HOW MANY CUPS IS ONE CARROT RECIPES

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EASY CARROT CAKE RECIPE | ALLRECIPES



Easy Carrot Cake Recipe | Allrecipes image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories     Desserts    Cakes    Holiday Cake Recipes

Yield 1 -9 or 10 inch tube cake

Number Of Ingredients 13

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1?½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2?½ cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  • To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, CarbohydrateContent 68.6 g, CholesterolContent 65.6 mg, FatContent 34.4 g, FiberContent 1.9 g, ProteinContent 5.7 g, SaturatedFatContent 6.4 g, SodiumContent 312.7 mg, SugarContent 52 g

CARROT CAKE VIII RECIPE | ALLRECIPES



Carrot Cake VIII Recipe | Allrecipes image

A heavenly, homespun dessert perfect for a party or just simply for the family!

Provided by Anra Lee

Categories     Desserts    Cakes    Holiday Cake Recipes

Yield 1 - 10 inch Bundt pan

Number Of Ingredients 19

1 pound carrots
2 cups white sugar
1 (8 ounce) can crushed pineapple with juice
¾ cup vegetable oil
½ cup unsweetened applesauce
4 eggs
1 tablespoon vanilla extract
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins
1?½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour
1 (8 ounce) package cream cheese
3 tablespoons unsalted butter, softened
1?½ cups confectioners' sugar
1?½ teaspoons orange zest
1 tablespoon fresh orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
  • In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
  • Grate carrots (to make 3 cups). Set aside.
  • In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
  • Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
  • Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
  • To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Nutrition Facts : Calories 638.5 calories, CarbohydrateContent 88.3 g, CholesterolContent 90.2 mg, FatContent 29.4 g, FiberContent 3.2 g, ProteinContent 8.3 g, SaturatedFatContent 9.5 g, SodiumContent 519.8 mg, SugarContent 58.9 g

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