SOLID GOLD CARROT CAKE
Make and share this Solid Gold Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
- Whisk together the dry ingredients until blended; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
- On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
- Add the flour mixture in three additions, mixing just until blended.
- Add the carrots and walnuts and mix until blended.
- Scrape the batter into the prepared pans, dividing it evenly.
- Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cakes onto the racks and cool completely.
- Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
- Remove the chocolate from the heat and set aside to cool slightly.
- In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
- Add the melted white chocolate and mix until blended.
- Add the lemon juice, vanilla, and powdered sugar; mix until blended.
- Increase the speed to high and beat until smooth and creamy, about 1 minute.
- Use the frosting immediately, as it will begin to harden quickly.
- Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
- Frost the top and sides of the cake with the remaining frosting.
- Serve the cake immediately, or refrigerate; bring to room temperature before serving.
Nutrition Facts : Calories 824.9, Fat 53.1, SaturatedFat 19, Cholesterol 141.7, Sodium 486, Carbohydrate 81, Fiber 2.2, Sugar 60.5, Protein 9.6
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
OLD-FASHIONED CARROT CAKE
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
CARROT CAKE XII
This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.
Provided by FAYE LESLIE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 141.1 mg, Sugar 26.6 g
More about "solid gold carrot cake recipes"
GOLD CARROT CAKE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine AmericanCategory DessertServings 10Total Time 55 mins
FLORA'S RECIPE HIDEOUT: CARROT GOLD CAKE
From floras-hideout.com
CARROT GOLD CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
CARROT LAYER CAKE RECIPE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
24 CARROT GOLD CAKE - RECIPE - COOKS.COM
From cooks.com
MY FAVORITE CARROT CAKE RECIPE – TAPZZI
From tapzzi.com
MY ALL-TIME FAVORITE CARROT CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CARROT CAKE CUPCAKES RECIPE - DR. AXE
From draxe.com
CARROT CAKE RECIPES | ALLRECIPES
From allrecipes.com
THIS 24-KARAT GOLD CARROT CAKE WILL BLOW MOM'S MIND
From delish.com
KERRYGOLD CARROT CAKE - KERRYGOLDKERRYGOLD
From kerrygold.com
SECRET RECIPE: 24 CARROT GOLD CAKE! — THE WONDERSMITH
From thewondersmith.com
18 CARAT GOLD CARROT CAKE - CHRISTINA COOKS
From christinacooks.com
THE BEST CARROT CAKE RECIPE - SUGAR AND SOUL
From sugarandsoul.co
BEST CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
OLD FASHIONED CARROT CAKE RECIPE - FLOUR ON MY FACE
From flouronmyface.com
24 CARROT CAKE: THE MOST EXPENSIVE-LOOKING CAKE EVER …
From boredpanda.com
CARROT SNACK CAKE RECIPE FROM SCRATCH - ALWAYS EAT DESSERT
From alwayseatdessert.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
RECIPETHING - SOLID GOLD CARROT CAKE
From recipething.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GOLDEN CARROT CAKE | YUMMY FOOD DESSERT, FUN BAKING RECIPES, …
From pinterest.ca
CARROT GOLD CAKE - RECIPE | COOKS.COM
From cooks.com
EASY GOOD CARROT CAKE - THE SCRAN LINE
From thescranline.com
THE BEST CARROT CAKE RECIPE | MOIST AND PERFECTLY SPICED CAKE!
From blessthismessplease.com
PERFECT CARROT CAKE RECIPE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
BEST HEALTHY CARROT CAKE (VEGAN + GRAIN-FREE) | FEASTING ON FRUIT
From feastingonfruit.com
RECIPE(TRIED): 14 KARAT GOLD CARROT CAKE - RECIPELINK.COM
From recipelink.com
THE TASTIEST VEGAN CARROT CAKE RECIPE EVER - WORLD OF VEGAN
From worldofvegan.com
GOLD CARROT CAKE - THE SPICE RACK
From phillyspicerack.com
SINGLE LAYER CARROT CAKE - AMY'S NUTRITION KITCHEN
From amysnutritionkitchen.com
NEW RECIPE: MCCORMICK DEBUTS 24 “CARROT” GOLD DIGITAL EASTER …
From cakebaking.net
CARROT SHEET CAKE - THE BAKERMAMA
From thebakermama.com
GOLDEN CARROT CAKE WITH CREAM CHEESE FROSTING - DOMINO SUGAR
From dominosugar.com
CARROT CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
EASY CARROT SHEET CAKE WITH CREAM CHEESE FROSTING
From mindeescookingobsession.com
13 CARROT GOLD – 12 SHAREABLE IDEAS + 1 PRINTABLE RECIPE
From foodandhealth.com
CARROT CAKE SUPREME - OUR BEST BITES
From ourbestbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love