Golden Carrot Fruitcake 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 FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

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!

CARROT FRUITCAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
• In a large mixing bowl add the sugar, vegetable oil and eggs and whisk until smooth.
• Whisk in the carrots.
• Sift together 1 cup flour, baking powder, baking soda, cinnamon and salt.
• Whisk into wet ingredients until just combined.
• In a small bowl stir together pecans, 1 cup candied fruit and raisins with remaining 1/2 cup flour.
• Stir into the batter.
• Pour into loaf pan and top with remaining candied fruit.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from loaf pan.

GOLDEN FRUITCAKE

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.