Best 2 George Washingtons Carrot Cake Recipes

Indulge in the delectable flavors of George Washington's Carrot Cake, a timeless classic that has been enjoyed for centuries. This iconic cake, said to be a favorite of the first U.S. president, is renowned for its moist and tender crumb, studded with sweet and crunchy carrots, warm spices like cinnamon and nutmeg, and a luscious cream cheese frosting. Discover the secret behind this beloved dessert with our collection of recipes, offering variations to suit every taste and occasion. From the traditional recipe that pays homage to the original, to a gluten-free version for those with dietary restrictions, and even a delightful vegan interpretation, we have something for everyone. Embark on a culinary journey through time and savor the exquisite taste of history with George Washington's Carrot Cake.

Let's cook with our recipes!

GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE

George Washington's Birthday Cherry Cake image

My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake is a winner any time of the year!

Provided by Laurie Johnson Gonzalez

Categories Desserts Cakes Bundt Cake Recipes Chocolate

Time 2h

Yield 12

Number Of Ingredients 13

Ingredients

1 teaspoon vegetable shortening
2 cups all-purpose flour
¾ cup white sugar
¾ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 dash salt
1 (21 ounce) can cherry pie filling
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts
2 teaspoons confectioners' sugar for dusting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 53.2 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 160 mg, Sugar 21 g

CARROT CAKE

Carrot Cake image

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

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

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

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Tips and Conclusion for George Washington's Carrot Cake

Tips:

Use a combination of all-purpose flour and whole wheat flour for a more flavorful and textured cake.
Grate the carrots finely to ensure even distribution throughout the batter.
Do not overmix the batter; otherwise, the cake will become dense.
Use a bundt pan for a classic presentation.
Allow the cake to cool completely before frosting.
For a creamier frosting, use mascarpone cheese instead of butter.
Decorate the cake with chopped walnuts or pecans, grated carrot, or a sprinkle of cinnamon.

Conclusion:

George Washington's Carrot Cake is a delicious and timeless recipe that has been enjoyed for generations. With its moist crumb, sweet and spicy flavors, and creamy frosting, this cake is perfect for any occasion. Whether you are a history buff, a carrot cake enthusiast, or simply looking for a new dessert to try, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to bake a piece of history!