Emmas Carrot Cake Recipes

GRANDMA'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
• In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
• For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

EMMA'S CARROT CAKE

Steps:

• DRAIN crushed pineapple in fine sieve over bowl, pressing down often to squeeze out excess moisture. Pineapple should be quite dry. GREASE and flour a 9 x 12 inch pan. (non-stick works well) COMBINE flour, baking soda, cinnamon and salt in medium bowl. Set aside. BEAT TOGETHER sugar, oil and eggs in a separate large bowl. ADD flour mixture gradually to egg mixture. (I use a hand whisk) THEN FOLD IN: grated carrots, drained pineapple, shredded coconut, walnuts (if using) and vanilla. POUR into a greased and floured 9 x 12 inch pan. BAKE in a 350 degree oven for 45 minutes. (ovens vary so test with cake tester as you may need a few minutes more. Be careful not to overcook. COOL completely in pan placed on RACK. When cool, MIX cream cheese with softened butter until smooth and completely mixed. ADD icing sugar gradually, half a cup at a time. Check sweetness and add more icing sugar to taste, one tablespoonful at a time. (probably not more than two cups in total) and adding VANILLA last. I ice the cake in the pan and leave it set for about 30 minutes in the fridge. Then I cut into squares and enjoy!