Carrot Spice Bundt Cake Food

PAT'S AWARD WINNING CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CARROT BUNDT CAKE WITH GLAZE

Steps:

• Set oven to 350 degrees F.
• Generously grease a bundt pan or a 10-inch tube pan.
• In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
• In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
• Add the flour mixture to the egg/oil mixture and beat until just combined.
• Mix in grated carrots and raisins.
• Pour into prepared bundt or tube pan.
• Bake for about 1 hour or until cake tests done.
• Cool cake for about 20 minutes then remove to a wire rack to cool.
• Refrigerate until completely cold.
• For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
• Spread over cold cake.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving

CARROT SPICE BUNDT CAKE

Steps:

• Lightly grease a 10-inch bundt pan.
• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.
• In a large bowl, whisk together oil with sugar, then eggs and vanilla, Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top as best you can.
• Bake in a 350F oven until toothpick inserted in cake comes out clean, 45-50 minutes.
• Remove from oven. Let stand in pan on rack for 15 minutes. Run knife around edge, then carefully turn out onto cooling rack to cool completely before icing.
• ICING:.
• In a large bowl, and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add confectioners' sugar until thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more confectioners' sugar if mixture is too runny to spread. Swirl on top and sides of cake.

CARROT BUNDT® CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

SPICED CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
• In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

CARROT SPICE CAKE

Steps:

• A well greased and floured bunt pan ready for cake batter.
• First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
• Cool mixture and set aside.
• Next 5 ingredients sift and dump into the cooled mixture blend together.
• Pour ingredients into bunt pan.
• Into the oven @ 375 degree's for 50 minutes.
• Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.