Charm City Carrot Cake With Duffs Cream Cheese Icing Food
CHARM CITY CARROT CAKE
Make and share this Charm City Carrot Cake recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees F.
- Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
- In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
- Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
- Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
- Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.
Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8
CHARM CITY CARROT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two standard muffin tins with 18 cupcake liners.
- Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
- In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil, vanilla and marmalade to the whipped eggs. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
- Distribute the batter among the cupcake liners. Bake until a toothpick comes out clean, 12 to 15 minutes.
- For the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the sugar and vanilla until blended. Beat in the food coloring of your preference if using.
- Transfer the frosting to a piping bag. Pipe onto the cupcakes in a swirl.
CHARM CITY CARROT CAKE WITH DUFF'S CREAM CHEESE ICING RECIPE
Duff Goldman is sitting in a corner of the semi-secret Melrose Avenue location of his Charm City Cakes West bakery, checking the calendar on his iPhone. On the September schedule are meetings with his agent, magazine publisher Conde Nast and craft store Michael's; appearances and demos in Toronto, Buffalo, N.Y., Napa, Calif., and Beverly Hills; then it's back to New York to present a scholarship at the Culinary Institute of America. In between he's touring with his band to the National Buffalo Wing Festival, traveling to Le Mars, Iowa, to taste flavors for his namesake line of Blue Bunny Ice Cream and working on a giant cake in the shape of a sandwich for the opening of a Chick-fil-A."I can't believe I'm one of those people," Goldman says, "someone who flies in and then turns around the same day and flies out." He's like the James Brown of bakers -- the hardest-working man in the cake business.He's also in the middle of figuring out life after "Ace of Cakes." After 10 seasons of the Food Network show that catapulted Goldman to chef-lebrity status but ended in February (to the chagrin of devoted fans), he moved to Los Angeles to open the West Coast version of his famed Baltimore cake shop and shot six episodes of his latest TV foray as host of the dessert program "Sugar High."Shooting was two months of riding around on his Harley in Los Angeles, Chicago, Dallas, Philadelphia, Boston and New Orleans, eating desserts and talking to pastry chefs. For Goldman, it's a departure from the "docu-soap" that featured his bakery, its quirky staff and the sculptural, oddball-themed cakes that captured America -- a pinball machine, a Blackhawk helicopter, a '57 Chevy, a scene from "The Exorcist," the cast of "Kung Fu Panda," a bust of Marie Antoinette, the Millennium Falcon, rendered with butter cream, fondant and strategically placed Rice Krispies treats."Cake shows were getting saturated," says Goldman, 36. (There are "Ultimate Cake Off," "Wedding Cake Wars," "Cake Boss" and "Amazing Wedding Cakes," to name a few.) But in August 2006, when "Ace of Cakes" -- born of a theatrical series featuring Goldman called " ... You! Let's Bake!" -- first aired, it was a breakout show that helped Food Network gain cachet and millions of viewers.More than a hundred episodes later, Food Network in November announced it would cancel "Ace of Cakes" and develop a new project with Goldman, who -- in a predictability of marketing that has seized on his facial hair, earrings and tattoos -- is occasionally referred to as "the bad boy of baking." After all, the same chef-rocker-jock persona has worked for Guy Fieri, who has become the face of Food Network."The concept is not genius," Goldman admits. "I ride around the country, show up on a motorcycle and eat dessert. What's new is how you present it.... I'm a dude on a bike who likes chocolate and custard."Meanwhile, Charm City Cakes West, a temporary bakery in a former restaurant until it moves to its permanent space down the street near the Ed Hardy store on Melrose, is just up and running -- but not open to the public -- and taking orders through its website. A satellite of the Baltimore bakery, it already is churning out wedding cakes and cakes for parties. (They start at $7 a serving with a 50-serving minimum for tiered cakes, and the minimum is $1,000 for a sculptural custom cake.)--Tools of the tradeIt's not all sugar flowers, marzipan and dragees. Along with tubs of fondant, metro shelves are stacked with mallets, metal cutters, latex gloves, boba straws (used as supports that displace less cake than dowels), Gorilla Glue, power drills, protective eyewear, painters tape and drywall screws. In the kitchen is a single working oven and a custom metallic purple Hobart mixer sent by a fan that can mix 15 pounds of butter cream.A staff of seven -- all but one from the Baltimore bakery and recognizable from "Ace of Cakes" -- works in the makeshift bakery, with Anna Ellison, a former graphic design student who started working with Goldman when he was still baking cakes out of his house, as executive chef."Moving knocked us out of our comfort zone," Goldman says. "L.A.'s a small town, smaller than Baltimore [because] everyone talks. I want them to say, 'Hey, these kids are on the ball.'"While Ellison and cake decorator Katherine Hill work on a fondant-covered Styrofoam mock-up of a 5-foot-tall cake (the preliminary step in their cake-making process), Tim Martin is detailing the gum paste teeth and claws of a rancor monster from "Star Wars: Episode VI -- Return of the Jedi." "You know, when Luke got shoved into that pit by Jabba the Hut... ," Goldman explains. "What? You don't know how many teeth a rancor has?"Martin, the new hire and a special-effects artist who has worked on "X-Men Origins" and "Spider-Man," paints each individual claw and tooth with a wash of food coloring and vodka. Like most of the rest of the staff, he had little or nothing to do with cakes before working for Charm City. "I've worked with dinosaurs for over a decade," Martin says. "It's a mix of two worlds." Martin also has created a true-to-life octopus cake and a giant, Baroque winged angel doing a backbend while holding up a cupcake in one hand.