Grandma Roses Regal Carrot Cake Recipes

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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.

GRANDMAS CARROT CAKE



Grandmas Carrot Cake image

my grandmother jake recently passed away and i told my dad that all i wanted of hers was her recipe for her carrot cake. it brings back so many great memeories, and to me it is truly the best carrot cake i have ever tasted.

Provided by mistylin 2

Categories     Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 -3 teaspoons cinnamon
2 tablespoons wheat germ
1 teaspoon allspice
1 tablespoon buttermilk
4 1/3 ounces canned carrots
1/2 cup walnuts
1 cup real butter
1 (8 ounce) box cream cheese
1 teaspoon vanilla
1 lb powdered sugar
1/2 teaspoon lemon juice

Steps:

  • drain the carrots and mash them in large bowl.
  • in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
  • in another bowl whip the eggs til smooth.
  • add the sugar and the vegetable oil and cream together.
  • add the flour mixture and the egg mixture to the carrots, whip til mixed well.
  • add the buttermilk and the walnuts and mix again.
  • bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
  • cool completely.
  • mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
  • frost the cake and enjoy.
  • ps. i have been known to add another box of cream cheese and another
  • stick of butter, more calories but oh so tasty.

Nutrition Facts : Calories 936.4, Fat 54.4, SaturatedFat 20.5, Cholesterol 158.4, Sodium 743, Carbohydrate 107.9, Fiber 1.7, Sugar 85.2, Protein 8.4

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