Bakery Style Carrot And Walnut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• Sift the flour, baking soda, and baking powder together and set aside.
• Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
• Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely. Remove from pan; cut crosswise in half.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.
• Place 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture. Cover with remaining cake half, top side up. Spread top and sides of cake with remaining COOL WHIP mixture. Press nuts into sides of cake.

Steps:

• CREAM CHEESE GLAZE 8 oz Cream cheese, softened 1 Tbsp Lemon juice 1 tsp Grated lemon peel 1 1/2 cup Confectioners sugar 1/2 cup Coarsely chopped walnuts This is billed as the richest carrot cake recipe ever.
• Lightly grease and flour a 10-by-4-inch tube pan.
• Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medi um grater or use coarse blade of food processor.
• Should measure 4 cups.
• Preheat oven to 350F.
• In large bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes.
• Add eggs, one at a time; beat well after each addition until smooth and light. In measuring cup, combine lemon and orange peels and juices.
• At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute. With wooden spoon, stir in grated carrot, nuts and raisins; mix well.
• Turn into the prepared tube pan; spread evenly.
• Bake 60 minutes, or until a cake tester inserted in center of the cake comes out clean.
• Cool in pan on wire rack 20 minutes, to cool slightly.
• Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, lemon juice, lemon peel and confectioners' sugar.
• With portable electri c mixer at high speed, beat mixture until smooth.
• Set aside. Gently loosen edge of cake with spatula.
• Turn out of pan onto rack.
• Spread glaze over top of the warm cake, letting it run down side of cake. Carefully remove cake to cake platter.
• Sprinkle chopped walnuts around top edge of cake. Serves 12.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Steps:

• Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
• Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
• Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)