Carrot Cake From Crocodile Cafe Recipes

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

CARROT CAKE RECIPE

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.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

CHEF JOHN'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

CARROT CAKE FROM CROCODILE CAFE

Steps:

• Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
• Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
• Stir in four mixture, carrots, pineapple, and nuts.
• Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
• Frosting.
• Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

CROCODILE KILLER CARROT CAKE

Steps:

• Directions: Preheat oven to 325º Sift dry ingredients, Beat eggs, add sugar, vanilla, and oil until fluffy. Stir in flour mixture. add carrots, pineapple and & 1 1/2 Cups of nuts. Pour mixture into greased & floured pans. (3 or 4) Bake about 45 min. Until toothpick inserted into center comes out clean. Cool Cream butter, cream cheese, and vanilla, add powdered sugar in small amounts, Frost cake, sprinkle remaining walnuts on top