To Die For Carrot Cake Recipe 295 Food

TO DIE FOR CARROT CAKE RECIPE

Steps:

• Preheat oven to 350ºF (175°C).
• Butter two 9 inch cake pans and line with parchment paper.
• Add both sugars to the eggs in a food processor. Process until well mixed. With the processor running, add oil through top opening.
• Scrape into a bowl. Add carrots. Add dry ingredients until well mixed. Add batter evenly to both pans.
• Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean.
• Allow to cool for ten minutes on a cake rack before turning the cakes out.
• Allow the cakes to cool completely before adding the frosting.
• In a standing mixer, cream the butter and cream cheese.
• Add sour cream, and vanilla extract.
• Add the powdered sugar a quarter cup at a time.
• Scrape down sides making sure all ingredients are mixed together.
• Place one sponge on a plate and cover with ⅓ of your frosting.
• Place the other sponge on top and use the remaining frosting to cover the sides and top.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

TO-DIE-FOR NUTLESS CARROT CAKE

Steps:

• Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
• Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
• Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
• Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
• Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
• In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
• In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
• Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
• Carefully fold in carrots and raisins (and any remaining liqueur).
• Divide evenly among three prepared pans; smooth tops.
• Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
• When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
• You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
• To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
• Beat in icing sugar, vanilla and liqueur, combining well.
• Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
• Repeat with the next two layers.
• If desired, sprinkle the toasted coconut over the top layer of icing.
• Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

CARROT CAKE WITH LEMON ICING

Steps:

• Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
• Beat well with a wooden spoon until thoroughly mixed.
• Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
• Cool for a few minutes before turning out onto a cake cooler. Set aside.
• When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
• TO MAKE THE LEMON ICING:.
• Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
• Spread thickly onto cooled cake and top with lemon peel.

TROPICAL PINEAPPLE CARROT CAKE - TO-DIE FOR !

Steps:

• Icing:.
• Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
• Cake:.
• Preheat oven to 350°F Grease and flour 3 9" cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
• Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
• Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.