TOWERING CARROT CAKE
Time 1h20m
Number Of Ingredients 27
Steps:
- Preheat oven to 350°F. Oil two 9-inch round cake pans. Combine oil, eggs, carrots, pineap-ple, vanilla, pecans, and coconut; mix well. Sift dry ingredients together and add to combined moist ingredients. Mix for 2 minutes. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until toothpick inserted into middle of cake comes out clean. Turn cake layers onto cooling racks and allow to thoroughly cool. Place one cooled cake layer on a serving plate. Frost the top of the first layer with cream cheese frosting. Add second layer and frost the outside of the cake with cream cheese frost-ing, creating a ¼-inch rim around the perimeter of the top of the cake. This will help contain the caramel sauce. Place caramel sauce on top of the cake and garnish with the candied pe-cans. Store the cake in refrigerator until ready to serve. Caramel Sauce In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Cook and stir until mixture comes to a full boil. Reduce heat. Boil gently for 3 minutes, stirring occasion-ally. Stir in vanilla. Allow to cool. Candied Pecans Preheat oven to 350°F. Lightly oil a baking sheet. In a small bowl, combine brown sugar and orange juice. Add pecans, stirring to coat. Spread on prepared sheet. Bake 12 minutes or un-til nuts are browned and syrup is bubbly. Pour nuts onto a sheet of well-buttered waxed pa-per, separating nuts into single pieces. Allow to cool. TIP: The candied pecans are great as a snack, on salads, and in yogurt. They make a deli-cious gift as well! Cream Cheese Frosting Beat cream cheese, butter, and vanilla on low until fluffy. Add sugar and beat until light and smooth.
Nutrition Facts : Nutritional Facts Serves
TOWERING PRALINE CARROT CAKE
If you want the sides of the cakes frosted, double the cream cheese frosting recipe. From BH&G.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
- In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
- Cool carrots slightly. Coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
- Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
- Spread batter evenly in prepared pan.
- Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
- Cream Cheese Frosting:.
- Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
- Use pecan halves for garnish if desired.
- Praline Sauce:.
- In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
- Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
- To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
- Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
- Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
- Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans.
- Cover. Store in refrigerator.
- Let refrigerated cake stand, covered, at room temperature for 30 minutes.
- Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
Nutrition Facts : Calories 780.7, Fat 44.3, SaturatedFat 12.7, Cholesterol 108.9, Sodium 387.8, Carbohydrate 92.3, Fiber 3.2, Sugar 70, Protein 7.4
CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
- Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
- Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
TOWERING BIRTHDAY CAKE
Steps:
- For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa to the butter mixture along with the milk and extract. Continue to mix until well combined. Turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared.
- Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper.
- Sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla until well blended. Scrape down the sides of the bowl. Gradually mix in the dry ingredients in 3 batches, alternating with the milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth.
- Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs. To make sugar glaze: combine sugar, water and rum in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze on the cake layers to moisten and add extra flavor.
- Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers.
- Frost the top and sides of the cake thoroughly. Refrigerate for 45 minutes before decorating or cutting.
TOWERING PRALINE CARROT CAKE
Short on time? This impressive cake includes make-ahead directions for refrigerating and freezing.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 23
Steps:
- Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.
- Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.
- To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.
- Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.
- To serve, let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) Cream Cheese Frosting
- In a large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator. Praline Sauce
- In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla. Cool. Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting is firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)
Nutrition Facts : Calories 918 kcal, Carbohydrate 116 g, Cholesterol 145 mg, Protein 7 g, SaturatedFat 18 g, Sodium 546 mg, Fat 49 g, UnsaturatedFat 0 g
TOWERING CARROT CAKE
Time 1h20m
Number Of Ingredients 27
Steps:
- Preheat oven to 350°F. Oil two 9-inch round cake pans. Combine oil, eggs, carrots, pineap-ple, vanilla, pecans, and coconut; mix well. Sift dry ingredients together and add to combined moist ingredients. Mix for 2 minutes. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until toothpick inserted into middle of cake comes out clean. Turn cake layers onto cooling racks and allow to thoroughly cool. Place one cooled cake layer on a serving plate. Frost the top of the first layer with cream cheese frosting. Add second layer and frost the outside of the cake with cream cheese frost-ing, creating a ¼-inch rim around the perimeter of the top of the cake. This will help contain the caramel sauce. Place caramel sauce on top of the cake and garnish with the candied pe-cans. Store the cake in refrigerator until ready to serve. Caramel Sauce In a small saucepan, melt butter over medium heat. Stir in brown sugar and cream. Cook and stir until mixture comes to a full boil. Reduce heat. Boil gently for 3 minutes, stirring occasion-ally. Stir in vanilla. Allow to cool. Candied Pecans Preheat oven to 350°F. Lightly oil a baking sheet. In a small bowl, combine brown sugar and orange juice. Add pecans, stirring to coat. Spread on prepared sheet. Bake 12 minutes or un-til nuts are browned and syrup is bubbly. Pour nuts onto a sheet of well-buttered waxed pa-per, separating nuts into single pieces. Allow to cool. TIP: The candied pecans are great as a snack, on salads, and in yogurt. They make a deli-cious gift as well! Cream Cheese Frosting Beat cream cheese, butter, and vanilla on low until fluffy. Add sugar and beat until light and smooth.
Nutrition Facts : Nutritional Facts Serves
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
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