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.
FOOD PROCESSOR CARROT CAKE
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.
Provided by Donna Hay
Categories Cake Dessert Bake Kid-Friendly Ricotta Carrot Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield 10-12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
- Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the pan.
- To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.
MASALA-CHAI CARROT CAKE
London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
- In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
- Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
- To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
- To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.
CHAR'S CARROT CAKE
Make and share this Char's Carrot Cake recipe from Food.com.
Provided by csbndc
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a bundt pan or 13x9 inch. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon together. Add carrots and oil. Add each egg separately. Do not over mix. Pour into prepared pan. Bake at 350 degrees F for 45 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 201.6, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 187.7, Carbohydrate 26.3, Fiber 0.8, Sugar 17.4, Protein 2.3
CHAR'S BANANA CAKE
Make and share this Char's Banana Cake recipe from Food.com.
Provided by csbndc
Categories Dessert
Time 1h25m
Yield 1 cake, 48-70 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 16 1/2 x 12 3/8 inches pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
- Add vanilla to mashed bananas.
- Add to flour mix.
- Add each egg separately.
- Add oil.
- Do not over mix.
- Pour into prepared pan.
- Bake at 350 degrees F for 50 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 143.2, Fat 7.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 173.6, Carbohydrate 17.2, Fiber 0.6, Sugar 7.9, Protein 2
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