24 Karat Juice Recipes

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MOM'S AMAZING "24 KARAT" CARROT CAKE



Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories     Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

  • Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
  • Grease and flour 3 9" pans.
  • Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
  • Cool 10 minute Turn out on racks to cool.
  • Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

24 KARAT CAKE



24 Karat Cake image

This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!

Provided by Spankie

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups vegetable oil
2 1/2 cups granulated sugar
2 3/4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 eggs
3 cups fresh carrots, grated
1 cup pecan pieces
1 cup raisins
1 cup canned crushed pineapple
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup heavy cream
1/2 cup unsalted butter, diced and softened
1 cup pecan pieces
2 teaspoons vanilla extract
1/2 lb unsalted butter, softened to room temperature
1/2 lb cream cheese, softened to room temperature
1 lb confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Prepare Cake:.
  • Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
  • Mix all dry ingredients together.
  • Add eggs to oil and sugar mixture; mix.
  • Add dry ingredients and mix.
  • Add the carrots, pecans, raisins and crushed pineapple. Fold together.
  • Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
  • Divide the batter evenly between the cake pans.
  • Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
  • Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
  • Prepare Filling:.
  • Place sugar, flour and salt in saucepan. Mix until well combined.
  • Gradually stir heavy cream into dry ingredients. Add butter and stir.
  • Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
  • Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
  • Refrigerate until needed.
  • Prepare Frosting:.
  • Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
  • Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
  • Hold at room temperature - do not refrigerate.
  • Assemble your creation:.
  • Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
  • Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
  • Top with the third layer. Use a spatula to remove any excess filling from around the edges.
  • Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
  • Refrigerate at least 2 hours before slicing.
  • Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
  • Place onto plates and serve immediately.

Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1

24 KARAT JUICE



24 Karat Juice image

This healthy juice from ABC Elixir Bar is a favorite of the restaurant's owner, acclaimed chef Jean-Georges Vongerichten. Also try:Yuzu C Juice

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

1 pound carrots
1 apple, sliced
1/3 medium beet, sliced
1 (3-inch) piece ginger
1 ounce aloe juice
1 teaspoon blue green algae

Steps:

  • Press carrots, apple, beet, and ginger in a juicer according to manufacturer's instructions; stir in aloe and algae. Serve.

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