CARROT APPLE CAKE
This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!
Provided by Karamia
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
- Mix together flour, cinnamon, baking soda and salt in a large bowl.
- In another bowl, whisk together oil, sugars and eggs until well combined.
- Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
- Stir in grated carrots and apples until just combined and pour into baking pan.
- Bake for 30-35 minutes or until tests done in the center with a butter knife.
- Cool for 5 minutes then take out of pan to cool completely on a wire rack.
- For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
- Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
- Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
- Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.
Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE AND CARROT CELEBRATION CAKE
Make and share this Apple and Carrot Celebration Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.
- In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly.
- Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
- For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.).
- To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired.
Nutrition Facts : Calories 514, Fat 29.7, SaturatedFat 9.6, Cholesterol 99.5, Sodium 285.2, Carbohydrate 57.8, Fiber 1.9, Sugar 38.7, Protein 6.3
SPRING CELEBRATION CARROT CAKE
Steps:
- 1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.
- 2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
- 3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
- 4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.
- 5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.
- 6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.
- 7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.
Nutrition Facts : Calories 530, Fat 36 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 340 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 7 grams
SPRING CELEBRATION CARROT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
- Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
- Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
- In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
- Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
- For the icing:
- Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
- To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
APPLE AND CARROT CHRISTMAS PUDDING
This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.
Provided by rosie
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
- Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g
APPLE-CARROT CAKE COBBLER
Betty Crocker™ Super Moist™ carrot cake mix and apple come together in this wonderful cobbler - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, toss apples, brown sugar, flour and cinnamon until apples are coated. Pour into baking dish.
- In same bowl, stir together cake mix, melted butter and eggs until blended. Spread or dollop batter over apples.
- Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown.
- In medium bowl, mix powdered sugar, vanilla and enough buttermilk until glaze is thin enough to drizzle. Drizzle glaze over individual servings of warm cobbler.
Nutrition Facts : Calories 510, Carbohydrate 96 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg
APPLE-BRANDY CARROT CAKE
A cake mix jumpstarts this loaded carrot cake. The cake is brandy-soaked in true southern style.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 14
Steps:
- In large bowl, pour 1 cup brandy over apples, raisins and pecans; let stand 1 hour.
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In large bowl, beat cake mix, butter, water, nutmeg, allspice and eggs with electric mixer on low speed 2 minutes. Stir in apple mixture. Pour into pan.
- Bake cake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
- Meanwhile, in 1-quart saucepan, heat all Brandy Sauce ingredients to boiling over medium heat, stirring occasionally. Boil 2 minutes, stirring constantly.
- Prick top of cake several times with fork. Pour Brandy Sauce over warm cake. Cool completely, about 2 hours. Store loosely covered.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
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