Carin Aboutcha Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Steps:

• Preheat oven to 350.
• Combine flour, baking powder, salt, soda and cinnamon.
• Add sugar, oil and eggs.
• Mix well.
• Add carrots, drained pineapple and nuts.
• Grease and flour a 9X13 pan and pour cake mix inches.
• Bake for 35 - 40 minutes.
• Frosting:.
• Cream butter, cream cheese and vanilla.
• Add powdered sugar.
• If too thick, add milk to spreading consistency.

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
• In a small bowl combine flour,baking powder, baking soda and salt.
• In a large bowl beat margarine with electric mixer 30 seconds.
• Add sugar,lemon peel and vanilla; beat well.
• Add eggs,1 at a time, beating after each addition.
• Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
• Stir in carrots.
• Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
• Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
• -------------------------------.
• LEMON YOGURT FROSTING DIRECTIONS:
• In a small bowl beat margarine until softened.
• Gradually add confectioners sugar; beat well.
• Beat in lemon peel and vanilla.
• Add enough yogurt to make a spreadable frosting.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

Steps:

• Prheat the over to 375 degrees; spray a 9-inch bundt pan with nonstick spray.
• In a medium bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and ginger.
• In a medium bowl, with an electric mixer on medium speed, beat the apple juice concentrate, egg, milk, oil, and brown sugar; stir in the carrots and raisins.
• Gradually add the flour mixture, stirring until just combined.
• Scrape the batter into the pan.
• Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely in the pan on a rack.
• Meanwhile, to prepare the frosting, in a food processor or blender, combine the cream cheese and honey; blend until smooth.
• Invert the cake onto a serving platter; spread the frosting over the top and sides.

Steps:

• Shred the cabbage and put it in a large bowl of cold water for 5 minutes.
• Heat the margarine in a deep 2 or 3 quart casserole for 1 1/2 minutes.
• Stir in the onion an microwave for 1 minute.
• Core the apple and cut it into eighths without peeling.
• Add the apple and the drained cabbage (with whatever water clings to it) to the casserole.
• Add the vinegar, honey, caraway and pepper and stir well.
• Cover and microwave 7 minutes, stirring twice during the process.