Carrot Birthday Cake Recipes

Steps:

• For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour.
• In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.)
• In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans.
• Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes.
• Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.)
• For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated.
• To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat.
• Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop.
• Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans.
• Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour.
• For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners' sugar and vanilla, and process until just combined. Transfer to a small bowl.
• To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Steps:

• Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside.
• Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
• Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.
• Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
• Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.

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:

• Preheat oven to 350°F.
• Spray a 9 x 13 pan with nonstick spray.
• In large bowl, beat eggs and gradually add sugar.
• Continue beating and add oil and vanilla.
• Add carrots, pineapple, and coconut.
• Sift flour, baking soda, and salt together.
• Add flour mixture to wet ingredients and mix well.
• Pour batter into prepared pan.
• Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
• Let cool before frosting.
• Note: This recipe works just as well for muffins!