Autumn Peanutty Carrot Cake Recipes

CARROT CAKE

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.

AUTUMN CARROT SPICE CAKE (A BUNDT CAKE)

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a large bundt pan.
• 2. Put the first ten ingredients in a large bowl. Mix well with a whisk.
• 3. Add the flour and mix with a wooden spoon just until mixed. Do not over mix.
• 4. Scrape batter into prepared pan.
• 5. Bake for 55-60 minutes on center rack of oven. Test with pick.
• 6. Cool on rack for 15 minutes, then release to cool completely on rack.
• 7. In a medium bowl mix all the frosting ingredients together with a wooden spoon.
• 8. Frost the cooled cake with the frosting, using a butter knife.
• 9. Sprinkle a little pumpkin pie spice atop cake for added color.
• 10. Keeps at room temp on a cake plate with a dome.