HARVEST CARROT CAKE WITH SKILLET FRUIT
This irresistible cake recipe combines carrots, pumpkin, sweet potato, and walnuts for a dessert that's perfect for Thanksgiving or any other occasion.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F. Grease 8x8x2-inch square or 9x1-1/2-inch round baking pan; line the bottom of pan with waxed paper. Grease paper. Lightly coat pan with flour; set aside. In medium bowl combine flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
- In large mixing bowl combine sugars, pumpkin, eggs and oil. Stir in carrot and buttermilk. Gradually beat in flour mixture; stir in walnuts. Transfer to pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack for 15 minutes. Remove from pan; cool completely.
- Place cake on serving platter and top with Buttercream Frosting. Just before serving spoon on warm Skillet Fruit. Makes 8 servings. Buttercream Frosting
- In large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually beat in 1 cup powdered sugar. Beat in milk and vanilla. Gradually beat in 1/4 to 1/2 cup additional powdered sugar until frosting reaches spreading consistency. Skillet Fruit
- In large skillet melt butter; stir in granulated sugar. Add red-skin pears, kumquats, and fresh cranberries. Cook, gently stirring occasionally, until pears are just tender (2 to 4 minutes). Remove from heat and let stand for 10 minutes.
Nutrition Facts : Calories 409 kcal, Carbohydrate 55 g, Cholesterol 65 mg, Protein 6 g, SaturatedFat 5 g, Sodium 212 mg, Sugar 36 g, Fat 20 g, UnsaturatedFat 14 g
HARVEST CARROT CAKE
Incredibly moist carrot cake is a perfect way to wrap up a Thanksgiving feast or anytime. This outstanding dessert contains liqueur-soaked raisins and pine nuts, plus there's toasted coconut in the icing. I got this recipe from our Canadian magazine Chatelaine. I use Grand Marnier for the liqueur or you can use orange juice instead.
Provided by Deb Mattson
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly butter 3 (9-inch/23-cm) round cake pans.
- If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
- Line bottom of pans with a circle of lightly buttered waxed paper.
- To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
- Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
- In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
- In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
- Make a well in centre.
- Pour in egg mixture. Stir just until moist.
- Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
- Scrape into prepared pans and smooth tops.
- Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
- If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
- For icing, place cream cheese in a large bowl.
- Using an electric mixer, beat until creamy.
- Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
- Stir in 1/3 cup (75 mL) coconut.
- Place 1 cake on a large plate.
- Spread one-third of frosting overtop, just to edges.
- Repeat layering with cakes and frosting to form a triple-decker cake.
- Sprinkle top with remaining 1/3 cup coconut.
- Refrigerate at least 1 hour, or overnight, before serving.
- Slice into wedges and serve.
- Any leftovers will keep well, covered and refrigerated, up to 5 days.
Nutrition Facts : Calories 563.5, Fat 26.7, SaturatedFat 6.6, Cholesterol 82.8, Sodium 515.7, Carbohydrate 77.5, Fiber 2.3, Sugar 56, Protein 6.2
HARVEST SNACK CAKE
The ginger, cinnamon and nutmeg give this cake a familiar spice cake flavor, and raisins and shredded carrots help keep it moist. -Hilary Carroll, Dearborn, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). , Spread evenly in a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate, Fiber 3g fiber), Protein 3g protein.
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
GARDEN HARVEST CAKE
Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 4 Hours
Time 1h5m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5
HARVEST CARROTS
I make this hearty side dish quite often. Once in a while, I add leftover turkey or chicken breasts and turn it into a main dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender., In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 342 calories, Fat 21g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 962mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 7g protein.
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