Kaimuki High School Carrot Cake Recipes

SCHOOL BUS CAKE

Steps:

• Prepare cake mix according to package directions using oil, water and eggs.
• Pour batter into two greased 8-in. x 4-in. x 2-in. loaf pans.
• Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to a wire rack to cool completely.
• Place cakes end to end on a 22-in. x 8-in. covered board.
• Level if needed.
• From the top of one end, form the front of the bus by cutting out a section 1 inches deep and 3 inches long (Save the removed piece for another use.)
• For frosting, in a large bowl, beat butter and shortening until fluffy.
• Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth.
• Add enough remaining confectioners' sugar until desired consistency is reached.
• Tint 3/4 cup frosting with black food coloring; set aside.
• Tint remaining frosting yellow.
• Frost top and sides of cake with yellow frosting.
• Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus.
• Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip.
• Fill the bag with black frosting.
• Outline windows on both sides of bus; pipe strips under windows.
• Pipe windshield and back window; fill in with black frosting.
• Pipe lines on front of grille.
• Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
• Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
• For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
• When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

KAIMUKI HIGH SCHOOL CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda, salt and cinnamon.
• In a separate bowl, beat sugar, eggs and oil together. Add to dry ingredients, mixing just enough to blend well.
• Add grated carrots, crushed pineapple and nuts and mix well.
• Pour into a greased and floured 9"x13" pan and bake 35 to 40 minutes. Cool completely before frosting.
• For Cream Cheese Frosting:.
• Beat cream cheese until fluffy. Cream butter into cream cheese, then add vanilla. Add powdered sugar; beat well until smooth.