Recipe: Carrot Cakes, Cream Cheese Frostings and Carrot Cookies

PINEAPPLE-CARROT CAKE

1 (16 oz) can crushed pineapple (in pineapple juice, not syrup)
2 large eggs
1/2 cup oil
1 cup sugar
1 tsp vanilla extract
2 cups all purpose flour, unsifted
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups carrots (shredded)
1 cup walnuts (finely chopped)
Creamy Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and dust with flour a 9x13-inch baking pan.

Drain the pineapple juices through a sieve into a measuring cup. Press lightly to force out most of the juice. Add water as and if needed to make 1 cup total of juice; set aside.

In a large bowl combine the eggs, oil, sugar, pineapple juice, and vanilla, beat until well blended. Mix in the flour, baking soda, cinnamon and salt.

Stir in the carrots, pineapple and walnuts; mix well. Spread the batter into the prepared baking pan.

Bake at 350 degrees F for 40-45 minutes or when a toothpick inserted at center of the cake comes out clean. Cool the cake on a wire rack in the pan for 10 minutes. Then turn the cake out and cool completely.

Top with Cream Cheese Frosting (see Frostings below)

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CONNIE'S CARROT SPICE CAKE

1 1/3 cups butter, softened
1 3/4 cups sugar
4 large eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 cups grated carrots
1 1/2 cups black walnuts or pecans, chopped, divided use
1/4 cup golden raisins
Connie's Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F.

In a large bowl, cream the butter until lightened and fluffy. Gradually blend in the sugar then add the eggs one at a time, mixing well with each addition.

Combine the flour, baking soda, cinnamon, allspice, nutmeg and cloves. Sift and blend into the butter-sugar-egg mixture.

Stir in the carrots, nuts and raisins. Spread the batter evenly into 3 lightly greased and floured (9-inch) layer cake pans.

Bake at 350 degrees F for 18 to 25 minutes or until a wooden toothpick inserted into center comes out clean. Let the cake cool raised on a wire rack.

CONNIE'S CREAMY CHEESY FROSTING

1/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 (16 oz) box confectioner's sugar
2 tsp lemon juice

Cream the butter and cream cheese together. Add powdered sugar and lemon juice, beat until smooth. Spread between the layers and on top of on the cake. Sprinkle with the remaining 1/4 cup nuts.

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KELLY'S CARROT CAKE

2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated carrots
1 (8 oz) can crushed pineapple, drained
1/2 cup pecans, chopped
Buttery Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F. Lightly grease and flour three (8-inch) round cake pans.

Sift the flour, sugar, baking soda, baking powder and cinnamon together in a large mixing bowl. Stir in the eggs and oil until well blended.

Fold in the grated carrots, pineapple and pecans, stir until completely combined. Divide the batter equally between the 3 prepared cake pans.

Bake at 350 degrees F for 30 minutes, or until the cake pulls slightly away from the edges of the pan. Insert a toothpick at the center of each cake, if it comes out clean -- the cake is done. Let the cakes cool in their pans for 15 minutes.

Remove the cakes from the pans and let cool completely on wire racks. Ice with your favorite frosting.

BUTTERY CREAM CHEESE FROSTING

1/4 lb (1/2 cup) butter, softened
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla extract
2 boxes (16 oz each) confectioner's sugar, sifted

Place the butter and cream cheese in a large mixing bowl. Cream together with an electric mixer at medium speed until light and fluffy. Blend in the vanilla extract. Reduce speed to low, slowly blend in the confectioner's sugar until smooth and spreadable (add drops of water if needed for consistency).

Place a cake layer on a serving plate and frost the top, and repeat until all layers are frosted. Finish by frosting the top and around the sides of the cake.

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CREAMY CHEESE FROSTING

1 (8 oz) pkg cream cheese, softened
3 tbsp milk
1 tbsp vanilla extract
6+ cups confectioner's sugar (about 1 3/4 lbs)

In a small bowl whip the cream cheese with an electric mixer set on medium until the cheese is fluffy. Beat in the milk and vanilla extract. Reduce mixer speed to low and gradually beat in the confectioner's sugar, until stiff enough to spread. Frost the top and sides of the cake.

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CARROT 'N' OATMEAL COOKIES

1 cup clover honey.
1 cup butter, softened
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
2 cups uncooked oatmeal (quick cooking or regular)
1 cup chopped walnuts or pecans
2 cups golden raisins
2 cups grated carrots

Preheat oven to 375 degrees F.

In a medium bowl, combine the honey, butter, vanilla and eggs.

In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal. Stir in the nuts, raisins and grated carrots.

Add the liquid ingredients to the flour mixture; mix well. Drop by the spoonful onto a lightly greased cookie sheet.

Bake 12 to 15 minutes, or until cookies are golden brown.