Fourteen Carat Cake Food

14-KARAT CAKE

Steps:

• In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

A 14-CARAT CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.

14 CARROT CAKE

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

14-CARAT CAKE WITH CREAM CHEESE FROSTING (LOWER FAT VERSION)

Steps:

• Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
• To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
• Add sugar, applesauce, and eggs. Mix well.
• Stir in carrot, nuts, and pineapple.
• Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
• Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
• Meanwhile, make cream cheese frosting.
• Combine butter, cream cheese, and vanilla; beat well.
• Add sifted sugar gradually, beating well after each addition.
• If too thick, thin a little with milk to spreading consistency.
• When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

24 KARAT CAKE

Steps:

• Prepare Cake:.
• Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
• Mix all dry ingredients together.
• Add eggs to oil and sugar mixture; mix.
• Add dry ingredients and mix.
• Add the carrots, pecans, raisins and crushed pineapple. Fold together.
• Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
• Divide the batter evenly between the cake pans.
• Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
• Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
• Prepare Filling:.
• Place sugar, flour and salt in saucepan. Mix until well combined.
• Gradually stir heavy cream into dry ingredients. Add butter and stir.
• Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
• Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
• Refrigerate until needed.
• Prepare Frosting:.
• Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
• Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
• Hold at room temperature - do not refrigerate.
• Assemble your creation:.
• Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
• Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
• Top with the third layer. Use a spatula to remove any excess filling from around the edges.
• Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
• Refrigerate at least 2 hours before slicing.
• Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
• Place onto plates and serve immediately.

14 KARAT CAKE

Steps:

• Measure all ingredients and mix in a large bowl- Beat for 4 minutes.
• Pour into a 9"x13" greased pan.
• Bake for 35 to 40 minutes at 350 degrees.
• To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients.
• Frost cake when cake is cool.