CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST
I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.
Provided by sunnybono
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- For Cake:.
- Grease three 8 or 9-inch round cake pans and line with parchment paper.
- Stir together first 4 ingredients in a medium sized bowl.
- In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot and next 3 ingredients.
- Pour batter into prepared pans.
- Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
- Buttermilk Glaze:.
- Bring first 5 ingredients to a boil in a medium to large saucepan.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, and stir in vanilla and cool slightly.
- Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
- Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
- Cool completely on wire racks.
- Deluxe Cream Cheese Frosting:.
- Beat first 3 ingredients at medium speed with an electric mixer until smooth.
- Gradually add powdered sugar, beating at low speed until light and fluffy.
- Stir in vanilla.
- Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
- Chill cake several hours before slicing.
- Store in the refrigerator.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
CARROT CAKE WITH CREAM CHEESE FROSTING
Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 slices of carrot cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
- Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
- Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
- Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
- Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.
SINFUL CARROT CAKE SUPREME
Absolutely sinful, go ahead, just one bite it won't hurt you. You will also need my recipes for Cream Cheese Fluff #28967 and Golden Lemon Sauce #29110 to top each piece of cake.
Provided by Charlotte J
Categories Dessert
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
- Set aside.
- In mixer combine sugar, oil and lemon beat well.
- Add eggs one at a time beating well.
- Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
- Beat until smooth.
- Stir in mincemeat mixture, mixing well.
- Put in a greased and floured bundt pan.
- Bake one hour or until pick inserted comes out clean.
- Cool 15 minutes; turn out of pan.
- Serve with Cream Cheese Fluff and warm Golden Lemon Sauce.
Nutrition Facts : Calories 385.8, Fat 18.1, SaturatedFat 2.6, Cholesterol 52.9, Sodium 443, Carbohydrate 52.2, Fiber 1.9, Sugar 29.3, Protein 5
CARROT CAKE SUPREME
Make and share this Carrot Cake Supreme recipe from Food.com.
Provided by Daydasa
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
- Add flour, cinnamon, salt, baking soda and baking powder.
- Add pecans and coconut.
- Combine dry mix with creamed mix.
- Pour into lightly greased 13" x 9" pan.
- Bake the cake at 325 degrees for 40-60 minutes.
- Cake icing:.
- Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
- Decorate as desired.
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- In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans (if using). Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
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