Carrot Cake With Brown Sugar Sauce Food

CARROT CAKE WITH BROWN SUGAR SAUCE

Steps:

• Cream butter, shortening and eggs, beat till fluffy --
• Mix in apple and carrot.
• Sift dry ingredients together and add to creamed mizture.
• Bake in a greased 13x9 pan -- at 350* for 30-45 minutes.until toothpick tests clean when inserted near the center --
• May be served warm or cold.
• to prepare BROWN SUGAR SAUCE:.
• Boil water in a seperate pan -- Mix sugar and cornstarch in another pan and add boiling water slowly, bring to a boil.
• Stirring constantly for 5 minutes.
• Remove from heat and add vanilla.butter and nutmeg.
• Serve warm, ovr carrot cake.

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

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

CARROT CAKE - ALTON BROWN

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.

BUTTERMILK GLAZED CARROT CAKE

Steps:

• LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
• Mix the flour, soda, cinnamon and salt together.
• Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
• Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
• Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
• For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
• Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
• For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
• Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

CARROT CAKE WITH RUM SAUCE

Steps:

• Grease a 10 by 4 inch angel cake pan.
• Drain pineapple and reserve syrup.
• In a large bowl stir together flour, sugar, baking soda, baking powder.
• salt, and cinnamon.
• Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
• Beat at medium speed until blended.
• With a spoon stir in reserved pineapple, carrots and pecans.
• Turn into pan.
• Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
• Place pan on a wire rack to cool for 10 minutes.
• Loosen edges; turn out on rack; cool completely.
• In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
• Cool to warm stirring occasionally.
• Stir in rum and vanilla.
• Serve warm with Carrot Cake.
• Sauce my be made ahead, stored in refrigerator and reheated gently.
• Makes about 2 cups.

BROWN SUGAR POUND CAKE WITH RUM SAUCE OR GLAZE

Steps:

• Preheat oven to 325 Grease and flour a 10" tube pan Cream butter and sugars until very light and fluffy.
• Add eggs one at a time, beating well after each.
• Combine dry Add alternately with milk&vanilla starting adn ending with dry.
• Beat well with each addition Fill prepared pan and bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
• Cool completely, remove from pan.
• Serve with sauce or glaze Rum sauce: Combine everything in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Cover and continue to boil for 1 minute to wash crystals down side of pan.
• Uncover and continue to boil for 3-4 minutes.
• Let cool slightly.
• Serve over slices of cake.
• Rum Glaze Put all in a small heavy pan.
• Let it cook, stirring occasionally til mixed well.
• I let it cook a couple more minutes until it was thickened.
• Pour over top of cake.

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.