BLUE RIBBON CARROT CAKE RECIPES

Steps:

• Baking the cake base: 1. Heat the oven to 200°C. 2. Grease and flour a small even cake tin. 3. Mix all the dry ingredients. 4. Whisk the sugar and eggs until they're light and fluffy. Add and mix in the vanilla extract if you're using it. 5. Alternating with the carrot and oil, add the dry ingredients into the eggs through a sieve. Fold them in until they're just combined. 6. Pour the batter into the cake tin and let it bake for about 40 minutes. 7. Put the cake base onto a tray and allow it to cool for at least an hour.
• Cheese buttercream: 1. Cream the room temperature processed cheese and butter together until they're even. My grandmother used to use a cheese called Koskenlaskija. 2. Add the sugar and vanilla. Keep mixing until you get a light and fluffy icing. Cover the mixer with a cloth if the sugar is dusting a lot. 3. Cover the cake base with the icing evenly. 4. Create patterns on the icing with a fork.
• Finally, sprinkle on the almond. The cake is edible in this point but it's good to let it chill further in the fridge.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.