MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
- Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
- For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
- Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!
TOWERING PRALINE CARROT CAKE
If you want the sides of the cakes frosted, double the cream cheese frosting recipe. From BH&G.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
- In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
- Cool carrots slightly. Coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
- Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
- Spread batter evenly in prepared pan.
- Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
- Cream Cheese Frosting:.
- Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
- Use pecan halves for garnish if desired.
- Praline Sauce:.
- In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
- Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
- To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
- Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
- Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
- Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans.
- Cover. Store in refrigerator.
- Let refrigerated cake stand, covered, at room temperature for 30 minutes.
- Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
Nutrition Facts : Calories 780.7, Fat 44.3, SaturatedFat 12.7, Cholesterol 108.9, Sodium 387.8, Carbohydrate 92.3, Fiber 3.2, Sugar 70, Protein 7.4
CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
TOWERING BIRTHDAY CAKE
Steps:
- For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa to the butter mixture along with the milk and extract. Continue to mix until well combined. Turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared.
- Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper.
- Sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla until well blended. Scrape down the sides of the bowl. Gradually mix in the dry ingredients in 3 batches, alternating with the milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth.
- Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs. To make sugar glaze: combine sugar, water and rum in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze on the cake layers to moisten and add extra flavor.
- Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers.
- Frost the top and sides of the cake thoroughly. Refrigerate for 45 minutes before decorating or cutting.
DELUXE CARROT CAKE
Make and share this Deluxe Carrot Cake recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
- In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
- Gradually add the dry ingredients to the batter. Mix gently.
- Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
- Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.
Nutrition Facts : Calories 594.5, Fat 30.2, SaturatedFat 10.6, Cholesterol 70.6, Sodium 366.8, Carbohydrate 78, Fiber 2.7, Sugar 59.7, Protein 6.2
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
TO-DIE-FOR NUTLESS CARROT CAKE
Carrot cakes don't need nuts in them to be good! Try this version of a recipe I originally found in Chatelaine mag. Don't be put off by the length; it's no harder than any other carrot cake!
Provided by Lennie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
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 LAYER CAKE
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
More about "towering praline carrot cake food"
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE***
From lisarecipes.blogspot.com
Estimated Reading Time 2 mins
CARROT CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
CARROT CAKE WITH PRALINE FILLING AND CREAM CHEESE …
From italianbellavita.com
25 BEST CARROT CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
TOWERING PRALINE CARROT CAKE - RECIPECIRCUS.COM
From recipecircus.com
CARROT CAKE WITH CREAM CHEESE FROSTING AND PUMPKIN SEED-WHITE …
From annacandoit.com
MAMA BELL'S CARROT CAKE RECIPE - FOOD.COM
From food.com
CARROT CAKE LOAF WITH PRALINE CREAM CHEESE FROSTING
From dashofjazz.com
TOWERING PRALINE CARROT CAKE | COOKING CAKE, EASY CAKE, SWEET …
From pinterest.co.uk
CARROT CAKE WITH PRALINE FILLING BEST RECIPES
From findrecipes.info
HOMEPAGE | WHITE LILY
From whitelily.com
TOWERING CARROT CAKE WITH PRALINE FILLING ON BAKESPACE.COM
From bakespace.com
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE*** IN 2021 ...
From pinterest.com
TOWERING CARROT CAKE | RECIPE | CAKE RECIPES, YUMMY CAKES, BAKING
From pinterest.com
DO YOU HAVE THE BEST CARROT CAKE RECIPE? - RECIPES.FOOD.NARKIVE.COM
From recipes.food.narkive.com
TOWERING PRALINE CARROT CAKE | COOKING CAKE, SWEET SNACKS, EASY …
From pinterest.co.uk
TOWERING PRALINE CARROT CAKE RECIPE | CAKE RECIPES | DESSERT RECIPES
From pinterest.com
I NEED THE RECIPE FOR A TOWERING PRALINE CARROT CAKE. CAN ANYONE …
From recipe-for-milk-cake.blogspot.com
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE*** | PRALINE ...
From pinterest.com
CHOCOLATE PRALINE LAYER CAKE - MOM LOVES BAKING
From momlovesbaking.com
PRALINE CARROT CAKE | THECOMPANYSHEKEEPS
From thecompanyshekeeps.org
VEGAN CARROT-PRALINE CAKE (OR CUPCAKES) - VEGANGELA
From vegangela.com
TOWERING PRALINE CARROT CAKE - EAT2FIT.COM
From eat2fit.com
13 CAKE FLAVOURS IDEAS | CUPCAKE CAKES, CAKE, CAKE RECIPES
From pinterest.ca
RECIPE FOR TOWERING PRALINE CARROT CAKE
From hindsjerseyfarm.com
50+ LAYER CAKES FOR ANY OCCASION | SOUTHERN LIVING
From southernliving.com
CARROT CAKE WITH PINEAPPLE & PRALINE - BLOG NEWS WEEKLY
From blognewsweekly.com
TOWERING PRALINE CARROT CAKE
From pinterest.co.uk
TOWERING PRALINE CARROT CAKE - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE*** | BAKING ...
From pinterest.com
TOWERING PRALINE CARROT CAKE | VICKIE NOBLE FILOSO | COPY ME THAT
From copymethat.com
CARAMEL COVERED CARROT CAKE WITH A POPCORN-PRALINE GARNISH
From honestcooking.com
EASY GOOD CARROT CAKE - THE SCRAN LINE
From thescranline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love