Old Fashioned Carrot Cake Recipe

Directions In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, Pour into a greased 13x9-in. …

Rating: 5/5(4)
Category: Desserts
Servings: 16
Total Time: 1 hr 25 mins

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Old-Fashioned Carrot Cake with Cream Cheese Frosting Ingredients. Directions. In a large bowl, combine the eggs, sugar and oil. …

Rating: 5/5(47)
Total Time: 1 hr 5 mins
Category: Desserts
Calories: 531 per serving
1. In a large bowl, combine the eggs, sugar and oil.
2. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture.
3. Stir in carrots., Pour into two greased and floured 9-in. round baking pans.
4. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.

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Fold carrots into batter with a spatula or large spoon. Prepare your two 8 inch cake pans with oil and flour or cooking spray. Divide batter …

Category: Desserts
Total Time: 50 mins
1. Grate the carrots, set aside.
2. Place eggs in a large mixing bowl.
3. Add the sugar.
4. Add the canola oil.

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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 …

Rating: 5/5(100)
Total Time: 1 hr 25 mins
Category: Carrot Cake
Calories: 643 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
2. 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.
3. 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.
4. 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.

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For the cake: 2 cups flour 4 eggs, at room temperature 1 cup canola oil 1 cup brown sugar 1 cup white sugar 3 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1/8 tsp. cloves 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 2 cups freshly grated carrots 1 cup pineapple crushed, lightly drained

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Ingredients 2 1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1 1/4 cups oil I use Canola 1 1/2 cups sugar 4 eggs 1 teaspoon vanilla extract 2 cups carrots grated (Remove ends and scrape carrots before grating) 1 cup nuts or raisins

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In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

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This carrot cake is luscious and divine! My old recipe calls for oil instead of butter, and I think the oil makes a huge difference! I added one cup of raisins that I soaked in warm water for an hour and then drained, and they were a pleasant addition to the cake. The frosting is spectacular. I will definitely be making this again!

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Preheat oven to 350 °F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and 1 1/2 cups pecans, if using.

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1 large carrot, grated. 1 cup walnuts, chopped*. 1/3 cup dark raisins. 3 egg whites, stiffly beaten. Mix sugar, oil, egg yolks and hot water in mixing bowl. Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg. Stir into bowl mixture and mix well. Fold in carrots, nuts, and raisins. Fold in egg whites.

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DIRECTIONS. HEAT oven to 350°F. Coat 13 x 9-inch pan lightly with no-stick cooking spray. BLEND together sugar, oil and eggs in large bowl at medium speed of electric mixer for 2 minutes. Stir together flour, salt, cinnamon and soda in medium bowl. Add to sugar mixture. Beat at low speed 1 minute. Stir in carrots, nuts and raisins.

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At medium speed, gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined. Pour the batter evenly into the prepared cake pans. Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center of the cake. Do not overbake.

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Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots. Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans. Bake at 325°F until edges are lightly browned and cake tests done with toothpick, about 40 to 45 minutes.

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Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs. Add the flour mixture into the egg mixture, a little at a time, until it is well combined. By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.

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For the Carrot Cake. Preheat oven to 350 degrees. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has …

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Carrot Cake. Preheat oven to 350F. In a bowl, mix first 6 ingredients (vegetable oil, white sugar, brown sugar, eggs, crushed pineapple, pineapple juice). In a separate bowl, mix flour, cinnamon, baking soda, and salt. Mix the wet ingredients into dry ingredients until combined.

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How to Make Old Fashioned Carrot Cake. Let’s get started! To toast the walnuts, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread the walnuts out on the baking sheet and bake for 6-8 minutes, or until the walnuts start to darken. Let the walnuts cool and then coarsely chop them.

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