QUICK BLENDER CARROT CAKE
This Brazilian cake is quick and easy to make - just throw all the ingredients in the blender, mix, and bake! For an extra treat, serve with warm chocolate syrup.
Provided by Gi_BR
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
- Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 70.2 g, Cholesterol 74.4 mg, Fat 24.2 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 4.1 g, Sodium 137.9 mg, Sugar 40.8 g
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
FOOD PROCESSOR CARROT CAKE
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.
Provided by Donna Hay
Categories Cake Dessert Bake Kid-Friendly Ricotta Carrot Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield 10-12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
- Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the pan.
- To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.
CARROT CAKE QUICK BREAD
This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g
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