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.
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
CARROT CORNUCOPIA CAKE
A really good, dense carrot spice cake. It is our traditional Easter dessert and a real showstopper when decorated with green-tinted coconut and jellybeans to resemble an Easter basket. Frost with a basic cream cheese frosting with a little vanilla and lemon juice. Yum!
Provided by Elizabeth Woodfin Moll
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix cake flour, baking powder, cinnamon, baking soda, allspice, mace, and salt together in a large bowl.
- Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat well. Beat in pineapple and carrots. Mix in flour mixture until well blended. Fold pecans and golden raisins into the batter.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Cool in the pan for 10 minutes. Invert onto a large plate. Let cool completely, about 30 minutes.
Nutrition Facts : Calories 742 calories, Carbohydrate 90.7 g, Cholesterol 55.8 mg, Fat 40.6 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 378.2 mg, Sugar 50 g
CHOCOLATE CORNUCOPIA
Steps:
- Make the chocolate fruits: Use a ladle to fill a fruit mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. Repeat to make as many fruits as you will need for your centerpiece. For my centerpiece, I used lemons, pears, oranges, bananas, pineapples and apples. When the chocolate has set, remove the fruits from the molds.
- Make the leaves: Use a pastry brush dipped in white chocolate to coat one side of the plastic leaf. Allow the chocolate to set and then peel off the plastic leaf. Repeat to make as many leaves as you would like. Use the same technique to make smaller leaves for the pineapple stem.
- Assemble the pineapple stem. I used a plastic dome mold to give my pineapple stem its final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add leaves resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a stem as you like. When the chocolate has set, pop the stem out of the mold.
- Paint the fruit and the leaves: If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired. Use an airbrush to paint the pineapple stem and the leaves green. Use tempered chocolate to adhere the stem to the top of the pineapple. Paint each of the fruit, as you are inspired to do so.
- Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 24½ by 16 inches. If you don¿t have metal rulers, you could also use modeling clay or wood rulers. Place a very large cake ring or a round of aluminum flashing that is 13½ inches in diameter inside the space. Pour tempered dark chocolate inside the ring and open space to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and the rulers and peel off the parchment paper. The ring is inside but separate from the rest of the base so you can move the finished cornucopia to any position.
- Make the base supports: Place metal rulers on a parchment paper lined surface so they form an open square that measures about 8 inches. Pour tempered chocolate inside the space to form a 1/2-inch-thick layer. When the chocolate begins to set but is not yet hard, use a knife to cut a line that resembles 3 half circles end to end. The curves in this piece match the curves in the mold of the cornucopia. When we are ready to set the cornucopia in place, it will rest on these triangles. When the chocolate has set, remove the rulers and peel off the parchment paper.
- Make the chocolate cornucopia: The mold I used was about 12 inches wide and 30 inches long. Use a ladle to pour some chocolate into 1 half of the mold. Use a pastry brush to distribute the chocolate over the entire mold. You may want to repeat this step so the finished piece is about 3/8-inch thick. Repeat with the other half of the mold. Clip the 2 halves of the mold together. Place the mold inside a box and pour chocolate inside of it. Rotate the mold so the chocolate evenly coats the inside. Pour the excess chocolate back into the mold and place the mold upside down on a wire rack placed over a baking sheet. When the chocolate is set, remove the mold.
- Stand the cornucopia on its open end. Use tempered chocolate to adhere the triangular base pieces to the cornucopia. Position them so they will support the cornucopia when it is standing in its final position.
- Prepare the paint sprayer: Place equal amounts of dark chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Place the cornucopia in the freezer for about 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture.
- Remove the cornucopia from the freezer and place on a flat surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Cleanup will be easier if you use a cardboard box as a backdrop to the mold when you spray it. Spray the chocolate with the sprayer to give it a chocolate velvet texture.
- Fill the fruits: Use a piping bag or offset spatula or spoon to fill each fruit mold with the appropriate sorbet flavor. Fill completely and place into the molded chocolate fruit back in the freezer until ready to use. You can also use tempered chocolate to close some of the fruit molds Tip: This process can be done 1 to 2 days in advance.
- Assembly: Tip: Anything that touches the cornucopia after it has been sprayed will leave a mark. If you have to move it, place your hand well inside the mold and move it by touching only the inside. Transfer the sprayed cornucopia onto the circle of the base. You can touch the base to rotate the presentation into any position.
- Arrange the frozen chocolate fruits and leaves within the cornucopia.
- SOURCES
- Cornucopia mold: Tomric Plastics
- Fruit molds: Tomric Plastics
- Plastic fruit: Industrial Plastics
- Plastic leaves: floral supply store
- R
CARROT SNACK CAKE
Make and share this Carrot Snack Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a small mixer bowl beat margarine and sugar til blended.
- Beat in egg, milk, and vanilla.
- Stir in carrot.
- In another bowl combine flour, powder, cinnamon, salt and nutmeg.
- Add carrot mixture and stir until blended.
- Spray an 8x8x2" baking pan with nonstick cooking spray.
- Pour batter evenly into pan.
- Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 153.5, Fat 5.8, SaturatedFat 1.3, Cholesterol 20.8, Sodium 159.1, Carbohydrate 23.1, Fiber 0.6, Sugar 11.5, Protein 2.5
CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
THANKSGIVING CORNUCOPIA DECORATED CAKE
Entered for safe-keeping. From Woman's World 11/10/08, this decorated cake is a centerpiece, using golden yellow food color, Tootsie Roll Midgees, Marzipan fruits, nonpareil-coated gummi raspberry candies, candy corn and Mellowcreme pumpkins, with a waffle ice cream corn to form the horn of plenty. The Tootsie Roll Midgees offer a dark contrast to show off the colors of the other candies, and are shaped a variety of ways: rope, braid, and leaves. Note: If the Tootsie Rolls are too firm to roll, place them on a microwave-safe plate and microwave on HIGH in 5-second intervals until pliable. Cooking time is for cake layers per your favorite recipe.
Provided by KateL
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Tint frosting yellow with fool coloring.
- Place 1 cake layer on serving plate; spread with 1 cup frosting.
- Top with remaining layer; spread top and side with remaining frosting.
- For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
- Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
- Garnish cake and "cornucopia" with "leaves" and other candies.
BAKED CORNUCOPIA
After admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own...one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies-in the form of frozen bread dough and a disposable pizza pan she had handy-and wound up making a "knead" new horn of plenty for her family's harvest celebrations. "I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers," Jacquelyn describes. "It looks equally festive stuffed with non-edibles like gourds, greens and nuts." Ready to roll out your cornucopia? Good! Just follow Jacquelyn's easy instructions here to season your table with harvest time crafting fun.
Provided by Taste of Home
Time 1h30m
Yield 1 Cornucopia.
Number Of Ingredients 8
Steps:
Nutrition Facts :
CARROT LOAF CAKE
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 30
Steps:
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
Nutrition Facts : Calories 592 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
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