Lees Famous Carrot Cake Recipes

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

LEE'S FAMOUS CARROT CAKE

Steps:

• Pre-heat oven to 350°F.
• For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
• Grate Carrots (by hand or with food processor) and set aside.
• In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
• In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
• Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
• Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little "thinner" than normal cake batter.).
• For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
• Remove from oven and let cool to room temperature - usually 1 to 2 hours.
• About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften. Don't start making the icing until you're ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
• Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
• Continue mixing at medium speed and add in the Vanilla.
• Continue mixing at medium speed and slowly (otherwise you'll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you're ready to ice the cake and/or cupcakes.
• After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
• Put the carrots into a large mixing bowl and set aside.
• Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
• In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
• With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
• Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
• 8 ounces cream cheese
• 2 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 9 ounces powdered sugar, sifted, approximately 2 cups
• In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
• Place the frosting in the refrigerator for 5 to 10 minutes before using.
• Yield: approximately 2 cups