Ruth Wilks Nut Carrot Cake Recipes

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CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING

For our February 2013 meeting by Cathy Zecchini

Provided by Cathy Zecchini

Categories     Cakes

Number Of Ingredients 16



Carrot Cake (Nuts & Raisins) w/Cream Cheese Icing image

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
  • 2. Whisk together thoroughly in a large bowl: 1 1/2 c. flour 1 c. sugar 1 1/2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground allspice 1/2 t. salt
  • 3. Add and stir together well with a rubber spatula or beat on low speed: 2/3 c. vegetable oil 3 large eggs
  • 4. Stir in: 1 1/2 c. finely grated peeled carrots 1 c. finely chopped nuts 1 c. raisins
  • 5. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.
  • 6. Cream Cheese Icing: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat just until blended: 8 oz. cream cheese 5 T. butter 2 t. vanilla Add one-third at a time and beat just until smooth and the desired consistency: 2 c. powdered sugar. This keeps refrigerated for about 1 week or freeze for up to 3 months.

1 1/2 c all purpose flour
1 c sugar
1 1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
2/3 c vegetable oil
3 large eggs
1 1/2 c finely grated peeled carrots
1 c chopped walnuts or pecans
1 c raisins
ICING
8 oz cream cheese
5 Tbsp butter
2 tsp vanilla
2 c powdered sugar

CARROT NUT CAKE

Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 13



Carrot Nut Cake image

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.

Nutrition Facts :

2 cups sugar
1-1/2 cups canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
2 cups finely shredded carrots
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans, divided
Cream Cheese Frosting

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



Classic carrot cake image

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

vegetable oil, for the tins
200g butter, softened
200g light muscovado sugar
4 eggs
150g self-raising flour
50g rye or spelt flour (optional - use a total of 200g self-raising flour if you prefer)
½ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp mixed spice
250g (about 3 medium) carrots, trimmed and coarsely grated
75g raisins or sultanas
75g light muscovado sugar
100g pecans
150g butter, softened
150g icing sugar
340g full-fat soft cheese
½ lemon, zested

CARROT AND WALNUT CAKE

A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.

Provided by Murooj Ibraheem

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 14

Number Of Ingredients 13



Carrot and Walnut Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Sift the flour, baking soda, and baking powder together and set aside.
  • Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  • Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g

3 cups all-purpose flour
1 cup vegetable oil
1 ½ cups confectioners' sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

RUTH'S CARROT CAKE WITH CURRANT ICING

Make and share this Ruth's carrot cake with currant icing recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19



Ruth's carrot cake with currant icing image

Steps:

  • Grease and flour 2 9" cake pans.
  • Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
  • Drain pineapple,reserving syrup.
  • Add syrup to dry mixture; add eggs, oil and vanilla.
  • Beat 3 minutes.
  • Stir in pineapple, carrots and nuts.
  • Bake 325 degrees for about 40 min or until done.
  • Cool 10 min in pan.
  • Unmold.
  • Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
  • Drain well.
  • Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
  • Fold in nuts and currants.

3 cups sifted cake flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple
2 cups raw carrots, grated and loosely packed
3 eggs, beaten
1 1/2 cups salad oil
2 teaspoons vanilla
1 1/2 cups finely chopped nuts
4 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla
1/4 cup finely chopped nuts
1/4 cup currants

RUTH WILK'S NUT-CARROT CAKE

From my Mom's kitchen (1956). Wonderful, moist and the quintessential lush carrot cake. Not for dieters but a memory from a very special Mom.

Provided by Lalaloob

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8



Ruth Wilk's Nut-Carrot Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease pan and sprinkle pan with flour.
  • Combine all ingredients except the eggs and mix well.
  • Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
  • Bake 40 - 50 minutes.

Nutrition Facts : Calories 873.5, Fat 56, SaturatedFat 7.6, Cholesterol 158.6, Sodium 256.8, Carbohydrate 83.2, Fiber 4.2, Sugar 53.1, Protein 14

3 cups flour
3 cups sugar
1 1/2 cups oil
6 teaspoons baking powder
3 tablespoons vanilla
6 grated carrots
1 lb walnuts
9 eggs, separated

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