Momma Jeans Carrot Cake Recipes

TO DIE FOR CARROT CAKE

To Die For Carrot Cake image

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

Provided by Trish - Mom On Timeout

Categories Dessert

Time 35m

Number Of Ingredients 18

Ingredients

1 ¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs (room temperature)
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained! {use the pineapple in JUICE not syrup})
½ cup butter (softened)
8 ounces cream cheese (softened)
1 teaspoon vanilla
1 pound powdered sugar
top with toasted pecans or coconut if desired

Steps:

Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving

MOM'S FAMOUS CARROT CAKE

Mom's Famous Carrot Cake image

My mom has always made the best carrot cakes around!! She always made several of these during the holidays, as she had many friends who always asked for a cake. Her fluffy cream cheese frosting topped it all off.

Provided by tlea73

Categories Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups vegetable oil
2 cups sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon salt
4 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 (8 ounce) can crushed pineapple
2 cups shredded carrots
2 cups shredded coconut
1 cup walnuts
6 ounces cream cheese
1/2 cup butter
16 ounces powdered sugar

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.

Nutrition Facts : Calories 687.4, Fat 40.2, SaturatedFat 12.9, Cholesterol 73.5, Sodium 448.3, Carbohydrate 79.3, Fiber 2.3, Sugar 61.2, Protein 6

MOM'S AMAZING "24 KARAT" CARROT CAKE

Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
Grease and flour 3 9" pans.
Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
Cool 10 minute Turn out on racks to cool.
Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

MOM-MOM'S CARROT CAKE

Mom-Mom's Carrot Cake image

Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...

Provided by Shabby Sign Shoppe

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
4 eggs
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups carrots, grated
1 (8 ounce) package cream cheese
1/4 cup butter
1 3/4 cups powdered sugar
2 teaspoons vanilla
1 cup nuts (pecans) (optional)

Steps:

FOR CAKE:.
Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
FOR ICING:.
Beat together. all ingredients (can use less vanilla if perferred).
If too dry add a little milk.
Keep cake wrapped & refrigerated.
Best to make day before to let flavors meld.

Nutrition Facts : Calories 608.5, Fat 35.1, SaturatedFat 10.1, Cholesterol 101.5, Sodium 378.1, Carbohydrate 69.4, Fiber 1.3, Sugar 51.6, Protein 5.9

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