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.
OLD-FASHIONED CARROT CAKE
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
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
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
CARROT CAKE FROM CROCODILE CAFE
This is a recipe from the Crocodile Cafe...I think...found it on the net and it was wonderful....makes a huge cake...
Provided by chefnini
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
- Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
- Stir in four mixture, carrots, pineapple, and nuts.
- Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
- Frosting.
- Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.
Nutrition Facts : Calories 1907.4, Fat 108.9, SaturatedFat 29.7, Cholesterol 225.1, Sodium 1050, Carbohydrate 222.2, Fiber 7.1, Sugar 162.6, Protein 20.3
CARROT CAKE
Steps:
- Sift the granulated sugar. Crush the hazelnuts very small (best results in a blender). Wash the sultanas. Wash and grate the carrots. Grease the cake tin (9 by 12-inch deep). Place a bowl over a pan of hot water. Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens. (It should be doubled in bulk, lighter in color and creamy in texture). When this happens, set aside the yolk and sugar mixture for a moment (off the heat). Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked. Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated. Set aside until required. Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice. To this add the grated carrots and lemon zest. Fold in the 1 teaspoonful of flour and sultanas. Remove the bowl from the heated water. Fold in 2 tablespoonfuls of egg whites. Then put all the mixture into the remainder of the whites of eggs and fold in well. Add the 1/4 teaspoonful of cinnamon. Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes. Remove cake from the pan and cool completely. Cut cake in half, spread the jam over the bottom and replace top. Sprinkle with confectioners' sugar before serving.
CROCODILE KILLER CARROT CAKE
Steps:
- Directions: Preheat oven to 325º Sift dry ingredients, Beat eggs, add sugar, vanilla, and oil until fluffy. Stir in flour mixture. add carrots, pineapple and & 1 1/2 Cups of nuts. Pour mixture into greased & floured pans. (3 or 4) Bake about 45 min. Until toothpick inserted into center comes out clean. Cool Cream butter, cream cheese, and vanilla, add powdered sugar in small amounts, Frost cake, sprinkle remaining walnuts on top
INDIVIDUAL FRUITCAKES
Something I only make during the holidays. Of course you must like fruitcake. The difference being that instead of making a huge cake these make just the right amount and can be frozen to enjoy whenever.
Provided by CoffeeB
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Combine the pecans, dates, cherries, and pineapple.
- Add the baking powder, salt, flour, and sugar.
- Mix well with hands.
- Beat eggs until foamy.
- Add to the mixture and mix well.
- Pack into small paper baking cups filling them full.
- Bake at 300 degrees Fahrenheit for 40 minutes.
Nutrition Facts : Calories 270.4, Fat 11.5, SaturatedFat 1.1, Cholesterol 21.1, Sodium 78.1, Carbohydrate 42.8, Fiber 3.2, Sugar 36.6, Protein 2.8
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
More about "carrot cake from crocodile cafe food"
THE BEST CARROT CAKE RECIPE - THE WICKED NOODLE
From thewickednoodle.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING
From canadianliving.com
HOW TO MAKE CARROT CAKE COFFEE CAKE - DELISH
From delish.com
BEST CARROT CAKE IN THE WORLD - LINDA'S BEST RECIPES
From lindasbestrecipes.com
FOUND! AUSTRALIA'S BEST CARROT CAKE RECIPE - GOOD FOOD
From goodfood.com.au
BEST CARROT CAKE RECIPE EVER | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY HEALTHY CARROT CAKE WITH GREEK YOGURT ICING
From ifoodreal.com
CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING - ONCE …
From onceuponachef.com
BEST CARROT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CARROT CAKE COFFEE CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
CARROT CAKE (THE BEST) | RICARDO
From ricardocuisine.com
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
CROCODILE CAFE RESTAURANT - BRIGHTON, EAST SUSSEX | OPENTABLE
From opentable.com
4.6/5 Phone 01273 300515Location 16 Longbridge Avenue Saltdean Brighton, East Sussex BN2 8LH,Brighton,East Sussex,BN2 8LH
THE BEST HEALTHY CARROT CAKE YOU'LL EVER EAT ... - AMBITIOUS KITCHEN
From ambitiouskitchen.com
CARROT CAKE RECIPE | EASY CAKE RECIPES | SBS FOOD
From sbs.com.au
LOVELY FOOD, LOVELY PEOPLE - CROCODILE CAFE RESTAURANT
From tripadvisor.ca
CARROT CAKE RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
BEST HEALTHY CARROT CAKE (W/ CREAM CHEESE FROSTING ... - FIT FOODIE …
From fitfoodiefinds.com
CARROT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE CARROT CAKE | TASTE OF HOME
From tasteofhome.com
CARROT CAKE | RECIPETIN EATS
From recipetineats.com
CROCODILE KILLER CARROT CAKE - RUTH'S RECIPES - GOOGLE
From sites.google.com
I TRIED COOK'S ILLUSTRATED'S CARROT CAKE RECIPE | KITCHN
From thekitchn.com
CROCODILE CAFE - MUSWELL HILL - RATE MY BISTRO
From ratemybistro.co.uk
CARROT CAKE FROM CROCODILE CAFE - PLAIN.RECIPES
From plain.recipes
IT'S ONE 'KILLER' OF A CARROT CAKE - LOS ANGELES TIMES
From latimes.com
EASY CARROT COFFEE CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CARROT CAKE - CAFE DELITES
From cafedelites.com
CARROT CAKE - COOKING CIRCLE
From cookingcircle.com
CAFE STYLE CARROT CAKE RECIPE - THE BEAUTY FOODIE
From thebeautyfoodie.com
CROCODILE CAFE RESTAURANT, BRIGHTON - TRIPADVISOR.CA
From tripadvisor.ca
CROCODILE CAFE KILLER CARROT CAKE - RECIPE CIRCUS
From recipecircus.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