Golden Carrot Cake Food

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

CARROT CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

BA'S BEST CARROT CAKE

Steps:

• Make the cake:
• Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
• Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
• Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the frosting:
• Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
• Assemble the cake:
• Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.

THE BEST CARROT CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.
• In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.
• Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
• Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.
• Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.
• In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.
• Mix with a hand-held mixer until light and fluffy.

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.

GOLDEN, MOIST CARROT CAKE

Steps:

• PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
• Preheat oven to 350°F
• Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
• While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
• Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
• Spray very lightly on top of parchment, too.
• THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
• Beat well at medium speed with an electric mixer.
• In another bowl, stir together whole eggs, egg yolks, and brown sugar.
• Then, add oil, vanilla, and orange juice, stirring to combine.
• Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
• Add carrots and roasted nuts.
• Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
• Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
• Place both pans in oven on stone.
• Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
• COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
• Shake pan to loosen cake all around.
• Spray a cooling rack with nonstick cooking spray.
• Place rack, sprayed side down, on top of cake and invert.
• Let cool completely.
• FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
• Divide cream cheese icing in half; reserving one half to ice top and sides.
• Divide remaining half into thirds.
• Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
• Place another layer on top of icing, cut side up, and spread with another third.
• Place third layer on top, cut side up, and spread with remaining third.
• Place top layer on, cut side down. Ice top and sides with reserved icing.

GOLDEN CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour pans.
• Sift together, flour, baking powder, baking soda, salt, and cinnamon.
• In a mixing bowl, beat eggs, then add both sugars.
• Let stand until sugars dissolve, approximately 10 minutes.
• Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
• Stir in dry ingredients and beat until well blended, approximately 3 minutes.
• Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
• Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
• Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
• Frosting Preparations:.
• Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
• beat until well blended.
• Add powdered sugar, gradually sifting into mixture.
• Beat at high speed.
• (If frosting is too thick, add a drop or two of milk to spreading consistency).
• Add food coloring, or frosting coloring to frosting if desired.
• Decorate with cute little carrots, with green toppings. Be creative!
• Hope you enjoy my variation of this classic cake!

HARVEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Lightly butter 3 (9-inch/23-cm) round cake pans.
• If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
• Line bottom of pans with a circle of lightly buttered waxed paper.
• To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
• Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
• In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
• In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
• Make a well in centre.
• Pour in egg mixture. Stir just until moist.
• Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
• Scrape into prepared pans and smooth tops.
• Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
• Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
• If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
• For icing, place cream cheese in a large bowl.
• Using an electric mixer, beat until creamy.
• Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
• Stir in 1/3 cup (75 mL) coconut.
• Place 1 cake on a large plate.
• Spread one-third of frosting overtop, just to edges.
• Repeat layering with cakes and frosting to form a triple-decker cake.
• Sprinkle top with remaining 1/3 cup coconut.
• Refrigerate at least 1 hour, or overnight, before serving.
• Slice into wedges and serve.
• Any leftovers will keep well, covered and refrigerated, up to 5 days.

EASY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease 15cm x 25cm loaf pan or 24cm round cake tin.
• Combine ingredients in a large bowl, stir well. Pour mixture into pan.
• Bake in moderate (180C) oven ~1 hour.
• Stand cake 5 minutes, turn onto wire rack to cool.
• Frosting.
• Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
• Spread cake with frosting.

GOLDEN BEET CAKE WITH THE BEST CREAM CHEESE FROSTING

Steps:

• Cake
• Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.
• Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.
• Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40-45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely. Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.
• Frosting and assembly
• Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you're worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)
• Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, a piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you'd like the frosting firm enough to pipe decorations onto the finished cake.)
• Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that's fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.
• Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake. Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.

CARROT CAKE (UPGRADED VERSION)

Steps:

• The ratio of radish to flour is 5:1. Peel the radish, wash, weigh, and then weigh the sticky rice flour
• After the radish is shredded, water comes out. Add the radish juice to the powder until it can be kneaded. Knead the dough for a few minutes. Kneading noodles is to make the taste tough and not sticky.
• Then squeeze the shredded radish, pour the juice into the sticky rice ball, and use chopsticks to thin the flour into a paste.
• Add the bacon sausage to the oil pan. After sauteing, add the squeezed radish shreds, fry until the radish is a bit translucent, add salt and stir-fry, then add it to the sticky rice paste while it is hot, and mix well with chopsticks.
• Spread the oil on the steaming pan, pour the ingredients into the flat, and half of the peanuts are added. After being poured into the pan, it is about 2-3cm high and steaming for 20 minutes in the pot. It is not recommended to pour into a narrow container for steaming. The time should be relatively increased. Let it cool before dividing so that the bottom will not stick to the plate. It can be eaten directly or sliced and fried.