Carrot Cake Jenny Belushi Recipe 485 Food

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JENNY'S CARROT CAKE



Jenny's Carrot Cake image

Rich delicious carrot cake with cream cheese frosting

Provided by Just a Mum

Categories     Baking & Recipes

Time 2h

Number Of Ingredients 10

1 Cup Wholemeal Flour, 135 grams
1 Cup White Flour, 130 grams
2 tsp Baking Soda
2 Cups Raw Sugar, 240 grams
1/4 tsp Salt
2 tsp Cinnamon
1 Cup Cooking Oil (I used Canola), 250 mls
4 Eggs - Beaten
3 Cups Finely Grated Carrot, 300 grams approx
3/4 Cup Sultanas, 95 grams

Steps:

  • Preheat Oven to 180C (350F)
  • Grease sides of a square or round baking tin (25cm) and line bottom with baking paper.
  • Sift the flours, baking soda, sugar, salt, cinnamon into a large bowl and mix to combine (I never sift and mine was ok!)
  • Add oil and stir well
  • Stir in beaten eggs, sultanas and carrot & mix thoroughly.
  • Pour Mixture into the pan and bake.
  • Check cake at 45-50 minutes to ensure it does not over bake - you may need to cook for 1 hour total time.
  • Cake is cooked when knife or skewer comes out clean and centre springs back slightly to touch.
  • Remove from oven to cool for 10 minutes before turning out onto a wire rack to cool completely.
  • Once cold ice with my Cream Cheese Frosting Recipe - link below.

THE BEST CARROT CAKE



The Best Carrot Cake image

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

Nonstick cooking spray
1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

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.

CARROT CAKE



Carrot Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 18

Cooking spray
3 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups walnuts, finely chopped
1 1/2 cups frozen grated coconut, thawed
1 1/2 cups pureed carrots (about 6 medium, boiled)
3/4 cup crushed pineapple, drained
2 8-ounce packages cream cheese, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
6 cups confectioners' sugar
2 teaspoons pure vanilla extract
2 cups walnuts, finely chopped

Steps:

  • Preheat the oven to 350 degrees F. Grease the bottom of three 9-inch round cake pans with cooking spray, line with rounds of parchment paper and coat the paper with cooking spray.
  • Make the cake: With an electric mixer, beat the granulated sugar, vegetable oil, eggs and vanilla. Sift together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple and beat until smooth. Divide the batter evenly among the prepared pans.
  • Bake the layers until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Let the layers cool in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been coated with cooking spray. Let the layers cool completely before frosting.
  • Make the frosting: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
  • Slice each cake layer horizontally in half using a serrated knife. Place 1 layer on a cake plate and frost with 1/2 cup frosting. Continue stacking the remaining layers, using about 1/2 cup frosting between each layer. Frost the sides and top of the cake with the remaining frosting. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.

CARROT CAKE (JENNY BELUSHI RECIPE - (4.8/5)



Carrot Cake (Jenny Belushi Recipe - (4.8/5) image

Provided by contessawannabe

Number Of Ingredients 15

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil
2 eggs
4 cups grated carrots
1 cup sweetened flaked coconut
1 pkg. (8oz.) cream cheese, at room temperature
1 pkg. (3oz.) cream cheese, at room temperature
4 Tbsp unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
2 tsp vanilla

Steps:

  • Heat oven to 350 degrees. Grease and flour two 8" cake pans. Sift flour, baking powder, baking soda, cinnamon and salt into medium bowl. In large bowl beat together sugar, oil and eggs with electric beater on medium, until well blended. Beat flour mixture into egg mixture until just blended. Stir in carrots and coconut (this seems too dry and impossible first, but the more you mix, the more the moisture in the carrots helps the blending and mixing). Evenly divide batter into prepared pans. Bake in heated oven 40-45 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pans on wire rack. In medium bowl beat cream cheese and butter until blended with electric beater on medium. Add confectioner's sugar; beat until mixture is smooth. Add vanilla. Place one cake layer on serving platter. Spread with about ¾ cup frosting. Place second layer on top. Spread top with remaining frosting.

JANIE'S CARROT CAKE



Janie's Carrot Cake image

I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert.

Provided by Just Janie

Categories     Dessert

Time 1h

Yield 1 layer, 8 serving(s)

Number Of Ingredients 16

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup soft butter
1 cup sugar
3 eggs
2/3 cup milk
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup soft butter
3 -4 ounces cream cheese
1 teaspoon vanilla
2 -3 cups powdered sugar
1/4 cup finely chopped walnuts
3 tablespoons brown sugar

Steps:

  • Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
  • Add the dry ingredients alternately with the milk to the creamed mixture.
  • Stir in the carrotts & 1/2 cup nuts by hand.
  • Spread evenly in greased 9 " round cake pan.
  • Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
  • Cool in pan on rack for 15 minutes.
  • Remove from pan and cool on rack completely.
  • Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
  • Frost the cooled layer.
  • Combine the ground nuts with the brown sugar.
  • Sprinkle over frosting.
  • Keep chilled.

