GRAND MARNIER CARROT CAKE
Delicious nuances of bright orange flavor grace this wonderfully moist carrot cake and luscious cream cheese frosting. Its taste and texture compare with what I've tried at fancy resorts and so I decided to give the cake a more fitting name. Grand Marnier Carrot Cake was originally called Sunshine Day Carrot Cake. The recipe was created expressly by me for the RSC #9 Contest.
Provided by Debs Recipes
Categories Dessert
Time 1h
Yield 1 cake, 18 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Whisk together flour, cinnamon, baking soda, salt; set aside.
- Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.
- In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.
- Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.
- Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.
- For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.
- Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.
- *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.
- **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.
Nutrition Facts : Calories 473.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 51.7, Sodium 371.2, Carbohydrate 67.8, Fiber 1.5, Sugar 53.3, Protein 3.9
GRAND MARNIER GLAZED CARROTS
This delicious side dish is so easy to make and the flavors are just incredible! This recipe pairs so well with many proteins... VIDEO https://www.youtube.com/watch?v=6xbsvsfVUBQ
Provided by CLUBFOODY
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
- In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
- Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
HARVEST CARROT CAKE
Incredibly moist carrot cake is a perfect way to wrap up a Thanksgiving feast or anytime. This outstanding dessert contains liqueur-soaked raisins and pine nuts, plus there's toasted coconut in the icing. I got this recipe from our Canadian magazine Chatelaine. I use Grand Marnier for the liqueur or you can use orange juice instead.
Provided by Deb Mattson
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly butter 3 (9-inch/23-cm) round cake pans.
- If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
- Line bottom of pans with a circle of lightly buttered waxed paper.
- To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
- Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
- In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
- In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
- Make a well in centre.
- Pour in egg mixture. Stir just until moist.
- Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
- Scrape into prepared pans and smooth tops.
- Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
- If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
- For icing, place cream cheese in a large bowl.
- Using an electric mixer, beat until creamy.
- Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
- Stir in 1/3 cup (75 mL) coconut.
- Place 1 cake on a large plate.
- Spread one-third of frosting overtop, just to edges.
- Repeat layering with cakes and frosting to form a triple-decker cake.
- Sprinkle top with remaining 1/3 cup coconut.
- Refrigerate at least 1 hour, or overnight, before serving.
- Slice into wedges and serve.
- Any leftovers will keep well, covered and refrigerated, up to 5 days.
Nutrition Facts : Calories 563.5, Fat 26.7, SaturatedFat 6.6, Cholesterol 82.8, Sodium 515.7, Carbohydrate 77.5, Fiber 2.3, Sugar 56, Protein 6.2
GOLDEN GRAND MARNIER CAKE
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Provided by Redsie
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
- In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
- In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
- Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
- Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
- This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4
GRAND MARNIER BUNDT CAKE
Full of orange zest and a shot of Grand Marnier makes this a very special cake. Any orange liquor can be substituted as well as packaged orange juice and orange zest in a bottle.
Provided by BakinBaby
Categories Dessert
Time 46m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Zest rind of oranges and juice oranges; set aside.
- Cream butter and sugar until light and fluffy then add eggs.
- Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture.
- When well mixed, beat in Grand Marnier,orange zest and pecans.
- Fold beaten egg whites into batter.
- Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees.
- While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined.
- Spoon sauce over hot cake is still in the pan, cool before removing from pan.
- Invert onto cake plate and enjoy.
Nutrition Facts : Calories 425.5, Fat 24.1, SaturatedFat 12.9, Cholesterol 102, Sodium 286, Carbohydrate 47.7, Fiber 1.6, Sugar 27.9, Protein 6.3
GRAND MARNIER CAKE
Make and share this Grand Marnier Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cream sugar and butter.
- Add egg yolks and 1 teaspoon Grand Marnier.
- Continue to beat. Sift flour, baking soda and baking powder.
- Add flour to mixture with sour cream, beginning and ending with dry ingredients.
- Add orange rind, walnuts and stiff beaten egg whites.
- Butter and flour an angle food cake pan.
- Bake at 350 degrees for 55 minutes.
- Spoon topping over baked cake while still in hot pan.
- Cool and invert onto serving plate.
GRAND MARNIER CARROTS
The carrots can be served in hollowed out orange shells for a nice presentation. The recipe also says they may be prepared ahead and reheated although I have never done that. Prep time does not include the time to clean and cut the carrots.
Provided by Lvs2Cook
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine carrots, water to cover, and salt in pan. Cover and cook over medium heat 25 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add sugar and marmalade and simmer about 10 minutes or until sugar is melted. Stir in carrots and 1/2 cup Grand Marnier. Simmer, uncovered about 30 minutes or until carrots are shiny and candied. Add remaining Grand Marnier.
- Sprinkle with nutmeg and serve in orange shells, if desired.
Nutrition Facts : Calories 324.3, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 309, Carbohydrate 64.1, Fiber 3.5, Sugar 55.7, Protein 1.3
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