Carrot Torte Recipes

CARROT TART WITH RICOTTA AND FETA

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
• Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
• While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
• Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
• Drizzle with olive oil and sprinkle with herbs before serving.

CARROT ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
• Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
• Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.

CARROT TORTE

Steps:

• Preheat oven to 325. Butter and flour 9 or 10" springform pan. Beat yolks until pale and thick. Slowly add sugar and beat until smooth. Stir in carrots, lemon rind, lemon juice, flour and baking powder. Mix well. Beat whites separately until foamy; add salt, beat until stiff and not dry. Gently stir 1/3 of whites into batter and fold in remaining whites. Spread in pan and bake 30-40 minutes or until toothpick inserted clean. Run knife around edge and remove rim. Let cool. Sprinkle top with confectioners' sugar (sifted through strainer)

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.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Steps:

• Combine carrots and nuts in a mixing bowl.
• In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
• Beat the egg yolks until thick and lemony.
• Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
• Beat this mixture until thick, then stir into the carrot mixture.
• Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
• Line an 8" springform pan with waxed paper or parchment.
• Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
• Shake pan to make sure breadcrumbs coat evenly.
• Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
• Let cool.
• Mix together glaze ingredients.
• Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
• Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
• Garnish with some candied fruits, if desired.
• Store in a tightly covered cake box.
• This cake improves with age.

PASSOVER CARROT WALNUT TORTE

Steps:

• Set oven rack at middle of oven; preheat oven to 350 degrees F.
• Grease a 9 inch springform pan and dust with matzo cake meal.
• In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
• Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
• In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
• Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
• Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.

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

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!