--Setting the tone"There's a process to the experience of a cake," Goldman says. "You walk in, you see that cake [pointing to a wedding cake], you know it's a classy wedding and you're going to get a good cut of meat with that. This cake [pointing to the rancor]: 'Whoa, big crazy monster.' And then somebody tells you, 'Oh, by the way, that's a cake,' and then you look at it closely and really examine it. Then it's cut up, and my favorite part -- you're thinking, 'There's no way it can possibly taste good.' But that's what we do. You can't just make a pretty sculpture. It's visual, but that doesn't mean you spend any less time on making it taste good."His favorite? "Our carrot cake is ridonculous.... Curry banana. Nobody's ordered it yet. I hope they do. But I get it. You're gonna tell your mom you're getting curry banana for your wedding cake?"And in his post-"Ace of Cakes" bakery, Goldman is pushing wedding cakes and smaller cakes in an effort to remind potential customers that they don't have to order a $9,000 cake with a working engine. He also says he has a surprise plan for the permanent L.A. bakery: "If you have kids, you're going to love it."In the meantime, Goldman is still awaiting word on whether the Food Network will pick up another season of "Sugar High."His manager-producer and brother, Willie Goldman, is banking on "Duff just being Duff," complete with the raunchy jokes and the occasional belching, and the enthusiasm for learning how to make fortune cookies (as he did in one episode)."I would love to see an L.A.-based version of 'Ace of Cakes,'" Willie Goldman says. "Speaking as a television producer, it consistently kills me that [some of the cakes here] aren't on TV.... We had one client order a life-size baby elephant. It really would have been the perfect segment for a TV show about cake."
Provided by Betty Hallock
Categories DESSERTS
Time 1h15m
Yield Serves 12 to 16
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees.
- Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
- In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
- Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
- Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
- Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
- Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
- Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
- To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is a wonderful carrot cake, very moist and delicious, the cream cheese frosting makes it divine.
Provided by ThatJodiGirl
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, mix eggs, sugar and oil until smooth.
- Add salt, soda, cinnamon, and Flour until combined.
- Then add remaining ingredients, one at a time.
- Mix well.
- Pour into a greased and floured 9 x 13" pan.
- Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean.
- Frosting: Beat all ingredients until smooth and creamy with an electric mixer.
- Keep in refrigerator until ready to frost cake.
Nutrition Facts : Calories 1458, Fat 72.7, SaturatedFat 18.9, Cholesterol 155, Sodium 856.5, Carbohydrate 196.1, Fiber 4.7, Sugar 154.5, Protein 13.7
CHARM CITY CARROT CAKE RECIPE - (3.8/5)
Provided by hanley89
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl. Beat eggs with a electric mix master until batter becomes thick and pale yellow, about 3 minutes. Slowly beat in oil and vanilla. Add wet ingredients to the dry and mix until combined. Fold in carrots. 2. Por batter into two greased 8" round cake pans lined with parchment paper. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comed out clean. Allow layers to cool completely before icing with your favorite cream cheese frosting
CARROT CAKE MUFFINS WITH CREAM CHEESE ICING AND CARROT
These are excellent for parties or just to have fun making with the kids very easy to make and look great got it from the womans weekly cookbook
Provided by oriana
Categories Quick Breads
Time 1h
Yield 6 large muffins
Number Of Ingredients 11
Steps:
- preheat oven to 170-180 degrees depending on how hot your oven is.
- grease 6 hole texas muffin pan or a normal 12 muffin pan.
- mix oil, eggs, flour,sugar, cinnamon in bowl with spoon.
- stir in carrots and pineapple.
- pour mixture into muffin pan holes.
- bake in oven about 30-35 minutes.
- stand cakes 5 min before turning out onto wire rack.
- turn cakes so tops are up to cool.
- make cream cheese icing and mini carrots.
- spread with icing and place carrots on cake.
- cream cheese icing.
- beat butter and cream cheese til light and fluffy.
- beat in icing sugar gradually.
- mini carrots.
- put apricots in a cup of boiling water to cover stand 10 minute.
- drain apricots dry with paper.
- cut snake into six 3 cm lengths.
- place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf.
- or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.
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