CARROT CAKE TRUFFLE RECIPES

Name: Grandma's Carrot Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 2 cups sugar; 1-1/2 cups canola oil; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 cups shredded carrots (about 6 medium); 1 cup chopped walnuts; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar

GRANDMA'S CARROT CAKE RECIPE: HOW TO MAKE IT

Grandma's Carrot Cake Recipe: How to Make It image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 16 servings.

Number Of Ingredients 14

Ingredients

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, FatContent 35g fat (7g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 67g carbohydrate (49g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

PINEAPPLE CARROT CAKE RECIPE: HOW TO MAKE IT

Pineapple Carrot Cake Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 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 and edible blossoms, optional

Steps:

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 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , 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 and blossoms if desired. Store in the refrigerator.

Nutrition Facts : Calories 798 calories, FatContent 46g fat (13g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 92g carbohydrate (70g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

More about "carrot cake truffle recipes"

PINEAPPLE CARROT CAKE RECIPE: HOW TO MAKE IT

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 798 calories per serving

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 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , 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 and blossoms if desired. Store in the refrigerator.

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