Dans Mile High Birthday Carrot Cake Recipes

BEST HIGH-ALTITUDE BIRTHDAY CAKE

Best High-Altitude Birthday Cake image

This is the best birthday cake recipe that's been perfected for baking at a high altitude of 6,000 feet. It is a dense and moist cake. Frost as desired.

Provided by ejcelli

Categories Desserts Cakes Yellow Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¾ cups white sugar
2 tablespoons white sugar
⅔ cup unsalted butter, room temperature
5 eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking powder
2 pinches salt
2 ¼ cups milk
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.
Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated.
Sift together flour, baking powder, and salt in a separate bowl.
Mix milk, vanilla, and almond extract together in a third bowl.
Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 57.9 g, Cholesterol 99 mg, Fat 13.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 7.7 g, Sodium 224.7 mg, Sugar 33.7 g

"BIRTHDAY" CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU CARROTS

Provided by Tyler Florence

Categories dessert

Time 1h45m

Yield 1 large cake, serves 8-10

Number Of Ingredients 25

Ingredients

1 1/2 cups finely minced carrots
1/2 cup crushed pineapple, drained
3/4 cup finely chopped walnuts
2 1/2 cups, all-purpose flour, plus extra for pan
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
A pinch of kosher salt
1 cup buttermilk
1/4 cup molasses
4 large eggs
3/4 cup vegetable oil
1 1/2 cups dark brown sugar
2 lbs cream cheese, room temperature
2 sticks of unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups powdered sugar
1 medium carrot
1/2 stick unsalted butter
2 tablespoons sugar
1/4 cup Cointreau
pinch of salt

Steps:

Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside.
Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.

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