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 All Time Best Carrot Cake
Carrot Coconut Cake
Carrot Layer Cake with Brown Sugar Icing
Carrot Nut Cake And Cream Cheese Icing
Deluxe Carrot Cake
Mix in Pan Carrot Cake
Pineapple-Carrot Cake
Walnut Carrot Cake
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All Time Best Carrot Cake
All Time Best Carrot Cake
Cake Ingredients
1/2 Cup cocoa
2 Cups flour
2 Cups sugar
2 Teaspoons bicarbonate soda
4 eggs
1 Teaspoon vanilla
1 1/2 Cups vegetable oil
2 Cups grated carrots
1 Cup undrained crushed pineapple
Icing:
250g Cream Cheese
1/2 cup butter
500 grams icing sugar
1/2 Cup coconut
1 Cup chopped nuts
Directions
1. Preheat oven to 350F or 180C.
2. Combine cocoa, flour, sugar, bicarbonate soda, and salt.
3. In a separate bowl, mix together eggs, vanilla, and oil.
4. Add egg mixture to cocoa mixture and mix well.
5. Stir in carrots and pineapple.
6. Pour into three 9 inch round greased cake pans.
7. Cook for 30 minutes or until tester inserted in center comes out clean.
Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold
in coconut and nuts. Spread on carrot cake and refrigerate until ready to serve.
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Cake Ingredients
2 cups Flour
2 cups Sugar
1/2 teaspoon Salt
1 teaspoon bicarbonate soda
2 teaspoons Ground cinnamon
3 Eggs
1 1/2 cups Vegetable oil
2 cups Carrots -- finely grated
1 teaspoon Vanilla extract
1 cup Crushed pineapple -- well drained
1 cup Coconut -- shredded
1 cup Chopped nuts -- divided
-----CREAM CHEESE ICING-----
180 grams cream cheese -- softened
3 cups icing sugar -- sifted
6 tablespoons Butter or margarine -- soften
1 teaspoon Vanilla extract
Directions
1. Preheat oven to 350F or 180C.
2. In a mixing bowl, combine dry ingredients, add eggs,
oil carrots and vanilla; beat until combined.
3. Stir in pineapple, coconut and 1/2 cup nuts.
4. Pour into a greased 13 inch x 9 inch x 2 inch baking pan.
5. Cook for 50-60 minutes or until cake tests done.
6. Cool. Combine icing ingredients in a small bowl. Mix until well blended.
Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
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Carrot Layer Cake with Brown Sugar Icing
Cake Ingredients
2 cups self raising flour
2 cups firmly packed brown sugar
2 teaspoons bicarbonate soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg -- grated
1/8 teaspoon cloves -- ground
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
3 cups lightly packed carrots -- shredded
1 teaspoon vanilla extract
Directions
l. Preheat oven to 350F or 180C. Grease or spray with nonstick coating
and lightly flour 2 layer-cake pans, 9 inches across, or 1 baking pan, 13 x 9 x 2 inches.
2. Mix flour, sugar, bicarbonate soda, spices, and salt in a large bowl. Blend in oil.
Add eggs, one at a time, beating well after each addition. Fold in carrots and vanilla.
3. Turn into prepared pan(s). Bake for 35 to 40 minutes, until top springs back when lightly touched.
Cool in pans on a wire rack for 10 minutes. Turn out layers and cool completely. The large cake
can cool completely in the pan. Frost with brown sugar frosting, stacking and filling layers.
Do-Ahead Strategy: This cake keeps well, so it can be baked and frosted
a day ahead.
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Carrot Nut Cake And Cream Cheese Icing
Cake Ingredients
225g butter (at room temperature)
300g sugar
100g packed brown sugar
1/2 tsp cinnamon
1 lemon rind -- finely grated
1/4 tsp nutmeg
4 eggs (at room temperature)
375g sifted flour
3 tsp baking powder
1/2 tsp salt
110 ml fresh orange juice (at room temperature)
2 cups finely grated carrots (at room temperature
60g finely chopped pecans
1 tsp vanilla
100g cream cheese
100g butter
275g sifted icing sugar
1/2 tsp vanilla
Directions
1. Preheat oven.
2. In a large bowl of an electric mixer, cream together the butter, sugar,
and brown sugar for 10 minutes or until the mixture is light and fluffy.
3. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time.
4. Into a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture alternately
with the orange juice, beginning and ending with the flour mixture. Stir in the carrots, pecans, and vanilla.
5. Pour batter into a greased and floured 25 cm tube pan and cook
at 180 øC for 60-65 minutes, or until the cake tests done.
