1 3/4 c. sugar

1 1/4 c. oil

4 eggs

2 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

3 c. grated carrots

1 can drained crushed pineapple (15 1/2 oz.)

FROSTING:

1/4 c. butter

8 oz. cream cheese

2 tsp. vanilla

1 lb. confectioners’ sugar

1. Mix sugar, oil and eggs until creamy.

2. Sift flour, baking powder, baking soda, salt and cinnamon.

3. Added grated carrots and crushed pineapple; mix well.

4. Bake in greased 13 x 9 inch pan at 350 degrees, approximately 45 minutes. Check with knife or toothpick.

Frost with: Beat butter, cream cheese, vanilla and confectioners’ sugar.

1 1/2 c. grated carrots

1 1/3 c. water

1/4 c. butter

1 tsp. cloves

2 c. flour

1/2 tsp. soda

1/2 c. chopped nuts

1 1/4 c. cut up dates

1 c. raisins

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. baking powder

1/4 tsp. salt

Use 9″ ring mold. Mix carrots, dates, water, raisins, butter and salt together in saucepan. Bring to a boil and boil 5 minutes. Cool.

1 (1 gram fat per serving)

2 eggs

2 egg whites

2 c. flour

2 c. sugar

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 1/2 c. pureed figs or prunes (baby food)

2 c. peeled and grated carrots

1 (8 oz.) can crushed pineapple (reserve juice)

1 c. raisins

1/2 c. chopped walnuts

1 c. powdered sugar for glaze

Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake. Makes 24 servings.

Cake:

2 cups all-purpose flour

1/2 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 grated carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

Frosting:

1 (8 ounce) package cream cheese

1/4 cup butter, softened

2 cups confectioners’ sugar

few drops vanilla extract or rum

This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.

Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.

Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).

Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don’t want to get the cinnamon in the sifter!)

Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.

Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9×13 inch pan.

Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won’t work on this cake!).

To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners’ sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.

CAKE:

2 c. flour

1 tsp. soda

1 tsp. baking powder

1 tsp. cinnamon

2 c. sugar

1 1/2 c. vegetable oil

4 eggs

3 c. (1 lb.) grated carrots

1/2 tsp. salt

ICING:

8 oz. cream cheese

1 box powdered sugar

1 stick butter

2 tsp. vanilla

1 can coconut

1/2 c. chopped pecans

CAKE: Mix the dry ingredients together; add the oil and blend. Add the eggs, one at a time, and beat after each addition. Finally, add the carrots and blend well. Pour equal amounts into 3 8-inch layer pans and bake at 350 degrees for 30 minutes; for 9×13 inch pan, bake at 350 degrees for 1 hour.

ICING: Blend the cream cheese, powdered sugar, butter and vanilla; then add the coconut and chopped pecans and mix thoroughly. Spread evenly over top and sides of layers (for 9×13 inch cake, one half of icing recipe will do.)

2 cups sugar

3 eggs

2 1/4 cups flour

2 tsp. baking soda

2 cups shredded carrots

2 cups coconut

1 1/2 cups vegetable oil

2 tsp. pure vanilla

1 1/2 to 2 tsp. cinnamon

1 tsp. salt

1 cup walnuts or pecans, chopped

1 8 oz. can crushed pineapple

Preheat oven to 350°F.

In a mixing bowl, combine sugar, oil, eggs and vanilla. Blend well.

Stir in flour, cinnamon, baking soda, and salt. Add coconut, shredded carrots, pineapple and nuts.

Bake in a buttered and floured 9×12-inch pan for 50 minutes or until done.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

6 oz. cream cheese, room temperature

1/2 cup melted butter or margarine

1/4 cup milk

1 1/2 tsp. vanilla

1/4 tsp. salt

3 or 4 cups confectioners sugar

Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.

Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you’ll definitely agree that it’s The World’s Best Carrot Cake.

2 to 3 c. all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1 c. sugar

1 c. firmly packed brown sugar

1 c. buttermilk

3/4 c. vegetable oil

4 eggs

1-1/2 tsp. vanilla extract

1 (1 lb.) bag carrots, peeled and grated

1 (8 oz.) can crushed pineapple, drained

1 c. chopped walnuts

1 c. flaked coconut

1/2 c. raisins Cream Cheese Frosting (recipe follows)

Marzipan carrots (optional)

Combine first 6 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended.

Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans.

Bake at 350°F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.

Cream Cheese Frosting:

1/2 c. butter, softened

1 (8 oz.) pkg. cream cheese, softened

1 (16 oz.) pkg. powdered sugar

2 tsp. grated orange rind

1 tsp. vanilla extract

Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well.

Makes enough frosting for 1 (3 layer) cake.

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. sugar

1 1/2 c. oil

2 jars (jr. baby food) carrots

4 eggs

1 tsp. vanilla

1 c. chopped nuts

Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven.

CARROT CAKE FROSTING:

1 lg. pkg. cream cheese (room temperature)

1/4 c. butter

1 box powdered sugar

1 tsp. vanilla

Mix cheese and butter together. Add powdered sugar. Beat until smooth. Add vanilla. Spread on carrot cake.

1 pkg. (2 layer size) yellow cake mix

1 pkg. (4 serving size) vanilla instant pudding & pie filling

4 lg. eggs

1/4 c. oil

3 c. grated carrots

1 can (8 oz.) crushed pineapple in juice, drained

1/2 c. chopped nuts, optional

1 tsp. cinnamon

1/2 tsp. salt

1/3 c. flour

Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, salt and flour in a large mixing bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.

Pour into greased and floured 10 inch fluted tube pan. Bake at 375 degrees for 50-55 minutes or until cake tester inserted in center comes out clean and begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes then remove from pan and finish cooling on rack. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened

1 tbsp. soft butter

1 tsp. vanilla extract

2 c. sifted powdered sugar

Combine cream cheese, butter and vanilla in small bowl. Mix with electric mixer at low speed. Beat until smooth and fluffy. Gradually add sugar and continue beating at medium speed until fluffy. (I make 1 1/4 of this recipe for this cake.)

3 c. sifted cake flour

2 c. sugar

2 tsp. cinnamon

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. baking powder

1 can (8 3/4 oz.) crushed pineapple

2 c. raw carrots (grated and loosely packed)

3 eggs, beaten

1 1/2 c. salad oil

2 tsp. vanilla

1 1/2 c. finely chopped nuts

Grease and lightly flour bundt pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt. Drain pineapple, saving syrup. Add pineapple syrup to dry mixture; add eggs, oil and vanilla. Beat for 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 degrees for about 1 1/2 hours. Cool 10 minutes in pan before unmolding. Frost with Currant – Nut Icing. sugar 1 pkg. (8 oz.) cream cheese 1/4 c. butter 2 tbsp. milk 2 tbsp. vanilla 1/4 c. walnuts & currants

Beat until smooth, folding in nuts and currants. Cover cake.