Grandma Ds Carrot Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Steps:

• 1. Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
• 2. Add the oil, applesauce, and eggs. Mix until incorporated. Fold in the grated carrots.
• 3. Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake pan to cover with flour. Divide the batter between pans.
• 4. Bake for approximately 35 minutes (until toothpick inserted in middle comes out clean) when using 2 round pans, additional time may be necessary for using 13x9" pan. **you have to take into consideration TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same...the temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around 1/2 hour and then every 5 minutes after that.
• 5. To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using. Wait until the cake is completely cooled and then frost.
• 6. **I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
• In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
• For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Steps:

• Preheat Oven at 350 degrees.
• Combine First 5 ingredints ; Beat well on low speed.
• Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
• Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
• Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
• Pour Buttermilk glaze over warm cake layers.
• LET COOL IN PANS FOR 15 MINS.
• Remove from pans and let cool completely on wire racks.
• Spread Cream Cheese frosting between each layers and on top and sides of cake.
• BUTTERMILK GLAZE:.
• Combine the first 5 ingredients in a large saucepan.
• Bring to boil over medium heat cooking for 4 mins Stirring frequently.
• Remove from heat, Stir in vanilla.
• CREAM CHEESE FROSTING:.
• Combine cream cheese and butter; Beat at medium speed until smooth.
• Gradually add sugar, Beating until light and fluffy.
• Stop mixer and hand stir in vanilla.

Steps:

• Sift together flour, baking powder, salt, baking soda, and cinnamon.
• Sift together and put in a bowl.
• Add the white sugar, salad oil, and 4 eggs that you have beaten well - mix together.
• Add in the finely grated carrots, nuts, coconut (unless you are allergic) and 1 8-oz can of crushed pineapple.
• Grandma did not drain all of the pineapple juice, she left about an 1/8 of the juice in the can, and added it to the mix.
• Bake in a 9x13 cake pan that is greased, for 40-60 minutes. A toothpick that comes out mostly dry, not sticky, but not too dry means that it is ready.
• The icing: Blend the butter, cream cheese, icing sugar and vanilla together and put on the cold carrot cake. If you don't finish it all, put back in the fridge. This cake does not do well if it sits on the counter too long. The icing gets funny.
• You can make 1/2 recipe of icing if you wish for the 9x13 cake

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.

Steps:

• Sift the flour, baking powder, baking soda, salt, and sugar.
• Beat the egg.
• Mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla.
• Pour the mix in a bundt cake pan (don't need to oil the pan).
• Preheat the oven to 375 degree, and bake for 1 hour.

Steps:

• Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
• Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
• Frost with Cream Cheese Frosting.