6. Let the cake cool and ice it with Cream Cheese Icing.
ICING DIRECTIONS
1. In a bowl (electric mixer is best), cream together the cream cheese and butter.
2. Slowly add the confectioners' sugar and vanilla and blend until the mixture is smooth.
3. Spread icing on a cooled cake.
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Deluxe Carrot Cake
Cake Ingredients
2 cups Flour
2 teaspoons bicarbonate soda
2 teaspoons Cinnamon
1/2 teaspoon Salt
3 large Eggs -- well beaten
2 cups Sugar
3/4 cup Oil
3/4 cup Buttermilk
2 teaspoons Vanilla
1 can Crushed Pineapple (250g) -- well drained
2 cups Carrots -- very finely grated
1 cup Walnuts -- chopped
1 cup Flaked coconut
-----BUTTERMILK GLAZE-----
1 cup Sugar
1 tablespoon White corn syrup
1/2 cup Buttermilk
1/2 teaspoon bicarbonate soda
1/2 cup Butter or margarine
1 teaspoon Vanilla
Directions
1. Preheat oven to 180C or 350F.
2. Sift together flour, soda, cinnamon and salt; set aside.
3. Beat eggs until lemon colored.
4. Beat in sugar, oil, buttermilk and vanilla.
5. Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
6. Pour batter into a lightly greased and floured 9x13-inch pan.
7. Cook for 50 to 60 minutes; until cake tests done with a toothpick.
BUTTERMILK GLAZE: Combine all ingredients, except vanilla, in saucepan.
Bring to a boil. Boil 5 minutes, until thick and syrupy. Add vanilla.
Poke holes in top of cake with wooden pick or fork.
Pour glaze over top while cake is still hot.
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Mix in Pan Carrot Cake
Cake Ingredients
1 1/2 cups self raising flour
1 cup Sugar
1 teaspoon Baking powder
1/2 teaspoon bicarbonate soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1 cup Carrots -- shredded
1/2 cup Nuts, pecans or walnuts Chopped
3/4 cup Water
1/3 cup Oil
1 tablespoon Lemon juice
1 teaspoon Vanilla
1 Egg
3 ounces Cream cheese -- softened
1 1/2 cups icing sugar
1/4 cup Butter -- softened
1/2 teaspoon Vanilla
Directions
1. Heat oven to 350F or 180 C.
2. In ungreased 8 inch square pan combine flour, sugar, baking powder,
bicarbonate soda, salt cinnamon and allspice; mix with fork until blended.
3. Add carrots and nuts, stir until well blended.
4. In small bowl, combine water, oil, lemon juice, vanilla and egg, mix well.
5. Pour over dry ingredients; stir with fork until well blended.
6. With rubber spatula, scrape corners, sides and bottom of pan to moisten
all ingredients.
7. Cook for 40 - 60 minutes or until toothpick inserted in center comes out clean.
Remove from oven, cool completely on wire rack.
CREAM CHEESE ICING: Mix all ingredients until completely combined.
Ice cooled cake. Then refrigerate.
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Pineapple-Carrot Cake
Cake Ingredients
2 1/2 cups Flour
2 cups Sugar
1 teaspoon Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Vanilla extract
1 cup Oil
2 cups Carrots -- grated
1 can Crushed pineapple -- small
1 cup Juice from pineapple
3 Eggs -- well-beaten
1 cup Nuts -- chopped
1 cup Powdered sugar
2 teaspoons Butter -- melted
2 teaspoons Vanilla extract
90 grams Cream cheese
Directions
1. Preheat oven to 350F or 180C.
2. Sift together flour, soda, salt, and cinnamon. Add sugar.
3. Beat in oil, carrots, pineapple, juice and eggs. Stir in nuts and vanilla.
4. Pour into greased and floured rectangular cake pan and cook for 35
minutes or until pick inserted in centre comes out clean
ICING:
Cream together butter and cream cheese. Add vanilla and powdered sugar.
Beat until smooth. Spread on cooled cake.
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Walnut Carrot Cake
Cake Ingredients
1 1/2 cups English Walnuts
3 cups self-raising Flour -- sifted
3 teaspoons Baking Powder
2 teaspoons Salt
2 cups Brown Sugar -- packed
4 Large Eggs
1 cup Oil
1 1/2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
3 tablespoons Milk
3 cups Carrots -- grated
Directions
1. Preheat oven to 350F or 180C.
2. Chop 1/2 walnuts fine.
Grease 3 9-inch layer cake pans well.
Sprinkle each with about 2 1/2 tablespoons to coat. Chop remaining walnuts a little more coarsely; set aside.
3. Resift flour with baking powder and salt.
4. Combine sugar, eggs, oil and spices.
5. Beat at high speed until light and well mixed. Add HALF of flour mixture; stir until well blended.
Add milk, then remaining flour. Stir in carrots and chopped walnuts.
6. Divide batter evenly in pans.
7. Cook for 25 minutes or until cakes test done. Let stand in pans on wire racks 10 minutes.
8. Turn cakes out onto racks to cool. When cold, ice with a butter cream icing or sift icing sugar onto top.
9. Decorate with walnut halves.
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