Jans Carrot Cake Food

HALWA CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
• In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
• In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
• Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
• For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
• Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
• Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
• For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.

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.

JANE'S CARROT CAKE

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.

JAN'S CARROT CAKE

Steps:

• Preheat oven to 350.
• Sift all dry ingredients together.
• Stir in oil.
• Add eggs one at a time and beat well after each addition.
• Add carrots, nuts, and pineapple last.
• Pour into 9x13 pan and bake for 35-40 minutes.
• Frosting:.
• Beat all ingredients together and frost when cake is cool.

MOMMA JEAN'S CARROT CAKE

Steps:

• Mix oil and sugar, add eggs one at a time mixing well after each. Add dry ingredients to wet, mixing well. Add carrots and nuts. Pour in 9 x13" pan. Bake at 300 degrees fahrenheit for 50 minute
• For icing blend butter, cream cheese and vanilla. Add icing sugar a little at a time until smooth.
• Wait for cake to cool, top with icing and sprinkle some chopped walnuts on top.

JANIE'S CARROT CAKE

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.