Janescarrotcake Recipes

BEST CARROT CAKE EVER

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.

JANE'S CARROT CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 9x13 pan.
• Combine sugar, eggs, oil ,and vanilla in bowl.
• Blend using a spoon.
• Stir in dry ingregients.
• Mix well.
• Add carrots, pineapple,coconut and nuts.
• Pour into pan Bake until center comes out clean, around 50 minutes.
• Ice if desired.

JEAN-PHILIPPE'S CARROT CAKE

Steps:

• Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
• In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
• When ready, unmold on to wire screen until cold.
• Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use.
• In a blender, mix all ingredients together until smooth. Keep refrigerated.
• Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
• Boil all ingredients together for 1 minute. Strain and cool down before using.
• Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
• Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!

JANIE'S CARROT CAKE

Steps:

• Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
• Add the dry ingredients alternately with the milk to the creamed mixture.
• Stir in the carrotts & 1/2 cup nuts by hand.
• Spread evenly in greased 9 " round cake pan.
• Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
• Cool in pan on rack for 15 minutes.
• Remove from pan and cool on rack completely.
• Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
• Frost the cooled layer.
• Combine the ground nuts with the brown sugar.
• Sprinkle over frosting.
• Keep chilled.