Todiefornutlesscarrotcake Recipes

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

TO-DIE-FOR NUTLESS CARROT CAKE

Steps:

• Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
• Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
• Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
• Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
• Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
• In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
• In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
• Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
• Carefully fold in carrots and raisins (and any remaining liqueur).
• Divide evenly among three prepared pans; smooth tops.
• Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
• When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
• You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
• To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
• Beat in icing sugar, vanilla and liqueur, combining well.
• Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
• Repeat with the next two layers.
• If desired, sprinkle the toasted coconut over the top layer of icing.
• Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

NO OIL CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Beat sugar and eggs together in a large bowl until thick and pale.
• Stir flour, baking powder, baking soda and cinnamon together.
• Fold flour mixture into the egg mixture.
• Add carrots and nuts.
• Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.