Eddie Merlots World Best Carrot Cake Recipes

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CARROT CAKE



Carrot Cake image

Provided by Alton Brown

Categories     dessert

Time 2h50m

Yield 1 (9-inch) cake

Number Of Ingredients 15

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots into a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar, sifted, approximately 2 cups
  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • Yield: approximately 2 cups

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

EDDIE MERLOT'S "WORLD BEST" CARROT CAKE RECIPE



Eddie Merlot's

Provided by cacelias

Number Of Ingredients 21

Cream Cheese Frosting:
1/2 1/2 1/2 lb Golden Raisins
3/4 3/4 3/4 lb Pineapple Tidbits, canned, drained
1/2 1/2 1/2 cup walnut pieces
1 1/2 1 1/2 1/2 lbs carrots, washed
1 1 1 pond canola oil
1 1/2 1 1/2 1/2 lbs sugar
3/4 3/4 3/4 lb whole eggs (7 eggs)
4 4 4 t salt
4 4 4 t ground cinnamon
2 2 2 t baking soda
3 3 3 t baking powder
1 1 1 lb flour
3/4 3/4 3/4 t ground allspice
3/4 3/4 3/4 t ground cloves
6 6 6 cups Cream Cheese Frosting (recipe below)
1 1/4 1 1/4 1/4 lbs Powdered Sugar
10 10 10 ounces Cream Cheese, room temperature
5 5 5 ounces unsalted Butter, room temperature
1 1 1 t vanilla extract
Pinch Pinch Kosher Salt

Steps:

  • Preheat oven to 400 degrees. Cover raisins with very hot water and soak for 30 minutes, drain completely and set aside. Squeeze all the moisture from the pineapple tidbits. In a food processor, chop the pineapple, walnuts, and carrots into 1/8" pieces and set aside. Weigh out and measure all other ingredients and have ready. Using a stand mixer, with a paddle attachment, alternately add oil and sugar together. Mix at low speed until sugar is dissolved. Add the eggs in three separate batches until completely incorporated. With the mixer still running, add all of the dry ingredients and mix, scraping the bowl down frequently. Fold in the pineapple, carrots, raisins, and walnuts. Spray 2 half sheet pans with non-stick spray, line with parchment paper, and spray again. Pour half of the batter into each pan. Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature. Trim the edges of the cake and cut each in half to achieve 4 equal pieces. Spread 1 1/2 cups of frosting on the first layer of the cake and top with another layer. Repeat this step for the third and fourth layers using 1 1/2 cups of frosting between each layer.

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