Best 5 Freeman Allens Carrot Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delightful treat that will tantalize your taste buds and leave you wanting more? Look no further than the legendary Freeman Allens Carrot Cake! This moist, flavorful, and incredibly delicious cake is a true masterpiece of culinary creation. With its blend of sweet carrots, warm spices, and a luscious cream cheese frosting, this cake is sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and let us embark on a delightful journey as we explore the best recipe for the Freeman Allens Carrot Cake.

Here are our top 5 tried and tested recipes!

CARROT CAKE



Carrot Cake image

Provided by Alton Brown

Categories     dessert

Time 2h50m

Yield 1 (9-inch) cake

Number Of Ingredients 15

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots into a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar, sifted, approximately 2 cups
  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • Yield: approximately 2 cups

FREEMAN ALLEN'S CARROT CAKE



Freeman Allen's Carrot Cake image

The cake recipe comes from "Bakery Lane Soup Bowl" cookbook, but the Frosting recipe is my own. This is the best darn Carrot Cake recipe I have ever come across and I have made many! It's an easy and almost fool-proof cake.

Provided by Judith N.

Categories     Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups vegetable oil
3 cups grated carrots
4 eggs
1/4 cup chopped nuts
2 teaspoons vanilla
4 ounces softened cream cheese
1/2 box confectioners' sugar
1/4 cup softened margarine
1 teaspoon vanilla

Steps:

  • Beat all frosting ingredients together with electric mixer on medium or high speed.
  • Combine flour sugar, baking powder, soda, salt and cinnamon in large bowl of mixer.
  • Mix until well blended, about 3 to 4 minutes.
  • Add oil to flour mixture while mixing.
  • Then add the carrots and the eggs, one at a time, mixing well after each.
  • Stir in nuts and vanilla.
  • Mix well.
  • Pour into greased and floured 9x13-inch pan (***See Note).
  • Bake in preheated 350°F oven 50 to 60 minutes, or until cake springs back when lightly touched.
  • Cool in pan.
  • Frost with Cream Cheese Frosting.
  • ***Note:I prefer to pour mixture into 3 greased and floured 9-inch cake layer pans and bake for 30 minutes to create a frosted 3 layer cake which makes a beautiful presentation!
  • Just before bringing to the table to cut, I sprinkle the top with freshly shredded carrots.
  • Looks beautiful, you can only do it at the last minute, because they will turn brown if done to far ahead.

HELLMANN'S CARROT CAKE



Hellmann's Carrot Cake image

Make and share this Hellmann's Carrot Cake recipe from Food.com.

Provided by senseicheryl

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

18 1/4 ounces yellow cake mix with pudding
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup mayonnaise
3 eggs
2 cups carrots, shredded
8 ounces crushed pineapple, drained
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350°.
  • Grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or Bundt pan; set aside.
  • In large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended.
  • Add Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
  • With mixer on medium speed, beat 2 minutes.
  • Stir in walnuts.
  • Pour into prepared pan(s).
  • Bake 30 minutes or until toothpick inserted in centers comes out clean.
  • On wire rack, cool 10 minutes; remove from pans and cool completely. Just before serving, frost cake with a cream cheese or whip cream frosting.

Nutrition Facts : Calories 311.9, Fat 13.7, SaturatedFat 2.5, Cholesterol 56.7, Sodium 433.5, Carbohydrate 44.1, Fiber 1.5, Sugar 24, Protein 4.5

CARROT CAKE XII



Carrot Cake XII image

This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.

Provided by FAYE LESLIE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 eggs
1 cup white sugar
⅔ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 (15 ounce) can carrots, drained and pureed
1 (20 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 141.1 mg, Sugar 26.6 g

SAM'S FAMOUS CARROT CAKE



Sam's Famous Carrot Cake image

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Provided by Brian D'Amico

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 15

Number Of Ingredients 14

3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  • In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  • Allow to cool for at least 20 minutes before serving.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g

Tips:

  • Use fresh carrots: Fresh carrots will give your cake a more vibrant color and flavor.
  • Grate the carrots finely: This will help them distribute evenly throughout the cake batter.
  • Don't overmix the batter: Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Use a cream cheese frosting: Cream cheese frosting is a classic pairing for carrot cake.
  • Decorate the cake with chopped carrots, nuts, or sprinkles: This will add a festive touch to your cake.

Conclusion:

Freeman Allen's carrot cake is a delicious and classic recipe that is perfect for any occasion. With its moist texture, sweet flavor, and cream cheese frosting, this cake is sure to be a hit with everyone. So next time you're looking for a special dessert, give this recipe a try.

Related Topics