Lemon And Carrot Cake For One Food

ONE EGG LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan.
• In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
• Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
• Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
• Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
• Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
• Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
• Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
• Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
• In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
• Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
• Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
• Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
• Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
• Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
• to decorate
• Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CARROT CAKE WITH LEMON ICING

Steps:

• Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
• Beat well with a wooden spoon until thoroughly mixed.
• Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
• Cool for a few minutes before turning out onto a cake cooler. Set aside.
• When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
• TO MAKE THE LEMON ICING:.
• Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
• Spread thickly onto cooled cake and top with lemon peel.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

LEMON FIESTA CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
• Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
• In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.
• Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
• Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

LEMON CARROT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,

ONE-BOWL CARROT CAKE

Steps:

• Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
• In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
• Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
• Cool on a wire rack before frosting.

CARROT CAKE WITH LEMON FROSTING

Steps:

• For Cake: Preheat oven to 350 deg.
• Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottoms with waxed pape r.
• Butter paper.
• Mix together oil, pineapple, eggs, vanilla and carrots.
• Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
• Stir into oil mixture. Mix in walnuts.
• Divide batter among prepared pans.
• Bake until tester inserted into center comes out clean, about 35 minutes.
• Cook cakes in pans on racks.
• For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
• Gradually beat in sugar.
• Chill until firm but spreadable, about 1 hour.
• Turn cakes out of pans; peel off waxed paper.
• Place 1 cake on platter.
• Spread 3/4 cup frosting over.
• Top with second cake. Spread 3/4 cup frosting over.
• Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
• Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
• ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
• Drain.
• Puree in processor, stopping occasionally to scrape down sides of bowl.
• Transfer to large bowl and cool.
• I prefer to use the shredded carrots and have had very good results.
• I have also baked this in a large sheet cake size pan and adjusted the cooking time.

MOIST ONE-PAN CARROT CAKE RECIPE BY TASTY

Steps:

• Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
• Next, fold in flour one half at a time making sure to not overmix.
• Just before the batter comes together, add in the carrots and pecans.
• Preheat the oven to 350°F. Grease a 9x13" cake pan or a 10"cake pan, 3 inches in height.
• Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
• While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
• Remove cakes from the oven and cool.
• Frost cakes and decorate as desired.
• Serve.

ONE-BOWL CARROT CAKE

Steps:

• Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
• Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
• Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
• Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
• Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
• Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

LEMON AND CARROT CAKE FOR ONE

Steps:

• Cream together the sugar and butter. Add the flour, eggs and milk. Mix thoroughly.
• Add the grated carrot and mix to combine. Add the lemon zest and juice. Combine.
• Place the batter in a large buttered ramekin. Microwave on high for five minutes.