Carrot Apricot Cake Food

CARROT CAKE WITH APRICOT FILLING

Steps:

• Pre-heat an oven to 350° F.
• Whisk the frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.
• Grease and flour two 9-inch spring form pans. Set aside.
• Combine the flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
• Whisk together the sour cream, sugars, and vanilla extract until combined, then add the eggs one at a time. When well blended, add the dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in the shredded carrots with a spatula until everything is well distributed.
• Pour the batter equally into the two prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool in the pan for about 10 minutes, then remove from the pans and allow the cakes to completely cool directly on the racks.
• Spread one cake with the apricot preserves, top with the second cake, then cover both with frosting.
• Decorate the cake with chopped pecans, if desired.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
• Put the carrots into a large mixing bowl and set aside.
• Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
• In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
• With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
• Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
• 8 ounces cream cheese
• 2 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 9 ounces powdered sugar, sifted, approximately 2 cups
• In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
• Place the frosting in the refrigerator for 5 to 10 minutes before using.
• Yield: approximately 2 cups

CARROT APRICOT CAKE

Steps:

• 1. Pre-heat oven to 350. Blend together in mixer on medium speed: sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, cinnamon, ground cloves and allspice. Fold dry ingredients into wet mixture and blend well on medium speed for approximately 5 minutes. Fold in carrots, nuts, raisin and apricots. until well blended. Distribute batter evenly into 3 or 4 (9-inch) cake pans, which have been generously greased. Bake 20 minutes if 4 skinny layers, 25 minutes if 3 layers or check with toothpick for completely baked cakes. Remove from oven cool completely on racks right side up in the pans. After 15 minutes, invert cakes onto racks to remove from pans. Place cakes in freezer for 30 minutes before frosting them. This process is the easiest way to frost a cake without crumbs in the icing.
• 2. To make the frosting: Blend cream cheese until smooth on low speed, add in softened butter until blended. Add in sugar 1 cup at a time on medium speed until frosting is smooth and creamy. Then blend in the vanilla.
• 3. Remove cakes from freezer. Place first layer, bottom side down, in center of cake plate. With a spatula, evenly distribute frosting on 1st layer. Center second layer on top of first layer with topside down, and repeat process on each layer. On final top layer before the frosting is added, use both hands and 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. Garnish top with some finely chopped nuts, then refrigerate.

UPSIDE-DOWN CARROT CAKE

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 APRICOT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease or line a 12 cup muffin pan (sometimes I have a little more than this so I use a glass custard cup for the extra).
• Mix both flours, sugar blend, brown sugar, baking powder, and salt in a bowl.
• Add the chopped apricots and toss lightly to coat.
• In a mixing bowl, beat the eggs.
• Beat in the softened butter, buttermilk, and orange juice.
• Slowly add the flour mixture until just combined.
• Stir in the carrots and nuts.
• Fill each muffin cup about 3/4 full.
• Bake 20-25 minutes until toothpick comes out clean.

ULTIMATE CARROT CAKE

Steps:

• Sift dry ingredients twice.
• Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
• Add the oil slowly and beat for another 2 minutes.
• Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand.
• Add the dry ingredients to the mixture and fold in with a spatula until well blended.
• Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**.
• Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
• Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done.
• Allow to firm and cool in tin for 10 minutes before turning out.
• ICING:.
• Cream the butter and gradually add the icing sugar.
• Gently stir in the Amarula Cream and the cream cheese.
• Don't over mix once the cheese has been added as it is inclined to become watery.
• Garnish:.
• Crystallized pineapple slices and pecan nuts.
• (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra.
• Angel cake tin - the mixture fits fine.
• Loaf tin - use one very large loaf tin - 30cm x 10 cm or 2 smaller ones).
• (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).

BABY FOOD CARROT CAKE

Steps:

• Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.
• In a medium bowl, mix eggs, sugar, and oil together until well blended.
• Add the dry ingredients and vanilla extract and beat until just blended.
• Fold in the baby food .
• Pour the mixture into the prepared baking pan.
• Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.
• In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.
• On low speed, add the confectioners' sugar and the milk.
• Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.

CARROT LOAF CAKE

Steps:

• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.