Mini Carrot Cakes With Cranberry Caramel Sauce Recipes

Steps:

• In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
• Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• 1. For the cakes: Position an oven rack in the center of the oven and preheat to 325°F. Generously spray a 12-cup mini Bundt pan with nonstick spray. Whisk the flour, allspice and salt together in a medium bowl. Whisk the eggs, half-and-half and vanilla together in a measuring cup.
• 2. Beat the butter in the bowl of an electric mixer on medium speed until smooth, about 2 minutes. With the mixer running, slowly add the granulated sugar. Turn the mixer off, scrape down the sides of the bowl, add the lemon zest, and continue beating until the mixture is light and fluffy, about 3 minutes; scrape down the sides of the bowl. Reduce the speed to low and beat in the flour mixture about ¼ cup at a time, stopping the mixer a few times to scrape down sides of the bowl. Then slowly drizzle in the egg mixture until just incorporated, being careful not to over-mix the batter.
• 3. Divide the batter equally among the prepared cake molds and smooth the tops. Bake until a toothpick inserted into the cakes comes out clean and the tops spring back when lightly pressed, 15 to 18 minutes. Cool the cakes in the pan on a rack about 10 minutes, then invert onto a kitchen towel and place upright on the rack to cool completely.
• 4. For the cranberry topping: Warm the cranberry sauce in a small saucepan over medium-low heat. Stir in the cinnamon and mash the berries slightly with the back of a spoon until you have a chunky compote. Keep at room temperature until ready to use.
• 5. For the glaze: Whisk the confectioners' sugar and milk together until smooth. If the glaze is too thick to pour easily, add more milk a ¼ teaspoon at a time to adjust the consistency.
• 6. To serve: Spoon the glaze over the tops of the cakes and put a rounded teaspoon of cranberry topping in the center.

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Steps:

• Heat oven to 350°F
• Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
• Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
• Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
• Add milk; stir until blended.
• Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
• Fill muffin cups about 7/8 full with batter.
• Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire rack.
• Cool completely.
• To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
• Microwave at MEDIUM (50%) 30 seconds; stir.
• If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
• Drizzle white glaze over top of mini-cakes.
• Refrigerate 10 minutes to set glaze.

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray without flour. In medium bowl, beat cake mix, water, 1/2 cup butter, the cinnamon and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in carrots and raisins. Pour batter into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 3 rows by 3 rows.
• In 2-quart saucepan, mix all caramel sauce ingredients. Heat to boiling over medium-high heat. Cook 8 to 10 minutes, stirring constantly with whisk, until rich caramel color. Remove from heat; cool 20 minutes. Place pieces of cake on individual dessert plates. Pour sauce over cake just before serving.