Time 1h20m Yield 16 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners’ sugar. Spread over cake.
Time 1h25m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside. In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork. For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Time 50m Yield 9 servings. Number Of Ingredients 17 Steps:
In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Time 1h Yield 1 Cake Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan. Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary). Frost with Cream Cheese Frosting.
Time 1h20m Yield 1 cake, 10-12 serving(s) Number Of Ingredients 17 Steps:
drain the carrots and mash them in large bowl. in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour. in another bowl whip the eggs til smooth. add the sugar and the vegetable oil and cream together. add the flour mixture and the egg mixture to the carrots, whip til mixed well. add the buttermilk and the walnuts and mix again. bake at 350 degrees in a well oiled and floured cake pan for 50 minutes. cool completely. mix the softened butter, softened cream cheese, vanilla, sugar, and lemon. frost the cake and enjoy. ps. i have been known to add another box of cream cheese and another stick of butter, more calories but oh so tasty.
Time 1h45m Yield Serves 10 Number Of Ingredients 35 Steps:
Soak raisins in orange juice (good to do for an hour or so before making cake). Turn oven on to 180 degrees (160 fan). Add the oil and sugar to a mixer and blend. Fold in the plain flour and baking powder using a sieve. Add the cinnamon, ginger, nutmeg and salt. Mix. Add the eggs one at a time, mixing after each one is added. Add the carrots, nuts and raisins, with 2 teaspoons of the orange juice marinade. Mix. The batter should be lumpy and not too thick. Have no fear if it looks quite liquidy! Split mixture between 2 greased cake tins. The wider the diameter the quicker the cake will cook. For a deeper cake with a smaller diameter, extra cooking time will be required. Bake at 180 degrees for 1 1/4 hours (best in a conventional non-fan oven). Use cake tester and return to oven for further 10 mins if necessary (tin dependent). Allow cake to cool overnight before frosting. To make the frosting: Cream the butter and vanilla essence in the mixer until no lumps remain. Gradually add the cream cheese and mix. Add the cream and mix. Fold in the icing sugar. Spread over both cakes and decorate the top half with nuts, raisins and a light dusting of cinnamon.
