Carrot Cake

Ingredients

• 1 1/2 cup butter
• 1 3/4 cup firmly packed brown sugar
• 4 eggs
• 2 tsp. vanilla
• 2 3/4 cup all purpose flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 3/4 tsp. nutmeg
• 2 cup grated carrots
• 1 can crushed pineapple, drained
• 1/2 cup raisins
• 1/2 cup chopped nuts
• 3/4 tsp. cinnamon

Directions

Preheat oven to 350 degrees. In large bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at at time, beating well after each addition. Stir in vanilla. In medium bowl, combine: flour, baking powder, salt and spices; gradually add to creamed mixture; blend well. Stir in carrots, pineapple, raisins and nuts. Spoon batter into a well greased and floured 12 cup Bundt pan. Bake for 60-65 minutes or until cake tests done. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a rack. Can ice completely or pour icing over top of cake and let drizzle, with a cream cheese icing. Garnish as you wish.

By Terri

Ingredients

• 1 pkg. yellow cake mix
• 1 can crushed pineapple in juice
• 3 eggs
• 2/3 cup oil
• 1/2 tsp. ground cinnamon
• 2 cups packaged shredded carrots, chopped
• 1/2 cup chopped walnuts
• 1 Tbsp. orange zest
• 3 cans cream cheese frosting

Directions

Preheat oven to 350 degrees F. Butter and flour 2 9 inch round cake pans. At low speed beat cake mix, pineapple, eggs, oil, 1/2 cup water and cinnamon, 30 seconds. Increase speed to medium-high; beat 2 minutes. Add carrots and nuts. Divide batter between pans.

Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks. Stir zest into frosting. If desired, transfer 3/4 cup mixture to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting mixture. If desired, pipe rosettes onto cake. Garnish with marzipan carrots, if desired.

By Robin

Combine all ingredients in order given and pour batter in a greased and floured 9x13 inch pan. Bake at 350 degrees F for 40 minutes.

Combine first 3 ingredients in bowl, mixing well. Blend 1/2 tsp. salt and dry ingredients together in bowl.

Beat sugar and oil together in bowl. Add eggs, beating well. Sift dry ingredients together.

Mix eggs, sugar, and oil 2 minutes at medium speed. Add pineapple and carrots. Mix in flour, cinnamon, soda, salt, then add walnuts and coconut.

Mix together flour, cinnamon, soda, salt, carrots and pecans. Then combine sugar, oil, pineapple, eggs and vanilla and add to first mixture.

Cream oil and sugar. Add eggs. Sift dry ingredients and add to creamed mixture. Add carrots and nuts.