Carrot Sheet Cake Food

CARROT SHEET CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

CARROT SHEET CAKE WITH FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 15" x 10" x 1" baking pan (I use Pan Release Recipe #78579).
• In a mixing bowl, beat eggs, oil and sugar until smooth.
• Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
• Stir in carrots and walnuts.
• Pour into prepared baking pan.
• Bake in preheated 350 degree fahrenheit oven for 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• FROSTING:.
• Beat cream cheese, butter and vanilla in a mixing bowl until smooth.
• Beat in icing sugar.
• Spread over cake.
• Sprinkle with chopped nuts.

CARROT CAKE

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.

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, beat eggs and oil for 2 minutes.
• In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
• Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
• Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
• Gently spread the frosting on the cake using a spatula.
• Cut into squares and serve.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CARROT SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
• Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
• Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
• Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
• Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.