MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
- Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
- For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
- Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!
CARROT-CRANBERRY CAKE
Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
- Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 76 g, Cholesterol 85 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 58 g, TransFat 0 g
CRANBERRY CARROT CAKE
Moist and delicious. The cranberries are a nice change from the raisins most people use. Use your favorite cream cheese frosting to ice this cake.
Provided by jowolf2
Categories Desserts Cakes Carrot Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
- Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 53.8 g, Cholesterol 53.5 mg, Fat 19.3 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 466.7 mg, Sugar 34.1 g
SPICED CARROT CAKE
Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.
Nutrition Facts : Calories 259 g, Fat 8 g, Protein 3 g
CARROT-CRANBERRY SPICE CAKE
I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that's tangy and sweet. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 358 calories, Fat 15g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 248mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-CARROT LAYER CAKE
This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. -Nellie Runne, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.
Nutrition Facts : Calories 729 calories, Fat 43g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 420mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT SPICE CAKE
This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!
Provided by oilpatchjo
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- A well greased and floured bunt pan ready for cake batter.
- First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
- Cool mixture and set aside.
- Next 5 ingredients sift and dump into the cooled mixture blend together.
- Pour ingredients into bunt pan.
- Into the oven @ 375 degree's for 50 minutes.
- Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7
CARROT SPICE CAKE
This cake is moist and not-too-sweet. It bakes in a 9-inch pan, so it is perfect for smaller group gatherings. The sprinkling of nuts and brown sugar provides a nice accent.
Provided by vitalev
Categories Dessert
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease and flour 9-inch round pan.
- Mix together flour, cinnamon, baking powder, and salt.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
- Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
- To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
- To prepare topping, mix together nuts and brown sugar.
- Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
Nutrition Facts : Calories 625, Fat 33.6, SaturatedFat 17.5, Cholesterol 135.2, Sodium 324.4, Carbohydrate 76.3, Fiber 2, Sugar 53.4, Protein 7.6
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
CRANBERRY SPICE CAKE
Provided by Karen DeMasco
Categories Cake Food Processor Dessert Christmas Thanksgiving Cranberry Fall Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- For cake:
- Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
- Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
- Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
- Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
- For lemon glaze:
- Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- Serve cake with Citrus-Cranberry Compote , if desired.
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