Cooks Country Carrot Cake Recipes

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SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING(COOK'S ILLUSTRATED



Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated image

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a food processor. **If making 2-9" round cakes, make 1.5-2 of frosting.

Provided by Coppercloud

Categories     Dessert

Time 55m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 18

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 lb carrot, peeled (medium 6 to 7 carrots about 3 cups)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar, packed (3 1/2 ounces)
4 large eggs
1 1/2 cups safflower oil or 1 1/2 cups canola oil
cream cheese frosting
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)

Steps:

  • For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
  • 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
  • 3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
  • 4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
  • 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).

Nutrition Facts : Calories 533, Fat 32.6, SaturatedFat 8.8, Cholesterol 76.8, Sodium 284.2, Carbohydrate 57, Fiber 1.6, Sugar 39, Protein 5.1

CARROT CAKE RECIPE



Carrot Cake Recipe image

Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.

Provided by Food Network

Categories     dessert

Time P1DT1h35m

Yield 1 cake or 3 (9-inch) layers

Number Of Ingredients 13

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Steps:

  • For the cake:
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
  • To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
  • For the frosting:
  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
  • For the assembly:
  • Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

CARROT CAKE XI



Carrot Cake XI image

Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

Provided by Michele

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 ⅓ cups vegetable oil
4 cups grated carrots
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  • Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g

CARROT LAYER CAKE(COOK'S ILLUSTRATED)



Carrot Layer Cake(Cook's Illustrated) image

Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

Provided by Coppercloud

Categories     Dessert

Time 16m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour (8-3/4 ounces)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar (8-3/4 ounces)
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 2/3 cups shredded carrots (4 carrots, about 10 ounces)
2/3 cup dried currant (about 3 ounces)
16 tablespoons unsalted butter, soft (2 sticks)
3 cups confectioners' sugar (12 ounces)
1/3 cup dry buttermilk, not liquid
2 teaspoons vanilla extract
1/4 teaspoon salt
12 ounces cream cheese (1-1/2 packages)
2 cups pecans (8 ounces)

Steps:

  • CAKE: Set a rack to the middle of your oven and preheat to 350-degrees. Grease an 18"x 13" rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
  • Shred four carrots on the large holes of a box grater or using the shedding disk and your food processor.
  • In a medium bowl, add together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk together until combined.
  • In another large bowl add sugar, oil, eggs, and vanilla. Use a whisk to combine until smooth. Gently stir in carrots and currants with a rubber spatula until evenly distributed. Finally, add in flour mixture and fold in with your rubber spatula, but only until it is just combined.
  • Empty batter onto baking sheet. Use an offset spatula to smooth surface and ensure the batter is an even depth. Bake for about 15 minutes, rotating half-way through baking, until the center is firm when touched.
  • Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes.
  • FROSTING: While the cake is cooking, toast your pecans and chop them coarsely. Cut your cream cheese into 12 equal-size pieces, but keep it refrigerated until you are ready to use in step 3.
  • Add the butter, sugar, buttermilk powder, vanilla extract and salt to the bowl of a standing mixer. Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.
  • Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
  • ASSEMBLY: Put cooled cake on a cutting board and cut into equal halves cross-wise. Cut length-wise so that you have 4 equal pieces, measuring about 6″x8″ each.
  • Cut out a 6″x8″ rectangle out of stiff cardboard. Put the first of the cake piece on the cardboard. Use a spatula to spread 2/3-cup of frosting over layer. Repeat with two more layers.
  • Place the final cake layer on top. Remove any crumbs from your spatula and frost the top with a 1-cup of frosting.
  • Frost the sides of the cake with your remaining frosting. You just need enough frosting to hold the chopped pecans, not completely hide all the crumbs.
  • Holding the cake with one hand, use your other hand to gently press the chopped pecans onto the side of your cake. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 983, Fat 64.2, SaturatedFat 22.4, Cholesterol 144.9, Sodium 560.2, Carbohydrate 97.3, Fiber 4.6, Sugar 74.2, Protein 10.5

