Carrot Patch Cake Recipes

CARROT PATCH CAKE

Steps:

• First, bake your cake according the the instructions.
• Let the cake cool thoroughly & then add your first layer of frosting. Add crushed Oreo Cookies between the cake layers if desired. Refrigerate until chilled & then add your second layer of frosting. *3
• Melt your white chocolate & add orange food coloring to your desired brightness.
• Dip the strawberries in the orange chocolate & let harden. Then place the leftover orange chocolate in a food safe plastic bag, cut off the tip, & drizzle the orange colored chocolate onto the carrot strawberries.
• While this hardens cover the top of your cake with crushed Oreo Cookies & then place your carrot strawberries on top.
• Add your banner & your done!

GARDEN PATCH CAKE

Steps:

• In a large bowl, beat oil, eggs, sugar and vanilla. Combine flour, baking powder, cinnamon and salt; add to egg mixture and mix well. Stir in vegetables. Add chips and mix well. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to a wire rack to cool completely. , For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator., Editor's Note: See below for decorating frosting recipe and directions., GARDEN PATCH CAKE DECORATING:, In a bowl, cream shortening, extracts and salt. Gradually beat in sugar alternately with milk until smooth and stiff. Cover with a wet paper towel and plastic wrap until ready to use., TO MAKE TRELLIS:, Lay 5 craft or Popsicle sticks on a sheet of waxed paper with 1/4 in between bottom of sticks (ends that are inserted into cake) and 1/2 in. between tops. Spread back side of remaining sticks with frosting; position across the 5 sticks 1 in. and 2 in. down from the top. Allow to dry, about 1 hour. Press bottom of sticks into upper left corner of cake., TO MAKE GARDEN PATCH:, Using a toothpick, mark a 5-1/2x3-1/2-in. patch in lower right corner. Lightly sprinkle with cocoa and gently press into cake., TO MAKE VEGETABLES AND BORDER:, Cut a small hole in corner of a pastry or plastic bag; insert #10 round tip. Combine 1/4 cup frosting and red food coloring; fill bag. Holding bag straight up and down, form 8-10 tomatoes in front of the trellis. Prepare another bag, inserting #5 round tip. Combine 1/2 cup frosting and yellow food coloring; fill bag. Using the same procedure, form rows of small dots to create kernel of 8-10 ears of corn in upper right corner. Wash #10 tip and insert into a third bag. Combine 1/2 cup frosting and orange food coloring; fill bag. Using the same procedure, form 3 rows of 4 carrots on the garden patch. Add green food coloring to remaining frosting. Prepare a fourth bag, inserting leaf tip; fill with some of the frosting. Form husks on edges of ears of corn; add stems and leaves to tomatoes and carrots. Add vines to trellis. Prepare a fifth bag, inserting the star tip; fill with remaining green frosting. Form a border around base and upper edge of cake.

CARROT PATCH CAKE ROLL

Steps:

• Heat oven to 350°F. Coat bottom and sides of a 15 1/2 x 10 1/2 x 1-in. rimmed baking sheet (jelly-roll pan) with nonstick spray. Line bottom with wax paper; spray paper.
• Have ready a medium or large fine-meshed strainer or a sifter. Stir flour, baking powder and salt in a small bowl until combined.
• Beat eggs, egg white, granulated sugar, vanilla and spices in a large bowl with mixer on high speed 8 to 10 minutes until thick and tripled in volume. Fold in carrots. Holding strainer or sifter over bowl, shake or sift flour mixture over egg mixture. With a rubber spatula gradually fold into eggs until just blended. Spread in prepared pan.
• Bake 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes, or until pan is just cool enough to handle.
• Meanwhile lay a clean kitchen towel (not terrycloth) on countertop. Dust confectioners' sugar evenly over towel, covering area the size of the cake. Invert cake on towel, remove pan; carefully peel off paper. Dust cake with confectioners' sugar. Starting at a narrow end, roll up cake and towel. Place on wire rack; cool completely.
• Meanwhile make frosting: Beat cream cheese and butter in a large bowl with mixer on medium speed until blended and smooth. On low speed beat in confectioners' sugar and vanilla until blended; increase speed to medium and beat 1 minute. Remove 3 Tbsp to a cup; cover and refrigerate remaining frosting 30 minutes to firm. For carrot decoration: Spoon 1 Tbsp frosting from cup into another cup; tint green and scrape into a qt-size ziptop freezer bag. Tint remaining 2 Tbsp frosting orange using red and yellow food coloring.
• To assemble: Carefully unroll log. Spread evenly with 11/3 cups frosting. Roll up from same end as before, using towel as an aid. Carefully transfer to a platter; coat with remaining frosting and sprinkle with nuts. Refrigerate 20 minutes before piping carrots onto nuts.
• To decorate: Briefly warm refrigerated bags of frosting between hands. Snip tip off corner of each bag and pipe carrots and carrot tops randomly on cake. Refrigerate until serving.

