Ednas Carrot Cake Recipes

THREE-LAYER CARROT CAKE

Steps:

• Preheat the oven to 350°F.
• Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs one at a time, followed by the vanilla.
• When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the three 9-inch cake pans, lightly buttered and floured. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets.
• Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched.
• Remove from the oven, and place on cooling racks until completely cooled, then unmold.
• Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3-4 minutes.
• Add the cream cheese in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy.
• Remove from the mixer, and fold in the pecans.
• Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly.
• Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting.
• Store in a cool but not refrigerated area until serving.

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

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.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

EDNA'S CARROT CAKE

Steps:

• preheat oven to 350 mix flour, soda and spices together. dissolve equal into sugar beat eggs and add sugar, mayo and soup. fold flour mixture into liquid and lightly beet. add pineapple, carrots, walnuts and raisins. bake in greased and floured pans for 35 minutes, then check for doneness. FROSTING: mix cream cheese, sour cream and enough powdered sugar till smooth consistency. add vanilla to taste. 295 calories per slice