Isaacs Carrot Cake Food

ISAAC'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
• Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.

CARROT SNACK CAKE

Steps:

• In a small mixer bowl beat margarine and sugar til blended.
• Beat in egg, milk, and vanilla.
• Stir in carrot.
• In another bowl combine flour, powder, cinnamon, salt and nutmeg.
• Add carrot mixture and stir until blended.
• Spray an 8x8x2" baking pan with nonstick cooking spray.
• Pour batter evenly into pan.
• Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Cool on wire rack.

CARROT SNACKING CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
• Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
• In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
• Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
• While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
• Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
• Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!

WHY-I-JOINED-ZAAR CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
• Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
• Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
• To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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.