Frog Comissary Carrot Cake Recipes

FROG COMMISSARY CARROT CAKE WITH PECAN FILLING AND CREAM CHEESE FROSTING

Steps:

• The day before you are going to assemble the cake, make the pecan cream filling. In a heavy saucepan, add sugar, flour, and salt. Give a whisk and slowly stir in cream. Add butter. Cook and stir over low until the butter has melted. Let simmer for 20 to 30 minutes, or until the mixture turns golden brown. Remove from heat and let cool to lukewarm. Add pecans and vanilla and stir through. Let cool completely and keep in the fridge overnight. If it is too thick to spread the next day, put in the microwave for 10 to 15 seconds. To make the cake, preheat oven to 350°. Spray (3) 8-inch with baking spray. In a large bowl, whisk oil and sugar until smooth. Set aside. In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Add half of the dry ingredients into the sugar mixture. Mix until incorporated. Alternate eggs, one by one with the remaining flour mixture. Add carrots, pecans, and raisins and mix until just combined. Pour batter evenly into the three pans. Bake for 30 to 40 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack. To make the cream cheese frosting, beat the cream cheese and butter until light and fluffy in the bowl of an electric mixer. Add half of the sugar and beat for two minutes. Add remaining sugar, vanilla, and salt. Continue to beat until very fluffy. To assemble, place the first layer on your cake plate. Add cream cheese frosting to a piping bag fitted with a large round tip. Pipe a thick layer of frosting around the edge of the cake. Fill in the ring with pecan cream filling. Repeat with the next layer. Top with the third cake layer and cover the top with cream cheese frosting.

COMMISSARY CARROT CAKE

Steps:

• In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.
• Add the butter.
• Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
• Cool to lukewarm.
• Stir in the nuts and vanilla.
• Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
• Carrot Cake Preheat oven to 350 F.
• Have ready a greased and floured 10" tube cake pan.
• In a large bowl Whisk together the corn oil and sugar.
• Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
• Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well.
• Add the carrots, raisins, and pecans.
• Pour into the prepared tube pan and bake for 70 minutes.
• Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
• Cheese Cream Filling Cream the butter well.
• Add the cream cheese and beat until blended.
• Sift in the sugar and add the vanilla.
• If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.
• before spreading.
• Assembly Preheat oven to 300 F.
• Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
• Toss the coconut occasionally while it is baking so that it browns evenly Cool completely.
• Have the filling and the frosting at a spreadable consistency.
• Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers.
• Spread the filling between the Layers.
• Spread the frosting over the top and sides.
• Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots

THE FROG COMMISSARY CARROT CAKE RECIPE - (4.1/5)

Steps:

• Prepare the Pecan Cream Filling with time to chill, preferably overnight. Preheat oven to 350 degrees F. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar; set aside. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan. Bake for 70 minutes. Cool up right in the pan on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature. ASSEMBLE THE CAKE: Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers, Spread the filling between the layers. Spread the frosting over the top and sides of the cake. Pat toasted coconut onto the sides on the cake. Cake freezes well. PECAN CREAM FILLING: In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color stirring occasionally. Cool to lukewarm. Stir in the nuts and the vanilla. Let cool completely, then refrigerate preferably overnight. If too thick to spread, bring to room temperature before using. Any leftover filling makes a wonderful ice cream topping if you warm it slightly first. CREAM CHEESE FROSTING: Cream the butter well, add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. *TOAST TTHE COCONUT: Preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely.