Coffee Carrot Cake Food

CARROT CAKE RECIPE

Carrot Cake Recipe image

Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.

Provided by Food Network

Categories dessert

Time P1DT1h35m

Yield 1 cake or 3 (9-inch) layers

Number Of Ingredients 13

Ingredients

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Steps:

For the cake:
Preheat oven to 300 degrees F.
In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
For the assembly:
Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

HEALTHY CARROT CAKE

Healthy Carrot Cake image

Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This carrot cake recipe is moist, tall, has texture and thick creamy frosting.

Provided by Olena Osipov

Categories Dessert

Time 1h10m

Number Of Ingredients 19

Ingredients

2 large eggs
1 cup plain Greek yogurt (2% and higher fat)
1/3 cup any mild oil (I used avocado oil)
2/3 cup maple syrup or honey
1/2 cup any milk (I used almond milk)
1 tbsp pure vanilla extract
2 cups whole wheat or spelt flour
1 tbsp cinnamon
3 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup walnuts (chopped)
1/2 cup coconut flakes
2 cups carrots (finely grated)
Cooking spray (I use Misto)
2 cups plain Greek yogurt (2% and higher fat)
1/2 cup powdered sugar
1 tsp pure vanilla extract
Long coconut flakes or chips (for garnish (toasted))

Steps:

In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
Remove from the oven and cool off completely (about 4-5 hours).
While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

Nutrition Facts : ServingSize 1 slice, Calories 256 kcal, Sugar 18 g, Sodium 366 mg, Fat 12 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 3 g, Protein 8 g, Cholesterol 22 mg

CARROT COFFEE CAKE

Carrot Coffee Cake image

This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing!

Provided by CountryLady

Categories Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs
1 1/2 cups brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch allspice
2 cups finely grated carrots (packed)
3/4 cup raisins or 3/4 cup chopped nuts (or mixture)
3/4 cup crushed pineapple, drained

Steps:

Beat eggs with sugar in a large bowl until very light.
Beat in oil.
In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
Stir flour mixture into egg mixture just until combined.
Stir in carrots, raisins& pineapple.
Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
Cool for 10 minutes before removing from the pan.

COFFEE CARROT CAKE

Coffee Carrot Cake image

A little twist on the standard carrot cake. I hope you enjoy the flavors. I am adding a separate recipe for the optional Coffee Cream Cheese Frosting too. Recipe #339100

Provided by HokiesMom

Categories Dessert

Time 1h20m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
4 large eggs
2 tablespoons instant coffee
4 cups carrots, finely grated (measure after grating)
1 cup canola oil
1 cup pecans, chopped (measure after chopping)

Steps:

Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
Stir in the nuts.
Pour mixture into the prepared baking pan.
Bake for 1 hour until toothpick inserted in center comes out clean.
Cool in the pan for 10 minutes on a wire rack.
Looen the cake from the sides of the pan with a spatula or knife.
Gently invert the cake onto the rack.
Cool completely.
Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

Nutrition Facts : Calories 314.4, Fat 17.8, SaturatedFat 1.6, Cholesterol 47, Sodium 322.2, Carbohydrate 36.6, Fiber 1.8, Sugar 23.7, Protein 3.7

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