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| | From:  jackiendaisy (Original Message) | Sent: 10/4/2004 1:01 AM |
A Gem of a Carrot Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
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3 cups Carrots; peeled -- trimmed &
shredded (3/4 lbs. fresh)
1 cup Pecan -- finely chopped
1/3 cup Coconut -- flaked or shredded
2 cups All-purpose flour -- unbleach
1 cup Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 3/4 cups Sugar
3 large Eggs
2/3 cup Dried apricots -- cut into
strips (abt. 3 1/2 oz)
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/4 cup Unsalted butter -- melted and
cooled
1/2 Orange -- grated peel of
GLAZE:
1/3 cup Orange marmalade
1 tablespoon Triple sec or orange liqueur
ORANGE CREAM CHEESE FROSTING
1 package Cream cheese -- softened (8oz)
1/2 cup Unsalted butter -- softened
1 1/2 teaspoons Vanilla extract
2 cups Powdered sugar
1 teaspoon Orange peel -- grated <<OR>>
1/2 teaspoon Orange extract
Preheat oven to 350 degrees.
Grease two 8x1 1/2-inch round cake pans.
Line bottoms with circle of parchment or wax paper. Grease paper and lightly flour pans.
In large mixing bowl, combine carrots, nuts and coconut.
Stir together flour, baking soda, baking powder and salt.
In food processor bowl, combine sugar, eggs, apricots, pineapple juice,
oil, melted butter and orange peel, blending just until apricots are finely diced.
Add dry ingredients, pulsing or using a start-and stop motion just until blended.
Pour batter over carrot mixture. Stir just to blend well.
Pour batter into prepared cake pans (about 2 3/4 cups of batter each).
Bake for 40 to 45 minutes, or until wooden pick inserted near
center comes out clean, and surface springs back when gently pressed.
Cool in pans on wire racks for 15 minutes. Run knife around sides of cake.
Turn cake out onto another rack and cool completely, paper side-down.
To assemble cake: Brush glaze over tops and sides of cake layers.
Let sit while preparing frosting.
Peel paper off cake layers. Place one layer, glaze side-up, on plate.
Spread 1 cup frosting over cake layer.
Top with second cake layer, glazed side-up.
Spread remaining frosting over sides and top of cake.
Garnish with carrot curls and mint sprig.
Glaze: In small saucepan, over low heat,
melt marmalade with orange liqueur, stirring occasionally.
Frosting: In medium bowl, with electric mixer beat together
cream cheese, butter and vanilla.
Gradually add sugar, beating until smooth.
Stir in orange peel.
Chill, covered, if necessary for a good spreading consistency.
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Carrot Layer Cake with Brown Sugar Frosting
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 cups firmly packed brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg -- grated
1/8 teaspoon cloves -- ground
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
1 pound carrots (3 cups lightly packed) -- shredded
1 teaspoon vanilla extract
Brown Sugar Frosting (recipe follows)
l. Preheat oven to 350 degrees F. Grease or spray with nonstick coating
and lightly flour 2 layer-cake pans, 9 inches across, or 1 baking pan,
13 x 9 x 2 inches.
2. Mix flour, sugar, baking soda, spices, and salt in a large bowl. Blend in oil.
Add eggs, one at a time, beating well after each
addition. Fold in carrots and vanilla.
3. Turn into prepared pan(s). Bake for 35 to 40 minutes, until top
springs back when lightly touched. Cool in pans on a wire rack for 10
minutes. Turn out layers and cool completely. The large cake can cool
completely in the pan. Frost with brown sugar frosting, stacking and
filling layers.
Do-Ahead Strategy: This cake keeps well, so it can be baked and frosted
a day ahead.
Divide-Multiply: Half this recipe can be baked in one 8-inchsquare pan.
Multiply the batter, using a heavy-duty mixer, but divide batter into
pans specified for each recipe.
