Carrot Patch Cake Food

THE BEST CARROT CAKE

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.

RUDOLPH'S CARROT PATCH CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix the sugar, flour, cocoa, bicarbonate of soda, spices, orange zest and ¼ tsp salt. In a jug, whisk the eggs, oil, milk and carrots. Pour the wet ingredients into the dry and mix thoroughly. Divide the mixture between the cases and bake for 30 mins until risen and cooked through. Transfer to a wire rack to cool.
• While the cakes are cooking, make the carrot decorations. Mix the orange food colouring into the fondant icing until evenly coloured, then divide into 6 pieces. Roll each piece into a cyclinder, about 5cm long, then roll one end a little thinner to create a carrot shape. Use a cocktail stick to make indentations along the sides. Set aside, standing them on their fattest end, to firm up for 30 mins. Now make the chocolate icing. Put the butter, cocoa, icing sugar and milk into a saucepan, and bubble for a few mins, stirring with a small whisk until smooth and shiny. Set aside to cool for 20 mins. For the green coconut 'grass', tip the coconut into a small bowl, add a little green food colouring and mix until evenly coated.
• To assemble the cakes, first cut a little hole, about 1cm, into the centre of each to 'plant' your carrot later. Stir the icing and spread over the cakes to cover the surface. Push your carrot into the centre, then scatter the green coconut around the edges. Stick a sprig of parsley into the top of each carrot and sprinkle the coconut grass with green edible glitter, if you like. Can be stored in a sealed cake tin for up to 3 days.

"CARROT PATCH" CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine the cake mix, eggs, water and oil. Blend with hand mixer until batter is smooth.
• Stir in chocolate chips.
• Spray a 9x13" cake pan with non-stick cooking spray and pour the batter into the pan.
• Bake according to package directions (usually 30-35 minutes for a 9x13 cake).
• While cake is baking, place the white baking chips into a small saucepan and begin stirring them over Medium-Low heat on the stove (or follow the instructions on the bag).
• When they are almost melted, add a few drops of orange gel food coloring to the mixture. Continue stirring until all candy is melted and it is all orange.
• NOTE: I tried this before with liquid food coloring and the candy coating hardened immediately. I did not have this problem with gel coloring. If you can find orange candy melts, you can use them and skip this step.
• Skewer the marshmallows with toothpicks and roll them around in the melted candy until they are covered. You only need to do the top and sides.
• Allow excess chocolate to drip off and poke the toothpicks into a piece of thick styrofoam (or through the top of a shoe box like I did). You can also remove the toothpicks and place them on a parchment paper lined cookie sheet.
• Place in fridge until the candy is set (about 10 minutes).
• By this point, the cake should be about done baking. Remove from oven and allow to cool while you finish the marshmallow carrots.
• Remove the marshmallows from the fridge and use a tooth pick to poke 3 small holes very close to each other in the middle of the top of each marshmallow.
• Using the toothpick, push 1 piece of edible Easter grass into each hole to create the carrot tops. Set aside until cake is cool enough to add the icing.
• When cake is cool, icing it with the can of frosting (or your favorite recipe).
• Remove the marshmallows from toothpicks and gently press them down into the frosting until you feel the cake "give" a little. I made 3 rows with 4 "carrots" in each row.
• Sprinkle the Oreo crumbs over the chocolate frosting to create the look of dirt. Dust crumbs off of the carrot tops if any land there while sprinkling.
• You are finished!

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.