Memorial Medical Center Carrot Cake Recipes

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

A HEALTHY CARROT CAKE RECIPE FOR MEMORIAL DAY

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
• In a separate bowl, mix together eggs, agave and oil.
• Stir carrots, raisins and walnuts into wet ingredients.
• Stir wet ingredients into dry.
• Place batter into 2 well greased, round 9 Inch cake pans.
• Bake at 325 degrees for 35 minutes.
• Cool to room temperature and spread with coconut frosting.
• Serve.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

MEMORIAL MEDICAL CENTER CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Blend flour, baking powder, baking soda, salt and cinnamon.
• Set aside.
• Combine sugar, oil and eggs.
• Beat 2 minutes on medium speed.
• Add dry ingredients to the oil mixture and beat 1 minute.
• Add carrots and nuts.
• Mix until blended.
• Pour batter into a 13x9-inch cake pan, or two 9-inch layer cake pans.
• Bake 35 to 45 minutes.
• Cool completely before frosting.
• To make icing, cream the margarine and cream cheese.
• Add powdered sugar and mix well.
• Stir in vanilla.
• Beat until creamy.
• *Toreduce fat in cake batter, replace half of the corn oil with applesauce.