THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
GINGER - MACADAMIA - COCONUT - CARROT CAKE!
im not much of a fan of carrot cake but this cake was amazing, i made it for a date and he loved every bit of it! this is one that i will be making for many years to come, it has the right anount of sweet and spice to it, if youre not a carrotcake person like myself, this cake will change your mind!
Provided by Inklefritz19
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
- in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
- in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
- add dry ingredients to wet ones until smooth.
- fold in the macadamias, ginger, coconut, and carrots.
- divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
- let cool in pans.
- frost with coconut frosting and serve!
- for frosting:.
- cream the margarine until light and fluffy.
- add the coconut milk and vanilla and combine.
- add the sifted confectioners' sugar and mix till smooth.
- add unsweetened coconut and combine.
Nutrition Facts : Calories 650.9, Fat 39.6, SaturatedFat 18.6, Sodium 413.7, Carbohydrate 73.4, Fiber 6.8, Sugar 46, Protein 5.7
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
CARROT AND MACADAMIA CAKE
I have no idea where I got this recipe from. I have been baking it for years and my family just loves it.
Provided by OzLolly
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
- Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
- Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
- Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
- To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
- Spread icing over completely cooled cake and sprinkle with extra nuts.
Nutrition Facts : Calories 689.4, Fat 40.6, SaturatedFat 8.9, Cholesterol 104.5, Sodium 389.9, Carbohydrate 77.5, Fiber 2.6, Sugar 57.8, Protein 7
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