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Carrot Nut Cake And Cream Cheese Icing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggs
Amount Measure Ingredient -- Preparation Method
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225 g butter (at room temperature)
300 g sugar
100 g packed brown sugar
1/2 tsp cinnamon
1 lemon rind -- finely grated
1/4 tsp nutmeg
4 eggs (at room temperature)
375 g sifted flour
3 tsp baking powder (I use 1 1/2 tsp + 1 Tbls wa
1/2 tsp salt
110 ml fresh orange juice (at room temperature)
2 cips finely grated carrots (at room temperature
60 g finely chopped pecans
1 tsp vanilla
100 g cream cheese
100 g butter
275 g sifted confectioner's sugar
1/2 tsp vanilla
1. In a large bowl of an electric mixer, cream together the butter, sugar,
and brown suagr for 10 minutes or until the mixture is light and fluffy.
2. Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time.
3. Into a large bowl, sift together the flour, baking powder, and salt.
Add the flour mixture alternately with the orange juice
, beginning and ending with the flour mixture. Stir in the carrots, pecans, and vanilla.
4. Pour batter into a greased and floured 25 cm tube pan and bake
at 180 øC for 60-65 minutes, or until the cake tests done.
5. Let the cake cool and ice it with Cream Cheese Icing.
1. In a bowl (electric mixer is best), cream together the cream cheese and butter.
2. Slowly add the confectioners' sugar and vanilla and blend until the mixture is smooth.
3. Spread icing on a cooled cake.
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Carrot Wedding Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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6 ounces Almonds -- ground
1/2 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Cloves
1/8 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1 1/2 teaspoons Baking powder
6 ounces Carrots -- grated
1 tablespoon Vulcan bitter nectar *
1 tablespoon Grated lemon rind
1 tablespoon Lemon juice
5 tablespoons Margarine
6 ounces Sugar -- a bit more than 3/4
5 Eggs
*Dark Jamaican rum may be used.
Sift the ground almonds and flour together to make a very fine mixture.
Add the salt, spices and baking powder and mix well.
In a separate bowl put the grated carrots and the nectar.
Add the lemon rind and juice. Cover and let stand.
Cream the margarine and sugar together.
Separate the eggs, putting the yolks in with the margarine and sugar
and saving the whites for later.
Beat the egg yolks in and then add the carrot mixture.
Stir well and let sit for a few minutes.
Beat the egg whites until soft peaks form, then set aside.
Add the dry ingredients to the carrot mixture and mix well.
You should have a thick batter. Now beat the egg whites a
little more and fold the batter into the egg whites.
Mix gently until it is just barely evenly mixed
. Pour into a greased ring mold. Bake at 325~ for about 50 minutes.
It is done when a skewer comes out clean.
Take out of the oven and let cool for 5 minutes.
Unmold onto a serving plate dusted with confections sugar
(this prevents the cake from sticking). |
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Carrot Zucchini Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 Egg
1 cup Carrot -- grated
1 cup Sugar
1 cup Zucchini -- grated
2/3 cup Oil
1/4 cup Coconut -- shredded
3/4 cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
3/4 teaspoon -Salt
-----CREAM CHEESE ICING-----
1 package Cream cheese -- 4 oz
1/4 cup Butter
1 teaspoon Orange rind -- grated
2 cups Icing sugar
1 teaspoon Vanilla
CAKE: Preheat oven to 350F. Grease & flour 9" pan.
Beat eggs with sugar till frothy. Gradually beat in oil.
Combine dry ingredients,
add to 1 st mixture in large bowl & beat together till mixed (batter will be thick).
Add carrots, zucchini & coconut.
Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
ICING: Beat cream cheese (room temp) & butter together till creamy.
Beat in icing sugar, vanilla & orange rind till creamy. Spread.
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Carrot Zucchini Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 Egg
1 cup Carrot -- grated
1 cup Sugar
1 cup Zucchini -- grated
2/3 cup Oil
1/4 cup Coconut -- shredded
3/4 cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
3/4 teaspoon -Salt
-----CREAM CHEESE ICING-----
1 package Cream cheese -- 4 oz
1/4 cup Butter
1 teaspoon Orange rind -- grated
2 cups Icing sugar
1 teaspoon Vanilla
CAKE: Preheat oven to 350F. Grease & flour 9" pan.
