Gold Rush Carrot Cake Food

SOLID GOLD CARROT CAKE

Steps:

• Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
• Whisk together the dry ingredients until blended; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
• On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
• Add the flour mixture in three additions, mixing just until blended.
• Add the carrots and walnuts and mix until blended.
• Scrape the batter into the prepared pans, dividing it evenly.
• Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
• Cool the cakes in the pans on wire racks for 15 minutes.
• Invert the cakes onto the racks and cool completely.
• Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
• Remove the chocolate from the heat and set aside to cool slightly.
• In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
• Add the melted white chocolate and mix until blended.
• Add the lemon juice, vanilla, and powdered sugar; mix until blended.
• Increase the speed to high and beat until smooth and creamy, about 1 minute.
• Use the frosting immediately, as it will begin to harden quickly.
• Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
• Frost the top and sides of the cake with the remaining frosting.
• Serve the cake immediately, or refrigerate; bring to room temperature before serving.

GOLD RUSH PEANUT BUTTER CAKE

Steps:

• For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
• Add brown sugar.
• Mix to blend.
• Add eggs, one at a time, mixing well after each addition.
• In a small bowl, combine flour, baking powder and salt.
• Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
• Add vanilla.
• Pour batter into 3 well greased and floured 9 inch cake pans.
• Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
• Cool on wire rack to room temperature before filling and frosting the cake.
• For filling: Soften margarine and cream cheese at room temperature.
• Cream together well.
• Add powdered sugar and continue beating until creamy.
• Add vanilla and peanut butter.
• Spread between cooled layers.
• For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
• Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
• Beat until creamy.
• Spread on top and sides of cooled cake after filling.

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.