Carrot Cake On The Beach Recipes

WHY-I-JOINED-ZAAR CARROT CAKE

Why-I-Joined-Zaar Carrot Cake image

On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

Provided by Lennie

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups icing sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

Nutrition Facts : Calories 662.1, Fat 38.3, SaturatedFat 11.3, Cholesterol 77.5, Sodium 582.6, Carbohydrate 76.4, Fiber 2.9, Sugar 56, Protein 6.9

THE BEST CARROT CAKE (IN THE WORLD)

The Best Carrot Cake (In the World) image

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

Provided by mortarandpestle

Categories Dessert

Time 1h35m

Yield 30 serving(s)

Number Of Ingredients 14

Ingredients

3 cups plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups caster sugar
1 1/2 cups vegetable oil
2 cups carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence

Steps:

Preheat oven to 180C (375F) and grease and line a large roasting dish.
Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
Incorporate sifted flour mix bit-by-bit and stir until just combined.
Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
FROSTING.
Beat butter, vanilla and cream cheese together in a mixer.
Add icing sugar slowly until the frosting is a smooth consistancy.
Frost cake when cold.

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