Nutty Carrot Cake Recipes

Steps:

• In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Steps:

• Beat together oil and sugar, add eggs and beat well.
• Add flour, baking powder and cinnamon, mix well.
• Add remaining ingredients and mix well.
• Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.

Steps:

• Pre heat oven to 350 degrees.
• Cream margarine and sugar together until light and fluffy.
• Blend in carrots, eggs and vanilla.
• Add combined dry ingredients alternately with milk, mixing well after each addition.
• Stir in nuts.
• Pour into greased foulred 9x13 pan.
• Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
• While baking make frosting:.
• Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
• After cake has cooled frost cake and top with chopped nuts if desired.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.