Lawrys Carrot Cake Recipes
CARROT CAKE I
This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze.
Provided by Kathleen Dickerson
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
- Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
- Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
- To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 76 g, Cholesterol 69.8 mg, Fat 27.4 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 551.2 mg, Sugar 54.7 g
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
LAWRY'S CARROT CAKE
Lawry's (Yes the Seasoned Salt company!) Had a manufacturing site with a very nice gift shop and luncheon spot for us Locals to shop and eat their wonderful recipes! They had a newsletter with recipes and a small little cookbook featured in the gift shop. The shop even had Lyn Starr Cozy products in their shop (Yes that was my...
Provided by Lyn Starr
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. 2 9" cake pans 25 to 30 minutes 1 13x9" pan 35 to 40 minutes
- 2. Mix together sugar, oil and eggs. Sift together dry ingredients. Combine with egg mixture. Add carrots, pineapple, raisins and nuts and blend.
- 3. Turn into greased and lightly floured pan(s) and bake as above. Cool in pans a few minutes, turn out on wire wrack to cool.
- 4. FROSTING: 1/2 c. butter, softened 8 oz cream cheese, softened 1 tsp. vanilla Cream well. Gradually add powdered sugar beating well, add a little milk if too thick.
- 5. This is a fabulous cake!! You'll never want to make any other carrot cake--EVER!!!
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- Preheat oven to 350 degrees. Line 2-8 or 9-inch round cake pans with cooking spray and parchment paper and set aside.
- In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrot and stir again.
- Divide evenly between baking pans and smooth the tops. Bake 20-25 minutes or until set. Remove from oven and cool until pans are just warm. Invert cakes onto cooling racks, remove parchment paper and cool completely.
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