Carrot Cake Parfaits Recipes

CARROT-CAKE PARFAITS

Carrot-Cake Parfaits image

All the elements you love are in this lighter, more elegant take on carrot cake. There's the sweet, moist cake and the luscious cream cheese frosting but bonus, there's also a layer of apricot jam. Another plus, it's easier to assemble than a layer cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Number Of Ingredients 14

Ingredients

Vegetable-oil cooking spray 8 ounces carrots, peeled and grated (about 4 cups)
2 large eggs
1/2 cup sugar
1/2 cup packed light-brown sugar
1 cup safflower oil
1 tablespoon grated peeled fresh ginger
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup apricot jam
Cream-Cheese Filling

Steps:

Preheat oven to 350 degrees. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment. Whisk together carrots, eggs, sugars, oil, and fresh ginger. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Fold flour mixture into carrot mixture.
Spread batter in pan. Bake until golden and a toothpick comes out clean, about 20 minutes. Let cool in pan on a wire rack 20 minutes. Invert onto rack; let cool completely. Cut out 16 cake rounds to fit in an 8-to-10-ounce glass, piecing together scraps as necessary.
Spoon 2 tablespoons jam into each glass; layer with 1/4 cup filling, then 2 cake rounds, pressing to compact. Top each with 2 tablespoons filling and serve.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY

The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

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

Ingredients

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

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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