MARLA GIBB'S CARROT CAKE
Make and share this Marla Gibb's Carrot Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
Steps:
- Mix together the first six (6) ingredients.
- Add oil& eggs& mix well.
- Fold in the carrots, pineapple and pecans.
- Pour into greased and floured 9x13x2" pan.
- Bake@ 350 degrees for 35 to 40 minutes or until cake pulls slightly away from the edge of pan.
- Cool 10 minutes; remove cake from pan.
- Cool on wire rack.
- Frosting:.
- Beat together the cream cheese, butter and vanilla until light and fluffy.
- Gradually add powdered sugar.
- Beat until smooth.
- Spread top of one layer with 1/2 of cheesemixture.
- Place second layer on top and spread with frosting.
Nutrition Facts : Calories 10970.5, Fat 692.5, SaturatedFat 222.3, Cholesterol 1583.5, Sodium 7365.8, Carbohydrate 1164, Fiber 29.5, Sugar 927, Protein 84.2
AUNT GIBBY'S FAMOUS CARROT CAKE
We can see why this carrot cake recipe is famous. It's a delicious, classic carrot cake recipe. The purist in us thinks carrot cake should have raisins, so we added them. They're a great addition. The cake itself is packed with flavor. The icing is really smooth and creamy. The nuts on top add a nice little crunch. So good!
Provided by Kateri Burnett
Categories Cakes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Add ingredients together mix well. Put in a bundt pan or two round cake pans, spray well with Pam or grease and flour your pan. Bake 350 degree's for 40 min. or until center comes out clean.
- 2. For icing, whip together cream cheese, butter, powdered sugar and vanilla until a frosting consistency. Frost cake.
CLASSIC CARROT CAKE
Perfect a classic with our next level carrot cake recipe. It's been meticulously tested so you can bake the best version of this traditional cake
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 12-14 slices
Number Of Ingredients 17
Steps:
- For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.
- Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time - or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
- Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
- To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
- To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.
Nutrition Facts : Calories 442 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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