Brians Killer Carrot Cake Recipe 55

CARROT CAKE I

Steps:

• Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
• Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
• Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
• To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

BRIAN'S KILLER CARROT CAKE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Brush cake pan with cake release (see my recipe). Sift flour, soda, cinnamon, and salt together in a bowl. In mixing bowl, beat eggs until slightly fluffy. Add oil, vanilla, & buttermilk. Mix well. Fold flour mixture into egg mixture. Fold in sugar, carrots, pineapple, coconut, & pecans. Pour batter into prepared pan. Bake until done (about 55 minutes, or until toothpick inserted into middle comes out clean). Allow to cool. Frosting: Combine ingredients and mix at low speed until combined and then at high speed until thoroughly blended. Tort cake into three layers. Frost between layers and top of cake only, leaving sides bare.

KILLER CARROT CAKE

Steps:

• Heat oven to 350 degrees Farenheit.
• Grease and flour 10" baking pan.
• Pour oil and carrots into a mixing bowl and mix till combined.
• Add in eggs one by one whilst beating on medium speed.
• Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
• Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
• Add in the spices and vanilla / almond essence.
• Lastly add in the flour which has been sifted along with the baking powder and soda.
• When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
• Add in nuts.
• Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
• When cake is cool put on icing.
• For Icing beat the cream cheese and butter until light and fluffy.
• Add in icing sugar and vanilla and beat till smooth.

CARROT CAKE BREAD

Steps:

• Preheat oven to 350 degrees.
• Using either your food processor (see note below) or a grater, shred about 3-4 carrots until you get about 1 and 1/2 cups of shredded carrots. If you use your food processor, cut the tops off and slice the carrot into smaller pieces. Add to the processor and pulse them until they are very small bite size pieces (see photo above for reference)
• In a large bowl, using a hand mixer, beat the softened butter and the 1/4 cup brown sugar and 1/4 cup white granulated sugar until combined.
• To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the shredded carrots with a wooden spoon.
• Using a sifter, add in the all purpose flour, cinnamon, ginger, nutmeg, all spice, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
• Lastly, gently fold in the shredded coconut and pecans with the wooden spoon until combined.
• Mix 2 tbsp of white granulated sugar with 1 tsp of cinnamon.
• Grease a 9x5 loaf tin or use parchment paper. Add about 1/2 of the carrot cake bread batter to the loaf tin. Generously sprinkle the cinnamon sugar mixture on top of the batter and then gently top with the other half of the batter.
• Bake at 350 for 55-60 minutes or until a toothpick comes clean. Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
• Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar! If desired, add a sprinkle of cinnamon to the glaze for extra coziness.
• Generously drizzle the glaze on top of the bread and serve! Enjoy!

CLASSIC CARROT BRAN CAKE

Steps:

• Blend together the oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple juice.
• Combine flour, baking powder, salt, soda and spices. Gradually add to the first mixture, beating until well blended.
• Stir in carrots, cereal, crushed pineapple and nuts.
• Pour into a greased 13 x 9 inch pan. Bake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes and invert onto a wire rack to cool completely. Makes 12 to 18 servings depending on how you cut them.

SAM'S FAMOUS CARROT CAKE

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.