Carrot Cake Fudge Recipes

LYNN'S CARROT CAKE

Lynn's Carrot Cake image

A special carrot cake with chocolate and pineapple. This is great with the coconut cream cheese frosting.

Provided by Lynn-Pgh

Categories Desserts Cakes Holiday Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
½ cup unsweetened cocoa powder
4 eggs
1 teaspoon vanilla extract
1 ½ cups vegetable oil
2 cups grated carrots
1 cup crushed pineapple with juice
1 (8 ounce) package cream cheese
½ cup butter
1 pound confectioners' sugar
½ cup flaked coconut
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared pans.
Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. Frost cake when cool.

Nutrition Facts : Calories 859.5 calories, Carbohydrate 97.6 g, Cholesterol 102.9 mg, Fat 51.4 g, Fiber 3.4 g, Protein 8.3 g, SaturatedFat 14.8 g, Sodium 560 mg, Sugar 76.1 g

CARROT CAKE FUDGE

Carrot Cake Fudge image

Make and share this Carrot Cake Fudge recipe from Food.com.

Provided by JLBurnell

Categories Candy

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 -2 tablespoon milk
4 cups powdered sugar
3/4 cup all-purpose flour
1 1/2 cups shredded carrots
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup raisins

Steps:

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
Microwave on high power for two minutes.
Transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. Add another spoonful of milk if necessary to make it smooth. Stir in the nuts and raisins by hand.
Pour the fudge into the prepared pan and smooth it into an even layer.
Refrigerate the fudge for 3-4 hours or overnight, until firm. To serve, cut the fudge into small 1-inch squares. Store fudge in an airtight container in the refrigerator for 3-4 days.

Nutrition Facts : Calories 311.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 20.5, Sodium 201, Carbohydrate 53.6, Fiber 1.4, Sugar 43.7, Protein 2.2

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