3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING
This is one of my all-time favorite carrot cake recipes. I inherited this recipe from a close friend about 12 years ago and it's still a favorite!
Provided by Roland G. Mandish
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
- Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
- Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
- Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
- Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 99.9 g, Cholesterol 117.7 mg, Fat 47.7 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 18.7 g, Sodium 492.1 mg, Sugar 77.5 g
CARROT CAKE WITH LEMON ICING
A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!
Provided by Terese
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
- Beat well with a wooden spoon until thoroughly mixed.
- Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
- Cool for a few minutes before turning out onto a cake cooler. Set aside.
- When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
- TO MAKE THE LEMON ICING:.
- Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
- Spread thickly onto cooled cake and top with lemon peel.
Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5
LEMONY CARROT-WALNUT BREAD
Love carrot cake? Skip the frosting, and try a sweet and spicy loaf with a boost of high-fiber cereal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
- In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
- Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
- Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 210 mg, Sugar 10 g, TransFat 0 g
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING
Provided by Sarah Magid
Categories Cake Egg Dessert Easter Kid-Friendly Back to School Cream Cheese Lemon Raisin Coconut Walnut Carrot Birthday Organic Healthy Potluck Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free Small Plates
Yield Makes one 8-inch layer cake or 24 cupcakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
- Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
- In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
- Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
- Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
- Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
- Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
- Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
- to decorate
- Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.
LEMONY CARROT CAKE
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease and lightly flour 9x9-inch baking pan.
- In a small bowl combine flour,baking powder, baking soda and salt.
- In a large bowl beat margarine with electric mixer 30 seconds.
- Add sugar,lemon peel and vanilla; beat well.
- Add eggs,1 at a time, beating after each addition.
- Add flour mixture and yogurt alternately to margarine mixture, beating after each addition.
- Stir in carrots.
- Pour batter into prepared pan; Spread evenly. Bake 30 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack. Spread cake with lemon yogurt frosting.
- -------------------------------.
- LEMON YOGURT FROSTING DIRECTIONS:
- In a small bowl beat margarine until softened.
- Gradually add confectioners sugar; beat well.
- Beat in lemon peel and vanilla.
- Add enough yogurt to make a spreadable frosting.
Nutrition Facts : Calories 351.3, Fat 12.3, SaturatedFat 2.5, Cholesterol 49, Sodium 369.8, Carbohydrate 57.1, Fiber 0.7, Sugar 43, Protein 3.9
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- Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
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