Time 2h30m Yield 16 Number Of Ingredients 13 Steps:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Yield 14 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners’ sugar. Frosting can be spread and a still warm cake.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Mix dry cake ingredients. Add carrots, oil and eggs. Stir till all is wet. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan. Bake at 325* for 50-55 minutes . Cool. Cream together cream cheese, margarine, vanilla Add powdered sugar. Spread over cooled cake.
Time 55m Yield 20 Number Of Ingredients 17 Steps:
Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla. Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans. Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks. Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.
More about “fabulous carrot cake recipes”
Time 1h20m Yield 1 cake Number Of Ingredients 17 Steps:
Preheat oven to 175°C. Grease and line an 8" square or round tin. Beat sugar, oil, treacle, golden syrup and eggs till smooth. Sieve flour, bicarb and cinnamon and fold into mixture. Mix well. Stir in grated carrots, coconut and walnuts and pour into prepared tin. Bake for 1 hour or until firm to the touch. Leave to cool a little in tin, then turn out onto rack and leave till cold. Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting. Decorate with walnut pieces.
