Family Heirloom Carrot Cake Recipes
TO DIE FOR CARROT CAKE
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
FAMILY CARROT CAKE
Carrot cake is comfort food at our house. This is also perfect divided between a 9in springform pan a regular 8 in round cake pan. Try grated zucchini as a substitute for carrots.
Provided by Sageca
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake.
- Preheat oven to 350*. Grease and flour 9"x13" inch pan.
- In large bowl beat eggs, oil, granulated sugar and vanilla.
- In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
- Add carrots, mix and fold in pecans.
- Pour batter in prepared pan.
- Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
- Frosting.
- In medium size bowl, mix butter and cream cheese till smooth.
- Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
- Spread over cooled cake; decorate with pecan halves.
- Tip; Use your food processor to grate the carrots.
Nutrition Facts : Calories 9274.7, Fat 526, SaturatedFat 150.8, Cholesterol 493.5, Sodium 5970.7, Carbohydrate 1128.8, Fiber 28.9, Sugar 891.5, Protein 57.2
HEIRLOOM CARROT SPOON CAKE
Steps:
- Spray a 5-quart slow cooker with butter flavored cooking spray.
- Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
- Serve warm.
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- Preheat the oven to 350* and place a rack in the center of the oven. Butter and flour a 9 x 13” baking dish or a 9 x 9” square cake pan and set aside. Alternatively, line the cake pans with parchment paper.
- Trim and peel the carrots, then finely grate using a box grater and set aside. Note: you can use a food processor to grate the carrots, but know that the finished cake will have a softer consistency with more moisture.
- Sift the flour, baking powder, baking soda, salt and cinnamon into the bowl of a stand mixer. Add the sugar and whisk until incorporated. Switch to to the paddle attachment. Add the oil and mix on low speed until incorporated. With the motor running continuously on low, add the eggs, one at a time, pausing for a few seconds in between each egg. Turn off the motor and add the carrots, pineapple, and coconut to the bowl. Mix on low until just barely incorporated.
- Pour the batter into the prepared baking dish or cake pans. If using a 9 x 13” pan, bake for 40 minutes, then check for doneness. If using a 9 x 9” pan, bake for 60 minutes, then check for doneness. To check for doneness, press the center of the cake with two fingers - it’s ready when it gently springs back. (Note: the pineapple will make the cake very moist, so depending on the humidity of your kitchen, cooking time may exceed one hour.) Remove from the oven, place on the counter and allow to cool in the pan for 25-30 minutes or until cool to the touch. It can then be further cooled at room temperature or transferred to the fridge.
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