OLIVE OIL CARROT CAKE
This carrot cake uses heart healthy ingredients such as whole wheat flour and olive oil. Recipe is from an Olive store here in St. Louis and was featured in her monthly newsletter stating, "This month's featured recipe is for the best carrot cake, made with extra virgin olive oil and whole grain flour. It's so moist and flavorful frosting is not needed."
Provided by januarybride
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
- Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
- Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
- Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
- Add the carrots and nuts, then the coconut and pineapple.
- Pour the batter into greased and floured pan(s).
- Bake at 350°F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
- The cake is done when a tester inserted in the center comes out clean.
- Cool completely on a wire rack.
- Dust with confectioners' sugar.
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
NO OIL CARROT CAKE
As I was traveling across Canada many years ago, I found myself at a small hotel in Madoc, Ontario watching a baseball game. This recipe comes from that hotel and I have thanked the chef many times for it. It is the only one I've come across that does not call for oil of any kind. It can be made in loaf pans or a tube or bundt pan. Spices can be adjusted to suit your own taste and the hardest part of this recipe is grating the carrots. Because of the amount of carrots in this recipe, you may find a small film of gel on the bottom of the cake but it can easily be removed. It can be iced with regular cream cheese icing, drizzled with confectioner's icing or left plain. It freezes very well. I hope whoever tries it, enjoys it. (Note: Raisins work well, too, in addition or in place of the nuts.)
Provided by Gwen35
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Beat sugar and eggs together in a large bowl until thick and pale.
- Stir flour, baking powder, baking soda and cinnamon together.
- Fold flour mixture into the egg mixture.
- Add carrots and nuts.
- Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.
Nutrition Facts : Calories 440.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 105.8, Sodium 479.4, Carbohydrate 81.5, Fiber 3.4, Sugar 53, Protein 8.6
FAVORITE CARROT CAKE
This carrot cake recipe will become your new favorite! This moist and delicious carrot cake is easy to make with basic, wholesome ingredients. It's the best! Recipe yields one double-layer 9" cake.
Provided by Cookie and Kate
Categories Cake
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you're making classic cream cheese frosting, don't forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
- Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they're cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We'll stir the rest into the dry mixture in the following step.
- In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
- In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
- Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.
- Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.
- When you're ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.
- When you're ready to serve, use a sharp chef's knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day, and for up to 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 slice of cake topped with classic cream cheese frosting, Calories 519 calories, Sugar 33.7 g, Sodium 441.2 mg, Fat 29.4 g, SaturatedFat 9.9 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 5.3 g, Protein 7.4 g, Cholesterol 82.8 mg
ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM
When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.
Provided by Buddy Valastro
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
- In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
- Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
- Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
- Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
- Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
- Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
- Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
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