Gooey Cinnamon Carrot Cake Food

GOOEY CINNAMON CARROT CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Once the cake is cooled, evenly spread frosting over cake.

GOOEY CINNAMON CARROT CAKE

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
• 2. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• 3. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans.
• 4. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
• 5. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes.
• 6. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
• 7. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely.
• 8. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
• 9. Once the cake is cooled, evenly spread frosting over cake. Yield: 24 servings

CARROT LOAF CAKE

Steps:

• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.