IN THE REBOOT KITCHEN: CARROT CAKE JUICE
We all know that your juice can be nutritious, but let's not forget that it can also be delicious. I came up with this recipe when Jamie told me that we had a lot of extra carrots in the Reboot Kitchen and we didn't want to waste them. So in an attempt to make a fun carrot juice, I thought if you can make cake from carrots, why not turn that into a yummy juice? So I came up with this fun spin on traditional carrot cake. And if you are someone who doesn't usually choose sweet juices, remember to strive for variety. Human bodies are complex and need a multitude of different nutrients to stay healthy and keep us at the top of our game. So even though green juices are sure to pack a ton of nutrients, try to mix it up and add some fruit and root vegetable juices to your diet as well. This way you'll be sure to soak in as many nutrients as possible. Here are three things to take away from this recipe: Juice 'em if you got 'em! If you have leftover produce in the fridge, make it into a juice instead of wasting it. Healthy juices can taste good too! When making your juices, don't forget to have fun and know that you can aim for tasty as well as healthy. Mix it up! Be sure to diversify your juices, even if it's not what you usually drink - your body will like the variation.
Provided by Brenna
Number Of Ingredients 1
Steps:
- Directions Wash all ingredients. Peel sweet potatoes. Cut produce to fit through your juicer then push all ingredients through. Top with a dash of cinnamon and enjoy!
CARROT CAKE WITH CARROT JUICE
This carrot cake is made with carrot juice to give more flavor. The recipe comes from Grandpa's Cellar & Bake Shop and channel 10 TV.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 1 9x13 cake
Number Of Ingredients 17
Steps:
- For the Icing; Beat cream cheese until smooth and add butter to cream cheese.
- Add sugar and Vanilla to mixture and beat until smooth.
- Preheat oven to 350°.
- Grease a 9 x 13-inch pan with butter.
- For the Cake; Beat eggs until frothy and add sugar to eggs gradually, beating until light.
- Add oil, juice and vanilla, and beat until mixed.
- Sift flour, baking powder, soda, cinnamon and salt and add to mixture.
- Combine carrots and walnuts, add to mixture, and mix well.
- Pour mixture into prepared pan.
- Bake for 50 minutes or until done.
- Top with Icing.
Nutrition Facts : Calories 7788.3, Fat 348.2, SaturatedFat 95.5, Cholesterol 1115.9, Sodium 4539.8, Carbohydrate 1123.4, Fiber 27, Sugar 879.2, Protein 79.4
CARROT CAKE
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
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
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