Quick Carrot Cake Food

QUICK AND EASY CARROT CAKE RECIPE

Steps:

• Turn on your oven and preheat it to 350 degrees.
• Spray your pans with cooking spray or grease them liberally with oil.
• Lightly add a spoonful of flour in the pans and shake the pan to coat it completely with flour. You can use two eight-inch round pans or a 9 by 13 rectangular pan.
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice along with the sugar. Whisk these dry ingredients until they are fully combined.
• In a smaller bowl, crack the eggs.
• Beat them with a whisk until they are light and fluffy, then whisk in the canola oil.
• With a spatula, add the oil and eggs to the dry ingredients, mixing just until combined. Do not over mix.
• Gently, using the spatula, fold in the grated carrots and the nuts if you choose to include them.
• Stir just until the carrots are fully integrated into the batter.
• Using a rubber spatula, scrape the batter into the prepared pans, dividing it evenly if you are using two round cake pans.
• Bake the cake in the center of your preheated oven for 25-35 minutes.
• Allow the cake to cool in the pan, or if you are planning to make a layer cake, allow the cake to cool for 15 minutes before gently sliding a butter knife around the edges of the cake to help release it from the pan.
• Remove the cakes to a wire rack to finish cooling before frosting it with cream cheese icing.
• In a medium-sized mixer bowl using an electric mixer, beat the cream cheese and butter together until they are light and creamy.
• One cupful at a time, beat in the powdered sugar. Add the vanilla extract and salt.
• Place the bottom later of the carrot cake on a cake plate and spread about a third of the frosting evenly on top of it.
• Stack the top layer on the cake and spread another third of the frosting on the top of the cake.
• Using the remaining icing, neatly cover the sides of the cake with frosting.
• Top the cake with the chopped nuts.

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

QUICK CARROT CAKE

Steps:

• Mix cake as directed on the box.
• Add the pudding, vanilla and OJ - mix well.
• Dust the shredded carrots that you have roughly chopped and the raisins with cornstarch- Add to batter.
• Pour into a 9 X 13 pan that you have sprayed w/ your choice of coating.
• Bake 325 for aprox 35 min- until golden and set in the middle.
• Serve as is or top w/ a cream cheese frosting.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

GONE-QUICK CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 baking sheet.
• In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
• Add eggs and vanilla, and beat on medium speed until well combined.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
• Gradually add flour to butter mixture; mix on a low speed until just blended.
• Mix in oats, carrots, and raisins.
• Chill dough in refrigerator for 30 minutes (important! no cheating).
• Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
• Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes.
• let it cool (even if you can't wait).
• Repeat baking process with remaining dough.
• Once cooled completely, use an spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
• Sandwich together with a second cookie.
• Repeat with remaining cookies.
• Store in an airtight container for up to 3 days in the refrigerator.

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.

SHORTCUT CARROT CAKE

Steps:

• PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
• Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
• Pour into 2 (9-inch) square baking pans.
• Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
• MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
• Stir in whipped topping until well blended.
• PLACE 1 cake layer on serving plate.
• Spread with 1-1/2 cups of the cream cheese mixture.
• Carefully place second cake layer on top of first cake layer.
• Frost top and sides of cake with remaining cream cheese mixture.
• Garnish with remaining 1/4 cup pecans.
• Refrigerate until ready to serve.