Fit For A King Carrot Cake Food

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KING ARTHUR'S CARROT CAKE RECIPE - (4.3/5)



King Arthur's Carrot Cake Recipe - (4.3/5) image

Provided by á-9642

Number Of Ingredients 19

Cake:
1 1/2 cups vegetable oil, 10 1/2 ounces
2 cups sugar, 14 ounces
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups King Arthur Unbleached All-Purpose Flour, 8 1/2 ounces
3 cups finely grated carrots, 11 1/2 ounces
1 1/2 cups chopped pecans or walnuts, 5 3/4 ounces
Cream Cheese Frosting:
1/2 cup unsalted butter, 8 tablespoons
one package cream cheese, 8-ounce
1/4 teaspoon salt
2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
2 1/2 to 3 1/2 cups glazing sugar or confectioners' sugar, 10 to 14 ounces
milk or cream to adjust consistency of frosting, if necessary

Steps:

  • Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings

CARROT CAKE - LARGE



Carrot Cake - Large image

A very large, moist, carrot cake that will feed a crowd. Get used to shreading carrots as you'll be asked to make this over and over again.

Provided by Steve_G

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

6 cups grated carrots
1 cup light brown sugar
1 cup raisins (I chop them first)
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil (combination of 3/4 c. melted butter and 1/4 c. walnut oil)
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

  • In a medium bowl, combine grated carrots and brown sugar.
  • Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F.
  • Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
  • Can be made in three 8 inch pans for a really tall cake.
  • In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.
  • Stir in the pineapple.
  • Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
  • Finally stir in the carrot mixture and the walnuts.
  • Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
  • Cool for 10 minutes before removing from pan.
  • When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.

SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING(COOK'S ILLUSTRATED



Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated image

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a food processor. **If making 2-9" round cakes, make 1.5-2 of frosting.

Provided by Coppercloud

Categories     Dessert

Time 55m

Yield 1 cake, 15-20 serving(s)

Number Of Ingredients 18

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 lb carrot, peeled (medium 6 to 7 carrots about 3 cups)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar, packed (3 1/2 ounces)
4 large eggs
1 1/2 cups safflower oil or 1 1/2 cups canola oil
cream cheese frosting
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)

Steps:

  • For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
  • 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
  • 3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
  • 4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
  • 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).

Nutrition Facts : Calories 533, Fat 32.6, SaturatedFat 8.8, Cholesterol 76.8, Sodium 284.2, Carbohydrate 57, Fiber 1.6, Sugar 39, Protein 5.1

FIT FOR A KING CARROT CAKE!



Fit for a King Carrot Cake! image

Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of

Steps:

  • Preheat oven to 350*.
  • Grease two 9 inch layer cake pans lined with wax paper.
  • (I use a 9x12 pan).
  • Sift dry ingredients into a bowl.
  • Add oil, eggs and vanilla.
  • Beat well.
  • Fold in walnuts, coconut, carrots and pineapple.
  • Pour batter into the prepared pans.
  • Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
  • Cool on a cake rack for 3 hour.
  • Fill cake and frost sides with cream cheese frosting.
  • Dust top with confectioners' sugar.
  • Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
  • Slowly sift in confectioners' sugar and continue beating until fully incorporated.
  • Mixture should be free of lumps.
  • Stir in vanilla, and lemon juice of you use it.
  • Frosts a 2 layer cake.

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