MAKEOVER MOIST CARROT CAKE
One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 15g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 240mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
THE ULTIMATE MAKEOVER: CARROT CAKE
Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 16 squares
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
- Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
- Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
ULTIMATE CARROT CAKE
The most moist and succulently rich Carrot Cake I've ever eaten. It is highly requested by my family and friends and much talked about in between occassions when I bake it. It is a tad labor intensive and has 3 parts, the cake, the buttermilk glaze and the cream cheese frosting But I promise you it is entirely worth the effort this cake takes. The recipe originally was published in the October 1997 Southern Living Magazine, but can also be found on their website. This is truly a 5 star recipe. Baking is a science and being precise is key with a perfect cake. I always recommend spooning the flour into the measuring cup and leveling off, rather than scooping out the flour and leveling. Additional use a best quality vanilla. My favorite is Vanilla Bean Crush by Sonoma Syrup Co. (Can be found at King Arthur Flour on the web, or occassionally at Marshall's.) This recipe has a lot of liquid in it and is a wet batter, but never fear it will bake up with perfection ;)
Provided by ChristaKL
Categories Dessert
Time 1h30m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the cake:.
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
- Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
- on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
- For the Buttermilk Glaze:.
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- For the Cream Cheese Frosting:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Nutrition Facts : Calories 1390.2, Fat 79.3, SaturatedFat 34.7, Cholesterol 200, Sodium 935.9, Carbohydrate 164.4, Fiber 4, Sugar 133.5, Protein 12.2
THE ULTIMATE CARROT CAKE
A culmination of all the tweaks and advice I've found for the ultimate carrot cake.
Provided by Gabrielle Dante
Time 1h40m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
- While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g
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5/5 (13)Total Time 4 hrs 35 minsServings 12
- Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
- Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
- Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
- Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
THE ULTIMATE CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 4 hrs 35 mins
- Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
- Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
- Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
- Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
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