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE



Cracker Barrel Old Country Store Carrot Cake image

Make and share this Cracker Barrel Old Country Store Carrot Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 23

3/4 cup finely chopped english walnuts
2 cups finely shredded carrots
1 cup crushed pineapple (8oz can with juice)
1/2 cup finely shredded coconut
1/2 cup raisins, that have been soaked in water until plump and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
cream cheese frosting
8 ounces cream cheese
1/2 cup butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans (to garnish)

Steps:

  • Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
  • Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 minute Test with toothpick for doneness. When cool frost with cream cheese frosting.
  • Frosting:.
  • Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

Nutrition Facts : Calories 411, Fat 24.4, SaturatedFat 7.4, Cholesterol 43.8, Sodium 267.3, Carbohydrate 46, Fiber 1.8, Sugar 31.3, Protein 4.2

CARROT CAKE



Carrot Cake image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

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.

Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.

MOLLY'S HIGH COUNTRY GARDEN CARROT CAKE



Molly's High Country Garden Carrot Cake image

This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).

Provided by 2hot2handle

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 17

4 eggs
1 1/3 cups vegetable oil
2 3/4 cups white sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 cups carrots, grated (on large side of grater)
1 cup pecans, chopped (optional, could also use raisins)
8 ounces cream cheese, softened
1/8 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
2 tablespoons milk (or cream)

Steps:

  • Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
  • For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.

Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 6.5, Cholesterol 64.5, Sodium 310.7, Carbohydrate 59.2, Fiber 1.6, Sugar 45, Protein 4.8

CARROT CAKE



Carrot Cake image

You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.

Provided by Dorie Greenspan

Categories     brunch, lunch

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut, sweetened or unsweetened
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut, optional
Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Steps:

  • For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
  • Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
  • For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
  • If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
  • To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
  • Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
  • Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams

CARROT CUPCAKES(COOK'S COUNTRY)



Carrot Cupcakes(Cook's Country) image

If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe is easily doubled.

Provided by Coppercloud

Categories     Dessert

Time 33m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

8 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 lb carrot, peeled and grated on small holes of box grater
1/2 cup currants (optional) or 1/2 cup raisins, chopped (optional)
1/2 cup walnuts, toasted and chopped plus extra for garnish (optional)

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.
  • Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.
  • Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
  • Make Ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.

Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.4, Sodium 199.7, Carbohydrate 29, Fiber 1, Sugar 17.9, Protein 2.7

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From recipeshappy.com


CARROT LAYER CAKE | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


COOKS CARROT CAKE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cooks Carrot Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Fast Meals For Dinner Healthy Yummy Snacks Healthy Food Snack Ideas Easy Healthy Snacks ...
From recipeshappy.com


BEST CARROT CAKE RECIPE EVER | MEL'S KITCHEN CAFE
2021-06-17 Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position. Lightly grease a 9X13-inch baking pan with cooking spray or lightly grease and flour two 9-inch round baking pans. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
From melskitchencafe.com


CARROT CAKE RECIPE COOKS ILLUSTRATED - CREATE THE MOST AMAZING …
Lipton Onion Soup Chicken And Rice Recipe Cook's Illustrated Chicken Soup Recipe For Hamburger Veggie Soup
From recipeshappy.com


I TRIED COOK'S ILLUSTRATED'S CARROT CAKE RECIPE - FOOD NEWS
Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level.
From foodnewsnews.com


11 BEST HOMEMADE CARROT CAKE RECIPES - COUNTRY LIVING
2017-04-21 Save these carrot cake recipes for later by pinning this image, and follow Country Living on Pinterest for more. Courtesy of Lil' Luna. 2 of 11. Carrot Cupcakes with Brown Sugar Cream Cheese Frosting Adding brown sugar to cream cheese frosting? Sold. Get the recipe at Lil' Luna. Courtesy of Shugary Sweets. 3 of 11. Carrot Cake Cheesecake Cake Carrot cake …
From countryliving.com


