Carrotpinenutcakefromparma Recipes

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THE BEST CARROT CAKE (IN THE WORLD)



The Best Carrot Cake (In the World) image

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

Provided by mortarandpestle

Categories     Dessert

Time 1h35m

Yield 30 serving(s)

Number Of Ingredients 14

3 cups plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups caster sugar
1 1/2 cups vegetable oil
2 cups carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence

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Steps:

  • Preheat oven to 180C (375F) and grease and line a large roasting dish.
  • Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
  • Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
  • Incorporate sifted flour mix bit-by-bit and stir until just combined.
  • Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
  • Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
  • FROSTING.
  • Beat butter, vanilla and cream cheese together in a mixer.
  • Add icing sugar slowly until the frosting is a smooth consistancy.
  • Frost cake when cold.

CARROT-PINE NUT CAKE FROM PARMA



Carrot-Pine Nut Cake from Parma image

I just saw Giada de Laurentis make this carrot cake/bread on the Food Network and didn't want to lose the recipe; it's SOOOO unusual with the addition of pine nuts, mascarpone cheese and fennel seeds. I can't wait to try it!

Provided by Raquel Grinnell

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1 cup sugar, divided in half
1 teaspoon fennel seed
1 lemon, juice and zest of
2 cups carrots, peeled and shredded (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup butter, softened (1 stick)
5 eggs
powdered sugar, for garnish

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Steps:

  • Preheat the oven to 375°F.
  • In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
  • Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
  • In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
  • Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
  • Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
  • Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

CARROT CAKE OF MY DREAMS!



Carrot Cake of My Dreams! image

Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!

Provided by Molly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 16

Number Of Ingredients 16

3 cups all-purpose flour
½ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground ginger
1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
1 cup brown sugar
1 (8 ounce) carton egg substitute (such as Egg Beaters®)
⅔ cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded carrots
1 cup shredded zucchini
1 cup raisins
¾ cup confectioners' sugar

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as Bundt®).
  • Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
  • Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
  • Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
  • Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
  • Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 58.3 g, Cholesterol 0.2 mg, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 379.1 mg, Sugar 31.7 g

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