Grandma Chics Carrot Cake 1968 Recipes

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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

KILLER CARROT CAKE



Killer Carrot Cake image

This is an absolutely FAB carrot cake,My late Uncle Rick gave my mom the recipe and I've been making it since I was 12 years old (now i'm 20 so go figure). I made it just ONCE at my aunties house and she's had to bake it every week for 4 months now because my uncle keeps requesting it! I always used to be asked to bring it for bake sales too :)

Provided by Nisa4709

Categories     Dessert

Time 1h5m

Yield 1 10, 8-10 serving(s)

Number Of Ingredients 20

2 cups grated carrots
1 cup vegetable oil
1 -2 teaspoon cinnamon (depends if you like strong flavor or not)
1 -2 teaspoon nutmeg
1 -2 teaspoon ground allspice
1 -2 teaspoon mace
1 -2 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda (sometimes I leave this out)
2 cups flour
2 cups sugar
6 eggs
1 teaspoon vanilla essence (you can put almond if you like)
1 cup chopped walnuts
1 cup raisins, tossed in (optional)
flour (so they dont sink to the bottom of the pan) (optional)
1 (8 ounce) package cream cheese
1/4 cup butter
1/2-3/4 cup icing sugar (I cut down on the sugar because I like it slightly sour)
1 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees Farenheit.
  • Grease and flour 10" baking pan.
  • Pour oil and carrots into a mixing bowl and mix till combined.
  • Add in eggs one by one whilst beating on medium speed.
  • Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
  • Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
  • Add in the spices and vanilla / almond essence.
  • Lastly add in the flour which has been sifted along with the baking powder and soda.
  • When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
  • Add in nuts.
  • Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
  • When cake is cool put on icing.
  • For Icing beat the cream cheese and butter until light and fluffy.
  • Add in icing sugar and vanilla and beat till smooth.

Nutrition Facts : Calories 897.3, Fat 56.8, SaturatedFat 15.6, Cholesterol 205.1, Sodium 401.2, Carbohydrate 88.1, Fiber 3, Sugar 59.6, Protein 12.7

GRANDMA CHICS RAISIN PIE FILLING 1968



Grandma Chics Raisin Pie Filling 1968 image

Make and share this Grandma Chics Raisin Pie Filling 1968 recipe from Food.com.

Provided by andypandy

Categories     Pie

Time 50m

Yield 1 pie double crusted

Number Of Ingredients 5

1 1/2 cups raisins
2 cups water
2/3 cup white sugar
2 tablespoons flour
2 tablespoons butter

Steps:

  • Combine raisins and water and cook over medium heat for 12 minutes.
  • Add sugar, flour, butter and cook two minutes more.
  • Pour cooled mixture into a pastry shell.
  • Place a top crust over top and make vent slashes.
  • Bake 375 degrees F for 30 minutes, until golden and bubbly.
  • Note: Rind and juice of 1/2 a fresh lemon or orange may be added.

TROPICAL CARROT CAKE



Tropical Carrot Cake image

Make and share this Tropical Carrot Cake recipe from Food.com.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 21

1 3/4 cups all-purpose flour
4 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered)
1 teaspoon vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

Steps:

  • Preheat oven to 350°F.
  • Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
  • Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
  • In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
  • At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
  • Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
  • For Pineapple Filling:.
  • In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
  • In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
  • To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
  • Place second layer on top of filling and spread about 1 cup of icing over cake layer.
  • Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

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