CARROT TEA CAKE WITH CREAM CHEESE FROSTING
Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
- Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Nutrition Facts : Calories 410 g, Fat 23 g, Fiber 1 g, Protein 6 g
CARROT TEA CAKE
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch (5-cup) trois freres mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.
- Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners' sugar.
TEA ROOM CARROT CAKE
This recipe is perfect for teas, holidays, or any occasion you can come up with for an excuse to make it...like breakfast! LOL Since I have been posting a lot of cookie and cake recipes for the holidays, I thought I would include this one. This recipe is from the woman who did all the food events at the church we used to go to....
Provided by Christine Whisenhunt
Categories Other Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Combine first 4 ingredients and mix well. Add carrots and coat thoroughly. In a seperate bowl, mix oil, eggs and sugar together. Add to carrot mixture and stir until well blended. Add any or all of the final 3 ingredients. (Although I am not generally a big fan of raisins, or coconut for that matter, in this case, use it all! It's part of why it's soooooo good!) Spray bundt pan with nonstick cooking spray and pour mixture into it. Let stand for 20 minutes before putting in the oven. Bake for 1 hour, or until middle springs back. (I'm not good at the "springs back" thing. I use a toothpick. If it comes out clean after being inserted into the bread, it's done. This is a sticky bread, so the toothpick will probably come out with sticky bits of bread on it, but if gooey batter is on the toothpick, it still needs some baking time. I would check it again every 5 minutes or so, depending on how gooey it still is.) Let cool in pan for 10-15 minutes before turning onto cooling rack. (I know that she has also made this in loaf pans, as she made it in bulk for our church events and the slices were like that of a typical loaf bread. If you use a loaf pan, adjust cooking times as needed.)
CARROT CAKE
Top this classic lightly spiced cake with an equally classic cream cheese frosting.
Provided by Food Network Kitchen
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray. Spread the walnuts out on a rimmed baking sheet and toast until light brown and fragrant, about 7 minutes.
- Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl and set aside. Whisk together the granulated sugar and eggs in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and walnuts and mix well. Add the flour mixture and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until the cakes are nicely browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely on the rack, right-side up, about 2 hours.
- Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and salt, gradually increase the mixer speed to medium high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the cream and beat until it's all incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Remove the parchment from the cake layers. Place one of the cake layers on a serving plate and spread 1 cup of the frosting evenly over the top, almost to the edge. Top with the other cake layer and use the remaining frosting to frost the top and sides of the cake.
VALENTINE TEA CARROT CAKE
This was the recipe given to me when we had a bazaar fundraiser for the Shriner's Valentine Tea. The best carrot cake I've ever had!!!
Provided by Canadian Jane
Categories Dessert
Time 1h35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
- Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
- Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
- Cool.
- Frost cake.
Nutrition Facts : Calories 1211.6, Fat 74.4, SaturatedFat 15.1, Cholesterol 85.4, Sodium 647.8, Carbohydrate 129.4, Fiber 5.5, Sugar 86.2, Protein 12.9
EXCELLENT CARROT CAKE
Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!
Provided by MizzNezz
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
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.
CARROT "CAKE" TEA SANDWICHES
The taste of carrot cake without baking. A fresh little sandwich to serve with tea or as a snack. Very much enjoyed by my toddler.
Provided by Queen of Everything
Categories Lunch/Snacks
Time 1h15m
Yield 40 finger sandwiches
Number Of Ingredients 5
Steps:
- Trim crusts off of bread.
- Combine frosting, cream cheese, carrot and nuts.
- Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
- Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
- Chill for at least an hour before serving.
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