Mineshaft Carrot Cake Food

PAT'S AWARD WINNING CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

EXCELLENT CARROT CAKE

Steps:

• Combine first 5 ingredients; beat well.
• Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
• Add carrots, walnuts, pineapple and coconut; stir well.
• Pour batter into greased and floured 13x9 baking pan.
• Bake at 350° for 55 minutes, or until pick comes out clean.
• Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
• Bring to a boil; cook 4 minutes on medium heat.
• Remove from heat; add vanilla.
• Pour buttermilk glaze over warm cake; let cake cool.
• Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
• Gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Spread cream cheese frosting on top of cooled cake.

THE PALM'S CARROT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
• With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large measuring cup, whisk together the oil, eggs, and vanilla.
• Pour the egg mixture into the dry ingredients and add the carrots.
• Mix on the slowest speed until evenly blended.
• The batter will be very thick.
• Fold in the raisins and pecans.
• Scoop the batter into the prepared pan and smooth the top.
• Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• Cool on a rack to room temperature.
• While cake is baking, make frosting.
• In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• Stir in the orange zest.
• Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• (Be sure cake is completely cool before you try to cut and frost it).
• Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• Spread remaining evenly over the sides.
• Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• For the best flavor, allow to return to room temperature before serving.
• To serve, dust generously with confectioners sugar and cut into wedges.

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.

MINESHAFT CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.
• In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
• Add sugar mixture to flour mixture alternately with pineapple; mix well.
• Add carrots, raisins, coconut, and walnuts to already mixed cake batter.
• Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
• For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
• Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
• Beat until smooth.