Momscarrotcake Recipes

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Steps:

• Mix sugar, oil, and eggs in a large mixing bowl.
• Sift flour, add salt, soda, and cinnamon.
• Mix well.
• Add flour mixture to sugar mixture.
• Mix well.
• Stir in carrots, nuts, and raisins, if desired.
• Grease and flour two 9 inch round baking pans at 350 until a toothpick inserted in center comes out clean.
• Remove from oven.
• Cool on wire rack for 10 minutes.
• Remove from pans, let cake cool completely on wire rack.
• Frosting: Beat cream cheese and butter until light and fluffy.
• Gradually beat in powdered sugar.
• Add nuts and vanilla.
• Fill and frost cake with this frosting. Enjoy!

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:

• Mix flour, sugar, salt, baking soda, cinnamon, nutmeg and clove in one bowl. Mix carrots, pineapple, coconut, nuts and vanilla in another bowl. Mix oil and eggs into a third bowl.
• Dump egg/oil mixture into carrot mixture and stir well. Then add flour mixture to carrot mixture and mix well with a spoon. Pour into a 13x9x2 dish that has been buttered and floured. Bake at 350 degrees for 45 minutes; check with a toothpick to make sure it is done.
• See cream cheese frosting recipe to frost the cake.

Steps:

• Beat together oil, sugar, and eggs added 1 at a time. Add dry ingredients: baking soda, baking powder, cinnamon & cloves, salt, flour, grated carrots and raisins. (Add the raisins to the dry ingredients to coat them with flour so they don’t sink to the bottom.) Mix together.
• Bake at 325 for 45 minutes.
• Cream Cheese Icing
• Beat cream cheese and butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. Spread on cooled cake.

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!