Beat eggs with sugar till frothy. Gradually beat in oil.
Combine dry ingredients,
add to 1 st mixture in large bowl & beat together till mixed (batter will be thick).
Add carrots, zucchini & coconut.
Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.
ICING: Beat cream cheese (room temp) & butter together till creamy.
Beat in icing sugar, vanilla & orange rind till creamy. Spread.
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Coca-Cola Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
2 cups Flour -- sifted
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Cocoa
3 Eggs
1 1/2 cups Sugar
1/2 cup Vegetable oil
3/4 cup Coca-Cola
1 1/2 teaspoons Vanilla
2 1/4 cups Raw carrots -- grated
1 cup Nuts -- chopped
1 cup Coconut -- flaked
-----COCA-COLA SYRUP-----
3/4 cup Sugar
2 teaspoons Cocoa
6 tablespoons Coca-Cola
6 tablespoons Butter
1 tablespoon Light corn syrup
1/2 teaspoon Vanilla
Mix all the dry ingredients together.
Beat the eggs well; add sugar, oil, 3/4 cup cola,
and vanilla and beat well. Stir in the dry ingredients until smooth,
then add the carrots, nuts and coconut. Mix well.
Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F
oven for 40-50 minutes, until cake tests done.
Remove from oven and prick hot cake all over with a fork,
then pour the cola syrup slowly, evenly over the top.
Serve warm or room temperature with lightly
sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola,
butter and corn syrup in saucepan; bring to a boil over medium heat,
stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes.
Add vanilla extract.
Remove from heat and pour, hot, over hot cake.
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Deluxe Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
2 cups Flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/2 teaspoon Salt
3 large Eggs -- well beaten
2 cups Sugar
3/4 cup Oil
3/4 cup Buttermilk
2 teaspoons Vanilla
1 can Crushed Pineapple ((8 oz.) -- well drained
2 cups Carrots -- very finely grated
1 cup Walnuts -- chopped
1 cup Flaked coconut
-----BUTTERMILK GLAZE-----
1 cup Sugar
1 tablespoon White corn syrup
1/2 cup Buttermilk
1/2 teaspoon Baking soda
1/2 cup Butter or margarine
1 teaspoon Vanilla
CAKE: Sift together flour, soda, cinnamon and salt; set aside.
Beat eggs until lemon colored. Beat in sugar, oil, buttermilk and vanilla.
Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into a lightly greased and floured 9x13-inch pan.
Bake at 350 degrees for 50 to 60 minutes; until cake tests done with a toothpick.
BUTTERMILK GLAZE: Combine all ingredients, except vanilla, in saucepan.
Bring to a boil. Boil 5 minutes, until thick and syrupy.
Add vanilla. Poke holes in top of cake with wooden pick or fork.
Pour glaze over top while cake is still hot.
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Coca-Cola Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
2 cups Flour -- sifted
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Cocoa
3 Eggs
1 1/2 cups Sugar
1/2 cup Vegetable oil
3/4 cup Coca-Cola
1 1/2 teaspoons Vanilla
2 1/4 cups Raw carrots -- grated
1 cup Nuts -- chopped
1 cup Coconut -- flaked
-----COCA-COLA SYRUP-----
3/4 cup Sugar
2 teaspoons Cocoa
6 tablespoons Coca-Cola
6 tablespoons Butter
1 tablespoon Light corn syrup
1/2 teaspoon Vanilla
Mix all the dry ingredients together.
Beat the eggs well; add sugar, oil, 3/4 cup cola,
and vanilla and beat well. Stir in the dry ingredients until smooth,
then add the carrots, nuts and coconut. Mix well.
Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F
oven for 40-50 minutes, until cake tests done.
Remove from oven and prick hot cake all over with a fork,
then pour the cola syrup slowly, evenly over the top.
