Carrot Cake Of My Dreams Food

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
• Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
• Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

CARROT CAKE OF MY DREAMS!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a fluted tube pan (such as Bundt®).
• Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
• Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
• Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
• Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
• Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

CARROT CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
• Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
• Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
• Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.
• Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!

WHY-I-JOINED-ZAAR CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
• Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
• Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
• To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.