14-KARAT CAKE
"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
LITE CARROT CAKE
An alternative to the usually high fat carrot cake. Moist and delicious.
Provided by Marva
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
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
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
24K CARROTS
Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
- Melt butter and add brown sugar and ginger, stirring to blend.
- Add sauce to carrots and stir to coat.
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
14 K CARROT CAKE
Steps:
- Preheat oven to 350. Combine sugar and oil; add eggs and mix thoroughly Combine with dry ingredients..(it's not necessary to sift flour and so on.) Add pineapple, nuts and carrots. Bake @ 350 for 35-40 minutes in 3 8 inch round pans or 1 hour in 13*9 pan. After cake has cooled completely, cream together cream cheese, butter and vanilla then gradually add the powdered sugar. Frost cake and enjoy!
14 KARAT CAKE
From "Simply Delicious"- A cookbook compiled of Herberger's Employee Family Recipes. Submitted by Anita Sheehan of Alexandria, Minnesota.
Provided by BeccaB3c
Categories Dessert
Time 50m
Yield 1 9, 15 serving(s)
Number Of Ingredients 17
Steps:
- Measure all ingredients and mix in a large bowl- Beat for 4 minutes.
- Pour into a 9"x13" greased pan.
- Bake for 35 to 40 minutes at 350 degrees.
- To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients.
- Frost cake when cake is cool.
Nutrition Facts : Calories 458.5, Fat 22.3, SaturatedFat 6.2, Cholesterol 64.7, Sodium 447.3, Carbohydrate 61.6, Fiber 2.2, Sugar 44.8, Protein 5.3
CARROT CAKE IV
Easy carrot cake from a cake mix. Also makes good cupcakes.
Provided by cookie
Categories Desserts Cakes Carrot Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 25.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 4.6 g, Sodium 327 mg, Sugar 23.7 g
CARROT CAKE
Make and share this Carrot Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix all cake ingredients together and put in a 9x13-inch pan.
- Bake at 350°F for 45 minutes or until cake tester (your common toothpick works well) comes out clean. (After reading Gina's review I adjusted the baking temperature and time).
- Cool.
- Frosting: Cream together cream cheese, butter, powdered sugar and vanilla.
14 CARROT CAKE
Nutty Carrot Cake, a favorite of nuclear and civil engineers from Bechtel Power Corp., the makers of Hoover Dam. Serves 16 or 8 that are hungry.
Provided by Kathy2 in Salt Lake
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
- Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!
Nutrition Facts : Calories 484.7, Fat 30.6, SaturatedFat 4.7, Cholesterol 54.8, Sodium 408.1, Carbohydrate 50.8, Fiber 1.4, Sugar 36.6, Protein 4.2
More about "14k carrot cake food"
14 K CAKE (CARROT CAKE) - 14 K CAKE - LIKE MOTHER, LIKE …
From lmld.org
5/5 (2)Category Carrot CakeCuisine DessertTotal Time 1 hr 30 mins
CARROT CAKE - (14 - CARAT CAKE) RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 2 hrs
A 14-CARAT CARROT CAKE RECIPE - GENIUS KITCHEN
From mastercook.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
THE BEST CARROT CAKE RECIPE (WITH VIDEO) - SUGAR SPUN …
From sugarspunrun.com
BEST CARROT CAKE RECIPE - MOIST & FLUFFY! GRANDMA'S …
From divascancook.com
14-CARAT CAKE WITH VANILLA CREAM CHEESE FROSTING
From recipeland.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CROWD-PLEASING CARROT CAKE RECIPES - FOOD COM
From foodnetwork.com
Author By
THE ULTIMATE CARROT CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
KING ARTHUR'S CARROT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
MOM'S 14K CARROT CAKE - RECIPE | COOKS.COM
From cooks.com
14K CARROT GOLD | ETSY
From etsy.com
COOKIN' WITH LEGS ~ 14K CARROT CAKE [ARCHIVE] - FREETHOUGHT FORUM
From freethought-forum.com
HOW TO MAKE CARROT CAKE | TASTE OF HOME
From tasteofhome.com
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
5 SHOWSTOPPING CARROT CAKES TO BAKE FOR THANKSGIVING DESSERT
From foodnetwork.com
CARROT CAKE CUPCAKES - WHAT A GIRL EATS
From whatagirleats.com
RECIPE(TRIED): 14 KARAT GOLD CARROT CAKE - RECIPELINK.COM
From recipelink.com
14 DREAMY CARROT CAKE RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
LORRAINE PASCALE'S BIG FAT CARROT CAKE | BAKING RECIPES | GOODTO
From goodto.com
BEST-EVER CARROT CAKE & CREAM CHEESE FROSTING | BIGGER BOLDER …
From biggerbolderbaking.com
14K GOLD CARROT CAKE | RECIPE IN 2022 | CARROT CAKE, RECIPES, …
From pinterest.co.uk
DELICACIES CARROT 14K GOLD NECKLACE, FOOD JEWELRY FOR FOOD LOVERS ...
From amazon.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
THE ULTIMATE CARROT CAKE RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
14K CARROT CAKE - THERESCIPES.INFO
From therecipes.info
CARROT CAKE WITH YOGURT RECIPE - THERESCIPES.INFO
From therecipes.info
SQUIRREL'S NEST 14K CARROT CAKE - RECIPE | COOKS.COM
From cooks.com
GEOMETRIC RING 14K GOLD PLATED | CARROT CAKE
From carrotcake.store
CARROT CAKE LOAF (FREEZER-FRIENDLY) - SOUTHERN PLATE
From southernplate.com
OLD FASHIONED CARROT CAKE - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love