CARROT APPLE JUICE
Steps:
- Juice in this order: the apples, carrots, ginger and turmeric, following the manufacturer's specific directions for each. Add the lemon juice and cayenne pepper and stir to combine. Serve immediately over ice or keep covered and refrigerated for up to 3 days.
YUZU C JUICE
Citrus lovers rejoice: this recipe from Brandi Kowalski of ABC Elixir Bar includes juice from five tangy citrus fruits, including vitamin-C-packed yuzu. Also try:24 Karat Juice
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Press pineapple, orange, grapefruit, lemon, and lime through a juicer according to manufacturer's instructions; stir in yuzu juice. Serve.
24 KARAT CAKE
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
Provided by Spankie
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1
CARROT CAKE WITH COCONUT
From flowers blooming, birds chirping and your sudden desire to make the most delicious Carrot Cake with Coconut, it's clear that spring has sprung! Serving up a slice of this easy carrot cake recipe with cake mix and sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty Crocker™ Super Moist™ Carrot Cake Mix. With the addition of shredded coconut, the cake is supremely moist, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
- Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
- Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 1 1/2 g
24 KARAT JUICE
This healthy juice from ABC Elixir Bar is a favorite of the restaurant's owner, acclaimed chef Jean-Georges Vongerichten. Also try:Yuzu C Juice
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Press carrots, apple, beet, and ginger in a juicer according to manufacturer's instructions; stir in aloe and algae. Serve.
24 KARROT GOLD CUPCAKES
Provided by Food Network
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
- Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
- For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.
- To assemble:
- Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
MOM'S AMAZING "24 KARAT" CARROT CAKE
This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!
Provided by srsmithtx
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 17
Steps:
- Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
- Grease and flour 3 9" pans.
- Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
- Cool 10 minute Turn out on racks to cool.
- Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.
More about "24 karat juice recipes"
17 BEST JUICING RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (13)Published Oct 6, 2021Category Beverages, Recipe Roundup
- Carrot Juice Recipe with Orange & Ginger. Carrots are naturally sweet, so they make the perfect ingredient for juicing. The less added sugar you have to incorporate, the better, after all.
- Green Juice Recipe. Green juice is all the rage these days, and for good reason. ‘Greens’ are a great source of fiber, antioxidants, nutrients, minerals, folate, Vitamin C, and potassium.
- Beetroot Juice. If you’re not a lover of beetroot, just go ahead and skip to the following recipe because no amount of citrus or apple juice can mask that earthy taste.
- Super-Powered Orange Juice. If you like to start your day with orange juice, it really should be super-powered, don’t you think? It starts with carrots, which have been proven to help with eyesight and relieve congestion.
- Cucumber Detox Juice. Believe it or not, cucumbers are super nutritious. I know they taste a little bland, and they’re mostly made out of water, but these little green stalks can do a lot more for you than you think.
- Pineapple Juice. If you’ve had enough of your daily orange juice, why not switch things up and try this super easy pineapple juice instead? It’s bright, sweet, slightly tart, super fruity, and can be ready in just ten minutes.
- Turmeric Ginger C Boost Life Juice. Turmeric is typically used as a spice in Indian cooking. It’s kind of earthy, with peppery notes and a slightly bitter aftertaste.
- Naturally Sweet Green Detox Juice. One of my most significant issues with green juice has to be that it’s not sweet enough. I know it’s supposed to be healthy, but my sweet tooth is too strong to ignore!
- Pear Juice. Like apples, pears can range from tart to sweet, though it depends on how ripe they are and the time of year. I find pears sweeter, though I’m not always a fan of their texture.
- Strawberry Apple Lime Juice. As soon as they’re in season, I highly recommend racing to your local farmer’s market and stocking up on strawberries. They freeze so well, and they’ll taste amazing if you manage to catch them while they’re still ripe.
12 HEALTHY JUICE RECIPES TO MAKE IN 2022 - PUREWOW
From purewow.com
- Carrot, Pineapple And Ginger Juice. Main ingredients: whole carrots, pineapple, ginger. Pineapple offers sweet-and-tangy tropical flavor to fiber- and vitamin A-rich carrots and spicy ginger.
- Celery Juice. Main ingredients: organic celery. Chalk the celery juice trend up to the veggie’s gut-healing powers. It’s also said to reduce inflammation and keep you hydrated.
- Lemon-ginger Turmeric Wellness Shots. Main ingredients: orange, lemon, turmeric, ginger. Speaking of trendy, tiny bottles of this magical elixir can be found at a ton of supermarkets nowadays.
- Simple Green Juice. Main ingredients: kale, apple, celery, cucumber. A large Granny Smith apple curbs the bitterness of fresh greens and herbs. Add a light drizzle of honey if you need to.
- Watermelon Juice. Main ingredients: watermelon, lime. Don’t sweat getting a fancy juicer for this one: Watermelon is soft enough that you can juice it in your blender instead.
- Vitamin Boost Detox Juice. Main ingredients: carrot, orange, apple, kale, spinach. You’d be shocked how many greens are in a glass of this sipper. Fresh citrus and a tart-sweet apple makes it more palatable.
- Kiwi Agua Fresca. Main ingredients: kiwi, water. An agua fresca calls for cutting fresh juice with cold water to make it milder in flavor and easy to drink.
- Super-powered Orange Juice. Main ingredients: carrot, orange, lemon, nectarine, mint. Like brunch for your immune system. This mix of root veggies, citrus and stone fruit will become a mainstay at your breakfast table in no time.
- Immune-boosting Kickstart Juice. Main ingredients: tomato juice, spinach, parsley. Like Bloody Marys? Then this is the bev for you. Think fresh tomato juice meets spinach, herbs and lots of supercharged spices.
- Apple Carrot Beet Ginger Juice. Main ingredients: beet, apple, ginger, whole carrots. Bring on the vitamins, folate and polyphenols. Add a splash of unfiltered apple juice if you’d like it a bit sweeter.
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