SIGRID'S CARROT CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 15
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.
RON'S CARROT CAKE WITH WHITE CHOCOLATE BUTTERCREAM
Provided by Ron Ben-Israel
Categories dessert
Time 2h55m
Yield 25 to 30 portions
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
- Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
- Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
- Divide the batter between the prepared pans. They will be about two-thirds full.
- Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
- Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
- To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
- Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
- Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
- Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
- This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
- Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
- Continue beating on low speed until cool, about 15 more minutes.
- Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
- Re-beat occasionally while frosting the cake to maintain a smooth texture.
RUTH RYAN'S SPECIAL OCCASION CARROT CAKE
Preheat the oven to 350°F. Grease three 9-inch round cake pans. In the bowl of a standing mixer, or using a handheld mixer and a medium bowl, beat the sugar and
Provided by Parade
Time 15m
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease three 9-inch round cake pans. In the bowl of a standing mixer, or using a handheld mixer and a medium bowl, beat the sugar and oil until blended. Add the eggs one at a time; beat after each addition. Sift the dry ingredients into the mixture and continue beating. Add the carrots and pecans and, using a wooden spoon, mix well. Pour the batter into the cake pans. Bake for 45 minutes. Cool well in the pans before frosting. To prepare the frosting In the bowl of a standing mixer, or using a hand-held mixer and a medium bowl, combine all of the ingredients and beat until the frosting is a smooth consistency for spreading. (The frosting will seem stiff at first, but after thoroughly mixing, it will soften enough to spread evenly over the cake.)
Nutrition Facts :
RUTH'S CARROT CAKE
Steps:
- Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper, and grease and flour wax paper.
- Beat first 3 ingredients at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to oil mixture, beating at low speed until blended. Stir in carrot, pineapple, and pecans. Pour batter into prepared cake pans.
- Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD-FASHIONED CARROT CAKE
I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!
Provided by OveGlove
Categories Dessert
Time 50m
Yield 1 frosted cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
- Stir in carrots.
- Pour into two greased and floured 9 inch round baking pans.
- Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- FROSTING: Cream butter and cream cheese in a mixing bowl.
- Gradually beat in confectioner's sugar and vanilla.
- Add enough milk to achieve desired spreading consistency.
- Stir in walnuts.
- Spread frosting between layers and over tops and sides of cake.
- Garnish with carrots and walnuts if desired.
- Refridgerate left overs.
Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6
SISTER BETH'S CARROT CAKE
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
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
AUNT RUTH'S CRAB CAKES
Down home crab cakes are heavy on the crab, light on the filler.
Provided by Lisawas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
- Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 5.3 g, Cholesterol 67.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 1 g, Sodium 564.6 mg, Sugar 0.2 g
RUTH'S CARROT CAKE WITH CURRANT ICING
Make and share this Ruth's carrot cake with currant icing recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 2 9" cake pans.
- Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
- Drain pineapple,reserving syrup.
- Add syrup to dry mixture; add eggs, oil and vanilla.
- Beat 3 minutes.
- Stir in pineapple, carrots and nuts.
- Bake 325 degrees for about 40 min or until done.
- Cool 10 min in pan.
- Unmold.
- Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
- Fold in nuts and currants.
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