PECAN CARROT BUNDT CAKE
The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting. -Joan Taylor, Adrian, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.
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-PECAN BUTTER CAKE
Make and share this Carrot-Pecan Butter Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F.
- Butter and flour a bundt pan.
- Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
- Combine milk and vanilla in a separate bowl.
- Beat butter on high speed until light and fluffy, about 3 minutes.
- Add sugar in 2 additions, beating 2 minutes between each addition.
- Add brown sugar; beat a further 2 minutes.
- Add 3 of the yolks; beat another 2 minutes.
- Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
- On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
- Stir in carrots and pecans.
- Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
- Fold carefully and thoroughly into cake batter.
- Pour into prepared pan.
- Bake in lower third of oven for 55 minutes to 1 hour.
- Just before serving, sprinkle with icing sugar.
CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING
You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
- Gradually stir in the cream.
- Add the butter.
- Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
- Cool to lukewarm.
- Stir in the pecans and vanilla.
- Let the mixture cool completely.
- Refrigerate it overnight.
- If it is too thick to spread, bring it to room temperature before using.
- For Carrot Cake: Preheat the oven to 350°F.
- Butter and flour a 10-inch tube pan.
- In a large bowl, whisk together the corn oil and the sugar.
- In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
- Sift half the dry ingredients into the oil-sugar mixture, then blend well.
- Sift in the rest of the dry ingredients while adding the eggs, one at a time.
- Mix well.
- Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
- Pour the batter into the prepared tube pan.
- Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
- Cool upright, in the pan, on a rack.
- While the cake is baking, prepare the icing.
- Icing: Cream together the butter and cream cheese until well blended and fluffy.
- Sift in the confectioners' sugar.
- Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
- Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
- Assembly: Run knife around inside of pan to loosen cake.
- Invert onto serving plate.
- With a long serrated knife, carefully split the cake into 3 horizontal layers.
- Spread the filling between the layers. (You may not need it all).
- Frost the top and sides of the cake with the icing.
CARROT-PECAN CAKE
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher ingredient.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
- Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
- Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
- To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.
WAFFLED CARROT CAKE
With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.
- For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.
- For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
PECAN-TOPPED CARROT PIE
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
CARROT CAKE WITH PECAN FROSTING
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT-PECAN CHEESECAKE-SWIRL CAKE
We've combined two universally loved desserts with our Carrot-Pecan Cheesecake-Swirl Cake. A tender carrot cake gets filled with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 20 minutes to whip together before placing it in the oven to bake. The aroma alone coming out of your kitchen is worth making this delicious cake.
Provided by My Food and Family
Categories Cakes
Time 2h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.
- Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.
- Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.
- Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 5 g
CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS
This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.
Provided by Laurie Byrnes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
- Sift flour, cinnamon, baking soda, and salt together in a bowl.
- Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g
CARROT PECAN CRUNCH PIE
Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!
Provided by Mary Wood
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
- To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 60.2 g, Cholesterol 78.4 mg, Fat 29.2 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 10.2 g, Sodium 323.5 mg, Sugar 44.6 g
HONEY PECAN CARROT CAKE
Make and share this Honey Pecan Carrot Cake recipe from Food.com.
Provided by kelycarter_
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
- Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
- In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
- Beat in sugar and vanilla.
- Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
- Stir in carrots and pecans by hand.
- Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
- Cool on a rack.
- Icing:.
- Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
- Remove cooled cake from pans.
- Spread Icing over sides and top of cake.
- Sprinkle with 1/2 cup of chopped pecans.
Nutrition Facts : Calories 7585, Fat 349.8, SaturatedFat 151.7, Cholesterol 1040.7, Sodium 4458.8, Carbohydrate 1086, Fiber 35.6, Sugar 838.8, Protein 77.3
More about "carrot pecan cake food"
RECIPE: CARROT AND PECAN CAKE - HOUSTON CHRONICLE
From houstonchronicle.com
RECIPE: CARROT AND PECAN CAKE - FOOD NEWS
From foodnewsnews.com
APPLE-PECAN CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
PECAN BOURBON CARROT CAKE - TASTE AND TIPPLE - OTTAWA FOOD …
From tasteandtipple.ca
ERIKA KWEE'S SPICED CARROT CAKE WITH CANDIED PECANS AND CARAMEL …
From southernliving.com
CARROT CAKE WITH CREAM CHEESE MAPLE PECAN FROSTING
From thefoodcharlatan.com
GRANDMA HIERS' CARROT CAKE - FOOD NETWORK
From foodnetwork.co.uk
CARROT & PECAN CAKE RECIPE - FOOD.COM
From food.com
MINI CARROT CAKES WITH CANDIED PECANS - SWEET & SAVORY
From sweetandsavorybyshinee.com
EASY CARROT LOAF CAKE WITH PECANS - A BAKING JOURNEY
From abakingjourney.com
CLASSIC CARROT CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CARROT CAKE RECIPE WITH PECANS - CITYSCOPE FOOD AND DRINK
From cityscopefoodanddrink.com
CARROT AND PECAN MUG CAKE | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
BEST EVER CARROT CAKE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
PECAN BOURBON CARROT CAKE - ENGLISH
From lcbo.com
CARROT & PECAN CAKE | PALEO | THE JOYFUL TABLE
From susanjoyfultable.com
CARROT PECAN CAKE (EGGLESS)
From food2relish.com
CARROT CAKE WITH MAPLE BROWN SUGAR BUTTERCREAM & CANDIED PECANS
From dashofsanity.com
15 CARROT/PECAN IDEAS | CUPCAKE CAKES, YUMMY FOOD, CAKE RECIPES
From pinterest.ca
CARROT AND PECAN CAKE RECIPE | CHEW TOWN FOOD BLOG
From chewtown.com
CARROT CAKE WITH PINEAPPLE AND PECANS - EL MUNDO EATS
From elmundoeats.com
FULLY LOADED CARROT CAKE (THE BEST CARROT CAKE RECIPE)
From toppedwithhoney.com
PECAN CARROT CAKE - MY SWEET PRECISION
From mysweetprecision.com
CARROT PECAN CAKE | FOOD TO LOVE
From foodtolove.co.nz
CARROT AND PECAN CAKE WITH CREAM CHEESE FROSTING - MYFOODBOOK
From myfoodbook.com.au
PECAN CARROT CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
PECAN CARROT BUNDT CAKE RECIPE - FOOD.COM
From food.com
CARROT-PECAN BREAD WITH CHEESECAKE SWIRL - MY FOOD AND FAMILY
From myfoodandfamily.com
CARROT PECAN CAKE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
RECIPE: CARROT AND PECAN CAKE | PECAN CAKE, PECAN, CARROTS
From pinterest.ca
CARROT PECAN BUNDT CAKE RECIPE - POOFY CHEEKS
From poofycheeks.com
CARROT PECAN CAKE RECIPE - HOUSE & HOME
From houseandhome.com
CARROT CAKE WITH PECANS, PINEAPPLE, AND A CREAM CHEESE …
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love