Serve warm or room temperature with lightly
sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola,
butter and corn syrup in saucepan; bring to a boil over medium heat,
stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes.
Add vanilla extract.
Remove from heat and pour, hot, over hot cake.
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Deluxe Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
2 cups Flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/2 teaspoon Salt
3 large Eggs -- well beaten
2 cups Sugar
3/4 cup Oil
3/4 cup Buttermilk
2 teaspoons Vanilla
1 can Crushed Pineapple ((8 oz.) -- well drained
2 cups Carrots -- very finely grated
1 cup Walnuts -- chopped
1 cup Flaked coconut
-----BUTTERMILK GLAZE-----
1 cup Sugar
1 tablespoon White corn syrup
1/2 cup Buttermilk
1/2 teaspoon Baking soda
1/2 cup Butter or margarine
1 teaspoon Vanilla
CAKE: Sift together flour, soda, cinnamon and salt; set aside.
Beat eggs until lemon colored. Beat in sugar, oil, buttermilk and vanilla.
Stir in flour mixture. Stir in pineapple, carrots, nuts and coconut.
Pour batter into a lightly greased and floured 9x13-inch pan.
Bake at 350 degrees for 50 to 60 minutes; until cake tests done with a toothpick.
BUTTERMILK GLAZE: Combine all ingredients, except vanilla, in saucepan.
Bring to a boil. Boil 5 minutes, until thick and syrupy.
Add vanilla. Poke holes in top of cake with wooden pick or fork.
Pour glaze over top while cake is still hot.
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Fabulous Carrot Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 cup Pineapple -- crushed (20 oz)
1 cup Margarine
1 cup Brown sugar -- packed
1 cup Granulated sugar
3 Eggs
4 cups Carrots -- shredded
1 cup Raisins
2 teaspoons Vanilla extract
3 cups All purpose flour
2 teaspoons Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Salt
Drain pineapple well. Cream margarine and sugars until light and fluffy.
Beat in eggs. Beat in pineapple, carrots, raisins and vanilla extract.
Combine remaining ingredients.
Gradually, beat into pineapple mixture until well blended.
Pour into 4 greased and floured mini loaf pans ( 5 3/4 x 3") or a 13 x 9" baking pan.
Bake in a 350 degree oven for 40 minutes (50 to 60 minutes with larger loaf)
or until toothpick inserted comes out clean.
Cool, completely. Spread with Silk Frosting, if desired.
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Hidden-Frosting Carrot Zucchini Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frostings
Amount Measure Ingredient -- Preparation Method
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6 ounces Cream cheese -- softened
2/3 cup Sugar
3 Eggs
1 1/3 cups Packaged biscuit mix
2 teaspoons Pumpkin pie spice
1/2 cup Carrot -- shredded
1/2 cup Zucchini -- shredded
1/4 cup Cooking oil
1 teaspoon Vanilla
Powdered sugar
Grease and lightly flour a 8 x 8 x 2" baking pan; set aside.
For filling, in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar.
Beat with electric mixer on medium speed until fluffy.
Add 1 egg and beat mixture until smooth; set aside.
In a large mixer bowl, stir together biscuit mix, 1/3 cup sugar and spice.
Add carrot, zucchini, oil, 2 eggs and vanilla.
Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour half the batter into prepared pan. Spoon filling atop.
Spoon remaining batter over filling.
ake in a 350 degree oven for 35 to 40 minutes or until done.
Cool on wire rack. To serve, sift powdered sugar over cake, if desired.
Cut into squares.
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Mix in Pan Carrot Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Flour -- all purpose
1 cup Sugar
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1 cup Carrots -- shredded
1/2 cup Nuts, pecans or walnuts
Chopped
3/4 cup Water
1/3 cup Oil
1 tablespoon Lemon juice
1 teaspoon Vanilla
1 Eggs -- CREAM CHEESE FROSTIN
3 ounces Cream cheese -- softened
1 1/2 cups Powdered sugar
1/4 cup Butter -- softened
1/2 teaspoon Vanilla
Heat oven to 350 (325 for glass pan)
Lightly spoon flour into measuring cup; level off.
