Jimmy Gs Carrot Cake Recipes

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GRAMMY'S CARROT CAKE BARS

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Provided by Damaris Phillips

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14



Grammy's Carrot Cake Bars image

Steps:

  • Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
  • Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

JIMMY CARTER CAKE

This is more a layered dessert than a cake. Its very good. This is from an old newspaper clipping. Is all I had on hand was golden roast peanuts, but they worked great.

Provided by pines506

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13



Jimmy Carter Cake image

Steps:

  • First Layer: Combine flour, margarine and peanuts and blend like pie crust.
  • Press into bottom of 9 x 13 pan and bake 20 minutes at 350°F (Note: It takes a little work to make the crust cover the whole bottom, but it does and its worth it!).
  • Cool.
  • Second Layer: Blend all second layer ingredients together and pour carefully on top of first layer.
  • Spread to even it out.
  • Third Layer: Blend third layer ingredients and pour on top of second layer.
  • Let pudding set up a little before putting fourth layer on.
  • Fourth Layer: Put remainder of Cool Whip on top and garnish with the shaved chocolate and peanuts.

Nutrition Facts : Calories 768.4, Fat 43.7, SaturatedFat 17, Cholesterol 57.3, Sodium 831.9, Carbohydrate 82.1, Fiber 3.5, Sugar 53.1, Protein 16.5

1 cup flour
1/2 cup margarine, softened
2/3 cup chopped peanuts
1/3 cup creamy peanut butter or 1/3 cup crunchy peanut butter
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup Cool Whip (out of an 8 oz. container, save rest for layer 4)
1 (4 ounce) package instant chocolate pudding mix
1 (3 1/2 ounce) package instant vanilla pudding
2 3/4 cups milk
rest Cool Whip
chocolate shavings (optional)
chopped peanuts (optional)

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