The Palms Carrot Cake Recipes

THE PALM'S CARROT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
• With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large measuring cup, whisk together the oil, eggs, and vanilla.
• Pour the egg mixture into the dry ingredients and add the carrots.
• Mix on the slowest speed until evenly blended.
• The batter will be very thick.
• Fold in the raisins and pecans.
• Scoop the batter into the prepared pan and smooth the top.
• Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• Cool on a rack to room temperature.
• While cake is baking, make frosting.
• In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• Stir in the orange zest.
• Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• (Be sure cake is completely cool before you try to cut and frost it).
• Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• Spread remaining evenly over the sides.
• Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• For the best flavor, allow to return to room temperature before serving.
• To serve, dust generously with confectioners sugar and cut into wedges.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
• Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
• In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
• In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
• With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
• Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
• Evenly divide the batter between the prepared cake pans.
• Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
• Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
• Slice and serve.
• Enjoy!

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

THE PROSPECT'S CARROT CAKE

Steps:

• Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
• Sift half the dry ingredients into sugar mixture; blend well.
• Sift in remaining dry ingredients, alternation with eggs; mix
• well, after each addition.
• Stir in carrots, pecans and raisins.
• Pour into lightly oiled 10-inch tube pan.
• Bake in preheated 325 degree
• oven about 1 hour and 10 minutes.
• Cool upright in pan.
• To make filling.
• Combine sugar and flour in small heavy saucepan.
• Gradually stir in cream.
• Add butter and salt.
• Cook over very low heat, stirring frequently, until mixture come to just a simmer.
• (This may take 30 minutes.) Let simmer 2-3 minutes.
• Remove from heat and cool to lukewarm.
• Stir in nuts and vanilla.
• Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
• To make frosting, toast coconut at 300 degrees for 10-15 minutes or
• until lightly browned.
• Cool.
• Combine cream cheese and butter in food processor or mixer.
• Add confectioner's sugar and vanilla and mix until perfectly smooth.
• Refrigerate if too soft to spread immediately.
• To assemble, split cooled cake into 3 layers.
• Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
• Pat toasted coconut onto sides of cake.

CARROT CAKE

Steps:

• For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
• Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
• For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
• If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
• To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
• Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
• Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.