] then divid into the 3 pans
• bake for 75 min[start checkin at bout 65 min with toothpick] when done remove from oven cool in pans for 10 min then remove from pans and cool on
• FROSTING......1 24 OZ TUB LIGHT COOL WHIP,2 8 OZ PKG LIGHT CREAM CHEESE,1 t VANILLA mix all toghether in med bowl
• once cake cool frost each layerarrange on servin plate as u please and enjoy!!!!!!!!!

Steps:

• Preheat oven to 350.
• Grease and flour 9x13 pan.
• Combine sugar, eggs, oil ,and vanilla in bowl.
• Blend using a spoon.
• Stir in dry ingregients.
• Mix well.
• Add carrots, pineapple,coconut and nuts.
• Pour into pan Bake until center comes out clean, around 50 minutes.
• Ice if desired.

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 a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Steps:

• Carrot Cake:
• Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
• In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
• Cheesecake:
• In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
• Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
• Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
• Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
• Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.