Carrot Cake Jenny Belushi Recipe 485

JENNY'S CARROT CAKE

Steps:

• Preheat Oven to 180C (350F)
• Grease sides of a square or round baking tin (25cm) and line bottom with baking paper.
• Sift the flours, baking soda, sugar, salt, cinnamon into a large bowl and mix to combine (I never sift and mine was ok!)
• Add oil and stir well
• Stir in beaten eggs, sultanas and carrot & mix thoroughly.
• Pour Mixture into the pan and bake.
• Check cake at 45-50 minutes to ensure it does not over bake - you may need to cook for 1 hour total time.
• Cake is cooked when knife or skewer comes out clean and centre springs back slightly to touch.
• Remove from oven to cool for 10 minutes before turning out onto a wire rack to cool completely.
• Once cold ice with my Cream Cheese Frosting Recipe - link below.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 2 9-inch cake pans with nonstick pray.
• Mix sugars, eggs, oil, pineapple, and vanilla until blended.
• In a separate bowl, mix flour, baking powder, baking soda, salt, and spices until well combined.
• Slowly add the dry ingredients into the wet ingredients, about 1 cup at a time, mixing as you go. When everything is just combined, stir in the carrots and nut (if desired).
• Pour the batter into prepared pans and bake for 30-35 minutes. My cake layers were done around 32 minutes. Be sure to rotate them every 10 minutes.
• Allow the layers to cool completely before you frost them.
• To make the frosting, beat the butter and cream cheese until no lumps remain on medium speed for 1.5-2 minutes.
• Add 3.5 cups of powdered sugar, vanilla, and salt, and beat on low until combined. Beat on high for 1.5 minutes until fluffy. If the frosting is too thick, add 1 tsp of heavy cream at a time until it thins out. If the frosting is too thin, add more powdered sugar. You may need to add another 1/4-1/2 teaspoon of salt to balance out the flavor.
• To decorate the cake, level the layers as needed with a large serrated knife. Because the cake is so dense, this will be difficult, so work carefully.
• Frost the top of the bottom layer, and then place the second layer on top. Cover the top and sides of the cake with frosting.
• Decorate sides and top of the cake with toasted nuts.
• Enjoy, and store any leftovers in the refrigerator for up to a week.

5-STAR CARROT CAKE

Steps:

• Preheat oven to 350° F. Grease an 8-inch round baking pan.
• Sift dry ingredients into a bowl or onto wax paper. Set aside.
• With electric mixer on medium-high speed beat the oil, sugar, eggs, and vanilla for 3 minutes until thick.
• Reduce speed and add buttermilk, carrot, & pineapple followed by flour mixture. Fold in pecans.
• Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan. Frost and keep refrigerated.
• Beat all ingredients well and add just enough milk, a little bit at a time, to get a good spreading consistency.

CARROT CAKE (JENNY BELUSHI RECIPE - (4.8/5)

Steps:

• Heat oven to 350 degrees. Grease and flour two 8" cake pans. Sift flour, baking powder, baking soda, cinnamon and salt into medium bowl. In large bowl beat together sugar, oil and eggs with electric beater on medium, until well blended. Beat flour mixture into egg mixture until just blended. Stir in carrots and coconut (this seems too dry and impossible first, but the more you mix, the more the moisture in the carrots helps the blending and mixing). Evenly divide batter into prepared pans. Bake in heated oven 40-45 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pans on wire rack. In medium bowl beat cream cheese and butter until blended with electric beater on medium. Add confectioner's sugar; beat until mixture is smooth. Add vanilla. Place one cake layer on serving platter. Spread with about ¾ cup frosting. Place second layer on top. Spread top with remaining frosting.

JEAN-PHILIPPE'S CARROT CAKE

Steps:

• Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
• In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
• When ready, unmold on to wire screen until cold.
• Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use.
• In a blender, mix all ingredients together until smooth. Keep refrigerated.
• Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
• Boil all ingredients together for 1 minute. Strain and cool down before using.
• Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
• Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!

CARROT CAKE XII

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.

SISTER BETH'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl.
• Stir oil mixture into flour mixture until a well-mixed batter forms.
• Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.