Nuttysweetsurrendercarrotcake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
• Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
• Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
• Divide the batter between the prepared pans. They will be about two-thirds full.
• Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
• Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
• To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
• Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
• Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
• Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
• This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
• Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
• Continue beating on low speed until cool, about 15 more minutes.
• Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
• Re-beat occasionally while frosting the cake to maintain a smooth texture.

Steps:

• Coat the brisket on all sides with the rub and actually rub it in. Pull out a length of plastic wrap for the brisket and drizzle some oil where you plan to place the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate, then rest on the counter for 2 hours before braising.
• Add 2 tablespoons of oil to a large Dutch oven over medium-high heat. When the oil begins to swirl, add the brisket and sear on all sides until browned, 3 to 4 minutes per side. Remove to a plate.
• Add the onions, carrots and potatoes to the pot and cook for a few minutes to coat them in the fat and get a bit of color. Make the contents of the pot as level as possible, toss in the garlic, then place the seared brisket on top of the vegetables.
• Stir together the BBQ sauce and stock in a medium bowl. Add to the pot around the brisket, being careful to only fill halfway up the brisket, leaving a bit of the seared meat above the liquid line (you may not use all the liquid). Raise to a boil and lower to a low simmer. Cook, covered, for 2 to 3 hours without peeking, until the brisket is tender!
• Remove the brisket from the pot to a plate and cover gently with aluminum foil. Remove the vegetables from the pot with a slotted spoon and place in a food processor. Blitz until smooth, adding liquid from the pot if needed for texture. Use the remaining liquid as a sauce for the brisket, if desired. Transfer the mash to a bowl and fold in the parsley. Serve with the sliced brisket and additional sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

Steps:

• In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Steps:

• 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
• 2. Grate the remaining carrot; reserve.
• 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
• 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
• 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
• 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

Steps:

• Pre heat oven to 220 degrees C.
• Beat egg yolks and sugar well.
• Add lemon rind, ground almonds and carrots.
• Mix.
• Sift together the flour, baking powder and a pinch of salt.
• Add to the carrot mixture.
• Fold in the beaten egg whites.
• Pour the batter into a well greased and floured tin (20cm round).
• Bake in an oven for 50 minutes.
• When done, turn out and leave to cool.
• Dust with icing sugar.
• Decorate as you like and serve.

Steps:

• Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.

Steps:

• Pre heat oven to 350 degrees.
• Cream margarine and sugar together until light and fluffy.
• Blend in carrots, eggs and vanilla.
• Add combined dry ingredients alternately with milk, mixing well after each addition.
• Stir in nuts.
• Pour into greased foulred 9x13 pan.
• Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
• While baking make frosting:.
• Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
• After cake has cooled frost cake and top with chopped nuts if desired.