Carrot Cake Tyler Florence Recipes

CANDIED CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
• In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
• Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

CARROT CAKE-TYLER FLORENCE

Steps:

• Preheat oven to 375 degrees. Grease a jelly-roll pan (15 x 10 x 1 inch) and line with parchment.
• Combine carrot, pineapple, and walnuts in a bowl. Set aside.
• Mix together buttermilk, molasses, eggs, oil, and dark brown sugar in a separate bowl.
• Add the buttermilk mixture to the flour mixture. Stir until smooth, then fold in the carrot, pineapple and walnuts. Pour into the prepared pan and bake for 25-30 minutes.
• Remove the pan from the oven and allow cake to cool on a rack.
• Prepare the frosting by beating the cream cheese and butter in a large mixing bowl until blended and smooth. It should have a light texture. Add the powdered sugar, vanilla and lemon zest. Continue beating until smooth and glossy, about 7 minutes.
• Once the cake has cooled, carefully remove the cake from the pan. Cut into three or four equal sized rectangles (depending on how many layers you want) by cutting the cake crosswise. Stack the cake into three or four tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake.

BRAISED AND GLAZED CARROTS

Steps:

• Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

CARROT CAKE

Steps:

• For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
• Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
• For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
• If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
• To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
• Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
• Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.