DAVID'S CARROT CAKE
Make and share this David's Carrot Cake recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Cake:.
- Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
- In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
- Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
- Pour into greased and floured 9x13 pan.
- Bake 45 minutes.
- Frosting:.
- With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
- Add in coconut and pecan and mix just until they are incorporated.
- Spread frosting onto cooled cake and serve.
Nutrition Facts : Calories 658, Fat 40.6, SaturatedFat 14, Cholesterol 77.4, Sodium 426.6, Carbohydrate 72.1, Fiber 3.5, Sugar 55.8, Protein 6
DAVE'S CARROT CAKE
This is a wonderfully moist and decadent carrot cake. It came to me from a friend with family of excellent bakers! Really mouth watering and delicious. Goes great with cream cheese frosting.
Provided by DeidreJane
Categories Dessert
Time 1h30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
- Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.
SAVORY SPICED CARROT CAKE
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Provided by David Tanis
Categories cakes, vegetables, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Position a rack in the middle of the oven and heat to 425 degrees.
- In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
- Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
- Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
- Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
- Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
- To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 4 grams, TransFat 0 grams
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