Joans Pennsylvania Dutch Carrot Cake Recipes

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JOAN'S PENNSYLVANIA DUTCH CARROT CAKE



Joan's Pennsylvania Dutch Carrot Cake image

Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes.

Provided by HeatherFeather

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
4 large eggs
1 cup corn oil or 1 cup canola oil
3 cups freshly grated carrots
4 ounces cream cheese, at room temperature
1/2 cup sweet unsalted butter, at room temperature
1 (1 lb) box powdered sugar
2 teaspoons pure vanilla extract

Steps:

  • Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
  • Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
  • Pour into greased, lightly floured 9x13" metal cake pan.
  • Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
  • Cool completely before frosting.
  • To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.

GRANDMA JOAN'S CARROT CAKE



Grandma Joan's Carrot Cake image

This was my grandmothers recipe that she made for every bithday and holiday....Now that she's gone, I make it for my children. It's still a favorite!

Provided by Shannon Whyte

Categories     Cakes

Time 1h30m

Number Of Ingredients 13

2 c all purpose flour
2 c sugar
2 tsp baking soda
2 tsp cinnamon, ground
1 dash(es) salt
1 1/2 c vegetable oil
4 large eggs
1 tsp vanilla extract
3 c peeled and grated carrots
8 oz cream cheese, room temperature
1/2 c butter, room temperature
1 tsp vanilla extract
1 lb powered sugar

Steps:

  • 1. Carrot Cake: Combine flour, sugar, baking soda, cinnamon and salt. Sift these ingredients 3 times. Slowly add oil and beat on medium speed 8-10 minutes. Add eggs in one at a time while mixing on low speed. Stir in vanilla. Fold in carrots. Bake at 350 in a greased and floured Bundt cake pan fo 50 mimutes or until a toothpick inserted in the cake comes out clean.
  • 2. Cream Cheese Frosting: Blend cream cheese and butter. Mix in vanilla. Slowly add powered sugar and mix well. Frost cake once it has cooled. Serve and enjoy!

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