THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
SINGAPORE CARROT CAKE | FRIED CARROT CAKE
Singapore Carrot Cake | Fried Carrot Cake ®This is a RAS signature Recipe© Total time is not inclusive of overnight chilling Tried the hot and s...com
Provided by Shana Shameer
Categories Appetizers - Starters Lunch and Snack Snacks and Savories Vegetarian and Egg
Time 1h30m
Number Of Ingredients 21
Steps:
- Mix together the rice flour and tapioca flour in the cooled chicken stock till there are no lumps.
- Bring water to a boil in a large saucepan. Add the grated white radish and cook till translucent, a few minutes. Drain.
- In a non-stick wok or frying pan, heat 1 Tbsp oil.
- Add minced garlic and when 'just golden', quickly add the rice-flour batter and stir.
- Add the drained radish. Stir. Taste and season as necessary.
- Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
- Steam: Pour into a cake tin and then place on a rack in a steamer. Steam, covered for 1 hour on medium-low heat till the top is set (though it may be a little sticky to the touch).
- Allow to cool and refrigerate overnight.
- Cut the steamed cake into rectangular slabs of the desired size.
- Pan fry in shallow oil on each side till golden brown.
- Drain on kitchen paper towel and serve while still hot and crisp! The outside will be crisp and the inside smooth, soft, hot, and savory!
- Cut the steamed cake in medium-sized dice.
- Beat the eggs with a pinch of salt and pepper.
- In a wok or nonstick frying pan, heat some oil.
- Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake).
- Move to the side of the pan. Add scallions and garlic and saute.
- Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
- Add the chili sauce, fish sauce, and soy sauce and stir till mixed well with the cubed carrot cake. (Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).
- Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
- Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!
- Add the pickled radish/turnip and chopped red chilli (BOTH optional). Stir briefly.
- Add the dark, sweet, thick soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
- Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking).
- Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!
Nutrition Facts : ServingSize 6
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
- Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams
CARROT CAKE CHEESECAKE RECIPE BY TASTY
Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams
CARROT CAKE
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
More about "fried carrot cake recipe by tasty food"
PAULA DEEN CARROT CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (13)Category Desserts, RecipesServings 30Total Time 1 hr
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRIED CARROT CAKE RECIPE BY TASTY | RECIPE | COOKING …
From pinterest.com
75% (35)Servings 8
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE IDEAS
From foodnetwork.com
Author By
SIMPLE FRIED CARROT CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN-FRIED CARROT CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HEALTHY CARROT CAKE - FIT FOODIE FINDS
From fitfoodiefinds.com
PAN-FRIED CARROT CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FRIED PORK WITH MUSHROOMS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FRIED CARROT CAKE RECIPE — HELLO! SINGAPORE TOURS
From hellosingaporetours.com
BEST CARROT CAKE EVER – GRANDMA'S RECIPE
From tastyrecipesfood.com
CARROT BUNDT CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
FRIED CARROT CAKE (CHAI TOW KWAY) | VEGETARIAN RECIPES - FOOD
From sbs.com.au
THE BEST CARROT CAKE RECIPE - SUGAR AND SOUL
From sugarandsoul.co
BLACK FOLKS SOUTHERN SOUL FOOD CARROT CAKE RECIPE
From thesoulfoodpot.com
I TRIED FOUR POPULAR CARROT CAKE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
FRIED BREAD WITH FILLING: THE EASY RECIPE FOR A DELICIOUS SNACK
From video.cookist.com
SINGAPORE FRIED CARROT CAKE | WITH VIDEO | RECIPES 'R' SIMPLE
From recipesaresimple.com
CARROT CAKE WITH CREAM | UKRAINIAN RECIPES
From ukrainian-recipes.com
STARBUCKS CARROT CAKE COPYCAT RECIPE - COOKING FROG
From cookingfrog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love