2 INGREDIENT CARROT CAKE RECIPES
2-INGREDIENT CARROT CAKE - RECIPES | PAMPERED CHEF US SITE
Provided by PAMPEREDCHEF.COM
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F (160°C) and spray a Brownie Pan with nonstick cooking spray.Drain the oranges; reserving the syrup. Place the oranges in the Manual Food Processor and process until purèed.Combine the cake mix, oranges, and syrup in a Classic Batter Bowl (the mixture will be thick). Using a Large Scoop, divide the batter evenly into the wells of the pan. Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.Remove the pan from the oven and let it stand for 10 minutes. Remove the cakes form the pan and serve. If you are using optional toppings, allow the cakes to cool before topping.
CARROT CAKE RECIPE | ALLRECIPES
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 15 to 18 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- 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.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, CarbohydrateContent 83.5 g, CholesterolContent 70.4 mg, FatContent 30.2 g, FiberContent 2.3 g, ProteinContent 6.2 g, SaturatedFatContent 10.8 g, SodiumContent 540.4 mg, SugarContent 67 g
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- Preheat the oven to 325°F (160°C) and spray a Brownie Pan with nonstick cooking spray.Drain the oranges; reserving the syrup. Place the oranges in the Manual Food Processor and process until purèed.Combine the cake mix, oranges, and syrup in a Classic Batter Bowl (the mixture will be thick). Using a Large Scoop, divide the batter evenly into the wells of the pan. Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.Remove the pan from the oven and let it stand for 10 minutes. Remove the cakes form the pan and serve. If you are using optional toppings, allow the cakes to cool before topping.
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