THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
CARROT CAKE
Top this classic lightly spiced cake with an equally classic cream cheese frosting.
Provided by Food Network Kitchen
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray. Spread the walnuts out on a rimmed baking sheet and toast until light brown and fragrant, about 7 minutes.
- Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl and set aside. Whisk together the granulated sugar and eggs in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and walnuts and mix well. Add the flour mixture and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until the cakes are nicely browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely on the rack, right-side up, about 2 hours.
- Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and salt, gradually increase the mixer speed to medium high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the cream and beat until it's all incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Remove the parchment from the cake layers. Place one of the cake layers on a serving plate and spread 1 cup of the frosting evenly over the top, almost to the edge. Top with the other cake layer and use the remaining frosting to frost the top and sides of the cake.
EASY DATE CAKE
This recipe came off the package of dates from Francies Dates, Phoenix, AZ. Flavor is enhanced if cake is aged for a day or so. A nice moist date which can be served with whipped cream sprinkled with chopped nut, or dusted with powdered sugar or with ice cream or cake au lait. Enjoy!
Provided by Shar-on
Categories Dessert
Time 1h5m
Yield 1 9 x 13 inch cake pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degF.
- Prepare a 13 x 9 x 2 inch cake pan.
- Mix tog chopped dates, soda and boiling water and let stand.
- Mix tog butter, sugar and vanilla, then add the date mixture.
- Add the flour and chopped nuts.
- Pour into prepared cake pan and bake at 350 degF for approximately 35 minutes. Test cake with toothpick to see if done.Cool in pan.
CARROT ZUCCHINI DATE CAKE
Make and share this Carrot Zucchini Date Cake recipe from Food.com.
Provided by Pietro
Categories Australian
Time 5h30m
Yield 12 12, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine dates, bran cereal, muesli, milk, sugar and cinnamon. Allow to stand for at least 4 hours.
- Preheat oven to 180 degrees Celsius.
- Line a 23 cm square cake tin with baking paper.
- Add yoghurt, egg, zucchini and carrot to the date mixture and mix well.
- Add flours and combine.
- Pour mixture into prepared tin and bake for 1 to 1 1/4 hours until firm and brown.
- Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 230.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 17.6, Sodium 53.1, Carbohydrate 51.7, Fiber 4.1, Sugar 29.1, Protein 5.8
DATE, CARROT AND HONEY CAKE
Make and share this Date, Carrot and Honey Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Place dates, honey and water into large pot.
- Stir constantly over medium heat.
- Stir in butter then remove from heat and add vanilla.
- Fold in flour and carrot.
- Pour into greased and lined 20 cm cake tin.
- Bake in 180 C oven for 35 - 40 minutes or till cooked.
- Cool in tin for 5 minutes, then turn onto wire rack.
- Ice when cool if desired.
Nutrition Facts : Calories 3167, Fat 52.1, SaturatedFat 31.1, Cholesterol 128.2, Sodium 429.5, Carbohydrate 678.9, Fiber 31.1, Sugar 452.5, Protein 34.7
DATE AND CARROT CAKE
Make and share this Date and Carrot Cake recipe from Food.com.
Provided by courtneys
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE THE CAKE.
- Grease deep 22cm round cake pan, line the base with baking paper.
- Combine dates and orange juice in a saucepan; bring to boil then immediately remove from heat.
- Stir in bicarb soda; stand for 5 minutes.
- Process date mixture with sugar until almost smooth.
- Add eggs, flour and spice, and process until just combined.
- Transfer mixture into a large bowl, stir in carrot and zucchini.
- Pour mixture into prepared pan.
- Bake in moderate oven for about 1 hour.
- Stand for 20 minutes before turning onto a wire rack to cool.
- Top cake with frosting.
- TO MAKE THE FROSTING:.
- Process all ingredients until just smooth. Serve and enjoy.
Nutrition Facts : Calories 255.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 61.4, Sodium 103.9, Carbohydrate 50.4, Fiber 2.5, Sugar 30.7, Protein 6.4
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