24k Carrot Cake Food

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 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.

BEST CARROT CAKE EVER

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.

24K CARROTS

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.