Aunt Gibbys Famous Carrot Cake Recipes

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AUNT GIBBY'S FAMOUS CARROT CAKE



Aunt Gibby's Famous Carrot Cake image

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

AUNT GIBBY'S FAMOUS CARROT CAKE
4 eggs
1 1/2 c only Wesson oil/ my aunt said only use Wesson oil
3 c grated carrots
2 c flour
2 c sugar
2 tsp cinnamon
1 tsp salt
1 tsp soda
1/2 c raisins, optional
ICING
1 16 oz. package, cream cheese
1 stick butter or margarine
3 - 4 c powdered sugar
2 tsp vanilla
walnuts optional to the top of icing

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.

GREAT AUNT LETHA'S WINE CAKE



Great Aunt Letha's Wine Cake image

Every time there was a family get together, Aunt Letha (Mark's mom's sister) always brought this cake. It was delicious!

Provided by Fran Murray

Categories     Cakes

Time 55m

Number Of Ingredients 9

CAKE
4 large eggs
2/3 c canola oil
2/3 c white wine
1 box yellow cake mix (duncan hines)
dash ground nutmeg
GLAZE
1/4 c white wine
1 c sifted, powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix all cake ingredients with electric mixer until smooth (about 2 minutes). Beating is the secret to a good cake!
  • 3. Bake in a greased spring form angel food cake pan or a greased bundt pan at 350 degrees for 35 to 40 minutes. Test with a tooth pick to see when done.
  • 4. For glaze, put the wine and powdered sugar into a jar with a lid. Shake until smooth. Pour over cake.

MOM'S CARROT CAKE



Mom's Carrot Cake image

The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.

Provided by v monte

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 17

6 carrots, quartered
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
½ teaspoon salt
3 eggs
2 teaspoons ground cinnamon
¾ cup vegetable oil
2 teaspoons vanilla extract
¾ cup buttermilk
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package flaked coconut
1 cup chopped walnuts
½ (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  • In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
  • Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
  • Place cake on a plate, and allow to cool completely before frosting.
  • To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 55.6 g, Cholesterol 45 mg, Fat 21.3 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 6.8 g, Sodium 298.7 mg, Sugar 41.5 g

GRANDMA'S APPLE CARROT CAKE



Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

PAT'S AWARD WINNING CARROT CAKE



Pat's Award Winning Carrot Cake image

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

Provided by Patty

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g

AUNT KATHERINE FAMOUS CARROT CAKE



Aunt Katherine Famous Carrot Cake image

My Aunt Katherine makes the best Carrot Cake in the World. I always told her that she should write a cookbook, and now I make this in my sleep.

Provided by zina eddy

Categories     Cakes

Time 55m

Number Of Ingredients 17

3 c carrots grated (i buy the carrots that are grated and are in the bag)
1 1/4 c corn oil
3 eggs
2 tsp cinnamon
1/2 tsp nutmeg
3 1/2 c unbleached flour sifted
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp vanilla extract
1/2 c raisins
1/2 can(s) crused pineaples
CREAM CHEESE ICING
4 oz cream cheese
3 Tbsp cold water
1 1/2 tsp vanilla flavor
1 1/2 16oz boxes confectioners sugar

Steps:

  • 1. Preheat oven to 350 Combine carrots, oil, sugar, eggs,cinnamon and nutmeg in a mixing bowl. Beat about 3 minutes.
  • 2. Add one 2 cups flour, mix well. Gradually add remaining flour baking powder, soda,and salt.
  • 3. Add vanilla flavor, raisins, and pineapple. Beat about 3 minutes or until all ingredients are blended well. If mixture is stiff, add 2 Tbs. of orange juice and beat again.
  • 4. Lightly grease and flour (2)9" cake pans. Pour in cake batter.
  • 5. Bake in oven for 45-60 minutes. Test for completion by pushing cake down. If cake springs back, when done
  • 6. Remove cake from oven and drizzle glaze over cake while it's still hot. Let cake cool before severing.

DEBBIE'S AUNT'S CAKE (A GOOD RECIPE!)



Debbie's Aunt's Cake (A good recipe!) image

Don't know who Debbie was or her aunt, but this is a good recipe.

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 8

4 large eggs, room temperature
1 cup sour cream
1/2 cup oil
1 box (2 layer size) yellow cake mix, without pudding added
1 box instant vanilla pudding ( 3.25 oz)
12 oz pkg. chocolate chips
1 bar (4 oz) german's sweet chocolate, grated
1 1/2 tbsp. powdered sugar, for garnish (optional)

Steps:

  • 1. Position rack in center of oven and preheat to 350. Lightly butter and flour a 12 cup fluted pan. (Bundt, etc). In large bowl of mixer, beat eggs at medium speed just until blended.
  • 2. Beat in the sour cream and oil to mix. Add the cake mix and pudding mix to the egg mixture. Beat at medium speed for 2 minutes or until thick and well blended. Fold in the chocolate chips and grated chocolate. Scrape the batter into the prepared pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a cake tester comes out clean; the cake will be well browned.
  • 3. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and cool completely. Sift powdered sugar over the top, if desired. Source: My Old Recipes

SAM'S FAMOUS CARROT CAKE



Sam's Famous Carrot Cake image

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Provided by Brian D'Amico

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 15

Number Of Ingredients 14

3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  • In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  • Allow to cool for at least 20 minutes before serving.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g

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