Jimmy Gs Carrot Cake Recipes

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SIGRID'S CARROT CAKE



Sigrid's Carrot Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 15

2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
Butter, for greasing
1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
  • Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
  • Eat. Faint. Repeat as needed.

CHEF JOHN'S CARROT CAKE



Chef John's Carrot Cake image

I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 18

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups white sugar
4 large eggs
¼ cup unsalted butter
1 cup coconut oil
2 cups finely grated carrots, or more to taste
1 (8 ounce) can finely crushed pineapple, drained
½ cup finely chopped pecans
½ cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 ½ teaspoons vanilla extract, or to taste
3 cups confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g

JEAN-PHILIPPE'S CARROT CAKE



Jean-Philippe's Carrot Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 22

2 egg yolks
1/4 cup sugar
1/2 cup oil
4 ounces cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
5 ounces shredded carrot
1/4 teaspoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
2 egg whites
1 teaspoon sugar
1 ounce walnut pieces, roasted
4 egg whites
1/2 cup sugar
1/4 cup honey
1 ounce water
1 teaspoon orange blossom water
3 ounces cream cheese
1/4 cup milk
2 ounces sugar

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!

JIMMY CARTER CAKE



Jimmy Carter Cake image

This is more a layered dessert than a cake. Its very good. This is from an old newspaper clipping. Is all I had on hand was golden roast peanuts, but they worked great.

Provided by pines506

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 cup margarine, softened
2/3 cup chopped peanuts
1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup Cool Whip (out of an 8 oz. container, save rest for layer 4)
1 (4 ounce) package instant chocolate pudding mix
1 (3 1/2 ounce) package instant vanilla pudding
2 3/4 cups milk
rest Cool Whip
chocolate shavings (optional)
chopped peanuts (optional)

Steps:

  • First Layer: Combine flour, margarine and peanuts and blend like pie crust.
  • Press into bottom of 9 x 13 pan and bake 20 minutes at 350°F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
  • Cool.
  • Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
  • Spread to even it out.
  • Third Layer: Blend third layer ingredients and pour on top of second layer.
  • Let pudding set up a little before putting fourth layer on.
  • Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.

Nutrition Facts : Calories 768.4, Fat 43.7, SaturatedFat 17, Cholesterol 57.3, Sodium 831.9, Carbohydrate 82.1, Fiber 3.5, Sugar 53.1, Protein 16.5

SISTER BETH'S CARROT CAKE



Sister Beth's Carrot Cake image

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Provided by Food Eater

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h20m

Yield 12

Number Of Ingredients 16

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x13-inch baking pan.
  • Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  • Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  • Stir oil mixture into flour mixture until a well-mixed batter forms.
  • Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  • Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g

EDDIE MERLOT'S "WORLD BEST" CARROT CAKE RECIPE



Eddie Merlot's

Provided by cacelias

Number Of Ingredients 21

Cream Cheese Frosting:
1/2 1/2 1/2 lb Golden Raisins
3/4 3/4 3/4 lb Pineapple Tidbits, canned, drained
1/2 1/2 1/2 cup walnut pieces
1 1/2 1 1/2 1/2 lbs carrots, washed
1 1 1 pond canola oil
1 1/2 1 1/2 1/2 lbs sugar
3/4 3/4 3/4 lb whole eggs (7 eggs)
4 4 4 t salt
4 4 4 t ground cinnamon
2 2 2 t baking soda
3 3 3 t baking powder
1 1 1 lb flour
3/4 3/4 3/4 t ground allspice
3/4 3/4 3/4 t ground cloves
6 6 6 cups Cream Cheese Frosting (recipe below)
1 1/4 1 1/4 1/4 lbs Powdered Sugar
10 10 10 ounces Cream Cheese, room temperature
5 5 5 ounces unsalted Butter, room temperature
1 1 1 t vanilla extract
Pinch Pinch Kosher Salt

Steps:

  • Preheat oven to 400 degrees. Cover raisins with very hot water and soak for 30 minutes, drain completely and set aside. Squeeze all the moisture from the pineapple tidbits. In a food processor, chop the pineapple, walnuts, and carrots into 1/8" pieces and set aside. Weigh out and measure all other ingredients and have ready. Using a stand mixer, with a paddle attachment, alternately add oil and sugar together. Mix at low speed until sugar is dissolved. Add the eggs in three separate batches until completely incorporated. With the mixer still running, add all of the dry ingredients and mix, scraping the bowl down frequently. Fold in the pineapple, carrots, raisins, and walnuts. Spray 2 half sheet pans with non-stick spray, line with parchment paper, and spray again. Pour half of the batter into each pan. Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature. Trim the edges of the cake and cut each in half to achieve 4 equal pieces. Spread 1 1/2 cups of frosting on the first layer of the cake and top with another layer. Repeat this step for the third and fourth layers using 1 1/2 cups of frosting between each layer.

JIMMY G'S CARROT CAKE



Jimmy G's Carrot Cake image

Make and share this Jimmy G's Carrot Cake recipe from Food.com.

Provided by Jimg2040

Categories     Dessert

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon five-spice seasoning
3 cups carrots, shredded
1 cup walnuts, chopped medium
1 (8 ounce) can pineapple, crushed and drained
1/2 cup coconut, shredded
1/2 cup raisins
1 cup applesauce
4 large eggs
cream cheese frosting (recipe)

Steps:

  • Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
  • Set pan(s) aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 Spice Seasoning.
  • Add carrots, oil, eggs, coconut. Beat with electric mixer till combined.
  • Add walnuts, and raisins and fold into batter.
  • Pour batter into prepared baking pan(s). Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean.
  • Cool layer cakes on wire racks for 10 minutes.
  • Remove from pans.
  • Cool thoroughly on wire racks.
  • Or, place 13x9-inch can in pan on a wire rack; cool thoroughly.
  • Frost with Cream Cheese Frosting.
  • Cover and store in refrigerator.

Nutrition Facts : Calories 372.9, Fat 10.6, SaturatedFat 3.2, Cholesterol 62, Sodium 190, Carbohydrate 66.2, Fiber 3.4, Sugar 40.9, Protein 6.6

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