CARROT CAKE TRAYBAKE!
A Delicious, Easy, and Moreish Carrot Cake Traybake with Cream Cheese Frosting and Chopped Nuts!
Provided by Jane's Patisserie
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 9x13" Traybake/Roasting tin.
- Pour the Sunflower Oil & Eggs into a large bowl and add the sugar - mix lightly and combine.
- Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
- Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again - try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
- With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
- Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
- Gradually add in the Icing Sugar and mixed spice till its all combined - try not to beat too hard, you'll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm.
- Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!
Nutrition Facts : Calories 444 kcal, Carbohydrate 74 g, Protein 7 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 220 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
CARROT LOAF CAKE!
An easy carrot loaf cake with cream cheese frosting - easy, delicious, and the perfect easy bake!
Provided by Jane's Patisserie
Categories Cake
Time 1h40m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
- Pour the sunflower oil & eggs into a large bowl and add the sugar - mix lightly and combine.
- Add the grated carrots, raisins/nuts, and orange zest and fold through to combine.
- Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again - try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough!
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Slather your cream cheese frosting over the top of the cake!
- Decorate with chopped nuts, carrot decorations or whatever!!
- Enjoy!
Nutrition Facts : Calories 469 kcal, Carbohydrate 42 g, Protein 5 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 211 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
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.
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
JANIE'S CARROT CAKE
I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert.
Provided by Just Janie
Categories Dessert
Time 1h
Yield 1 layer, 8 serving(s)
Number Of Ingredients 16
Steps:
- Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
- Add the dry ingredients alternately with the milk to the creamed mixture.
- Stir in the carrotts & 1/2 cup nuts by hand.
- Spread evenly in greased 9 " round cake pan.
- Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
- Cool in pan on rack for 15 minutes.
- Remove from pan and cool on rack completely.
- Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
- Frost the cooled layer.
- Combine the ground nuts with the brown sugar.
- Sprinkle over frosting.
- Keep chilled.
Nutrition Facts : Calories 748.1, Fat 40.8, SaturatedFat 21.1, Cholesterol 165.1, Sodium 398.8, Carbohydrate 90, Fiber 2.7, Sugar 61.2, Protein 9.3
WHY-I-JOINED-ZAAR CARROT CAKE
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
Provided by Lennie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 662.1, Fat 38.3, SaturatedFat 11.3, Cholesterol 77.5, Sodium 582.6, Carbohydrate 76.4, Fiber 2.9, Sugar 56, Protein 6.9
CARROT CAKE
Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h15m
Yield 15 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
- Beat the icing sugar and orange juice in a small bowl until smooth - you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24.8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
JANE'S CARROT CAKE
My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious!
Provided by Ann Arber
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour 9x13 pan.
- Combine sugar, eggs, oil ,and vanilla in bowl.
- Blend using a spoon.
- Stir in dry ingregients.
- Mix well.
- Add carrots, pineapple,coconut and nuts.
- Pour into pan Bake until center comes out clean, around 50 minutes.
- Ice if desired.
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