EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CARROT CAKE RECIPE
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
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.
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
DIANE'S CARROT CAKE AND CREAM CHEESE/ RUM ICING
I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it!
Provided by Oolala
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make the cake, preheat oven to 375 degrees.
- In a sifter place together the flour, baking soda, salt and spices.
- In a separate bowl, cream butter and sugar.
- Add 2 unbeaten eggs to the creamed butter and sugar and mix.
- Add the orange peel and carrots to the cream mix.
- Now sift the ingredients in the sifter into the cream mix and fold it inches.
- Mix in nuts and raisins if desired.
- If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
- Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
- Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
- While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
- Ice the cake after it cools on a wire rack.
Nutrition Facts : Calories 896.7, Fat 46, SaturatedFat 28.3, Cholesterol 193.4, Sodium 996.5, Carbohydrate 115.1, Fiber 2, Sugar 87.9, Protein 8.8
DIANE'S CARROT CAKE
When I had my third child at 42, nurse and long time friend Diane brought in this scrumpdelicious cake for hubby and 2 teens since I would be spending a week in hospital BUT she made the mistake of leaving it with me!! Need I say more, I raved about her cake and passed out her recipe to her fellow co-workers and sent half a pan home for the gang! Then made my husband promise to bring me up another piece or two MMMMMMMMMMMM
Provided by karen in tbay
Categories Breads
Time 55m
Yield 1 pan 9x13
Number Of Ingredients 15
Steps:
- Mix flour, baking powder, baking soda, salt and cinnamon.
- Add the sugar and mix in.
- Then add the oil and beaten eggs and mix.
- Add and mix in the carrots and pineapple.
- Pour into 9x13 glass pan.
- Bake 30 mins at 325F.
- Bake further and check at 5 min intervals until done.
- Insert knife in centre to check for doneness.
- (Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time.
- For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.
Nutrition Facts : Calories 8136.5, Fat 475, SaturatedFat 106.8, Cholesterol 1095.5, Sodium 6742.2, Carbohydrate 926.3, Fiber 17.3, Sugar 705.8, Protein 72.4
DIANE'S APPLE/CARROT CAKE WITH CREAM CHEESE
i wanted sometin special for the 50th birthday party my hubby gave me....this was the cake i made....very good.......
Provided by Diane Eldridge
Categories Cakes
Time 2h
Number Of Ingredients 18
Steps:
- 1. put both sticks of butter in lg bowl...whip well using hand mixer...add both sugars mix well sit aside
- 2. mix cream eggs[add 1 at a time mix well]stir and vanilla in small bowl sit aside
- 3. mix all[except for 1/4 c flour] dry ingredients set aside
- 4. add that 1/4 c flour to carrots toss well sit aside
- 5. add cream/egg mix to butter....add flour mix to this
- 6. add apples,mix well add carrots mix well add rasins and walnuts fold in let sit sit bout 20 min before puttin into pans
- 7. preheat oven to 350 spray 3 round cake pan with non stick spray
- 8. after batter has sat 20 min stir well[makin sure no apples or carrots are sittin at bottom of bowl] then divid into the 3 pans
- 9. bake for 75 min[start checkin at bout 65 min with toothpick] when done remove from oven cool in pans for 10 min then remove from pans and cool on
- 10. FROSTING......1 24 OZ TUB LIGHT COOL WHIP,2 8 OZ PKG LIGHT CREAM CHEESE,1 t VANILLA mix all toghether in med bowl
- 11. once cake cool frost each layerarrange on servin plate as u please and enjoy!!!!!!!!!
SAM'S FAMOUS CARROT CAKE
This is Sam's (my grandfather) famous carrot cake recipe. Everyone who knew him knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on!
Provided by Brian D'Amico
Categories Sheet Cake
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.
- Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
- Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
- Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
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