UPSIDE-DOWN RAISIN CARROT CAKE
This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.
Provided by pattikay in L.A.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/2 cup of the juice.
- Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
- Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
- Beat remaining 1/4 cup butter with sugar until light and fluffy.
- Beat in eggs, vanilla and carrots.
- Combine dry ingredients in a separate bowl.
- Beat 1/3 of the dry ingredients into the creamed butter and sugar.
- Beat in half of reserved pineapple juice till blended.
- Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
- Beat in remaining third of dry ingredients.
- Fold in remaining 1/2 cup raisins.
- Pour batter over pineapple in ovenproof skillet.
- Bake in 350 oven 40-45 minutes.
- Let stand 5 minutes before inverting on serving plate.
Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2
UPSIDE-DOWN CARROT CAKE
We thought outside the box - or, in this case, upside-down - to come up with this carrot cake. Instead of shredding carrots and folding them into the batter, we used a vegetable peeler to make ribbons and candied them in a butter-and-sugar mixture for a fun and pretty topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour.
- Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON RAISIN CARROT CAKE
This cake is sugar free.
Provided by WilliamVuitton
Categories Desserts Cakes Carrot Cake Recipes
Time 1h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 17.6 g, Cholesterol 37.2 mg, Fat 16 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 192.7 mg, Sugar 5.1 g
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