CARROT PATCH CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
• To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).

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.

CARROT PATCH CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees. Line two standard size muffin pans with liners; set aside.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the sour cream and milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
• Scoop into the liners (3/4 of the way full) and bake for 18-20 minutes or until the tops spring back. Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• Meanwhile, crush the sandwich cookies (discarding any cream in the centers) and set aside. I do this in a plastic zip bag with my rolling pin, you can also use a food processor.
• In a microwave safe bowl (or over a double boiler), melt the coconut oil, then add the candy melts. Whisk until smooth. Remove from the heat and dip the strawberries in, swirling to remove excess chocolate. Set on a piece of parchment or wax paper. Fill a piping bag or plastic zip bag with the remaining melted chocolate and drizzle over the hardened strawberries.
• While the strawberries are setting, remove a quarter size hole in the center of the cupcakes, about 3/4-inch deep (you can also use a cupcake corer if you have one). Using an offset spatula or butter knife, frost around the hole, then sprinkle the cookie crumb "dirt" on top. Bury a strawberry "carrot" in the center of each cupcake. Garnish with little sprigs of mint for sprouts if desired.

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.

CARROT PATCH CUPCAKES RECIPE - EASY AND CUTE!

Steps:

• Chocolate Cupcakes Instructions Preheat oven to 350 degrees. Line cupcake tins with paper baking cups. Combine flour, baking powder, baking soda, cocoa and salt in a bowl. Sift and set aside. In large bowl, add butter, sugar, vanilla eggs and milk. Beat at low speed until creamy. Add flour mixture to wet mixture, a 1/2 cup at a time until combined. Fill cupcake liners 2/3 full. Bake on center rack of oven 18-20 minutes, until a toothpick inserted in center of cupcakes comes out clean. Cool completely on wire rack. Chocolate Icing Instructions Combine butter, powdered sugar, milk and vanilla extract in mixing bowl, beating at medium speed until creamy. You can add a little more milk or powdered sugar if icing is too thin or thick. Spread on cooled cupcakes and sprinkle with crumbled chocolate graham crackers. Carrot Icing Instructions Using an apple corer or small spoon, scoop out a small amount of cupcake from center of each. Should be no more than 1/2 inch deep. Mix together on medium speed, the sugar, butter, vanilla and milk until creamy. If too thin, add more powdered sugar a little at a time until desired consistency to go through the decorating tip and be firm enough to hold its carrot shape. Add drops of orange food dye until it reaches desired color. I didn't have orange dye so I used 10 drops of red and 13 drops of yellow. Spoon icing into pastry bag fitted with a 1A tip. Twist top of bag, squeezing icing down to tip. Insert Holding bag upright, insert tip into hole of cupcake and squeeze lightly while lifting up. Only deposit icing about 3/4 to 1 inch above surface of cupcake. Insert small sprigs of green carrot tops into each carrot or you can use mint leaves.

CARROT PATCH DIRT CUPS RECIPE

Steps:

• In a bowl, whisk together the pudding mix and milk for 5 minutes until soft set. Stir in the Cool Whip. Set aside.
• In a large bowl, cream together the butter and cream cheese. Mix in the pudding mixture.
• Chop cookies finely in a blender or food processor until they resemble dirt.
• In serving cups, layer cookie crumbs and pudding mixture with orange M&M's placed throughout.
• Decorate exposed orange M&M's with green icing and top with a marshmallow bunny.