Blue Ribbon Carrot Cake Cookies Recipes

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Steps:

• For Buttermilk Glaze:.
• In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
• Bring to a boil.
• Cook 5 minutes, stirring occasionally.
• Remove from heat and stir in vanilla.
• Set aside until cake is baked.
• For cake:.
• Preheat oven to 350.
• Generously grease a 9x13 baking dish or 2 9" cake pans.
• Sift flour, baking soda, cinnamon and salt together.
• Set aside.
• In large bowl, beat eggs.
• Add oil, buttermilk, sugar and vanilla and mix well.
• Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
• Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
• Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
• Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
• For Frosting:.
• In large bowl, cream butter and cream cheese until fluffy.
• Add vanilla, powdered sugar, orange juice and orange peel.
• Mix until smooth.
• Frost cake and refrigerate until frosting is set.
• Serve cake chilled.

CARROT CAKE WHOOPIE PIES

Steps:

• 1. In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
• 2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
• 3. Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
• 4. Bake until golden brown, about 10 to 12 minutes.
• 5. Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
• 6. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
• 7. To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
• 8. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
• 9. Top with another cookie and press gently to spread the frosting to the edges.
• 10. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.

BLUE RIBBON CARROT CAKE

Steps:

• Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
• Sift flour, baking soda, cinnamon and salt together; set aside.
• In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
• Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
• Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
• Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
• Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

BLUE RIBBON CARROT CAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

BLUE RIBBON CARROT CAKE

Steps:

• GLAZE: COMBINE SUGAR, SODA, BUTTERMILK, BUTTER, AND CORN SYRUP IN A DUTCH OVEN, BRING TO BOIL, COOK 4 MIN. STIR OFTEN. REMOVE FROM HEAT, STIR IN VANILLA. ORANGE CREAM CHEESE FROSTING: COMBINE BUTTER AND CREAM CHEESE, BEATING UNTIL LIGHT AND FLUFFY. ADD VANILLA, POWDERED SUGAR, JUICE AND RIND, BEAT UNTIL SMOOTH. CARROT CAKE: COMBINE FLOUR, SODA, SALT, AND CINNAMON; SET ASIDE. COMBINE EGGS, OIL, SUGAR, BUTTERMILK, AND VANILLA, BEAT UNTIL SMOOTH. STIR IN FLOUR MIXTURE, PINEAPPLE, CARROTS, COCONUT, AND CHOPPED NUTS. POUR BATTER INTO TWO GREASED AND FLOURED 9-INCH ROUND CAKE PANS. BAKE AT 350 DEGREES FOR 35-40 MIN. OR UNTIL A WOODEN PICK COMES OUT CLEAN. IMMEDATELY SPREAD BUTTERMILK GLAZE EVENLY OVER LAYERS. COOL IN PANS 15 MIN. REMOVE AND LET COOL COMPLETELY, FROST WITH CREAM CHEESE FROSTING.