CARROT CAKE - RECIPE | COOKS.COM
Beat eggs well, add sugar, oil, and rest of ingredients, except carrots. Mix well. Then fold in raw carrots and nuts, stir well. Pour in oblong pan 13 x 9 x 2-inches.
From cooks.com


TROPICAL CARROT CAKE | COOK'S COUNTRY - MASTERCOOK
2018-02-04 Cake; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 4 teaspoons pumpkin pie spice; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 3/4 pound carrots (about 6 medium), peeled and cut into 1-inch chunks; 1 cup sweetened shredded coconut; 1 1/4 cups granulated sugar; 1/2 cup packed light brown sugar; 4 large eggs; 1 1/2 cups vegetable ...
From mastercook.com


TROPICAL CARROT CAKE | COOK'S COUNTRY - QUICK RECIPES
For our Tropical Carrot Cake recipe, we wanted to build on the warm flavors of traditional carrot cake by adding coconut and pineapple. To get these tropical flavors to stand out in our recipe, we ground the coconut and sugar together in the food processor, which eliminated the coconut’s stringy texture and extracted maximum coconut flavor.
From cookscountry.com


TROPICAL CARROT CAKE | COOK'S COUNTRY
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cookscountry.com


COUNTRY WOMAN CARROT CAKE RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Country Woman Carrot Cake Recipe are provided here for you to discover and enjoy ... Healthy Way Of Cooking Chicken Healthy Baked Snacks For Adults Healthy Make Ahead Breakfast Bake Healthy Sweet Tooth Snacks Healthy Sweet Dessert Recipes Healthy Dessert Products Quick Healthy Dessert Recipes Healthy Low Cal Desserts …
From recipeshappy.com


COOK'S COUNTRY CARROT CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CARROT SNACK CAKE | COOK'S COUNTRY | RECIPE | SNACK CAKE, SNACKS, …
Along with. You will need: 1 bags mini marshmallows 1/2 cup sour cream 8 oz. Cool whip 1 lb. Can fruit cocktail 1 (2 lb. ) canned mandarin oranges extra maraschino cherries; halved, to liking. optional: 1/2 cup coconut 1/2 cup walnuts How to make it : mix. Homemade whipped cream has to be one of the tastiest, easiest additions to any dessert.
From pinterest.com


CARROT CAKE - RECIPE | COOKS.COM
2022-04-08 CAKE: Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans. Bake in three greased 8-inch cake pans or 9-inch tube pan at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean. Frost with Cream Cheese Frosting.
From cooks.com


CARROT CUPCAKES | COOK'S COUNTRY
Carrot Cupcakes. PUBLISHED OCTOBER/NOVEMBER 2006. Moist and dense, carrot cake went from 1970s health food fad to seriously decadent dessert. We wanted all the spicy-sweet goodness of carrot cake in tidy cupcake form. SERVES Makes 12 cupcakes.
From cookscountry.com


GREEN GODDESS DRESSING | COOK'S COUNTRY
Get FREE ACCESS to every recipe and rating from this season of our TV show.
From cookscountry.com


WE REENGINEERED CARROT CAKE INTO A SPECTACULAR YET ... - COOK'S …
1. BAKE A THIN CAKE: Spread the batter on a baking sheet to make a thin, level cake that doesn’t need to be split horizontally. 2. GET RECTANGULAR: Slice the cooled sheet cake into four equal rectangles. 3. STACK 'EM UP: Spread the frosting over one of the rectangular layers on cardboard, then repeat with remaining layers. 4.
From cooksillustrated.com


CARROT CAKE RECIPE - STL COOKS
Preheat Oven 350 degrees: Using the shredding blade of a food processor shred the carrots and set aside. Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour. Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans.
From stlcooks.com


OLD FASHIONED CARROT CAKE - THE SOUTHERN LADY COOKS
2022-01-05 Add creamed mixture to dry ingredients and mix well with mixer. Add carrots and keep on mixing. If using nuts or raisins fold them in with a spoon. Spray 2 round cakes pans or a 9 x 13 pan and add batter. Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean.
From thesouthernladycooks.com


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