Moms Best Carrot Cake Recipes

Steps:

• In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Steps:

• Preheat oven to 350*. Grease and flour 2 (9 inch) round cake pans. In bowl stir together first 7 ingredients, set aside; in large bowl with mixer at medium speed beat next 4 ingredients just until blended. Gradually beat in flour mixture just until blended. With spoon stir in carrots, raisins and nuts. Turn into prepared pans and bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans; gently place cakes on racks or platters and cool completely.
• While cakes are baking, Prepare cream Cheese Icing: 1 Pkg. (8 oz.) cream cheese softened 1 stick butter (room temp.) 1 tsp vanilla, 1 tsp. orange zest, and 3 to 4 fresh tsp. orange juice. 1 pound box + 1/2 pd. box confectioners' sugar In bowl beat cream cheese, butter, vanilla, orange zest, and orange juice until light and smooth. Slowly beat in confectioners' sugar about a 1/4 cup at a time into cream cheese mixture. Cover and refrigerate icing for at least 1 hour. Spread 1/3 of the icing on 1 top of 1st layer of cake then top with second cake layer. Frost sides of cake with remaining frosting. Garnish with nuts if desired.
• Quick Tip* Quick alternative for preparing frosting: Use 1 extra large can of vanilla or cream cheese frosting and add 1 (8 oz) pkg. of softened cream cheese to frosting and beat together until smooth and creamy. I find that cakes come out easier when I use foil cake pans for this type of cake. When you're ready to invert cakes onto platter, just tap the bottom of pans with your hand so cake comes away from pans easily.

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.