GRANDMA'S CARROT CAKE
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GRANNY'S CARROT CAKE & CREAM CHEESE FROSTING
This is one of my favorite cake recipes, not only favorite to make but also my favorite to eat. It is so moist... Don't take my word for it, try it!
Provided by Mary Maxwell
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350º. Spray two 9" pans with Bakers Joy or grease and flour them. Sift flour, salt, baking powder and cinnamon together and set aside. In a large bowl, mix oil, sugar, beat well, add eggs one at a time to oil mixture, beating well after each addition, add vanilla, mix well, add flour mixture, mix well, add carrots, mix well and pour mixture into pans and bake for 30 to 35 minutes until done.
- 2. Set butter and cream cheese out to soften. Cream butter and cream cheese together, add powdered sugar and vanilla, mix well. Add pecans. Spread icing on cool cake.
OLD-FASHIONED CARROT CAKE
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA COOKIE'S CARROT CAKE
Every bite of this cake is a delight! We couldn't stop talking about the icing...
Provided by Cara Metzger
Categories Cakes
Time 55m
Number Of Ingredients 18
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.
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.
GRANNY'S CARROT CAKE RECIPE - (4.4/5)
Provided by Tabatha
Number Of Ingredients 16
Steps:
- Preheat oven 350 degrees F. In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts. Place batter in greased 9x13 pan; bake 1 hour and 10 minutes in a 350 oven. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
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Reviews 18Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat oven to 325°F. In a medium mixing bowl, cream together oil and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots.
- With an electric mixer, mix the butter and cream cheese together for about 3 minutes on medium speed, until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Whip cream until stiff peaks form. In a separate bowl, blend cream cheese, sugar (or honey) and vanilla until smooth. Fold cream cheese mixture into the whipped cream.
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