Carrot Cake Recipe

Recipe courtesy Robert Clinton from Cliftons

SHOW:
Rachael Ray's Tasty Travels
EPISODE:
Round the Clock in Los Angeles

Carrot Cake Recipe
Total Time:
25 hr 35 min
Prep:
35 min
Inactive:
24 hr
Cook:
1 hr
Yield:1 cake or 3 (9-inch) layers
Level:Easy
CATEGORIES
Carrot Dessert Cake
Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
Directions
Cake Ingredients: Frosting Ingredients:
Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt,
and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts
until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously
greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and
bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in
closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch
cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer,
bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of
frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula,
evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second
layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm
cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until
needed. Display on counter or cake stand with a plastic cover.

Filling and I

Read more at: http://www.foodnetwork.com/recipes/carrot-cake-recipe-recipe.html?oc=linkback


Carrot Cake Recipe
Ingredients
Cake
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
4 pcs raw eggs
1 cup granulated sugar
3/4 cup light brown sugar
2 1/2 cups all-purpose flour
2 tsp baking soda
1 cup vegetable oil
1/4 cup fresh milk
1 tbsp vanilla extract
3 cups grated carrots
1 cup chopped walnuts
Cream Cheese Frosting
8 ounces cream cheese
6 tbsp butter, melted
3 cups confectioners sugar
1 1/2 tsp vanilla extract

Cooking Procedure:
1. Bake the cake
1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing
bowl than whisk until everything is properly distributed
1.2 Beat the eggs using an electric mixer in a separate mixing bowl.
1.3 Add the granulated and light brown sugar then continue mixing until fully blended.
1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until
texture becomes smooth.
1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue
mixing using low speed.
1.6 Fold-in the carrots and walnuts
1.7 Pour the batter on a cake pan with shaped wax paper
1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes
(you know that the cake is done when toothpick inserted comes out clean)
1.9 Remove from the oven and allow to cool down.
2. Make the frosting
2.1 Beat the cream cheese using an electric mixer
2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well
blended
2.3 Add the confectioners sugar then mix until texture becomes smooth
2.4 Set aside
3. Apply the frosting over the cake
3.1 Place the first cake on a flat surface and apply frosting on the top part
spreading it evenly
3.2 Place the second cake on top of the first cake and align properly
3.3 Apply the remaining frosting on top and on the sides of the cake
3.4 Garnish with chopped wallnuts on top and on the sides
3.5 Refrigerate for at least an hour then serve. Ingredients Edit and Save








Original recipe makes 1 - 9x13 inch panChange Servings

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained


1 (8 ounce) package cream cheese

1/4 cup butter, softened

2 cups confectioners' sugar
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Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs
and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little.
Allow to cool.
4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and
beat until creamy.
Kitchen-Friendly View
PREP30 mins
COOK45 mins
READY IN1 hr15 mins
Share and enjoy!
Number of servings (yield): 8



Ingredients Edit and Save
Original recipe makes 1 - 9 x 13 inch cakeChange Servings

6 egg whites

1 1/3 cups white sugar

1 cup applesauce

1/2 cup skim milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 cup whole wheat flour

1 cup all-purpose flour

1 (8 ounce) can crushed pineapple with juice

2 cups shredded carrots

1/2 cup chopped walnuts

1/2 cup raisins
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Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in
cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice),
carrots, walnuts, and raisins. Pour into the prepared pan.
3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out
clean.
Kitchen-Friendly View
PREP20 mins
COOK40 mins
READY IN1 hr


Pineapple Carrot Cake Recipe






Read Reviews (3)

"This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida.
"It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."

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TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings
Ingredients
2 cups King Arthur Unbleached All-Purpose Flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups vegetable oil
4 eggs
2 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts, optional
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Nutritional Facts
1 serving (1 slice) equals 798 calories, 46 g fat (13 g saturated fat), 112 mg cholesterol, 569 mg sodium, 92 g
carbohydrate, 1 g fiber, 7 g protein.
Directions
1. In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well
blended. Stir in pineapple and nuts. Pour into two greased and floured 9-in. round baking pans. Bake
at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool completely.
2. For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners'
sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of
cake. Garnish with nuts if desired. Store in the refrigerator. Yield: 12 servings.
Originally published as Pineapple Carrot Cake in Quick Cooking September/October 2000, p57
Reviews for Pineapple Carrot Cake(3)
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