HONEY CARROT CAKE
This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.
Provided by Sarah
Categories Desserts Cakes Carrot Cake Recipes
Time 1h20m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
- To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 37.5 g, Cholesterol 44.1 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 233.3 mg, Sugar 23.8 g
HONEY CARROT CAKE
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
- Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
- For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.
HONEY PECAN CARROT CHEESECAKE
This was a last minute recipe. I didn't have any graham crackers, so I used some Rice Chex Cereal, instead. It came out terrific.
Provided by Judy-Jude
Categories Cheesecake
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch springform pan.
- Combine Rice Chex, pecan, honey, cinnamon, and butter.
- Press into the bottom and slightly up the sides of a springform pan.
- Bake for 5-7 minutes, set aside to cool.
- Place remaining ingredients into large bowl and beat until smooth.
- Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
- Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
- You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
- Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.
Nutrition Facts : Calories 594.3, Fat 37.2, SaturatedFat 17.3, Cholesterol 190.1, Sodium 468.7, Carbohydrate 50.8, Fiber 2.3, Sugar 34, Protein 17.2
HONEY PECAN CARROT CAKE
Make and share this Honey Pecan Carrot Cake recipe from Food.com.
Provided by kelycarter_
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
- Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
- In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
- Beat in sugar and vanilla.
- Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
- Stir in carrots and pecans by hand.
- Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
- Cool on a rack.
- Icing:.
- Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
- Remove cooled cake from pans.
- Spread Icing over sides and top of cake.
- Sprinkle with 1/2 cup of chopped pecans.
Nutrition Facts : Calories 7585, Fat 349.8, SaturatedFat 151.7, Cholesterol 1040.7, Sodium 4458.8, Carbohydrate 1086, Fiber 35.6, Sugar 838.8, Protein 77.3
CARROT CAKE WITH PECAN FROSTING
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS
This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.
Provided by Laurie Byrnes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
- Sift flour, cinnamon, baking soda, and salt together in a bowl.
- Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g
CARROT-PECAN CAKE
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher ingredient.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
- Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
- Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
- To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.
HONEY PECAN CHEESECAKE
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! -Tish Frish, Hampden, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.
Nutrition Facts : Calories 349 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
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