CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
- Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE
This is another delicious recipe from Pennington's which is a wonderful restaurant in Tulsa that closed down a long time ago. You could also add nuts to this recipe if you like chopped nuts in your carrot cake.
Provided by Gingerbear
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Heat oven to 325°.
- In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
- Pour into greased 6 cup cake pan.
- Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
- Cool upright in pan for 5 minutes; remove from pan.
- Meanwhile, in saucepan melt butter over medium heat.
- Stir in sugar and cornstarch; add remaining sauce ingredients.
- Cook, stirring occasionally, until sauce comes to a boil.
- Boil for one minute.
- Pour 1/3 of the sauce over the cake.
- Serve additional warm sauce with cake.
Nutrition Facts : Calories 2672.4, Fat 105.3, SaturatedFat 62.1, Cholesterol 667, Sodium 1871.8, Carbohydrate 402.8, Fiber 13.8, Sugar 220.1, Protein 36.2
BUTTERMILK CARROT CAKE
This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 28
Steps:
- In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.
Nutrition Facts :
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
CARROT CAKE VI
I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.
Provided by Erma Germino
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
- Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
- In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
- Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.
Nutrition Facts : Calories 275 calories, Carbohydrate 50.6 g, Cholesterol 1.8 mg, Fat 7.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 225.3 mg, Sugar 30.3 g
BROWNED BUTTER CARROT CAKE
A little technique can take a great carrot cake to a whole new level. We'll walk you through browning the butter for a proper beurre noisette. Magnifique!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8-inch) round pans with shortening; lightly flour.
- In 2-quart saucepan, heat butter over medium heat 4 to 5 minutes, stirring frequently, until light golden brown. Pour into 2-cup glass measuring cup; cool 5 minutes.
- In medium bowl, mix flour, 2 teaspoons cinnamon, the baking powder, baking soda and salt. In large bowl, beat browned butter, brown sugar and eggs with electric mixer on medium speed until blended. Add flour mixture; beat on medium-high speed until well blended. Stir in carrots, raisins and walnuts. Spoon and spread batter evenly in pans (about 1 1/2 cups batter each).
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla and 1 1/2 teaspoons cinnamon. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.
- Frost cake, using 3/4 cup between layers, and remaining frosting to cover side and top of cake. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
BRAZILIAN-STYLE CARROT CAKE WITH CHOCOLATE SAUCE
Brazilian recipe for carrot cake. The chocolate sauce will harden and form a shell as it cools.
Provided by Alessandra Kanawati
Categories Brazilian Recipes
Time 1h8m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
- Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
- Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
- Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 72.3 g, Cholesterol 62.6 mg, Fat 15.7 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 172.7 mg, Sugar 50.6 g
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