Lees Famous Carrot Cake Recipes

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.

MOM'S FAMOUS CARROT CAKE

Steps:

• Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
• Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.

LIZ'S FAMOUS CARROT CAKE

Steps:

• Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
• To make the cake:.
• Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
• In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
• Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
• To make the icing:.
• Sift the powdered sugar into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
• Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
• To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.