CARROT CAKE WITH PECAN FROSTING
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT CAKE III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
CARROT-PECAN BUTTER CAKE
Make and share this Carrot-Pecan Butter Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F.
- Butter and flour a bundt pan.
- Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
- Combine milk and vanilla in a separate bowl.
- Beat butter on high speed until light and fluffy, about 3 minutes.
- Add sugar in 2 additions, beating 2 minutes between each addition.
- Add brown sugar; beat a further 2 minutes.
- Add 3 of the yolks; beat another 2 minutes.
- Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
- On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
- Stir in carrots and pecans.
- Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
- Fold carefully and thoroughly into cake batter.
- Pour into prepared pan.
- Bake in lower third of oven for 55 minutes to 1 hour.
- Just before serving, sprinkle with icing sugar.
CARROT CAKE
Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
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.
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
CARROT-PECAN CAKE
A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher ingredient.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
- Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
- Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
- To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.
More about "carrot pecan butter cake recipes"
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
Category DessertCalories 535 per serving
SPICED PECAN CARROT CAKE - LOVEFOODIES
From lovefoodies.com
BROWN BUTTER CARROT CAKE FROM "BRAVETART" RECIPE
From seriouseats.com
CARROT AND PECAN CAKE | PENGUIN RANDOM HOUSE CANADA
From penguinrandomhouse.ca
I TRIED BROMA BAKERY’S CARROT CAKE CHEESECAKE BARS — HERE’S …
From thekitchn.com
CARROT-PECAN ICE CREAM CAKE - BETTER HOMES & GARDENS
From bhg.com
CARROT CAKE WITH PINEAPPLE AND PECANS (AMISH RECIPE)
From amish-heritage.org
BANANA CARROT MUFFINS - AN EASY RECIPE! | FORK IN THE KITCHEN
From forkinthekitchen.com
I MADE CLAIRE SAFFITZ'S CARROT PECAN CAKE - BROWN BUTTER
From youtube.com
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
From recipetineats.com
BEST BROWN BUTTER CARROT CAKE WITH PECAN PRALINES RECIPE
From foodnetwork.ca
CARROT CAKE WITH PECANS AND VANILLA - COOKIDOO® – THE OFFICIAL ...
From cookidoo.com.au
BEST CARROT PECAN BUTTER CAKE RECIPES
From alicerecipes.com
CARAMEL PECAN CARROT CAKE RECIPE - THE GUNNY SACK
From thegunnysack.com
OUR FAVORITE SCRATCH CARROT CAKE RECIPE! - MY CAKE SCHOOL
From mycakeschool.com
MCCLELLAN: CARROT CAKE FOR SPECIAL DAY - NEWS-JOURNAL.COM
From news-journal.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
THE BEST CARROT CAKE RECIPE (WITH VIDEO) - SUGAR SPUN RUN
From sugarspunrun.com
CLAIRE SAFFITZ MAKES CARROT AND PECAN CAKE | DESSERT PERSON
From youtube.com
BROWN BUTTER CARROT CAKE WITH CREAM CHEESE FROSTING - HANDLE …
From handletheheat.com
RECIPE CARROT CAKE NO CHURN ICE CREAM - COOKINGBITES.COM
From cookingbites.com
SPICED CARROT CAKE WITH BROWN BUTTER AND PECAN FROSTING
From irishtimes.com
SUGAR FREE CARROT CAKE WITH APPLESAUCE RECIPES - YUMMLY
From yummly.com
PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
JAMES MARTIN CARROT CAKE RECIPE | EXPRESS.CO.UK
From express.co.uk
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #desserts #fruit #vegetables #cakes #nuts #carrots #number-of-servings #4-hours-or-less
You'll also love