Easy Carrot Cake With Butterscotch Drizzle 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 CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9″ cake pans with shortening or spray. Line bottoms with parchment paper (trace around pan and cut) and grease again. Add about a tablespoon flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
• Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
• In a medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
• Mix the dry ingredients into the liquid until combined. Stir in the grated carrots and pineapple until evenly dispersed.
• Divide batter equally between the two prepared pans. Bake for 35-37 minutes until tooth pick inserted comes out clean.
• Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat and it should release. Remove parchment paper and let cakes cool completely.*
• Frost cooled cakes- Place on round on a platter or plate. Spread frosting on and then place second cake upside down on top. Apply frosting to sides and top of cake and then garnish with toasted pecans.
• Store in an airtight container (or covered in plastic wrap) in the fridge for up to 5 days.
• With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).
• Add the vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.
• Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.**

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

MINI CARROT CAKES WITH CREAM CHEESE GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
• Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
• Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
• Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
• For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.

CARROT CAKE FRENCH TOAST

Steps:

• For the French toast: Grease a 9-by-13-inch baking dish with butter.
• Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
• For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
• When you're ready to bake, preheat the oven to 350 degrees F.
• Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
• Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

EASY CARROT CAKE

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.

EASY BUTTERSCOTCH GLAZE

Steps:

• 1. NOTE: THIS RECIPE IS BEST DONE USING A DOUBLE BOILER. If you don't own a double boiler, fill a skillet that is larger than the base of the saucepan, half filled with water and place over medium high heat. Now add the chips to a small sauce pan.
• 2. Add in the heavy whipping cream, beginning with 1/4 cup, if it appears that you need more liquid add an additional tablespoon, that is equivalent to 1/3 cup.
• 3. Heat and stir over boiling water until chips begin to dissolve into heavy whipping cream, stirring until mixture becomes smooth and can be drizzled over cake.
• 4. Drizzle as much or as little as desired over cake, it is so tasty and delicious.

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 CAKE WITH BUTTERMILK GLAZE

Steps:

• Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.

CARROT-PINEAPPLE CAKE WITH BUTTERMILK GLAZE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven and cover the pan loosley with foil to prevent excess browning.
• Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 4 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Drizzle the buttermilk mixture glaze over the cake.
• Cool completely in the pan then frost with cream cheese icing.
• Delicious!

CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
• Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
• Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
• Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
• Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
• Beat the icing sugar and orange juice in a small bowl until smooth - you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.