King Arthur Carrot Cake Recipes
KING ARTHUR'S CARROT CAKE RECIPE - (4.3/5)
Provided by á-9642
Number Of Ingredients 19
Steps:
- Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings
CARROT CAKE - GLUTEN FREE - KING ARTHUR RECIPE
Categories Cake Wheat/Gluten-Free Carrot
Number Of Ingredients 26
Steps:
- directions 1) Preheat the oven to 350°F. Grease an 8" x 2" square pan or a 9" x 2" round pan. 2) To make the cake: Stir together the dry ingredients; set aside. 3) Whisk together the melted butter or oil, eggs, water, molasses, and vanilla. 4) Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended. 5) Fold in the grated carrots, fruit, and nuts. 6) Transfer the batter to the pan, smoothing the top with a spatula. Allow the batter to rest for 10 minutes before baking. 7) Bake the cake for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. 8) Remove the cake from the oven. Allow the cake to rest for 5 minutes before turning out of the pan onto a rack to cool completely before frosting. Alternatively, you can frost and serve the cake right from the pan. 9) To make the frosting: Beat the butter and cream cheese until smooth. 10) Add the salt and vanilla, then beat in the sugar. 11) Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it's too thin. 12) Spread the frosting over the cake. Yield: one 8" square or 9" r
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- Or line the pan with muffin papers, and grease the papers., In a medium bowl, whisk together the dry ingredients, including the raisins and nuts or ginger., In a large measuring cup, whisk together the eggs, water, and oil.
- Stir the wet ingredients into the dry ingredients, then stir in the grated carrots. , Scoop the batter into the prepared pan, filling the muffin cups almost to the top.
- Bake for 20 to 25 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean. , Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a rack to finish cooling completely.
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- Don't have a Bundt-style pan? See "tips," below., Beat together the oil, eggs, sugar, spices, and salt., Mix the flour with the baking soda and xanthan gum, and stir into the wet ingredients., Fold in the carrots and nuts, blending just until combined.
- Pour the batter into the prepared pan., Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
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- Preheat the oven to 350°F. Grease and flour a 9" x 13" pan or two 8" x 2" round pans., To make the cake: Combine the oil and sugar, and stir in the starter.
- Add the eggs one at a time, beating well after each., Fold in the pineapple, carrots, walnuts, coconut, and vanilla., In a separate bowl, combine the flour, cinnamon, salt, and baking soda., Add the dry ingredients to the wet ingredients, stirring just to combine.
- Pour the batter into the prepared pan., Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean, and the sides are just beginning to pull away from the edge of the pan., Remove the cake from the oven and cool it completely on a rack before frosting., To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy., Add the sugar gradually, beating to combine., Stir in the nuts and/or ginger.
- Add the milk, a little at a time, until the frosting is a spreadable consistency., Serve the cake at room temperature.
"KITCHEN SINK" CARROT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan., Combine the eggs, sugars, and vanilla in a large mixing bowl until smooth., Mix the melted butter with the oil.
- With the beater running, add the oil mixture in a stream, beating until smooth., In a separate bowl, whisk together the flour, leaveners, salt, and spices.
- Add these dry ingredients to the wet ingredients, stirring to make a smooth batter., Stir in the carrots, nuts, coconut, and pineapple., Spoon the batter into the pan, spreading it to the edges., Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean., Remove the cake from the oven, and cool in the pan., To make the frosting, combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy., Add the sugar gradually, beating well., Add the milk a little at a time, until the frosting is a spreadable consistency., Spread frosting over the cake.
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- The Most Disappointing: Ina Garten’s Carrot Cake with Ginger Mascarpone Frosting. Overall rating: 5/10. Get the recipe: Ina Garten’s Carrot Cake with Ginger Mascarpone Frosting.
- The Reliable Classic: King Arthur Baking Company’s Carrot Cake. Overall rating: 8/10. Get the recipe: King Arthur Baking Company’s Carrot Cake. Read more: The Universally Perfect Carrot Cake Everyone You Know Will Love.
- The Most Unique: Cook’s Illustrated Carrot Layer Cake. Overall rating: 9/10. Get the recipe: Cook’s Illustrated’s Carrot Layer Cake. Read more: I Tried Cook’s Illustrated Rule-Breaking Carrot Cake (and Honestly, I Can’t Stop Eating It)
- The Clear Winner: Grandbaby Cakes’ Carrot Cake. Overall rating: 10/10. Get the recipe: Grandbaby Cakes’ Carrot Cake Recipe. Read more: The Game-Changing Technique That Makes This Carrot Cake So Good.
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