The Frog Commissary Carrot Cake Recipe Recipe For Chicken

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THE FAMOUS FROG COMMISSARY CARROT CAKE



The Famous Frog Commissary Carrot Cake image

A moist, cinnamon-sweet carrot cake, famous for a reason, adapted from a beloved Philly café.

Provided by Unpeeled

Categories     Dessert

Number Of Ingredients 17

1 1/4 cup neutral vegetable oil, such as canola
2 cups sugar
4 eggs
2 teaspoons cinnamon
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
4 cups peeled, grated carrots (about a one-pound bag)
1 cup chopped pecans
1 cup golden raisins
8 ounces cream cheese, softened
8 ounces unsalted butter, softened
1 pound powdered sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
generous pinch of salt

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.

FROG COMMISSARY CARROT CAKE WITH PECAN FILLING AND CREAM CHEESE FROSTING



Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting image

Frog Commissary Carrot Cake with Pecan Filling and Cream Cheese Frosting is the most incredible carrot cake recipe you will ever eat. This cake goes a long way, it's very rich!

Provided by bakedbree

Categories     cake

Time 1h

Number Of Ingredients 26

Pecan Cream Filling //
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup butter
1 1/4 cups chopped pecans
2 teaspoons vanilla
Carrot Cake //
1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
Cream Cheese Frosting //
8-ounce package cream cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
Pinch salt

Steps:

  • The day before you are going to assemble the cake, make the pecan cream filling. In a heavy saucepan, add sugar, flour, and salt. Give a whisk and slowly stir in cream. Add butter. Cook and stir over low until the butter has melted. Let simmer for 20 to 30 minutes, or until the mixture turns golden brown. Remove from heat and let cool to lukewarm. Add pecans and vanilla and stir through. Let cool completely and keep in the fridge overnight. If it is too thick to spread the next day, put in the microwave for 10 to 15 seconds. To make the cake, preheat oven to 350°. Spray (3) 8-inch with baking spray. In a large bowl, whisk oil and sugar until smooth. Set aside. In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Add half of the dry ingredients into the sugar mixture. Mix until incorporated. Alternate eggs, one by one with the remaining flour mixture. Add carrots, pecans, and raisins and mix until just combined. Pour batter evenly into the three pans. Bake for 30 to 40 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack. To make the cream cheese frosting, beat the cream cheese and butter until light and fluffy in the bowl of an electric mixer. Add half of the sugar and beat for two minutes. Add remaining sugar, vanilla, and salt. Continue to beat until very fluffy. To assemble, place the first layer on your cake plate. Add cream cheese frosting to a piping bag fitted with a large round tip. Pipe a thick layer of frosting around the edge of the cake. Fill in the ring with pecan cream filling. Repeat with the next layer. Top with the third cake layer and cover the top with cream cheese frosting.

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



The Frog Commissary Carrot Cake Recipe - (4.1/5) image

Provided by idocakes

Number Of Ingredients 27

CARROT CAKE:
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
PECAN CREAM FILLING:
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy (whipping) cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoons vanilla extract
CREAM CHEESE FROSTING:
8 ounces soft unsalted butter
8 ounces soft cream cheese
1 pound powdered icing sugar
1 teaspoon vanilla
ASSEMBLY:
4 ounces shredded coconut (1 1/2 cups), toasted*

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.

COMMISSARY CARROT CAKE



Commissary Carrot Cake image

Make and share this Commissary Carrot Cake recipe from Food.com.

Provided by kenk1492

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 23

1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces unsalted butter (3/4 cup)
1 1/4 cups pecans, chopped
2 teaspoons vanilla
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
4 eggs
4 cups carrots, grated (about a 1 lb. bag)
1 cup pecans, chopped
1 cup raisins
to taste cream cheese frosting
8 ounces unsalted butter, soft
8 ounces cream cheese, soft
1 (1 lb) box powdered sugar
1 teaspoon vanilla extract
4 ounces coconut, sweetened, shredded

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

Nutrition Facts : Calories 1011.8, Fat 67.4, SaturatedFat 28.3, Cholesterol 146, Sodium 401.4, Carbohydrate 101.3, Fiber 4.5, Sugar 80.1, Protein 7.4

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COMMISSARY CARROT CAKE - THE BIOME KITCHEN
commissary-carrot-cake-the-biome-kitchen image
2017-01-27 Commissary Carrot Cake May 5, 2020 January 27, 2017. Home » News » Commissary Carrot Cake. This carrot cake is undeniably one of the …
From thebiomekitchen.com
Cuisine American
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Total Time 3 hrs 10 mins
  • Preheat Oven to 350F. Have ready a greased and floured 10" tube pan (angel food cake pan). In a large bowl, whisk together the corn oil and sugar. Whisk together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture and blend. Alternately add in the rest of the dry ingredients while adding the eggs one by one. Combine well. Add the carrots, raisins and pecans. Pour into prepared tube pan and bake 70 minutes. Cool upright in the tube 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.
  • In a heavy saucepan, blend sugar, flour and salt well. Gradually stir in the cream. Add the butter. Cook and stir over low heat until butter has melted, then simmer 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
  • Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add vanilla. If too soft to spread chill a bit. Refrigerate if not using immediately, but bring to a spreadable temperature before using.
  • Loosen the Cake in its pan and invert onto a serving plate. With a long serrated 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 toasted coconut onto the sides of the cake.


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Originally published in 1985, The Frog Commissary Cookbook harks back to a time when a reader wouldn't be too likely to choke upon reading a chowder recipe that called for a quart of half-and-half. Those were the days, author Steven Poses suggests in his foreword, when you could graduate from the University of Pennsylvania with a degree in sociology, put in some …
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This cake holds together very well because it is very moist, and won't crumble when you cut out the circles. The main advice I would give on this front, though, is to make sure that the cake is fully cooled before you cut into it. This ensures that the cake will set up fully. And cake is always better the next day, so I definitely think making it a day (or even two!) in advance is a good …
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