The Commissary Carrot Cake Recipe Recipe For Zucchini

THE FROG COMMISSARY CARROT CAKE RECIPE - (4.1/5)

Steps:

• Prepare the Pecan Cream Filling with time to chill, preferably overnight. Preheat oven to 350 degrees F. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar; set aside. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan. Bake for 70 minutes. Cool up right in the pan on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature. ASSEMBLE THE CAKE: Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers, Spread the filling between the layers. Spread the frosting over the top and sides of the cake. Pat toasted coconut onto the sides on the cake. Cake freezes well. PECAN CREAM FILLING: In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color stirring occasionally. Cool to lukewarm. Stir in the nuts and the vanilla. Let cool completely, then refrigerate preferably overnight. If too thick to spread, bring to room temperature before using. Any leftover filling makes a wonderful ice cream topping if you warm it slightly first. CREAM CHEESE FROSTING: Cream the butter well, add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. *TOAST TTHE COCONUT: Preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely.

THE FAMOUS FROG COMMISSARY CARROT CAKE

Steps:

• Preheat the oven to 350°F and grease or line a 9 x 13" rectangular cake pan, two 9" round cake pans, a 10" tube pan, or 24-ish cupcake tins. Soak the raisins in warm water for about 15 minutes. Drain before using.PRO TIP: Instead of cupcakes, you could bake the cake in a 9 x 13" rectangular cake pan, then use round cutters to cut small round cakes. A classy alternative to cupcakes (pictured here).
• Peel the carrots and reserve some of the long peels if you would like to make rosettes to decorate the cake. Cut the top and bottom ends and grate the carrots on the large holes of a box grater. Set aside.
• In a mixing bowl fitted with the paddle attachment, cream the oil and sugar until well mixed. Add the eggs, cinnamon, and salt and beat until light and well mixed.
• Stir in the baking powder, baking soda, flour, carrots, nuts, and raisins. Stir on low, just until combined.
• Pour the batter into your prepared cake pan(s) or cupcake tins and bake until a cake tester comes out clean and the top springs back when lightly pressed. TIP: Approximate baking times are 40 minutes for a 9 x 13" rectangular cake pan, 30 minutes for 9" cake rounds, 70 minutes for a 10" tube pan, and 20 to 25 minutes for cupcakes. These are just approximations.
• Turn out onto a cooling rack while still warm. Cool fully before decorating.
• Combine all ingredients, starting the mixer on low to not cause a powdered sugar explosion. Gradually increase the mixer to medium-high and beat until fluffy and smooth.
• For Carrot Peel Rosettes: Heat 1/2 cup water and 1/2 cup sugar until the sugar is fully dissolved. When cool enough to work with, dip the reserved carrot peels into the warm simple syrup for about 30 seconds, then twist into rosettes by winding each peel around a skewer or your finger.
• Sweetened Shredded Coconut: Spread frosting on top of the cake or cupcakes and sprinkle generously with sweetened shredded coconut.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

CARROT-ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Mix sugar, all-purpose flour, whole wheat flour, cinnamon, salt, and baking soda in a bowl.
• Combine oil, eggs, carrots, and zucchini in a large bowl; beat with an electric mixer on low speed until well blended. Beat in honey. Stir in sugar mixture gradually; beat on medium speed until batter is smooth, about 3 minutes.
• Divide batter evenly among prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack; allow to cool completely, about 25 minutes.
• Combine confectioners' sugar, pineapple, cream cheese, walnuts, butter, and vanilla extract in a large bowl; beat until frosting is smooth. Spread over cooled cakes and stack.

CARROT ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

ZUCCHINI CARROT CAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Put 24 cupcake liners in muffin tins.
• In a large bowl, mix the sugars, oil, eggs, applesauce and vanilla together until well combined and there are no lumps of brown sugar.
• Add 1/2 cup of the flour along with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir until well incorporated.
• Add the remaining two cups of flour and mix until just combined (but there should be no lumps).
• Fold in the carrots and zucchini.
• Spoon into the cupcake liners, filling about 2/3 full.
• Bake for 18 minutes.

ZUCCHINI WALNUT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
• Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

ZUCCHINI CARROT CAKE

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

CARROT AND ZUCCHINI CHOCOLATE CAKE

Steps:

• In lg.
• bowl mix all dry ingredients.
• Stir in carrots and zucchini.
• In small bowl beat eggs, add oil, add to dry mixture and stir to moisten well.
• Bake in greased 9x13 pan for 55-60 minutes at 325F degrees.

COMMISSARY CARROT CAKE

Steps:

• In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
• Cool to lukewarm.
• Stir in the nuts and vanilla.
• Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
• Carrot Cake Preheat oven to 350 F.
• Have ready a greased and floured 10" tube cake pan.
• In a large bowl Whisk together the corn oil and sugar.
• Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
• Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well.
• Add the carrots, raisins, and pecans.
• Pour into the prepared tube pan and bake for 70 minutes.
• Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
• Cheese Cream Filling Cream the butter well.
• Add the cream cheese and beat until blended.
• Sift in the sugar and add the vanilla.
• If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.
• before spreading.
• Assembly Preheat oven to 300 F.
• Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
• Toss the coconut occasionally while it is baking so that it browns evenly Cool completely.
• Have the filling and the frosting at a spreadable consistency.
• Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers.
• Spread the filling between the Layers.
• Spread the frosting over the top and sides.
• Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots