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 SHEET CAKE
We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 30 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
MY FAVORITE COOKING LIGHT CARROT CAKE
I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post.
Provided by valgal123
Categories Dessert
Time 50m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
- To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
CARROT SHEET CAKE
This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.
Provided by thedailygourmet
Categories Desserts Cakes Sheet Cake Recipes
Time 1h35m
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 36.1 g, Cholesterol 51.4 mg, Fat 24.1 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 317.9 mg, Sugar 26.4 g
LITE CARROT CAKE
An alternative to the usually high fat carrot cake. Moist and delicious.
Provided by Marva
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g
CARROT SHEET CAKE, COOKING LIGHT MAY 2005
Make and share this Carrot Sheet Cake, Cooking Light May 2005 recipe from Food.com.
Provided by Daynica
Categories Dessert
Time 55m
Yield 1 piece, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- To prepare cake, coat a 13 x 9 inch pan with cooking spray. Line bottom with wax paper, then coat wax paper with cooking spray. Set aside.
- Place 9 Tbsp butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 tsp vanilla.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a wisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in carrot.
- Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan. Carefully peel off wax paper; cool completely on wire rack.
- To prepare frosting, place cream cheese and next three ingredients in a large bowl. beat with a mixer on medium speed until smooth. Gradually add powdered sugar, beating at low speed until smooth. Cover and chill for 30 minutes. Spread over top of cake.
- Store cake loosely covered in the refrigerator.
Nutrition Facts : Calories 329, Fat 12.8, SaturatedFat 7.8, Cholesterol 59.5, Sodium 340.6, Carbohydrate 50.1, Fiber 0.9, Sugar 36.8, Protein 4
More about "carrot sheet cake cooking light may 2005 food"
CARROT SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE
From myrecipes.com
5/5 (14)Calories 309 per servingServings 16
- To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
- Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
CARROT SHEET CAKE WITH CREAM CHEESE FROSTING - THE …
From thebakermama.com
CARROT SHEET CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CARROT SHEET CAKE - COOKING CLASSY
From cookingclassy.com
CARROT SHEET CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
CARROT CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY CARROT SHEET CAKE WITH CREAM CHEESE FROSTING
From mindeescookingobsession.com
HEALTHY CARROT CAKE: RECIPE MAKEOVER | COOKING LIGHT
From cookinglight.com
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
RECIPE: CARROT SHEET CAKE WITH CREAM CHEESE FROSTING FROM …
From recipelink.com
Category Desserts-CakesReply to RecipeFrom Micha in AZ, 07-22-2005
13 HEALTHY CARROT CAKE RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
CARROT SHEET CAKE WITH CREAM CHEESE FROSTING - GOOD …
From goodhousekeeping.com
CARROT SHEET CAKE - RECIPES BY NORA
From recipesbynora.com
SUPER MOIST CARROT SHEET CAKE WITH CREAM CHEESE FROSTING
From neighborfoodblog.com
FIRST, THE VEGAN CARROT CAKE. NOW, WE HAVE THE FAMOUS …
From vegnews.com
CARROT SHEET CAKE WITH CREAM CHEESE WHIP RECIPE | BON …
From bonappetit.com
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING - KELSEY'S FOOD …
From kelseysfoodreviews.com
SIX TAKES ON CAKES | COOKING LIGHT
From cookinglight.com
CARROT SHEET CAKE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
BEST COWBOY STEAK RECIPE - HOW TO MAKE COWBOY STEAK
From thepioneerwoman.com
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