Abbott Northwestern Station 63 Carrot Cake Recipes

CARROT CAKE

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

A PLUS CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

SISTER BETH'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl.
• Stir oil mixture into flour mixture until a well-mixed batter forms.
• Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

FREEMAN ALLEN'S CARROT CAKE

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.

ABBOTT NORTHWESTERN STATION 63 CARROT CAKE

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.