MAMA'S CARROT CAKE
Make and share this Mama's Carrot Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
- In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly in the prepared pans and smooth the top.
- Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
- 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
- ICING:.
- In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
- hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
- NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
- Ice cake once cake is cool.
- Gently press the walnuts into the icing around the side of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
Nutrition Facts : Calories 1281.4, Fat 105.2, SaturatedFat 36.6, Cholesterol 205.8, Sodium 777.6, Carbohydrate 76.6, Fiber 5.6, Sugar 47.2, Protein 17.1
MAMA DIP'S CARROT CAKE
This is a recipe from Chapel Hill restaurant owner Mildred "Mama Dip" Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.
Provided by Barenakedchef
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cake:
- Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
- Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
- Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
- Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
- Cream Cheese Frosting:
- Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.
BAHAMA MAMA CARROT CAKE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.
Provided by GiddyUpGo
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Mix the sugar with the oil and eggs.
- Add the dry ingredients and mix well.
- Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
- Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
- Let the cake cool completely, then make the frosting:.
- Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3
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