Nutrition Facts : Calories 748.1, Fat 40.8, SaturatedFat 21.1, Cholesterol 165.1, Sodium 398.8, Carbohydrate 90, Fiber 2.7, Sugar 61.2, Protein 9.3

LIZ'S FAMOUS CARROT CAKE



Liz's Famous Carrot Cake image

My wife got this carrot cake recipe from Bride and Groom Forever cookbook. I love two kinds of cakes - anything chocolate, and carrot cake. This is by far the best carrot cake I've ever had. Using carrot baby food sounds weird, but it tastes amazing! I don't like when carrot cakes have too much spice in them, and this one has just the right amount. People who say they hate carrot cake even love this one! Delicious!

Provided by Chef Art

Categories     Dessert

Time 1h10m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 16

3 cups flour
2 3/4 cups granulated sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons salt
4 eggs, lightly beaten
1 1/2 cups corn oil
2 teaspoons vanilla extract
1 1/2 cups grated carrots
8 ounces carrot puree (baby food)
1 cup shredded sweetened coconut
3 1/2 cups powdered sugar
12 ounces cream cheese, at room temp
1/2 cup unsalted butter, at room temp
2 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
  • To make the cake:.
  • Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
  • In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
  • Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
  • To make the icing:.
  • Sift the powdered sugar into a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
  • Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
  • To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.

Nutrition Facts : Calories 1349, Fat 73.2, SaturatedFat 25.4, Cholesterol 183, Sodium 1325.8, Carbohydrate 165.2, Fiber 2.5, Sugar 125.7, Protein 11.8

EXCELLENT CARROT CAKE



Excellent Carrot Cake image

Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!

Provided by MizzNezz

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 23

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs, beaten
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups coconut
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
8 ounces cream cheese, softened
1/2 cup butter or 1/2 cup solid margarine, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla

Steps:

  • Combine first 5 ingredients; beat well.
  • Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
  • Add carrots, walnuts, pineapple and coconut; stir well.
  • Pour batter into greased and floured 13x9 baking pan.
  • Bake at 350° for 55 minutes, or until pick comes out clean.
  • Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
  • Bring to a boil; cook 4 minutes on medium heat.
  • Remove from heat; add vanilla.
  • Pour buttermilk glaze over warm cake; let cake cool.
  • Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
  • Gradually add sugar, beating until light and fluffy.
  • Stir in vanilla.
  • Spread cream cheese frosting on top of cooled cake.

1940'S BEST CARROT CAKE RECIPE



1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat sugar and oil. Add eggs and beat well.
  • Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
  • Place batter in greased 9x13 pan; bake for 45 minutes.
  • FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

SPICED CARROT CAKE (COOK'S ILLUSTRATED)



Spiced Carrot Cake (Cook's Illustrated) image

This recipe is a hybrid of Spice Cake and Spiced Carrot Cake with Cream Cheese Frosting by Cook's Illustrated. The stronger spices make this simple carrot cake much more intriguing. The cardamom really brings the frosting to life. Cooking/Prep times do not include 2-hour cooling period. Nuts and raisins are listed as optional, but the cake is much better with them. If you decide to add both nuts and raisins, add 10-12 minutes to the cooking time.

Provided by Cooking Beast

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 25

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 tablespoon fresh ginger, grated (optional)
1/2 teaspoon salt
1 lb carrot, peeled (= 3 cups grated)
1 1/2 cups granulated sugar
1/2 cup light-brown sugar, packed
4 large eggs, room temperature
1 1/2 cups vegetable oil
1 cup chopped nuts (walnuts or pecans) (optional)
1 cup raisins (optional)
12 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
4 teaspoons sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon cardamom
1 3/4 cups confectioners' sugar

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan. Lightly flour pan.
  • Whisk flour, baking powder, baking soda, and spices together in large bowl and set aside.
  • Mixer method: Shred carrots on large holes of box grater or use food processor (you should have about 3 cups); transfer carrots to bowl and set aside. Using stand mixer fitted with paddle, beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Mix in carrots. Mix in flour-spice mixture by hand until incorporated and no streaks of flour remain. If you want nuts or raisins or both, mix them in by hand.
  • Scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
  • Mix cream cheese with sour cream, butter, sugar, and spices. Spread frosting evenly over cake and serve. Cake can be refrigerated for up to 3 days.

Nutrition Facts : Calories 549, Fat 33.8, SaturatedFat 10.1, Cholesterol 81.9, Sodium 326.4, Carbohydrate 58.2, Fiber 1.8, Sugar 40.5, Protein 5.3

GIGI'S CARROT CAKE BY EMERIL LAGASSE



Gigi's Carrot Cake by Emeril Lagasse image

I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

Provided by Happy_Housewife

Categories     Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 16

1 1/2 cups unsalted butter, plus
1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
8 ounces cream cheese
1/2 cup unsalted butter
1 (1 lb) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
  • Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
  • For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
  • When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9

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