Nutty Carrot Cake Recipes
NUTTY CARROT CAKE
Make and share this Nutty Carrot Cake recipe from Food.com.
Provided by BLUE ROSE
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350 degrees.
- Cream margarine and sugar together until light and fluffy.
- Blend in carrots, eggs and vanilla.
- Add combined dry ingredients alternately with milk, mixing well after each addition.
- Stir in nuts.
- Pour into greased foulred 9x13 pan.
- Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
- While baking make frosting:.
- Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
- After cake has cooled frost cake and top with chopped nuts if desired.
Nutrition Facts : Calories 538.7, Fat 22.6, SaturatedFat 5.3, Cholesterol 62.3, Sodium 557.7, Carbohydrate 79.5, Fiber 1.9, Sugar 55.7, Protein 6.5
CARROT NUT CAKE
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.
Nutrition Facts :
NUT-FREE CARROT CAKE
Make and share this Nut-Free Carrot Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3
NUTTY SWEET SURRENDER CARROT CAKE
Make and share this Nutty Sweet Surrender Carrot Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 220 degrees C.
- Beat egg yolks and sugar well.
- Add lemon rind, ground almonds and carrots.
- Mix.
- Sift together the flour, baking powder and a pinch of salt.
- Add to the carrot mixture.
- Fold in the beaten egg whites.
- Pour the batter into a well greased and floured tin (20cm round).
- Bake in an oven for 50 minutes.
- When done, turn out and leave to cool.
- Dust with icing sugar.
- Decorate as you like and serve.
Nutrition Facts : Calories 606.9, Fat 29.7, SaturatedFat 3.3, Cholesterol 176.2, Sodium 204.7, Carbohydrate 74, Fiber 7.3, Sugar 55.5, Protein 17.8
NUTTY PINEAPPLE CARROT CAKE
My mother in law used to make this cake at least once a week and no one would ever tire of it. It is one of my favorite desserts. She used to top it with cream cheese icing.
Provided by queenbeatrice
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat together oil and sugar, add eggs and beat well.
- Add flour, baking powder and cinnamon, mix well.
- Add remaining ingredients and mix well.
- Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.
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