Freezer Carrot Cake Recipes

CARROT CAKE FREEZER ENERGY BALLS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

FREEZER CARROT CAKE

Steps:

• Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).
• Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.
• Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.
• Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.
• Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes).
• Prep. Time: 15 minutes.
• Cook Time:
• Category: Freezer Cooking.
• Difficulty: Easy.

CARROT CAKE FREEZER JAM

Steps:

• Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
• Set aside.
• Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
• Set pineapple aside.
• Combine reserved pineapple juice, carrots and apple in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Cover and reduce heat and simmer 5 minutes.
• Add pineapple.
• Crush fruit mixture with a potato masher.
• Allow to cool, about 15 minutes.
• Add fruit mixture to pectin mixture.
• Stir 3 minutes.
• Ladle jam into clean jars to fill line.
• Twist on lids.
• Let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• Yield: 5 (8 oz) half pints.