CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING
Provided by Sarah Magid
Categories Cake Egg Dessert Easter Kid-Friendly Back to School Cream Cheese Lemon Raisin Coconut Walnut Carrot Birthday Organic Healthy Potluck Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free Small Plates
Yield Makes one 8-inch layer cake or 24 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
- Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
- In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
- Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
- Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
- Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
- Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
- Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
- to decorate
- Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.
CITRUS-GLAZED CARROTS
Provided by Lora Zarubin
Categories Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Lime Orange Carrot Fall Family Reunion Healthy Potluck Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
ISAAC'S CARROT CAKE
A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.
Provided by Kali Peacock
Categories Desserts Cakes Carrot Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
- Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g
CARROT CAKE WITH LEMON CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees F.;
- In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
- In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
- Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
- Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
CARROT CAKE WITH LEMON ICING
A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!
Provided by Terese
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
- Beat well with a wooden spoon until thoroughly mixed.
- Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
- Cool for a few minutes before turning out onto a cake cooler. Set aside.
- When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
- TO MAKE THE LEMON ICING:.
- Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
- Spread thickly onto cooled cake and top with lemon peel.
Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5
CITRUS CARROT CAKE
Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!
Provided by spatchcock
Categories Dessert
Time 1h55m
Yield 1 9x13 cake
Number Of Ingredients 22
Steps:
- CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter or margarine with the sugars.
- Beat in the eggs, and then the citrus peels and juices.
- Stir in the carrots.
- Beat the flour mixture into the carrot mixture.
- Stir in the walnuts and raisins.
- Pour the batter into a greased and floured 9x13 inch pan.
- Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
- Transfer to a rack to cool.
- FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
- Add powdered sugar in thirds, beating.
- Frost cake, top with nuts.
CARROT CAKE WITH LEMON FROSTING
Make and share this Carrot Cake with Lemon Frosting recipe from Food.com.
Provided by lkadlec
Categories Dessert
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Preheat oven to 350 deg.
- Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottoms with waxed pape r.
- Butter paper.
- Mix together oil, pineapple, eggs, vanilla and carrots.
- Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
- Stir into oil mixture. Mix in walnuts.
- Divide batter among prepared pans.
- Bake until tester inserted into center comes out clean, about 35 minutes.
- Cook cakes in pans on racks.
- For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
- Gradually beat in sugar.
- Chill until firm but spreadable, about 1 hour.
- Turn cakes out of pans; peel off waxed paper.
- Place 1 cake on platter.
- Spread 3/4 cup frosting over.
- Top with second cake. Spread 3/4 cup frosting over.
- Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
- Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
- ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
- Drain.
- Puree in processor, stopping occasionally to scrape down sides of bowl.
- Transfer to large bowl and cool.
- I prefer to use the shredded carrots and have had very good results.
- I have also baked this in a large sheet cake size pan and adjusted the cooking time.
Nutrition Facts : Calories 830.7, Fat 46.4, SaturatedFat 17.5, Cholesterol 115.9, Sodium 512.8, Carbohydrate 99.7, Fiber 2.6, Sugar 77.2, Protein 7.9
CARROT CAKE
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan.
- In a large bowl, beat together the eggs and sugar until creamy. Stir in the vegetable oil until well combined. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined. Pour into prepared baking pan and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool and then frost
CITRUS GLAZE FOR PUMPKIN-CARROT CAKE
Use this recipe to make our Citrus-Glazed Pumpkin-Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).
CITRUS-GLAZED PUMPKIN-CARROT CAKE
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
- Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
- Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g
CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
CITRUS CAKE
Make and share this Citrus Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 320F
- Mix the margarine and sugar together and cream until light and fluffy.
- Then beat in the eggs, one at a time.
- Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
- Bake in the pre-heated oven for roughly 35 minutes.
- Allow the cake to cool in the tin before removal and storage in an air-tight container.
Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4
LEMON AND CARROT CAKE FOR ONE
A brian turner recipe, oh how nice to have a cake for one instead of needing to make the large one and gain 3 pounds because you cant stop eating it :) This is easily done in the microwave. I haven't tried it yet but the flavors and ease are screaming at me to eat it Obviously it can be increased for more as well
Provided by MarraMamba
Categories Dessert
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the sugar and butter. Add the flour, eggs and milk. Mix thoroughly.
- Add the grated carrot and mix to combine. Add the lemon zest and juice. Combine.
- Place the batter in a large buttered ramekin. Microwave on high for five minutes.
Nutrition Facts : Calories 1793.3, Fat 100.4, SaturatedFat 60.1, Cholesterol 610.5, Sodium 2375.4, Carbohydrate 202.7, Fiber 4.8, Sugar 114.6, Protein 25.9
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
CITRUS CARROT SALAD
This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!
Provided by TheGlamChef
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
- Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g
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