Best 2 Lawrys Carrot Cake Recipes

Carrot cake is a moist and flavorful cake that is often enjoyed as a dessert or snack. It is made with grated carrots, flour, sugar, eggs, and spices, and is typically topped with a cream cheese frosting. Carrot cake is a popular choice for birthday parties and other celebrations.

This article provides three different recipes for carrot cake: a classic carrot cake, a gluten-free carrot cake, and a vegan carrot cake. The classic carrot cake recipe is a traditional recipe that uses all-purpose flour, sugar, eggs, and butter. The gluten-free carrot cake recipe is a healthier option that uses gluten-free flour and maple syrup instead of sugar. The vegan carrot cake recipe is a dairy-free and egg-free option that uses plant-based milk, oil, and flax eggs.

All three recipes are easy to follow and can be made in under two hours. They are also customizable, so you can add your own favorite ingredients or toppings. Whether you are looking for a classic carrot cake, a healthier option, or a vegan option, this article has the perfect recipe for you.

Here are our top 2 tried and tested recipes!

LAWRY'S CARROT CAKE

Lawry's Carrot Cake image

Lawry's (Yes the Seasoned Salt company!) Had a manufacturing site with a very nice gift shop and luncheon spot for us Locals to shop and eat their wonderful recipes! They had a newsletter with recipes and a small little cookbook featured in the gift shop. The shop even had Lyn Starr Cozy products in their shop (Yes that was my...

Provided by Lyn Starr

Categories Cakes

Time 40m

Number Of Ingredients 12

Ingredients

1 1/2 c sugar
1 1/2 c oil
4 eggs
2 c flour
2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
2 tsp cinnamon
2 c carrots, grated
8 3/4 oz can crushed pineapple, drained
1 c golden raisins
1/2 c chopped nuts

Steps:

1. Preheat oven to 350. 2 9" cake pans 25 to 30 minutes 1 13x9" pan 35 to 40 minutes
2. Mix together sugar, oil and eggs. Sift together dry ingredients. Combine with egg mixture. Add carrots, pineapple, raisins and nuts and blend.
3. Turn into greased and lightly floured pan(s) and bake as above. Cool in pans a few minutes, turn out on wire wrack to cool.
4. FROSTING: 1/2 c. butter, softened 8 oz cream cheese, softened 1 tsp. vanilla Cream well. Gradually add powdered sugar beating well, add a little milk if too thick.
5. This is a fabulous cake!! You'll never want to make any other carrot cake--EVER!!!

A 14-CARAT CARROT CAKE

A 14-Carat Carrot Cake image

No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

Provided by SharleneW

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 lb confectioners' sugar (sifted)

Steps:

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.

Tips:

Mise en Place: Before you start baking, ensure all your ingredients are accurately measured and prepped. This includes grating the carrots, chopping the walnuts, and softening the butter.
Use Fresh Ingredients: Fresh carrots and pineapple deliver the best flavor and texture to your carrot cake. Grating your own carrots also ensures a consistent size and texture.
Don't Overbeat: Overbeating the batter can result in a dense, tough cake. Mix until the ingredients are well combined, but avoid overdoing it.
Grease and Flour Your Pans: To prevent the cake from sticking, grease and flour your cake pans. This will help the cake release easily after baking.
Watch the Baking Time: Carrot cake can be tricky to gauge for doneness. Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is ready.
Let the Cake Cool: Before frosting the cake, let it cool completely. This will help the frosting set properly and prevent it from melting.

Conclusion:

Lawry's carrot cake is a classic and delicious dessert perfect for any occasion. With its moist, flavorful crumb, cream cheese frosting, and crunchy walnuts, it's sure to please everyone. By following these tips, you can create a carrot cake that rivals those from your favorite bakery. So grab your ingredients, preheat your oven, and let's bake!