Eva Raes Carrot Cake Food

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.

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.

BANANA CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Combine sugar, banana, and oil.
• Add eggs, one at a time, beating well after each addition.
• In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
• Add to banana mixture and mix well.
• Stir in carrots and oats; mix well.
• Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
• Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.

GRANDMA'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
• Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
• Frost with Cream Cheese Frosting.

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.

EVA RAE'S CARROT CAKE

Steps:

• **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
• Combine oil and sugar in a large mixing bowl.
• Sift dry ingredients together in another bowl and add half to oil and sugar.
• Add eggs, one at a time, alternating with the remaining dry ingredients.
• Stir in carrots, flavorings and nuts.
• Pour into a greased 9 x 13 pan.
• Bake at 325°F for approximately 1 hour.
• Cool and frost.