carrot cake recipes

14 Carrot Cake with Cream Cheese Frosting

2 cups of flour

2 teaspoons of baking powder

1 1/2 teaspoon of baking soda

1 teaspoon of salt

2 teaspoons of cinnamon

2 cups of sugar

1 1/2 cup of oil

4 eggs

2 cups of raw carrots, grated

8 3/4 ounces of crushed pineapple, drained

1/2 cup of nuts

1 cup of margarine

8 ounces of cream cheese, softened

1 pound of confectioners sugar

1 teaspoon of vanilla

Preheat oven to 350F. Mix together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, nuts and turn into a 13 x 9 inch pan. Bake 35 to 50 minutes or until it springs back when touched lightly. Let cool. Gradually add sugar. Add vanilla. Spread on a completely cooled cake.

Almond Carrot Cake

2 cups of sugar

1 cup of vegetable oil

4 eggs

1 cup of all-purpose flour

1 cup of whole wheat flour

1 1/2 teaspoon of baking soda

1 teaspoon of salt

2 teaspoons of cinnamon

1 teaspoon of nutmeg

3 cups of carrots, grated

1 1/4 cup of almonds, slivered

One 8 ounce package of cream cheese, softened

1/4 cup of butter or margarine, softened

2 teaspoons of vanilla

2 cups of confectioners sugar

Mix first 3 ingredients. Mix next 6 ingredients; stir into

sugar mixture. Mix in carrots and almonds. Grease and flour 2 (8 or 9-inch) round cake pans. Turn batter into pans. Bake at 350F. for 30-35 minutes. Cool on wire racks. Beat cream cheese with butter or margarine until soft and creamy. Beat in remaining ingredients. Spread cake layer with frosting. Stack second layer on top and spread remaining frosting on top and sides of cake. Yield: 12-15 servings.

Banana Carrot Cake

1 cup of sugar

1 cup of mashed ripe banana (about 3 med. bananas)

1/2 cup of oil

3 eggs

1 1/2 cup of flour

2 teaspoons of baking powder

1 teaspoon of salt

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1/4 teaspoon of cloves

1 cup of oats, uncooked

1 cup of shredded carrot (about 3 med. carrots)

1/3 cup of chopped nuts, if desired

Grease 9 inch square baking pan. Beat together sugar, banana and oil; add eggs, one at a time, beating well after each addition. Add combined flour, baking powder, salt, baking soda, cinnamon and cloves; mix well. Stir in oats and carrots. Pour into prepared pan; sprinkle with nuts. Bake 40 to 45 minutes at 350F. or until wooden pick inserted in center comes out clean. Makes 10 to 12 servings.

simple carrot cake

2 cups of sugar

4 eggs

2 teaspoons of baking powder

1 cup of pecans, cut sm.

4 cups of grated carrots

1 cup of vegetable oil

2 cups of flour

2 teaspoons of baking soda

2 teaspoons of cinnamon

Icing:

8 ounces of cream cheese, softened

1/2 stick margarine, softened

1 box of powdered sugar (1 lb.)

2 teaspoons of vanilla extract

CAKE: Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400F. for 35 to 40 minutes or until done. ICING: Mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.

Carrot Cake

1 1/2 cup of safflower oil

2 cups of sugar

4 eggs, one at a time

2 cups of flour

2 teaspoons of cinnamon

2 teaspoons of baking powder

2 teaspoons of soda

1/2 teaspoon of salt

3 to 4 cups of grated carrots

Icing:

1 (8 oz.) pkg. soft cream cheese

Up to 1 box powdered sugar (as sweet as you wish)

1/4 stick of butter

1 teaspoon of vanilla

1 cup of nuts

CAKE: Preheat oven to 350F. Blend oil and sugar. Add eggs, one at a time; beat well. Mix dry ingredients and add gradually. Add carrots and beat. Bake 1 hour or longer in greased and floured tube (or bundt) pan until tester comes out clean. ICING: Melt butter, blend in cheese; add sugar, vanilla and nuts.

Carrot Coconut Cake

2 cups of unsifted plain flour

2 1/2 teaspoons of baking soda

2 teaspoons of cinnamon

1 teaspoon of salt

1 cup of oil

2 cups of sugar

3 eggs

1 (8 oz.) crushed pineapple in juice

2 cups of grated carrots

1 1/2 cup of coconut

1/2 cup of chopped nuts

Mix dry ingredients. Cream eggs, sugar and oil. Add flour mixture to egg mixture; then add carrots, pineapple, coconut and nuts to mixture. Bake at 350F. in a 13 x 9 inch pan for 1 hour.

Frosting:

1 cup of coconut, toasted

3 ounces of cream cheese

1/4 cup of butter

3 cups of confectioners' sugar

Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and 1/2 cup coconut to cream cheese and butter. Frost cake - top with other half of coconut.

Carrot Coffee Cake

4 eggs

2 cups of sugar

2 cups of grated raw carrots

3 cups of flour

1 teaspoon of salt

3 teaspoons of baking powder

1/2 teaspoon of soda

1 cup of oil

1 teaspoon of vanilla

Beat eggs, sugar and carrots. Add rest of ingredients, mixing well. Bake in greased and floured angel food pan 45 minutes at 375F. Remove from oven and quickly spread on your choice of topping.

Honey Carrot Cake

1 large whole egg

2 egg whites

3/4 cup of honey

1/2 cup of margarine, about 1/2 stick

1 teaspoon of vanilla

1 1/2 cup of all purpose flour

1 1/4 teaspoon of ground cinnamon

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of ground allspice

1/4 teaspoon of salt

1 1/2 cup of finely shredded fresh carrots

1/3 cup of raisins

In mixing bowl, beat egg and egg whites until light and frothy. Beat in honey, margarine and vanilla. Sift together flour, cinnamon, baking powder, baking soda, allspice and salt; stir dry ingredients into egg mixture. Fold in carrots and raisins. Turn batter into a greased 8 inch square pan. Bake in a preheated 350F. oven 45 to 50 minutes or until cake tester inserted in center of cake comes out clean. Cool cake 10 minutes, remove from pan and cool completely. To serve, cut into squares. Yields 12 servings.

Filled Carrot Cake

3 cups of flour

2 cups of sugar

1 teaspoon of baking soda

1/4 teaspoon of salt

2 teaspoons of cinnamon

1 1/2 cup of salad oil

3 eggs, beaten

1 teaspoon of vanilla

1 cup of crushed pineapple, drained

1 3/4 cup of grated carrots

1/4 cup of peeled apple, grated

1 cup of pecans, chopped

Combine the sugar, flour, baking soda, salt and cinnamon. Set aside. Combine oil, vanilla, eggs. Beat well. Add pineapple and apple and mix. Stir in dry ingredients and pecans. Spoon batter into 3 greased round cake pans or one 9 x 13 inch pan. Bake at 350F. for 25 - 30 minutes. Cool 10 minutes and remove from pans.

Icing:

1/2 cup of margarine, softened

One 16 ounce box of powdered sugar

One 8 ounce package of cream cheese

1 cup of pecans, chopped

A dash of cinnamon

Beat margarine and cream cheese until smooth. Add powdered sugar a little at a time, then cinnamon and pecans. Ice the cooled cake.