MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING
Provided by Kardea Brown
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
- Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
- For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
- Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
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
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
MRS C'S DELICIOUSLY YUMMY & SCRUMPTIOUS CARROT CAKE
This recipe comes from a clipping from the Independent some time in the late 80s. They ran a column ever week to find the best reader's submission recipes. The article was called Carrot Cakes to Stir the Passions! The winning recipe came from Priscilla Roth from North London, who got the recipe from her mother in law in New York 15 years prior to that. This recipe really has a long history! The personal history my family has with this cake also spans more than 30 years or so. My mum used to make it for birthdays and tea time when we were little, and I can honestly say I have never really had a better carrot cake (but then I've grown up on it along with my 5 siblings!). Its simple, easy to make and delicious. The Best in the World, because that is what everyone says that tries it before asking for the recipe!
Provided by Lostfairy
Categories Dessert
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift flour, baking powder, baking soda, cinnamon and salt together. Set aside.
- Beat eggs well together in a separate large bowl. Add sugar and oil, continuing to beat thoroughly. Add carrots, nuts and pineapple, mixing well after each addition. Incorporate flour mixture gradually and carefully.
- Divide batter between 2 very well buttered 9 inch round cake tins. Bake at 180C / 350F for 40 - 45 minutes until the sides of the cakes have started to shrink from the sides of the tin and a skewer inserted into the center comes out clean.
- Allow to settle for 15 minutes before turning out onto a wire rack to cool.
- Beat butter and cream cheese together for the frosting adding the vanilla essence and as much icing sugar to taste. This can be done in a food processor.
- Assemble cakes with a layer of frosting between, on top and around the sides.
Nutrition Facts : Calories 722.8, Fat 48.4, SaturatedFat 16.3, Cholesterol 131.9, Sodium 626.1, Carbohydrate 68.1, Fiber 2.6, Sugar 47.5, Protein 7.8
SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES
Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile.
Provided by PalatablePastime
Categories Dessert
Time 48m
Yield 3 dozen
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F.
- Cream together butter and brown sugar until smooth.
- Stir in eggs one at a time, until smooth.
- Add honey, pineapple, carrot, and vanilla, stirring until mixed.
- Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
- Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
- Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
- Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
- Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
- Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.
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