Brerrabbitcarrotcake Recipes

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THE BEST CARROT CAKE RECIPE EVER!



The BEST Carrot Cake Recipe EVER! image

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

Provided by Alyssa Rivers

Categories     Dessert

Time 45m

Number Of Ingredients 19

2 1/2 cups flour
1 Tablespoon Cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup light brown sugar
1/2 cup white sugar
4 eggs
1/2 cup applesauce
2 teaspoons vanilla
3 cups carrots (grated)
1/2 cup chopped pecans
2 8 ounces package cream cheese (softened)
1 cup butter (softened)
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  • Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

Nutrition Facts : Calories 579 kcal, Carbohydrate 92 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 471 mg, Fiber 3 g, Sugar 68 g, ServingSize 1 serving

THE BEST CARROT CAKE (IN THE WORLD)



The Best Carrot Cake (In the World) image

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

Provided by mortarandpestle

Categories     Dessert

Time 1h35m

Yield 30 serving(s)

Number Of Ingredients 14

3 cups plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups caster sugar
1 1/2 cups vegetable oil
2 cups carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence

Steps:

  • Preheat oven to 180C (375F) and grease and line a large roasting dish.
  • Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
  • Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
  • Incorporate sifted flour mix bit-by-bit and stir until just combined.
  • Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
  • Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
  • FROSTING.
  • Beat butter, vanilla and cream cheese together in a mixer.
  • Add icing sugar slowly until the frosting is a smooth consistancy.
  • Frost cake when cold.

SPECIAL RHUBARB CAKE



Special Rhubarb Cake image

A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 18

2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
VANILLA SAUCE:
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.

BA'S BEST CARROT CAKE



BA's Best Carrot Cake image

This is the only carrot cake recipe you'll ever need.

Provided by Claire Saffitz

Categories     Bon Appétit     Cake     Carrot     Spring     Spice     Cream Cheese     Walnut     Dessert     Birthday     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 26

For the cake:
Nonstick vegetable oil spray
1/2 cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil
For the frosting and assembly:
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Candied Carrot Coins

Steps:

  • Make the cake:
  • Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
  • Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
  • Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Make the frosting:
  • Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
  • Assemble the cake:
  • Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.

RHUBARB CAKE I



Rhubarb Cake I image

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Barb Oke

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 13

½ cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Steps:

  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  • In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  • Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  • Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

BRER RABBIT CARROT CAKE



Brer Rabbit Carrot Cake image

This is another recipe from Eating for IBS by Heather Van Vorous. It's posted in response to a request for low-fat carrot cakes. I haven't tried it myself, but have heard rave reviews about it from others. The sweet orange icing looks like a great touch, although I'm sure it would be great without it or with your own choice of icings, too.

Provided by Kree6528

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 cup egg whites or 3/4 cup egg substitute
1/2 cup canola oil
2 tablespoons fresh orange zest
1 teaspoon vanilla
1 1/2-2 cups carrots, packed finely shredded or grated
3/4 cup canned crushed pineapple, with liquid
3/4 cup sifted confectioners' sugar
1 1/2 teaspoons fresh orange zest
1 tablespoon fresh orange juice
1/2 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 350 F.
  • Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
  • Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
  • In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
  • Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
  • Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
  • Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
  • Top with Sweet Orange Icing (or another icing of your choice).
  • To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
  • Use immediately to top cake (if icing sits it will harden).

BEST CARROT CAKE



Best Carrot Cake image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

ONE-BOWL CARROT CAKE



One-Bowl Carrot Cake image

The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 1h15m

Yield One 8-inch cake

Number Of Ingredients 15

1 (8-ounce/226-gram) block cream cheese, softened
1/2 packed cup/73 grams confectioners' sugar
1/4 teaspoon fine sea salt
1 large egg
1/2 cup/120 grams sour cream
Nonstick cooking spray
2 large eggs
3/4 cup/168 grams granulated sugar
1/2 cup/100 grams neutral oil, such as vegetable oil
1 cup/135 grams all-purpose flour
1 teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)

Steps:

  • Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
  • Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
  • Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
  • Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
  • Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
  • Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

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From cookiemadness.net


TEA TIME CARROT CAKE RECIPE FROM RABBIT HILL INN
2018-01-09 Method for cake: Pre-heat oven at 325 degrees. In a medium bowl, sift dry ingredients. In a separate bowl, mix oil, eggs, sugar, and carrots. Add dry ingredients to carrot mixture until well incorporated. Spread on a parchment lined 13 x 9 sheet pan. Bake at 325 degrees until cake springs back to touch. BONUS: Check out our online recipe files ...
From rabbithillinn.com


BRER RABBIT CARROT CAKE RECIPE - WEBETUTORIAL
The ingredients are useful to make brer rabbit carrot cake recipe that are all purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, granulated sugar, brown sugar, egg whites, canola oil, orange zest, vanilla, carrots, canned crushed pineapple, “confectioners sugar”, fresh orange juice, fresh lemon juice . Brer rabbit carrot cake may have an alternative image of …
From webetutorial.com


CARROT BUNDT CAKE RECIPE (WITH CHEESECAKE FILLING)
2021-06-29 Pour half of the cake batter into the bundt pan. Dollop the cheesecake filling from a medium bowl onto carrot cake. Pour the rest of the cake batter over the cheesecake filling. Cover in foil and bake for 80 to 90 minutes. Cream together cream cheese, butter, vanilla, milk, and sugar in a small bowl.
From biggerbolderbaking.com


BEST CARROT CAKE RECIPE - COOKING CLASSY
Preheat oven, prepare two 9-inch cake pans. Whisk dry ingredients in a mixing bowl. In a separate bowl, using an electric mixer blend sugars and wet ingredients. Add dry ingredients to wet ingredients and mix just to combined. Add carrots and mix briskly just to …
From cookingclassy.com


BRAZILIAN CARROT CAKE RECIPE - BELLY FULL
2022-04-06 Instructions. Preheat oven to 350 degrees F. Coat a rimmed 15×10 pan with non-stick spray, making sure to get in the corners and sides. Place the raw sliced carrots, eggs, and oil in a food processor (or blender) and puree until smooth, about 1 …
From bellyfull.net


OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
2021-03-28 Fold carrots into batter with a spatula or large spoon. Prepare your two 8 inch cake pans with oil and flour or cooking spray. Divide batter between the two pans. Bake at 350F degrees for 30-40 minutes or until done.
From tasteofsouthern.com


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