Mrs Thompsons Carrot Cake Recipe 155

MOIST CARROT CAKE

Steps:

• In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

MRS. THOMPSON'S CARROT CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

LAYERED CARROT CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, pudding mix and cinnamon. In another bowl, whisk eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in carrots, raisins and nuts (batter will be thick). , Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, orange juice and zest; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

CARROT CAKE BY MRS. FIELDS

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
• 2. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars.
• 3. Add butter, one egg and vanilla; blend with electric mixer on low speed.
• 4. Increase speed to medium and beat for 2 minutes.
• 5. Scrape down sides of bowl.
• 6. And remaining eggs, one at a time, beating 30 seconds after each addition.
• 7. Add carrots, pineapple, raisins and walnuts.
• 8. Blend on low until thoroughly combined.
• 9. Pour batter into prepared pans and smooth the surface with a rubber spatula.
• 10. Bake in center of oven for 60-70 minutes.
• 11. Toothpick inserted into center should come out clean.
• 12. Cool in pans for 10 minutes.
• 13. Then invert cakes on rack and cool to room temperature.
• 14. TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined.
• 15. Add sugar gradually, mixing on low until smooth.
• 16. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
• 17. Place second layer over the first, rounded side up.
• 18. Coat the top and sides of the cake evenly with remaining icing.
• 19. Refrigerate 1 hour to set icing.

MRS. THOMPSON'S CARROT CAKE RECIPE - (1.5/5)

Steps:

• •In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture. • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. • For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.