CARROT CAKE WITH GINGER MASCARPONE FROSTING
Steps:
- Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
- In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
- Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
CARROT AND PINEAPPLE CAKE - INA GARTEN
Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake I have had in years!
Provided by Alliegal
Categories Dessert
Time 1h15m
Yield 1 2 layer cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake:.
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting:.
- Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Nutrition Facts : Calories 1451.6, Fat 86.6, SaturatedFat 30.3, Cholesterol 199.8, Sodium 844.4, Carbohydrate 163.1, Fiber 4.9, Sugar 121.5, Protein 13.8
More about "ina gartens carrot cake recipe 435 food"
CARROT CAKE WITH GINGER MASCARPONE FROSTING | RECIPES
From barefootcontessa.com
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy.
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD NETWORK
From youtube.com
Author Food NetworkViews 380.2K
CARROT CAKE SNACKDWON — MARTHA STEWART VS. INA GARTEN
From delish.com
BAREFOOT CONTESSA | BAREFOOT CONTESSA PARTIES! | COOKBOOKS
From barefootcontessa.com
CARROT CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CARROT PINEAPPLE CAKE | HOW TO MAKE AHEAD - THIS …
From thisdelicioushouse.com
SWEET CORN PANNA COTTA RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 5Difficulty Easy
17 BEST RICE PUDDING RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD …
From thehomerecipe.com
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD …
From foodiebadge.com
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD …
From lovetoeatblog.com
I TRIED INA GARTEN'S CARROT CAKE RECIPE | KITCHN
From thekitchn.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
I TRIED COOK'S ILLUSTRATED'S CARROT CAKE RECIPE | KITCHN
From thekitchn.com
INA GARTENS CARROT CAKE RECIPE- FOOD RECIPES
From food-recipe.info
I TRIED FOUR POPULAR CARROT CAKE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
INA GARTEN PARTNERS WITH GOLDBELLY TO SEND HER FRESHLY
From people.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