Fourteen Carat Cake

Prepare time 30mn Cook time 40mn ŽReady in 01h 10mn

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 1 cup grated carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1 cup flaked coconut

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C).Grease and flour three 9 inch pans.

2.      In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally, stir in the carrots, pineapple, walnuts and coconut. Divide the batter evenly between the prepared pans.

3.      Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely. When cool, frost with your favorite cream cheese icing.

Fourteen K Carrot Cake

INGREDIENTS

• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 (4.5 ounce) jars carrot baby food
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

2.      Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.

3.      Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

Grandma's Carrot Cake

Prepare time 40mn Cook time 45mn ŽReady in 01h 25mn

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 (15 ounce) can crushed pineapple, drained
• 2 cups carrots, grated
• 1 cup flaked coconut
• 1/2 cup butter
• 1 cup white sugar
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

DIRECTIONS

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.

Maple Carrot Cupcakes

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 3 cups grated carrots
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Chopped walnuts

DIRECTIONS

1.      In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full.

2.      Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

3.      For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.

Mary Anne's Carrot Cake

ŒPrepare time 30mn     Cook time 45mn ŽReady Time 15mn

INGREDIENTS

• 4 cups ground carrots
• 2 (15 ounce) cans crushed pineapple, drained
• 1 1/2 cups vegetable oil
• 3 cups white sugar
• 6 eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 3 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups raisins

DIRECTIONS

1.      Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.

2.      In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.

3.      Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting

Moist Carrot Cake

INGREDIENTS

• 1/2 cup shortening
• 1 cup sugar
• 1 (10.75 ounce) can condensed tomato soup, undiluted
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• Dash salt
• 1 cup shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins or dried currants (optional)
• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Chopped walnuts

DIRECTIONS

1.      In a large mixing bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.

2.      In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Moist Carrot Cake

Prepare time 30 mn Cook time 40mn ÚŽReady in 01h 20mn

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 2 3/4 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1 cup flaked coconut

DIRECTIONS

1.      Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2.      In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

3.      Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.