Citrus Glaze For Pumpkin Carrot Cake Recipes

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SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE



Spiced Pumpkin Bundt Cake with Citrus Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
1 tablespoon pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur

Steps:

  • Cake: Preheat the oven to 350 degrees F.
  • Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
  • Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

CARROT CAKE WITH BUTTERMILK GLAZE



Carrot Cake with Buttermilk Glaze image

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

CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, well-drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup sweetened shredded coconut
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

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 :

CITRUS-GLAZED PUMPKIN-CARROT CAKE



Citrus-Glazed Pumpkin-Carrot Cake image

This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
5 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
4 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons ground ginger
1 1/3 cups light-brown sugar
3 large eggs
1/2 cup buttermilk
1 can (15 ounces) pure pumpkin puree
1 3/4 cups finely grated carrots (about 7 medium carrots)
1 1/2 cups toasted walnuts, roughly chopped
Citrus Glaze for Pumpkin-Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
  • Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  • Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g

CITRUS GLAZE FOR PUMPKIN-CARROT CAKE



Citrus Glaze for Pumpkin-Carrot Cake image

Use this recipe to make our Citrus-Glazed Pumpkin-Carrot Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

2 cups sifted confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Pinch of coarse salt

Steps:

  • In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).

CITRUS GLAZE



Citrus Glaze image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield about 2/3 cup glaze

Number Of Ingredients 12

6 ounces powdered sugar
1 teaspoon lemon or orange zest
2 1/2 tablespoons freshly squeezed lemon or orange juice
Pinch kosher salt
Buttermilk Pound Cake, recipe follows
12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup whole buttermilk, room temperature

Steps:

  • Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
  • Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
  • Arrange a rack in the middle of the oven and heat to 375 degrees F.
  • Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
  • Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
  • With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
  • Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
  • Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

CITRUS CARROT CAKE



Citrus Carrot Cake image

Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!

Provided by spatchcock

Categories     Dessert

Time 1h55m

Yield 1 9x13 cake

Number Of Ingredients 22

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons fresh lemon juice
4 cups grated carrots
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup raisins
8 ounces cream cheese
1/2 cup butter
1 tablespoon vanilla extract
1 lb powdered sugar
1 orange, zest of
walnuts (optional)

Steps:

  • CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
  • In a large bowl, cream the butter or margarine with the sugars.
  • Beat in the eggs, and then the citrus peels and juices.
  • Stir in the carrots.
  • Beat the flour mixture into the carrot mixture.
  • Stir in the walnuts and raisins.
  • Pour the batter into a greased and floured 9x13 inch pan.
  • Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
  • Transfer to a rack to cool.
  • FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
  • Add powdered sugar in thirds, beating.
  • Frost cake, top with nuts.

CITRUS GLAZE



Citrus Glaze image

This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.

Provided by BEYOND7

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 6

1 orange, juiced
1 lemon, juiced
1 lime, juiced
⅓ cup water
⅓ cup sugar
1 pinch salt

Steps:

  • Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
  • Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g

PUMPKIN CARROT CAKE



Pumpkin Carrot Cake image

Make and share this Pumpkin Carrot Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups canned pumpkin (not pie filling)
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup grated carrot
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
11 ounces cream cheese, softened (8 oz. and 3 oz. pkg)
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon orange zest

Steps:

  • Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
  • Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
  • Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
  • In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
  • In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
  • Add in the pineapple, carrots, and milk mixture; mix well.
  • Gradually add the dry ingredients to the batter; beat until combined.
  • Add in coconut and 1 cup nuts; stir to combine.
  • Pour batter into two 9-inch greased round baking pans.
  • Bake at 350° for 30-35 minutes or until pick comes out clean.
  • Cool in pans for 15 minutes.
  • Turn cakes out onto wire rack and let cool completely.
  • Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
  • Garnish with remaining nuts.
  • Store in the refrigerator.

Nutrition Facts : Calories 728, Fat 34.7, SaturatedFat 13.7, Cholesterol 97.1, Sodium 628.6, Carbohydrate 99.2, Fiber 3.5, Sugar 75.7, Protein 9.4

PUMPKIN-CITRUS TUBE CAKE



Pumpkin-Citrus Tube Cake image

I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.-Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 22

2 cups canned pumpkin
1-1/3 cups sugar
1-1/4 cups fat-free milk
2 large eggs
1/2 cup orange juice
1/3 cup canola oil
1-1/2 teaspoons maple flavoring
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/4 cup ground flaxseed
2 tablespoons grated orange zest
4 teaspoons baking powder
1 tablespoon cornstarch
1 tablespoon poppy seeds
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange zest
1 to 2 tablespoons orange juice

Steps:

  • In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts : Calories 301 calories, Fat 8g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 351mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.

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From cooks.com


PUMPKIN CARROT CAKE WITH CREAM CHEESE FROSTING - THE GOLD …
2019-03-10 Divide batter evenly between two greased 9-inch round cake pans. Bake at 350 degrees for about 35 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean. Cool in pans for 20 minutes, then remove to wire racks to …
From thegoldlininggirl.com


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