Marshas Outrageous Carrot Cake Food

CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

OUTRAGEOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
• In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
• In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
• Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
• Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
• For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
• Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
• Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
• Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!

PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
• FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
• Sprinkle brown sugar evenly over melted butter.
• Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
• FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
• In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
• Add egg mixture to dry ingredients, mixing thoroughly.
• Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
• Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
• FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
• Bring to boil & boil 5 minutes.
• Remove from heat & add vanilla.
• Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
• Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
• Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
• Refrigerate when completely cooled. DO NOT REHEAT!

MARSHA'S CARROT CAKE

Steps:

• Mix flour, cinnamon, soda, and salt and set aside.
• In a large bowl or mixer beat eggs with sugar until fluffy and lemon colored.
• Mix in oil and freshly grated carrots (best to buy whole carrots and grate them in food processor - the store-bought pre-shredded carrots don't integrate well into the rest of the cake like freshly-grated ones do).
• Add flour mixture and stir to mix well.
• Pour into well greased and floured bundt pan.
• Bake in pre-heated 350 degree oven for 1 hr 15 minutes, or until prick inserted in center comes out clean.
• Cool in pan on rack.
• Make frosting by beating the cream cheese with the softened butter, then add lemon zest. From there gradually add the powdered sugar, adding more/less based on the feel. Note that as you make the frosting, it'll seem like it will never soften but it does!
• Spread icing on the cooled cake. Be sure to store in the refrigerator if you're not going to eat right away, but do set it at room temperature about 30-60 minutes before serving.