Recipe: Carrot Cake (15)

CARROT CAKE

3 c. raw carrots, grated
2 c. sugar
3 tsp. cinnamon
2 tsp. vanilla
2 c. flour
4 eggs
1 1 2/ c. oil
2 tsp. baking soda
1 tsp. salt--
FROSTING:--
1 (8 oz.) pkg. cream cheese, soft
1/4 lb. butter, soft
16 oz. 10X sugar

Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased and floured 10 inch round baking pans for 30 minutes or until center springs back. Blend frosting ingredients until smooth. Spread generously when cake is cool. Store in refrigerator. Serves 12.

CARROT CAKE

2 c. sugar
4 eggs
2 c. flour
2 tsp. cinnamon
1 1/2 c. oil
3 c. grated carrots
2 tsp. soda
1 tsp. salt
Cream sugar and oil. Beat eggs, 1 at a time, in small bowl and add. Beat well. Sift flour and dry ingredients, add to batter. Grease and flour pans well (2 round cake pans or 13 x 9 inch pan). Bake at 325 degrees for 30 to 40 minutes. Test for doneness with toothpick.

FAT GRANNY'S CARROT CAKE

2 c. Wesson oil
2 c. sugar
4 eggs
2 c. plain flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
3 c. carrots, grated
1 tsp. vanilla--
ICING:--1 (8 oz.) pkg. cream cheese
1 stick margarine
1 box confectioners sugar
1 c. nuts, chopped
1 tsp. vanilla

Mix Wesson oil and sugar. Beat well. Beat the eggs separately. Mix with oil and sugar mixture. Sift together flour, cinnamon, salt and soda. Add to other mixture. Fold in carrots and vanilla; mix well. Bake at 350 degrees. DO NOT overbake. (Usually makes about 4 layers.) Cream together cream cheese and margarine. Add sugar, nuts and vanilla. Spread on carrot cake while still a little warm.

ORANGE CARROT CAKE

2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 c. marg.
1/2 c. sugar
1 c. brown sugar
2 tsp. vanilla
3 eggs
3/4 c. low fat yogurt
2 c. finely shredded carrots
3/4 c. coconut
3/4 c. pecans or walnuts
2 tsp. grated orange peel

Spray 12 cup bundt pan with Pam. Beat margarine with an electric mixer. Add sugar, brown sugar and vanilla. Beat well. Add eggs, one at a time, beating well after each addition. Add flour, baking soda and baking powder, alternately with the yogurt. Stir in carrots, coconut, pecans and orange peel. Pour batter into bundt pan. Bake at 350 degrees for 50 to 60 minutes. Cool cake on wire rack 10 minutes before removing from the pan. Cool thoroughly. Can be frosted with your favorite cream cheese frosting. Yields 20 slices.

MAY'S SURPRISE SYMPHONY CARROT CAKE
(i have this in the oven right now!)

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten
2 c. flour
1 3/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
3 eggs, beaten
3 c. shredded carrot
1/2 c. chopped nuts

Combine cream cheese, sugar and egg, mixing well until blended. Set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter; pour remaining batter into greased and floured 9-inch bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading until covered. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar, if desired. 12 servings.

ZUCCHINI CARROT CAKE

2 eggs
1 c. sugar
2/3 c. oil
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 1/4 c. flour
1 c. carrots, grated
1 c. zucchini, grated--
FROSTING:--
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. oleo
2 c. powdered sugar
1 tsp. vanilla

Beat eggs and sugar until frothy. Gradually add oil and beat. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots and zucchini. Pour in greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes. Cool. Beat until creamy.

CARROT CAKE L'ORANGE

4 eggs, slightly beaten
1 c. vegetable oil
1 1/2 c. sugar2 tsp. baking soda
1/2 tsp. cinnamon
2 c. flour1 c. ground walnuts, fine ground
1/2 c. raisins
4 lg. carrots, grated--
ICING L'ORANGE:--8 oz. softened cream cheese
6 tbsp. softened butter
1 lb. confectioners' sugar
2 tbsp. grated orange rind
1 tbsp. orange juice

Mix: Combine eggs, vegetable oil and sugar and whisk to mix. Add remaining items while folding in grated carrots last. Preheat oven to 325 degrees. Divide batter into two 9x1 1/2 inch round, buttered cake pans and bake for 30-35 minutes (test for doneness). This is truly a simple, but fabulous tasting cake!

BABY FOOD CARROT CAKE

2 c. sugar
3 eggs
1 1/4 c. oil
1 (8 oz.) can crushed pineapple with
juice
2 c. coconut
2 c. nuts
1 (8 oz.) jar junior baby food carrots
2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla--
FROSTING:--3 c. confectioners sugar
2 (8 oz.) pkgs. cream cheese
2 tsp. vanilla

Mix sugar, eggs and oil. Add pineapple with juice, coconut, nuts and carrots; mix well. Add flour and other ingredients. Beat well, add vanilla; blend. Bake in greased 13 x 9 inch pan for 45 minutes. Mix until smooth.

