Emerils Classic Carrot Cake With Fresh Coconut Walnut Frosting Food

THE BEST CARROT COCONUT CAKE

Steps:

• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a loaf tin of 26 cm x 9 cm/ 10x 3.5 inches measured at the base of the form.
• Peel and weigh the carrots, you should have 280 g/9.9 oz prepared carrots. Grate the carrots on the finer grater. Set aside.
• Sift together the flour, baking powder, and salt. Add the sugar. Set aside.
• Wet ingredients: Beat the eggs shortly in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the oil and the vanilla extract.
• Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin.
• Bake for about 55 - 60 minutes until a skewer inserted comes out clean.
• Mix the juice and zest of the second lemon with enough icing sugar to form a paste.
• The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the holes you poked into the cake.
• Frost cake: Prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.
• Store in an airtight container.

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
• Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
• For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
• When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease 3 round (9 inch) cake pans with 2 teaspoons.
• of the butter.
• In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
• Cream the mixture until smooth.
• Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
• Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
• Add the carrots, ground walnuts and vanilla.
• Mix well.
• Pour the batter into the prepared pans and spread evenly.
• Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
• Remove from the oven and cool.
• In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
• Mix well.
• Add the walnut pieces and coconut.
• Mix well.
• Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
• To assemble, slice each cake in half.
• Place on half in the center of a serving plate.
• Brush the top of the cake with the syrup.
• Spread 1/2 cup of the frosting over the first layer.
• Repeat the above process until all of the layers are used.
• Ice the entire cake with the remaining frosting.
• Refrigerate the cake for 30 mninutes.

GREYSTONE CLASSIC CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and lightly flour two 8-inch cake pans.
• Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
• Beat until light.
• Sift together flour, cinnamon, salt and baking soda.
• Add this gradually to the egg mixture.
• Stir in lemon zest, grated carrots, raisins, and walnuts.
• Pour into prepared pans; distribute evenly.
• Bake for 30-35 minutes.
• Center will spring back when lightly pressed.
• Turn onto rack to cool.
• While cakes are cooling; prepare frosting.
• For icing: Mix all ingredients well and chill 1 hour before frosting the cake.