"BIRTHDAY" CARROT CAKE WITH CREAM CHEESE FROSTING AND COINTREAU CARROTS
Provided by Tyler Florence
Categories dessert
Time 1h45m
Yield 1 large cake, serves 8-10
Number Of Ingredients 25
Steps:
- Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside.
- Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
- Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.
- Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
- Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
- Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.
CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING
Canadian Living's most popular carrot cake recipe ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions.
Provided by Katzen
Categories Dessert
Time 1h20m
Yield 18 Slices, 18 serving(s)
Number Of Ingredients 18
Steps:
- Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
- In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
- Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.).
- Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.).
- Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
- When is the cake done:.
- A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
- When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.
Nutrition Facts : Calories 335, Fat 19.3, SaturatedFat 6.1, Cholesterol 55.9, Sodium 286.9, Carbohydrate 38, Fiber 1.3, Sugar 25.6, Protein 3.9
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
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