CARROT CAKE

6 c. peeled carrots, shredded
4 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
5 eggs
3 c. sugar
2 c. oil
2 tsp. vanilla
2 c. crushed pineapple (save liquid)
2 c. walnuts
1 c. raisins, plumped 2 minutes in microwave in reserved pineapple juice--
FROSTING:--
1 lb. cream cheese
1/2 c. butter
5 c. powdered sugar
1 tsp. vanilla

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs. Beat in sugar, oil and vanilla until fluffy. Stir in flour mixture. Stir in carrots, pineapple and nuts. Pour into 3 buttered 9 inch cake pans (lined with waxed paper). Bake at 325 degrees for 45 minutes. Turn out and cool.

LOW-FAT CARROT CAKE

4 c. carrots, grated (spoon, not
packed into cup)
2 c. sugar
1 (8 oz.) can crushed pineapple
1/2 c. apple butter
4 lg. egg whites
2 tsp. vanilla
2 c. flour
2 tsp. each baking soda & cinnamon
1/2 tsp. salt
3/4 c. raisins

Preheat oven to 375 degrees. Coat a 9 x 13 inch baking pan with non-stick vegetable spray. Set aside. In large bowl combine carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir to blend. Add remaining ingredients except raisins. Mix completely. Gently stir in raisins. Spread batter in pan. Bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into squares.

CHOCOLATE CHIP CARROT CAKE

4 eggs
2 c. sugar
1 1/2 c. oil
3 c. flour
2 jars junior carrots
1 (6 oz.) pkg. chocolate chips
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon

Combine eggs, sugar and oil. Beat until smooth. Add dry ingredients and mix well. Add baby food carrots and blend. Fold in chips. Bake in tube pan at 350 degrees for 1 hour.

SURPRISIN' CARROT CAKE

2 c. unsifted flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 1/2 c. sugar
3/4 c. Hellmann's Real Mayonnaise
1 can (8 oz.) crushed pineapple in
own juice, undrained
2 c. coarsely shredded carrots
3/4 c. coarsely chopped walnuts

Grease and flour two 9 inch round baking pans. In bowl stir together first 5 ingredients; set aside. In large bowl with mixer at medium speed beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Turn into prepared pans. Bake in 350 degree F. oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.

RASPBERRY CARROT CAKE

1 pkg. raspberry Jello
1 pkg. yellow cake mix
3/4 c. cold water
3/4 c. liquid shortening
4 eggs, unbeaten
3 sm. carrots, grated
1 tsp. pumpkin pie spice

Sift cake mix and pumpkin pie spice. Add raspberry Jello to cake mix. Blend in shortening, water and eggs (whites only can be used). Add grated carrots. Mix well. Place in greased, floured angel cake pan. Bake at 350 degrees for 45 minutes. Cool 15 minutes and remove from pan.

CARROT CAKE WITH ORANGE GLAZE

1 1/4 c. salad oil
2 c. sugar
2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
3 c. grated carrots
1 c. chopped pecans--
ORANGE GLAZE:
1 c. sugar
1/4 c. cornstarch
1 c. orange juice
1 tsp. lemon juice
2 tbsp. butter
2 tbsp. grated orange peel
1/2 tsp. salt

Combine oil, sugar, mix; add dry ingredients; blend. Alternately add eggs; mix thoroughly. aDd carrots; mix well. Add pecans. Bake in slow oven (325 degrees) for approximately 1 hour 10 minutes. Cool completely. Slice cake horizontally 3 layers. Spread with glaze. Layer cakes to make 1 cake. Combine sugar, cornstarch in saucepan. Add juices slowly; stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool; spread on cakes.

COCONUT CARROT CAKE

2 c. all-purpose flour
1 tsp. salt
2 1/2 tsp. baking soda
1 c. oil
2 tsp. cinnamon
2 c. sugar
3 eggs
1 (8 oz.) crushed pineapple and juice
2 c. grated carrots
1 1/3 c. coconut
1/2 c. nuts

Mix flour, baking soda, cinnamon and salt; set aside. Beat oil, sugar, and eggs. Add flour mixture; beat. Add pineapple, carrots, coconut, nuts. Bake at 350 degrees for 50-60 minutes. Cool. A moist cake. Toast 1 cup coconut. Cream 3 ounces cream cheese, 1/4 cup butter; add 3 cups sifted confectioners sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Beat. Add 1/2 coconut. Frost cake; top with rest of coconut.

RAW CARROT AND APPLE CAKE

1 c. shortening
1 c. white sugar
1 c. brown sugar
1 c. raw carrots, grated
1 1/2 c. raw apples, chopped
2 eggs
1/2 c. coconut
1 tsp. baking powder
1 tsp. soda
1 1/2 tsp. vanilla
1 tsp. cinnamon
2 1/2 c. flour
1 c. buttermilk

Mix and put into 9x13 inch pan. Sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake 1 hour 325 degrees.