Best 9 Abbott Northwestern Station 63 Carrot Cake Recipes
Carrot cake is a classic dessert loved by people of all ages. It is a moist and flavorful cake made with shredded carrots, spices, and nuts. The cream cheese frosting is the perfect finishing touch to this delicious treat. This article provides three different recipes for carrot cake: a classic recipe, a gluten-free recipe, and a vegan recipe. Each recipe includes step-by-step instructions and a list of ingredients. Whether you are looking for a traditional carrot cake or a healthier option, you are sure to find a recipe in this article that you will enjoy. So gather your ingredients and preheat your oven, because it's time to bake a delicious carrot cake!
Let's cook with our recipes!
PAULA'S EASY CARROT CAKE
This is the easiest cake ever. It tasted like you were in the kitchen for hours (you were, eating the cake). Enjoy.
Provided by paula giles
Categories Dessert
Time 1h
Yield 1 twelve x fourteen sheet cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Mix all cake ingredients together with a spoon.
- Pour in 12x14 sheet pan sprayed with Pam.
- Bake at 350°F degrees for 35-40 minutes.
- Mix icing ingredients together and spread on cooled cake.
ABBOTT NORTHWESTERN STATION 63 CARROT CAKE
This is the absolute best Carrot Cake I have ever tasted. It comes from Abbott Northwestern Hospital, Station 63-- it's not hospital food, but a recipe from one of the nurses there. It is fantastic! Make it a day ahead and put it in the fridge after it is frosted and it gets even better!
Provided by Miss Erin C.
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9 x 13 cake pan.
- Mix the first 8 ingredients together in a large bowl.
- Stir in the next 4.
- Pour into prepared pan and bake for 45-50 minutes or until cake tests done.
- Remove from oven when nice and golden on top, cool completely before frosting.
- To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth.
- Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth.
- Frost cake and cover, put into refrigerator until ready to serve.
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
VALENTINE TEA CARROT CAKE
This was the recipe given to me when we had a bazaar fundraiser for the Shriner's Valentine Tea. The best carrot cake I've ever had!!!
Provided by Canadian Jane
Categories Dessert
Time 1h35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
- Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
- Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
- Cool.
- Frost cake.
Nutrition Facts : Calories 1211.6, Fat 74.4, SaturatedFat 15.1, Cholesterol 85.4, Sodium 647.8, Carbohydrate 129.4, Fiber 5.5, Sugar 86.2, Protein 12.9
MY HUSBAND'S FAVORITE CARROT CAKE
Hi,this is a recipe that I used and my husband said it's the best carrot cake he's ever had. I hope this works for you.
Provided by Dale Goodman
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease and flour baking pan.
- Blend sugar and oil.
- Add eggs,one at a time.
- Add flour,carrots,cinnamon and nuts.
- Mix thoroughly.
- Pour into prepared pan.
- Bake for 30-35 minutes.
- Cream butter and cheese.
- Add sugar,one cup at a time.
- Add nuts and vanilla.
- Mix well.
Nutrition Facts : Calories 1018.5, Fat 74.7, SaturatedFat 19.8, Cholesterol 154.7, Sodium 658.6, Carbohydrate 81.7, Fiber 3.8, Sugar 53.9, Protein 9.8
BARB'S BEST CARROT CAKE
Sweet and spicy! You can make this in a foil pan to bring for pot luck, BBQ's or give as a house warming gift.... This was given to me by Barb. It's tweaked a bit. Enjoy!
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Cake.
- Preheat oven to 350.
- Grease and flour 13x9 cake pan.
- With mixer, cream together the sugar and eggs.
- Slowly pour in oil, mixing until fully incorporated.
- Add flour, baking powder, baking soda, cinnamon and salt in increments.
- Add carrots and walnuts stir in and stir in optional raisins.
- Pour into prepared cake pan.
- Bake for 50 minutes - 1 hour.
- Frosting.
- Cream together the cream cheese and butter/margarine.
- Add vanilla, lemon juice and zest.
- Blend in powdered sugar, beating until smooth.
- Frost cooled cake.
Nutrition Facts : Calories 1105.7, Fat 57.7, SaturatedFat 17.8, Cholesterol 154.7, Sodium 978.3, Carbohydrate 142.4, Fiber 3.8, Sugar 111.6, Protein 10.3
CARROT CAKE III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
BEST CARROT CAKE
Make and share this Best Carrot Cake recipe from Food.com.
Provided by Leslie O
Categories Dessert
Time 1h20m
Yield 1 13 inch square cake
Number Of Ingredients 16
Steps:
- Combine flour, salt, soda,& cinnamon.
- Set aside.
- Combine eggs, sugar,& oil; mix until smooth.
- Stir in flour mixture a little at a time until well blended.
- Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
- Pour into a greased 9x13in pan.
- Bake at 350 degrees for 45-55 minutes.
- --------------Frosting----------.
- Cream together, cheese and butter until smooth.
- Add vanilla.
- Add sugar a 1/4 cup at a time, until well blended.
- After frosting cooled carrot cake, sprinkle with toasted coconut.
- To toast coconut, put on cookie sheet, under broiler for about 1 minute.
- Keep an eye on it to be sure it does not burn!
Nutrition Facts : Calories 7705.2, Fat 518.4, SaturatedFat 175.2, Cholesterol 1051.9, Sodium 5549.7, Carbohydrate 719.7, Fiber 34.7, Sugar 482.6, Protein 84.2
1940'S BEST CARROT CAKE RECIPE
From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.
Provided by Raquel Grinnell
Categories Dessert
Time 1h15m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat sugar and oil. Add eggs and beat well.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
- Place batter in greased 9x13 pan; bake for 45 minutes.
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6
Tips:
- Mise en Place: Carrot cake is a flavorful but labor-intensive recipe. Before you start baking, have all of your ingredients and equipment ready to go.
- Use Fresh Carrots: Fresh carrots provide the best flavor and texture for your cake. Look for carrots that are blemish-free and firm.
- Grate the Carrots Finely: Finely grated carrots will bake more evenly and distribute their flavor throughout the cake better.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are well combined.
- Bake the Cake Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that your cake is cooked through.
- Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting.
- Use a Cream Cheese Frosting: Cream cheese frosting is a classic pairing for carrot cake. It's tangy and sweet, and it complements the flavors of the cake perfectly.
- Decorate the Cake with Chopped Nuts or Grated Carrots: This will add a festive touch to your cake and make it even more delicious.
Conclusion:
Carrot cake is a timeless classic that is perfect for any occasion. With its moist, flavorful crumb and tangy cream cheese frosting, carrot cake is sure to be a hit. So next time you're looking for a delicious and impressive dessert, give this carrot cake recipe a try. You won't be disappointed!
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