CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
CHOCOLATE STREUSEL BANANA-CARROT CAKE
Bananas, sour cream and chocolate chips add a distinctive new appeal to a box of carrot cake mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 13x9-inch pan, or spray with baking spray with flour. In medium bowl, mix all streusel ingredients except 1/2 cup chocolate chips. Stir in chocolate chips. Set aside.
- In small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the dry cake mix. In large bowl, mix bananas, sour cream and eggs; beat with electric mixer on medium speed until well blended. Add remaining cake mix, water and oil; beat on low speed until combined. Beat 2 minutes on medium speed. Stir in coated chocolate chips; spoon into pan. Sprinkle with streusel.
- Bake 35 to 44 minutes or until toothpick inserted in center comes out clean and top is light golden brown. Cool completely, about 1 1/2 hours. Store loosely covered.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 g, TransFat 0 g
BANANA CARROT CAKE
From my mother-in-law. This carrot cake does not have a cream cheese frosting. I have not had this yet, but my hubby says it's wonderful. He says that he can't taste the bananas in the cake, but it's been years since he's had it, so that might be wrong. He says it's really good though.
Provided by noway
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, banana, and oil.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
- Add to banana mixture and mix well.
- Stir in carrots and oats; mix well.
- Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
- Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
COCONUT SUGAR CARROT-BANANA CUPCAKES WITH COCONUT SUGAR MERINGUE FROSTING
Coconut sugar is made from the evaporated sap of the coconut palm tree (which means it's not coconut flavored) and has a bold, exotic sweetness that pairs incredibly well with so many fruits and spices. Coconut sugar also makes for the most glorious, creamy meringue frosting for these cupcakes, giving the topping an hint of salted caramel flavor, without having to make caramel!
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, salt and ginger.
- In a separate medium bowl, whisk together the sugar, yogurt, oil, vanilla extract, banana, carrots, and egg. Pour the wet ingredients into the dry and fold to blend well. Fill the cups of the muffin tin about halfway with the batter. Bake until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15 to 20 minutes.
- Cool in the pan for 3 minutes before removing to a wire rack to cool completely (cooling the cupcakes in the pan completely will make them tough).
- For the frosting: In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg whites. Place the bowl over a saucepan of gently simmering water to create a double boiler (make sure there is space between the water and the bottom of the bowl). Whisking by hand, heat the mixture until slightly thickened, a bit lighter in color and hot to the touch; a candy thermometer dipped into the mixture should reach 160 degrees F (very important so that the frosting will whip up firmly!). Return the bowl to the stand mixer. Whip the mixture on high speed until very thick, fluffy and pale latte in color, 5 to 10 minutes depending on your mixer. The frosting is done when it's very stiff and the bowl is completely cool to the touch all over.
- Top the cooled cupcakes with 2 tablespoons frosting per cake. Dust lightly with ground cinnamon to garnish. Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition Facts : Calories 168 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 16 milligrams, Sodium 159 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 19 grams
BANANA & CARROT CAKE
A deliciously moist carrot cake, perfect with a strong cup of tea and a good book! The trouble is stopping at one slice!
Provided by oo00ookellyoo00oo
Time 1h45m
Yield Serves 8
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 170C. Line and grease a 20cm diameter cake tin. Mix the sugar, eggs and orange juice until well combined and thickened. sift in (Together) the flour, baking powder, salt, bicarb, cinnamon, mixed spice and nutmeg.
- Mix these all together thoroughly and then add the oil, almond/walnuts, bananas, carrot, sultanas and Zest. Give this a thorough mix then pour into the prepared cake tin.
- Bake for 1 hour and 15 minutes or until it is cooked. Remember if the skewer or knife comes out clean then it is ready. If it is not ready and is starting to get quite brown on the top then place a piece of foil over the top. When out of the oven cool on a wire rack.
- If icing: Beat the butter and cheese together to form a smooth paste, then add the sugar and vanilla. Spread all over the cold cake and decorate around the edges with the whole nuts. I don't decorate our cakes as I am always making them for lunches and too much sugar is a sin!!! However I always decorate my cakes for visitors etc. If you like a topping but like me take them to work, then just before you put the cak in the oven either place some blanched almonds on top of the mixture or some demerara sugar sprinkled all over, this gives a sweet crunchy top! Or mix a very small drop of water in some sieved icing sugar until it makes a thick paste and pour in streaks over the top of your cold cake. This is sweet but less messy than cheese topping!
BANANA CARROT CAKE RECIPE
Cream cheese frosting with a banana mixed in makes this cake extra special. Not to mention the combination of banana and carrots will turn into a moist and delicious cake. Put them together and you have a little piece of sweet heaven.
Provided by RecipeTips
Time 1h
Number Of Ingredients 20
Steps:
- Heat oven to 350° F. Grease a 9 inch square baking pan. Beat together sugar, bananas and oil; add eggs, beating well after each addition. Add flour, baking powder, salt, soda, cinnamon and cloves; mix well. Stir in oats and carrots. Pour into prepared pan, sprinkle with nuts, if desired. Bake 40-45 minutes or until done.NOTE: You can double the recipe for a 9x13-inch pan and then you will have some batter left over for cupcakes or small loaf.For frosting, beat butter and cream cheese until smooth, add 1 smashed banana. Add powdered sugar and vanilla. If it is too thick for spreading, add another banana or a little milk. Sprinkle nuts over the top, if desired.
CARROT CAKE CUPCAKES!
Light & Moist carrot cake cupcakes with cream cheese frosting, and chopped walnuts!
Provided by Jane's Patisserie
Categories Cupcakes
Time 1h50m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!
- Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
- Try not to over mix it - I use a large glass bowl with a spatula.
- Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Get your favourite piping tip - I use a 2D closed star piping tip!
- Pipe the frosting onto the cupcakes.
- Sprinkle over some chopped walnuts, and a carrot decoration!
Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Protein 4 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 211 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
BANANA CARROT MUFFINS
Banana Carrot Muffins are a healthier cross between banana bread and carrot cake in the best way possible. They're light, fluffy, and moist from the mix of extra ripe bananas and freshly shredded carrots. Meal prep them for a quick on-the-go breakfast or enjoy them for a relaxing weekend brunch. Either way, you'll fall in love with these muffins!
Provided by Becca Mills
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350°F. Line approximately 16 muffin tins.
- In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
- Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
- Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.
Nutrition Facts : ServingSize 1 muffin, Calories 145 kcal, Sugar 11 g, Sodium 112 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, Cholesterol 36 mg, UnsaturatedFat 3 g
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