CARROT CAKE MARTINI
We were at a restaurant one fall, and this drink was on the menu. My brother asked the ingredients, then made multiple iterations at home until he got the recipe just right. The combination sounds odd, but it's delicious!
Provided by spjeffer
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker with ice; pour in Irish cream liqueur, butterscotch schnapps, and cinnamon schnapps. Cover the shaker and shake until frothy. Strain into a martini glass.
Nutrition Facts : Calories 650.4 calories, Carbohydrate 81.3 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 12 mg, Sugar 74.2 g
CARROT CAKE SHOT
Steps:
- Gather the ingredients.
- Dip the rim of each shot glass in a mound of cream cheese frosting and twist it to get an even coat. Then, dip the rim into a pile of crushed walnuts. While still holding the glass upside down, shake off any excess nuts.
- In a cocktail shaker , pour the liqueurs. Fill with ice.
- Shake very well.
- Strain into the prepared glasses. Serve and enjoy.
Nutrition Facts : Calories 216 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 35 mg, Sugar 24 g, Fat 3 g, ServingSize 2 shots (2 servings), UnsaturatedFat 0 g
CARROT CAKE COCKTAIL
Make and share this Carrot Cake Cocktail recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill highball glass with ice. Place a teaspoons (float) of Goldschlager in glass. Fill rest of glass with Irish Cream and Coffee Liqueur. Shake. Pour into shot glasses.
Nutrition Facts : Calories 216.7, Fat 0.2, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 22.7, Sugar 22.7, Protein 0.1
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
CARROT CAKE SHOT
I used to get this in a club when I didn't want a Kamikaze or something that tasted too strong! This tates just like carrot cake, it really does!
Provided by Jessica K
Categories Beverages
Time 5m
Yield 1 shot, 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Put in drink shaker, may add some ice if you wish for it to be cold. Shake up and pour into shot glass, or glasses if too much for one shot.
- If you have no shaker put in glass one at a time starting with order listed.
- Slam back and enjoy!
Nutrition Facts : Calories 203.4, Fat 9.8, SaturatedFat 6, Cholesterol 36.1, Sodium 57.2, Carbohydrate 13, Sugar 12.3, Protein 1.7
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