Jean Philippes Warm Carrot Cake Recipes

CARROT CAKE WITH PHILLY CREAM CHEESE ICING

Steps:

• Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
• Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
• Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

CHEF JOHN'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

JEAN-PHILIPPE'S CARROT CAKE

Steps:

• Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
• In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
• When ready, unmold on to wire screen until cold.
• Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use.
• In a blender, mix all ingredients together until smooth. Keep refrigerated.
• Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
• Boil all ingredients together for 1 minute. Strain and cool down before using.
• Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
• Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!

MOMMA JEAN'S CARROT CAKE

Steps:

• Mix oil and sugar, add eggs one at a time mixing well after each. Add dry ingredients to wet, mixing well. Add carrots and nuts. Pour in 9 x13" pan. Bake at 300 degrees fahrenheit for 50 minute
• For icing blend butter, cream cheese and vanilla. Add icing sugar a little at a time until smooth.
• Wait for cake to cool, top with icing and sprinkle some chopped walnuts on top.

JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

Steps:

• Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
• In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
• Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
• Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
• Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.