Surprise Carrot Cake Recipes

Steps:

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , 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., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Steps:

• Combine cream cheese, sugar & egg, mixing until well blended. Set aside.
• Combine dry ingredients. Add combined oil and eggs, mixing until moistened. Fold in carrots and nuts/raisins. Reserve 2 cups of batter.
• Pour remaining batter into a 9-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream mixture, spreading to cover.
• Bake at 350 degrees F for 55 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes sprinkle with power sugar, if desired.

Steps:

• Combine cream cheese, sugar and one egg, mixing until well blended.
• Set aside. Combine dry ingredients.
• Add combined oil and eggs, mixing just until moistened.
• Fold in carrots and nuts.
• Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
• Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
• Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool thoroughly.
• Sprinkle with powdered sugar if desired.
• 12 Servings.

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.

Steps:

• Preheat oven to 375 degrees F.
• Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans.
• In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
• 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
• 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
• 4) In a small bowl, whisk together the eggs, water, and oil.
• 5) Stir the wet ingredients into the dry ingredients.
• 6) Fold in the grated carrots, stirring to combine.
• 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
• 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
• 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
• 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
• 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
• 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.