Marla Gibbs Carrot Cake Recipes

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
• Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
• For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
• When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

MARLA GIBB'S CARROT CAKE

Steps:

• Mix together the first six (6) ingredients.
• Add oil& eggs& mix well.
• Fold in the carrots, pineapple and pecans.
• Pour into greased and floured 9x13x2" pan.
• Bake@ 350 degrees for 35 to 40 minutes or until cake pulls slightly away from the edge of pan.
• Cool 10 minutes; remove cake from pan.
• Cool on wire rack.
• Frosting:.
• Beat together the cream cheese, butter and vanilla until light and fluffy.
• Gradually add powdered sugar.
• Beat until smooth.
• Spread top of one layer with 1/2 of cheesemixture.
• Place second layer on top and spread with frosting.