24 Karrot Cake Food

24 KARAT CAKE

Steps:

• Prepare Cake:.
• Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
• Mix all dry ingredients together.
• Add eggs to oil and sugar mixture; mix.
• Add dry ingredients and mix.
• Add the carrots, pecans, raisins and crushed pineapple. Fold together.
• Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
• Divide the batter evenly between the cake pans.
• Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
• Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
• Prepare Filling:.
• Place sugar, flour and salt in saucepan. Mix until well combined.
• Gradually stir heavy cream into dry ingredients. Add butter and stir.
• Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
• Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
• Refrigerate until needed.
• Prepare Frosting:.
• Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
• Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
• Hold at room temperature - do not refrigerate.
• Assemble your creation:.
• Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
• Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
• Top with the third layer. Use a spatula to remove any excess filling from around the edges.
• Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
• Refrigerate at least 2 hours before slicing.
• Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
• Place onto plates and serve immediately.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

24 KARROT GOLD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
• Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
• For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.
• To assemble:
• Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.

24 KARROT CAKE

Steps:

• Preheat oven to 350°F and prepare two 8-inch round cake pans or line cup cake tins with paper liner. If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray). For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
• Soak the raisins in the orange juice for about 10 minutes. Drain the raisins and reserve the orange juice. If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
• Sift the dry ingredients in a bowl and set aside.
• In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
• Pour dry ingredients into wet and whisk until blended. Fold in the carrots and raisins.
• Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
• Cool for 10 minutes and remove from tins.

A 14-CARAT CARROT CAKE

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.