Carrot Cakes (3)

Your going to love these!

Decadent Carrot Layer Cake

3 eggs, well beaten
3/4 c oil
1/2 c buttermilk
2 c sugar
2 t vanilla
2 c flour
2 t cinnamon
2 t baking soda
1/2 t salt
1 cup undrained crushed pineapple
2 c grated carrots
1 3.5 can flaked coconut
1 c chopped pecans

Combine eggs, oil, buttermilk, sugar and vanilla and beat until smooth. 
Add flour, soda, cinnamon and salt. Mix well. Stir in coconut, carrots, pineapple 
and pecans. Pour into 3 greased/floured 8 inch cake pans.
You can also bake it in one sheet cake pan and bake it 10 min longer or until done, 
or 2 nine inch cake pans.  Bake at 350 degrees for 35 - 40 min.

Boil together for 4 minutes:
1 c sugar
1/2 t soda
1/2 c buttermilk
1/2 c butter
1 Tbsp. light corn syrup

Remove from heat and add 1 t vanilla; pour over hot cake while still in pans. 
( poke holes in the cake with a skewer, first) Let cool.

Remove from pans and cool, then cover with:

 Orange Cream Cheese Frosting:

1/4 c butter softened
1 8 oz pkg. cream cheese, softened
2 c confectioner's sugar
1 t orange juice
1 t grated orange rind
1 t vanilla

Cream butter and cream cheese until light and fluffy. 
Add remaining ingredients and mix until smooth. 
Spread between layers and frost remaining cake. Store in fridge.

Carrot Cake with Cream Cheese Frosting 
Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 
pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins


Frosting:
4 cups powdered sugar
2 8-ounce packages cream cheese, room 
temperature
1/2 cup (1 stick) unsalted butter, room 
temperature
4 teaspoons vanilla extract 

Preheat oven to 325°F. Lightly grease three 9-inch round cake pans. 
 Line bottom of pans with waxed paper. Lightly grease waxed paper. 
Using electric mixer, beat sugar and vegetable oil  in bowl until combined. 
Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder,
 baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. 
Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted 
into center comes out clean and cakes begin to pull away from sides of pans, 
about 35- 45 minutes. Cool in pans on racks 15 minutes. 
Turn out cakes onto racks and cool completely. 
Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.


Frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Use 3/4 c. frosting between each layer, use the rest to top sides and top.
Can be prepared 2 days ahead, cover with cake dome and refrigerate.

Easy Carrot Cake

Add the ingredients in the order given and beat until light and fluffy: 

1/3 cup Light corn syrup 
1 cup Granulated sugar 
1 cup Brown sugar 
4 egg, one at a time
Add and continue beating:
1 1/2 cups Salad oil 
1 teaspoon Cinnamon 
1/4 teaspoon Cloves 
1/4 teaspoon Ginger 
1/4 teaspoon Nutmeg 
3 cup Raw carrots; grated fine 
1 teaspoon Vanilla 
Next, gently mix in the following with a spoon and very little beating.
2 cup Sifted flour 
2 teas Baking soda 
3/4 teas Salt 
1 cup Pecans; chopped 

Preheat oven to 350°. Prepare 3- 8 or 9 inch round cake pans: grease and flour, 
then place a circle of parchment paper or waxed paper in bottom of each pan; 
grease and flour the parchment also. Beat sugar, corn syrup and oil until light
 and fluffy. Add eggs, beating, one at a time. Add carrots; beat. 

NOTE: Be sure you beat this a long time. You can beat the entire time while
 grating carrots. Do not beat much after adding flour. 

Bake 45-55 minutes or, when, touched lightly with your finger, the cake barely springs
 back. Loosen sides of cake in pans, if necessary, with a thin-bladed knife. Cool in pans 10 minutes, cool on rack, then turn out onto foil-covered cardboard circle the same size as the cake.
Frost with cream cheese frosting or your choice.

Makes about 10-15 party-sized servings OR about 30 wedding cake-sized pieces.