Grandma Chics Carrot Cake 1968 Recipes

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GRANDMA CHICS CARROT CAKE 1968



Grandma Chics Carrot Cake 1968 image

Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.

Provided by andypandy

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 23

2 cups grated fresh carrots (should be 4 carrots)
4 whole eggs
2 cups granulated sugar
1 cup golden raisins or 1 cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup canola oil or 1 cup vegetable salad oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts
3 tablespoons melted butter
1/2 cup brown sugar
2 tablespoons Carnation Evaporated Milk
1/4 cup chopped walnuts
i usually make one and a half times the topping with nuts, chopped fine the cake can take that much, using a wooden spoon to poke holes almost to the bottom
2 1/2 tablespoons water
1 dash salt
2 teaspoons instant coffee granules
1 tablespoon butter
1 1/3 cups powdered icing sugar

Steps:

  • Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
  • Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
  • Down to bottom.
  • Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
  • Test with a tester, should come away clean.
  • When done remove from oven Place onto a cooling rack.
  • Cool completely When cool glaze with a coffee glaze over the top and over the sides.

Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5

GRANDMA CARROT CAKE



Grandma Carrot Cake image

This Cake has been the family fav for as long as I can remember. My grandmother would only make this on special occasions and hoildays. She then passed it down to me so I thought I would share it with you. My mouth is watering now as I type

Provided by ARMY COOK 99

Categories     Dessert

Time 1h35m

Yield 8-10 Slices, 1 serving(s)

Number Of Ingredients 23

2 cups white sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs, large beaten
2 teaspoons vanilla extract
2 cups cake flour (measure then sift ) or 2 cups all-purpose flour (measure then sift )
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated fresh carrots
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, Drained
1 (3 1/2 ounce) can flaked coconut
1 cup white sugar
1/2 cup unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1.5 (8 ounce) cream cheese, Softed Room Temp
1/2 cup unsalted butter or 1/2 cup margarine, Softed Room Temp
1 (16 ounce) powdered sugar, Sifted
1 teaspoon vanilla extract

Steps:

  • Preheat Oven at 350 degrees.
  • Combine First 5 ingredints ; Beat well on low speed.
  • Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
  • Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
  • Pour batter into 3 greased and floured 9-inch round cakepans.
  • Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
  • Pour Buttermilk glaze over warm cake layers.
  • LET COOL IN PANS FOR 15 MINS.
  • Remove from pans and let cool completely on wire racks.
  • Spread Cream Cheese frosting between each layers and on top and sides of cake.
  • BUTTERMILK GLAZE:.
  • Combine the first 5 ingredients in a large saucepan.
  • Bring to boil over medium heat cooking for 4 mins Stirring frequently.
  • Remove from heat, Stir in vanilla.
  • CREAM CHEESE FROSTING:.
  • Combine cream cheese and butter; Beat at medium speed until smooth.
  • Gradually add sugar, Beating until light and fluffy.
  • Stop mixer and hand stir in vanilla.

Nutrition Facts : Calories 11236.9, Fat 588.7, SaturatedFat 243.8, Cholesterol 1433.2, Sodium 6463.4, Carbohydrate 1446.9, Fiber 34.1, Sugar 1162.2, Protein 98.1

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting

Provided by Aubry177

Categories     Dessert

Time 1h

Yield 1 Cake

Number Of Ingredients 10

2 cups flour
2 cups sugar
2 cups carrots, grated
1 (8 ounce) can crushed pineapple in juice
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup oil
3 eggs
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
  • Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
  • Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

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