Gold Nugget Carrot Cake Recipes
GOLDEN NUGGET CARROT CAKE - COLD SPRING TAVERN
This recipe is from the Cold Spring Tavern in Santa Barbara, CA. It was also served at the Silver Screen Cafe in East Lansing, MI, before it closed. This carrot cake is incredible! It's very easy to make, too.
Provided by Lola Granola
Categories Dessert
Time 55m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat to 350 and grease a 13x9 pan.
- Blend the oil and sugar together.
- Add eggs one at a time, beating after each addition.
- Sift dry ingredients together.
- Gradually add dry ingredients to wet and mix well.
- Fold in grated carrots.
- (might be good with 1/2 c walnuts or raisins, if you like! ).
- Pour batter into pan and bake for 40 minutes or until done.
- Cool completely.
- Frosting:.
- Mix all ingredients and frost!
Nutrition Facts : Calories 580.6, Fat 32.5, SaturatedFat 10.7, Cholesterol 106.6, Sodium 413.2, Carbohydrate 68.4, Fiber 1.7, Sugar 49.7, Protein 6
GOLD NUGGET CARROT CAKE
Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared; your company will want seconds! -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, beat the first five ingredients until well blended. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually beat into sugar mixture until blended. Stir in the carrots, chocolate, almonds and ginger. Transfer to prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, marmalade and cinnamon; beat until smooth. Stir in ginger., Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 579 calories, Fat 32g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 338mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
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