Carrot Cakes

Homemade Carrot Cakes


Low Fat Carrot Cake

1 cup sifted 1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt 1 1/2 cups grated carrot
1/2 cup egg substitute 2 tbsp. toasted wheat germ
1 cup sugar 1/2 cup chopped nuts (optional)
1/4 cup canola oil
3/8 cup prune puree
1 tbsp. pure vanilla extract




Preheat oven to 350 degrees.
Spray a 9" round pan with non-stick vegetable spray and set aside.

Sift together pastry flour, baking soda and salt.
Combine the egg substitute and sugar in large bowl.
Add the oil, prune puree, vanilla and spices and blend well.

Add flour mixture and stir just to blend.

Fold in carrots, wheat germ and chopped nuts.
Spoon batter into prepared pan and bake for 45 minutes

or until a toothpick inserted into the center

of cake comes out clean. Remove from oven and cool in pans 10 minutes.


Hearty Healthy Carrot Cake

8oz self-raising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4oz margarine
4oz demerara sugar
4oz maple syrup
8oz carrots (finely grated)
4oz raisins


Mix flour and spices.
Melt margarine, sugar and syrup together,
then stir melted mixture into the flour and spices.
Add carrots and raisins
and mix well into stiff sticky dough.
Cook at 160 C in 1 lb loaf tin
for between 1hr - 1hr 20mins.


Rind of one orange (finely grated)
6oz tofutti cream cheese
2oz icing sugar




Directions for filling

Cream all these together
and when the cake is cool enough to cut in half
fill with the filling.

Strawberry Carrot Cake

2 1/2 cups of flour
1 1/4 cup of brown sugar, packed
1 cup of carrots, finely shredded
1/2 cup of vegetable oil
1/3 cup of water
1/2 cup of pecans, chopped
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1 cup of strawberries, finely chopped



Preheat your oven to 350ºF.

Grease and flour 12 cup Bundt cake pan.
Beat all ingredients except strawberries
in large bowl on low speed 45 seconds, scraping bowl constantly.

Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries, pour into pan.

Bake 45 to 55 minutes or until tooth pick inserted in center comes out clean.
Cool several minutes, remove from pan

Carrot Fruit Cake Ingredients

1 tb Powdered sugar
1 1/2 cup Sugar
1 3/4 cup Sifted all purpose flour
2 ts Baking powder
1/2 cup Chopped Dried Peaches
1/2 cup Chopped nuts
1/2 cup Chopped figs
3 tb Bourbon
2 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground allspice
3/4 cup toasted pecans
3 Eggs
1 c (2 sticks) unsalted butter, cut into 8 pieces
2 ts extract
2 lg Carrots, peeled, cut into feed tube lengths


Preheat oven to 325 F. Generously butter 1 2-cup bundt pan. Dust pan with flour. Combine 1/2 cup Chopped dried apricots - 1/2 cup Chopped dried peaches =1/2 cup Chopped figs and bourbon in medium bowl

Let stand 2 hours, stirring occasionally. -Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl. Sift thoroughly . Add pecans and chopped nuts and transfer to sheet of waxed paper. Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is thick and light, about 1 minute. Add butter and vanilla.

Process until mixture is fluffy, scraping down sides of bowl as necessary, about 1 minute. -Transfer egg mixture to large bowl. -Shred carrots in and Mix carrots into dried fruit mixture. -Add 1/4 Cup dry ingredients and toss to coat,
separating fruit pieces. -Stir fruit mixture gently into egg mixture. -Fold in remaining dry ingredients. Transfer batter.

Bake until tester inserted near center of cake comes out clean, about one hour. -Cool cake . Place cake on platter.

Sprinkle powdered sugar over your cake and enjoy.



Carrot Cake & cream cheese frosting

2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. Cinnamon (Ground)
1/4 tsp. ground cloves
1/4 tsp. salt

16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. extract
Pre-heat oven to 350°F.
Grease and flour 2 9 inch cake pans.






Mix dry ingredients together in a large bowl.
Blend in oil then beat in eggs 1 at a time.
Stir in pineapple purée and carrots
and mix until well blended.
Pour into the two greased pans and bake for about 30 minutes
or until a cake tester comes out clean.
Remove cakes from oven and
allow them to set for 3-5 minutes.
Remove from pans and cool completely
on a wire rack before frosting.
Beat cream cheese until light and fluffy.
Beat in vanilla. Gradually beat in confectioner's sugar.
Frost cake when it is completely cooled.






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