LIGHT CARROT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
- Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
- In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
- Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
- Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
CHEF JOHN'S CARROT CAKE
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
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
CARROT NUT CAKE
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.
Nutrition Facts :
14 CARROT CAKE
Nutty Carrot Cake, a favorite of nuclear and civil engineers from Bechtel Power Corp., the makers of Hoover Dam. Serves 16 or 8 that are hungry.
Provided by Kathy2 in Salt Lake
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
- Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!
Nutrition Facts : Calories 484.7, Fat 30.6, SaturatedFat 4.7, Cholesterol 54.8, Sodium 408.1, Carbohydrate 50.8, Fiber 1.4, Sugar 36.6, Protein 4.2
NAKED CARROT CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line three 9-inch round baking pans with parchment and spray the sides with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger.
- In a separate, large bowl or in the bowl of a stand mixer, beat together the brown sugar and oil until fully combined, 2 to 3 minutes. Add the eggs one at a time and then the vanilla, scraping down the sides if necessary to ensure that all is thoroughly combined. Gently stir in the flour mixture until just combined. Stir in the carrots, pineapple and pecans until they are evenly distributed, taking care not to overmix the batter.
- Pour a third of the batter into each of the cake pans and bake until the cake is fully set and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pans on a rack, about 1 hour.
- For the frosting: Meanwhile, beat the cream cheese, butter, powdered sugar, orange extract and orange zest with an electric mixer in a medium bowl until smooth and fluffy, 2 to 3 minutes.
- When completely cool, remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a quarter to a third of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the remaining frosting and cake layer, smoothing the frosting neatly over the top layer. Scatter zest over the frosting on the top layer.
- If a more uniform finish is desired, use a pastry bag fitted with a round tip to pipe additional frosting into the remaining gaps between the layers, turning the plate as you go. Use the end of a spoon or the tip of a knife to smooth the rounded edge of the piped frosting and close any gaps.
NUTTY CARROT CAKE
Make and share this Nutty Carrot Cake recipe from Food.com.
Provided by BLUE ROSE
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350 degrees.
- Cream margarine and sugar together until light and fluffy.
- Blend in carrots, eggs and vanilla.
- Add combined dry ingredients alternately with milk, mixing well after each addition.
- Stir in nuts.
- Pour into greased foulred 9x13 pan.
- Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
- While baking make frosting:.
- Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
- After cake has cooled frost cake and top with chopped nuts if desired.
Nutrition Facts : Calories 538.7, Fat 22.6, SaturatedFat 5.3, Cholesterol 62.3, Sodium 557.7, Carbohydrate 79.5, Fiber 1.9, Sugar 55.7, Protein 6.5
NUTTY CHOCOLATE CAKE
I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite-and has been for the last 15 years! It is absolutely gorgeous on my buffet. -Linda DuVal, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 cakes (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 33g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 292mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
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4.9/5 (359)Category DessertCuisine AmericanTotal Time 3 hrs 30 mins
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
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