In ungreased 8 inch square pan combine flour, sugar, baking powder,
baking soda, salt cinnamon and allspice; mix with fork until blended.
Add carrots and nuts, stir until well blended.
In small bowl, combine water, oil, lemon juice, vanilla and egg, blend well.
Pour over dry ingredients; stir with fork until well blended.
With rubber spatula, scrape corners, sides and bottom of pan to moisten all ingredients.
Bake 350 (325 for glass) 40 - 60 minutes or until toothpick inserted in
center comes out clean. Remove from oven, cool completely on wire rack.
FOR CREAM CHEESE FROSTING: Mix all ingredients until completely combined.
Frost cooled cake. Then refrigerate.
Frosts 8x8 pan.
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Pineapple-Carrot Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups Flour
2 cups Sugar
1 teaspoon Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Vanilla extract
1 cup Oil
2 cups Carrots -- grated
1 can Crushed pineapple -- small
1 cup Juice from pineapple
3 Eggs -- well-beaten
1 cup Nuts -- chopped
1 cup Powdered sugar
2 teaspoons Butter -- melted
2 teaspoons Vanilla extract
3 ounces Cream cheese
Sift together flour, soda, salt, and cinnamon. Add sugar.
Beat in oil, carrots, pineapple, juice and eggs. Stir in nuts and vanilla.
Pour into greased and floured rectangular cake pan and bake at 350 degrees
for 35 minutes or until pick inserted in center comes out clean
. FROSTING:
cream together butter and cream cheese. Add vanilla and powdered sugar.
Beat until smooth. Spread on cooled cake. |
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Triple-Layer Carrot Cake with Cream Cheese Frosting
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
2 cups Sugar
1 1/2 cups Vegetable oil
4 large Eggs
2 cups All purpose flour
2 teaspoons Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
3/4 teaspoon Ground nutmeg
3 cups Finely grated peeled carrots -- (about 1 lb)
1/2 cup Chopped pecans (about 1/2 -- oz)
1/2 cup Raisins
-----FROSTING-----
4 cups Powdered sugar
2 8-oz packages cream cheese -- room temperature
1/2 cup (1 stick) unsalted butter -- room temperature
4 teaspoons Vanilla extract
FOR CAKE: Preheat oven to 325'F.
Lightly grease three 9-inch diameter cake pans with
1 1/2-inch-high sides. Line bottom of pans with waxed paper.
Lightly grease waxed paper. Using electric mixer,
beat sugar and vegetable oil in bowl until combined.
Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, baking soda, salt, cinnamon
and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally.
Bake until toothpick inserted into center comes out clean
and cakes begin to pull away from sides of pans, about 45 minutes.
Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
(Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
FOR FROSTING: Using electric mixer,
beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter.
Spread with 3/4 C frosting.
Top with another cake layer. Spread with 3/4 C frosting.
Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls
over sides and top of cake.
(Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
Serve cake cold or at room temperature.
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Walnut Carrot Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups English Walnuts
3 cups All-purpose Flour -- sifted
3 teaspoons Baking Powder
2 teaspoons Salt
2 cups Brown Sugar -- packed
4 Large Eggs
1 cup Oil
1 1/2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
3 tablespoons Milk
3 cups Carrots -- grated
Chop 1/2 walnuts fine. Grease 3 9-inch layer cake pans well.
Sprinkle each with about 2 1/2 tablespoons to coat.
Chop remaining walnuts a little more coarsely; set aside.
Resift flour with baking powder and salt.
Combine sugar, eggs, oil and spices.
Beat at high speed until light and well mixed.
Add HALF of flour mixture; stir until well blended.
Add milk, then remaining flour.
Stir in carrots and chopped walnuts. Divide batter evenly in pans.
Bake at 350 degrees 25 minutes or until cakes test done.
Let stand in pans on wire racks 10 minutes.
Turn cakes out onto racks to cool.
When cold, frost with a butter cream frosting.
Decorate with walnut halves.
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