Lightcarrotcakefromatk Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
• Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
• In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
• Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
• Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
• Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
• Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
• In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Steps:

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Steps:

• Serving suggestion: Dust with confectioners' sugar and serve with milk
• Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
• Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
• In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
• Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
• Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
• Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
• Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

Steps:

• In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.

Steps:

• Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
• Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
• Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
• Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
• Frosting.
• Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, pudding mix and cinnamon. In another bowl, whisk eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in carrots, raisins and nuts (batter will be thick). , Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. 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. Add confectioners' sugar, orange juice and zest; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

Steps:

• Preheat oven to 370 F (190c).
• Grease a 9 inch pan.
• Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• Add in the carrots, corn starch and mix.
• Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• Pour the batter into the pan.
• Level the surface with a spatula (do not pressure it though and move very lightly).
• Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• For frosting:.
• Whip the whipping cream until it thickens.
• In a separate bowl, mix the sugar and cheese until smooth.
• Add in the whipped cream.
• Frost cooled cake.

Steps:

• Mix all ingredients together in mixer for 2 minutes.
• Bake according to package directions as to temperature and time for each type of cake pan.

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 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
• In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
• In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
• Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
• Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.