Carrot Cake With Maille Old Style Mustard Recipes

OLD-FASHIONED CARROT CAKE

Old-Fashioned Carrot Cake image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

Ingredients

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

CARROT CAKE WITH MAILLE® OLD STYLE MUSTARD

Carrot Cake with Maille® Old Style Mustard image

Miniature carrot cakes are packed with walnuts, raisins, and carrots, and topped with a lemony icing.

Provided by Maille

Categories Maille®

Yield 20

Number Of Ingredients 23

Ingredients

Carrot cake:
1 ¾ cups grated carrots
¾ cup almond flour
⅔ cup flour
1 cup brown sugar
¾ cup butter
4 eggs
2 tablespoons Maille® Old Style mustard
5 teaspoons baking powder
1 pinch salt
3 tablespoons chopped walnuts
3 tablespoons white dried raisins
Lemon zest
Orange zest
Lime zest
1 teaspoon powdered cinnamon
1 ½ tablespoons fresh grated ginger
10 coriander grains ground with a mortar
Icing:
1 egg white
¾ cup powdered sugar
1 ½ tablespoons lemon juice
Orange zest

Steps:

Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. Set aside. Beat the sugar and the eggs with a mixer until it starts forming bubbles. In another bowl, mix the almond flour, baking powder, salt and flour. Blend with egg and sugar mixture until no lumps remain. Add the butter mixture, grated carrots, Maille® Old Style mustard, crushed walnuts, raisins, citrus fruit zests, cinnamon, ginger and chopped grains of coriander and mix everything carefully together. Divide mixture into small silicone cooking molds.
Cook in a 375 degrees F oven for 15 minutes (depending on the size of the cake molds). Once cooked, remove the cakes from the molds and let them cool down all the way.
Icing: Mix all the ingredients together. Cover the mini carrot cakes with icing and let them harden for 2 hours in the open air.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 19.8 g, Cholesterol 55.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 225.6 mg, Sugar 13.2 g

OLD-FASHIONED CARROT CAKE WITH MAPLE-CREAM CHEESE ICING

Old-Fashioned Carrot Cake with Maple-cream Cheese Icing image

Categories Cake Mixer Ginger Dessert Bake Walnut Carrot Birthday Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
4 cups finely grated peeled carrots
1 cup walnuts, toasted, chopped
Maple-Cream Cheese Icing

Steps:

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.

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