CARROT CAKE FROM CROCODILE CAFE
This is a recipe from the Crocodile Cafe...I think...found it on the net and it was wonderful....makes a huge cake...
Provided by chefnini
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
- Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
- Stir in four mixture, carrots, pineapple, and nuts.
- Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
- Frosting.
- Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.
Nutrition Facts : Calories 1907.4, Fat 108.9, SaturatedFat 29.7, Cholesterol 225.1, Sodium 1050, Carbohydrate 222.2, Fiber 7.1, Sugar 162.6, Protein 20.3
CARROT CAKE XII
This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.
Provided by FAYE LESLIE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 141.1 mg, Sugar 26.6 g
CARROT CAKE FROM THE FAT DOG CAFE
This recipe was in 'Taste' magazine back in 2006. It came via courtesy of the ever popular "Fat Dog Cafe" in Rotorua, New Zealand. To save on calories I make this in a large loaf tin (5"x9" or 13cmx23cm)and don't ice it. In saying that it is really delicious iced for a treat. :)
Provided by Jen T
Categories Dessert
Time 1h15m
Yield 1 cake or loaf
Number Of Ingredients 15
Steps:
- Line either a loaf tin or 20cm (8") cake tin with baking paper.
- Preheat oven to 180'C.
- Beat oil and sugar together with a wooden spoon.
- Add eggs and grated carrot and mix well.
- Fold in the dry ingredients, nuts and seeds.
- Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
- Leave in tin 10mins before turning out to cool completely.
- ICING:.
- Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.
Nutrition Facts : Calories 6247, Fat 417, SaturatedFat 101.5, Cholesterol 909.5, Sodium 4023.7, Carbohydrate 572.9, Fiber 25.1, Sugar 363.2, Protein 88.5
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
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