Citrus Glazed Pumpkin Carrot Cake Recipes

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.

Steps:

• Cake: Preheat the oven to 350 degrees F.
• Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
• Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

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).

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.

Steps:

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

Steps:

• Preheat oven to 350 ( 175 C) degrees fahrenheit
• Lightly grease a 9" by 5" by 3" loaf pan and set aside
• In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
• Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
• Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
• Slowly add flour to the mixture and beat until flour is totally incorporated
• Fold in the carrots, pumpkin and ginger and mix well
• Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
• Remove from oven and put on rack to cool for 10 minutes
• Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
• When cooled put glaze on with a spoon over the top of loaf.