FLOURLESS CARROT CAKE
This crunchy, spicy carrot cake is much lighter and less cloying than most I've tasted. It's important to grate the carrots on the fine holes of your grater, or else they'll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.
Provided by Martha Rose Shulman
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
- Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
- Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
- Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 11 grams, TransFat 0 grams
CARROT ALMOND TORTE
Steps:
- Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
- Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
- Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.
CARROT TART WITH RICOTTA AND FETA
Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.
Provided by Sue Li
Categories brunch, dinner, easy, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
- Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
- While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
- Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
- Drizzle with olive oil and sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 355 milligrams, Sugar 4 grams
CHOCOLATE CARROT CAKE
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT CAKE BARS
"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.
Nutrition Facts :
More about "carrot torte recipes"
A CLASSIC CARROT TORTE RECIPE - AFTERNOON BAKING WITH …
From afternoonbakingwithgrandma.com
Estimated Reading Time 1 min
BEST CARROT TART RECIPE - HOW TO MAKE A CARROT TART - THE …
From thepioneerwoman.com
5/5 (1)Servings 4-6Cuisine AmericanTotal Time 30 mins
ANNA OLSON’S BEST-EVER CAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON CARROT TORTE RECIPE AT WOMANSDAY.COM - DESSERT TORTE …
From womansday.com
CARROT TORTE - RECIPE - COOKS.COM
From cooks.com
BEST CARROT CAKE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
CARROT CAKE TORTE - BAKEMARK
From bakemark.com
DEB PERELMAN'S CARROT TARTE TATIN RECIPE - PUREWOW
From purewow.com
CARROT CAKE TORTE WITH WHITE CHOCOLATE GANACHE FROSTING
From thebestcakerecipes.com
TORTA DI CAROTE RECIPE | EPICURIOUS
From epicurious.com
CARROT TORTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TORTE AUX CAROTTES DE PâQUE RECIPE | EPICURIOUS
From epicurious.com
SWISS CARROT CAKE (RüEBLITORTE) – EAT, LITTLE BIRD
From eatlittlebird.com
CARROT CAKE BARS - GIMME SOME OVEN
From gimmesomeoven.com
RECIPE: PASSOVER CARROT TORTE | THE SEATTLE TIMES
From seattletimes.com
BEST CARROT TORTE RECIPE - HOW TO MAKE FLOURLESS FRENCH CARROT …
From food52.com
You'll also love