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.

1 cup brown sugar (do not pack)

2 large eggs

1/4 cup vegetable oil

2 tbsp. butter, melted

1 cup applesauce

1 3/4 cups grated carrots

1 (8oz) can crushed pineapple (not drained)

1 3/4 cups all purpose unbleached flour

1/4 cup Saco buttermilk powder

1/2 cup oat bran

1 1/2 teaspoons baking powder

1/2 tsp. baking soda

2 teaspoons ground cinnamon

3/4 teaspoon salt

1/2 teaspoon pure vanilla

3/4 cup golden raisins

3/4 cup diced pecans or walnuts

2 tablespoons Myers Rum, Jack Daniels or water

Note: Buttermilk powder is available near the non-fat dry milk in most supermarkets. It’s convenient to have on hand for times when a recipe calls for using buttermilk, which is a key ingredients in many baked items to help tenderize and add to the leavening power of baking soda.

Preheat the oven to 375°F.

In a Pyrex measuring cup, measure raisins and add Myers Rum or Jack Daniels (water may be used but flavor will be lost). Stir well and microwave for 30 seconds (no more). Let stand for 30 minutes before using. This plumps the raisins, softens them and adds extra flavor. After thirty minutes, the raisins may be sprinkled lightly with a little superfine sugar (available in the sugar aisle in boxes, superfine sugar is often used for cakes or mixing into drinks because it dissolves more easily and doesn’t leave a grainy texture).

Grease muffin pan or line with greased paper muffin cups. Using a whisk, combine sugar, eggs, oil, and applesauce until well blended. Stir in the grated carrots, pineapple and vanilla.

In a separate bowl, stir together dry ingredients. Add raisins and nuts. Combine wet and dry ingredients, stirring only to combine (do not overmix). Fill muffin cups.

Bake until a toothpick inserted in center of cupcake comes out clean (20-25 minutes or more, depending upon your oven and how long the oven was preheated – we recommend preheating for at least 15 minutes before baking, or until your digital oven reads 375°F.)

Cool in pan 5 minutes, then remove to wire rack to cool completely.

These muffins may also be baked in a muffin-top pan.

Makes 12 muffins.

Drizzle lightly with confectioners icing and sprinkle with finely chopped nuts or spread with cream cheese frosting, if desired, or just brush the tops with melted butter while still warm for a nice shine. Serve split with whipped cream cheese for spreading.

4 c. carrots, grated (spoon, not packed into cup)

2 c. sugar

1 (8 oz.) can crushed pineapple

1/2 c. apple butter

4 lg. egg whites

2 tsp. vanilla

2 c. flour

2 tsp. each baking soda & cinnamon

1/2 tsp. salt

3/4 c. raisins

Preheat oven to 375 degrees. Coat a 9 x 13 inch baking pan with non-stick vegetable spray. Set aside. In large bowl combine carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir to blend. Add remaining ingredients except raisins. Mix completely. Gently stir in raisins. Spread batter in pan. Bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into squares.

butter & flour for pan

1 1/2 c. all purpose flour

1/4 c. whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/4 tsp. salt

1/2 c. vegetable oil

6 tbsp. sugar

2 eggs

1/4 c. unsweetened pineapple juice concentrate

1 tsp. vanilla extract

1 c. shredded carrots

1/2 c. unsweetened crushed pineapple, drained

1/2 c. golden raisins

Cream Cheese Frosting (recipe below, opt.)

1. Toss flours, baking powder, baking soda, cinnamon, ginger and salt.

2. In separate bowl, stir oil, sugar, eggs, pineapple juice and vanilla. Stir liquid in dry ingredients until smooth.

3. Stir in carrots, raisins and pineapple.

4. Bake in 350 degree oven in 9″x5″x2″ loaf pan for 35 to 40 minutes until pick inserted in center of cake comes out clean. Cool in pan on rack for 1 hour. Cut into 1/2″ slices. Serves 18.

2 c. flour

2 tsp. soda

2 c. Sprinkle Sweet

1 1/2 c. oil

4 eggs, beaten

2 tsp. cinnamon

3 c. grated carrots

Mix dry ingredients. Add oil and eggs. Add carrots. Bake at 350 degrees for 30 minutes.

ICING:

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

1 lg. pkg. instant sugar-free pudding (6 serving size)

1 sm. can crushed pineapple, in own juice (no sugar), very well drained