Kaimuki High School Carrot Cake Recipes

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OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

THE BEST CARROT CAKE



The Best Carrot Cake image

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray
1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

Steps:

  • For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
  • Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
  • Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
  • Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
  • Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
  • To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

SHORTCUT CARROT CAKE



Shortcut Carrot Cake image

This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!

Provided by Charkie

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 10

1 (18 ounce) box spice cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups shredded carrots (about 1/2 lb.)
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip Topping, thawed

Steps:

  • PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
  • Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
  • Pour into 2 (9-inch) square baking pans.
  • Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
  • MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
  • Stir in whipped topping until well blended.
  • PLACE 1 cake layer on serving plate.
  • Spread with 1-1/2 cups of the cream cheese mixture.
  • Carefully place second cake layer on top of first cake layer.
  • Frost top and sides of cake with remaining cream cheese mixture.
  • Garnish with remaining 1/4 cup pecans.
  • Refrigerate until ready to serve.

KAIMUKI HIGH SCHOOL CARROT CAKE



Kaimuki High School Carrot Cake image

I got this recipe years ago from a coworker. I'm assuming they used to serve this in the school cafeteria. Lucky students!

Provided by Chilicat

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 14

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs
1 cup oil
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped nuts
8 ounces cream cheese, softened
1/2 cup butter
1 teaspoon vanilla
1/2 lb powdered sugar, sifted

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking soda, salt and cinnamon.
  • In a separate bowl, beat sugar, eggs and oil together. Add to dry ingredients, mixing just enough to blend well.
  • Add grated carrots, crushed pineapple and nuts and mix well.
  • Pour into a greased and floured 9"x13" pan and bake 35 to 40 minutes. Cool completely before frosting.
  • For Cream Cheese Frosting:.
  • Beat cream cheese until fluffy. Cream butter into cream cheese, then add vanilla. Add powdered sugar; beat well until smooth.

Nutrition Facts : Calories 334.5, Fat 19.4, SaturatedFat 6.3, Cholesterol 55.8, Sodium 304.1, Carbohydrate 38, Fiber 1.1, Sugar 28, Protein 3.8

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