Carrot Cake Recipes . . . Gone Wild!

Photo used under Creative Commons from: HeatherHeatherHeather, on Flickr

Photo used under Creative Commons from: iheartlatkes, on Flickr

Photo used under Creative Commons from: sleepyneko, on Flickr

Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes

3/4 cup butter or margarine
1 cup granulated sugar
1 1/2 cups firmly packed dark brown sugar
2 eggs
2 1/4 cups applesauce
3/4 cups shredded raw carrots
3 cups unsifted all-purpose flour
1 1/2 cups unsifted whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons allspice
1 1/2 cups coarsely chopped walnuts or pecans
1 1/2 cups raisins

In a large mixing bowl, cream butter until light and fluffy. Gradually beat in granulated and brown sugars. Beat in eggs.

Measure all-purpose and whole wheat flour into a bowl; add baking soda and spices and stir to blend. Add dry ingredients to creamed mixture alternately with applesauce and carrots. Fold in walnuts and raisins.

Spoon batter into to a greased and floured bundt cake pan. Bake in a preheated 350° oven for 1 hour and 20 minutes to 1 hour and 30 minutes. Cool in pan for 5 minutes; tap to loosen and unmold on a wire rack to cool completely.

Sprinkle with confectioners sugar or drizzle with a glaze before serving.

Photo used under Creative Commons from: kusine, on Flickr

These Cranberry Walnut Carrot Cakes are blogged about right HERE

Photo used under Creative Commons from: MGF/Lady Disdain, on Flickr

Recipe for Carrot-Parsnip Spice Muffin Tops can be found right HERE

Photo used under Creative Commons from: www.WorthTheWhisk.com, on Flickr

Recipe for these mini Kahlua Carrot Cakes can be found HERE

1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter

24 ounces cream cheese, softened and divided
1/2 cup sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1 tablespoon orange juice
1 cup powdered sugar, sifted

Heat oven to 325F.

Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9 inch springform pan. Bake for 10 minutes. Increase oven temperature to 450F.

Beat 2 1/2 packages cream cheese, sugar and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins and spices and mix well. Pour over crust.

Bake for 10 minutes and then reduce oven temperature to 250F and continue baking for 55 minutes. Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate.

Beat remaining 1/2 package cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and orange zest or shredded carrot, if desired. Serves 10.

Photo used under Creative Commons from: foodistablog, on Flickr

Recipe for pineapple carrot raisin spice cake can be found HERE

Photo used under Creative Commons from: scubadive67, on Flickr

Recipe for chocolate carrot cake can be found HERE

Photo used under Creative Commons from: edwardkimuk, on Flickr

Recipe for carrot cake cookies can be found HERE

Photo used under Creative Commons from: joyosity, on Flickr

Recipe for carrot cake ice cream can be found HERE

Photo used under Creative Commons from: PetiteFamily93, on Flickr

The creator of these Carrot Cake Sundaes, PetiteFamily93, on Flickr says . . . "Made a carrot cake crumble type stuff by processing (in the food processor) carrots, raisins, hemp seeds, shredded coconut, cinnamon, vanilla, maca and a pinch of sea salt. We then took half the mixture, and ran it through the Green Star juicer with frozen bananas, and used the other half to layer in and top the 'sundae.' Really good!"