CARROT CAKE WITH PUDDING MIX RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CARROT CAKE RECIPE - NYT COOKING



Carrot Cake Recipe - NYT Cooking image

You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.

Provided by Dorie Greenspan

Total Time 1 hours 45 minutes

Yield 8 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut, sweetened or unsweetened
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut, optional
Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Steps:

  • For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
  • Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
  • For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
  • If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
  • To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top — and the sides, if you want – of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
  • Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
  • Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

Nutrition Facts : @context http//schema.org, Calories 969, UnsaturatedFatContent 33 grams, CarbohydrateContent 118 grams, FatContent 54 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 18 grams, SodiumContent 580 milligrams, SugarContent 92 grams, TransFatContent 0 grams

CARROT CAKE RECIPE - NYT COOKING



Carrot Cake Recipe - NYT Cooking image

You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.

Provided by Dorie Greenspan

Total Time 1 hours 45 minutes

Yield 8 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut, sweetened or unsweetened
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut, optional
Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Steps:

  • For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
  • Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
  • For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
  • If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
  • To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top — and the sides, if you want – of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
  • Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
  • Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

Nutrition Facts : @context http//schema.org, Calories 969, UnsaturatedFatContent 33 grams, CarbohydrateContent 118 grams, FatContent 54 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 18 grams, SodiumContent 580 milligrams, SugarContent 92 grams, TransFatContent 0 grams

More about "carrot cake with pudding mix recipes"

CARROT CAKE RECIPE - NYT COOKING
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Calories 969 per serving
  • Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
See details


14 CAKE RECIPES USING PUDDING MIX | ALLRECIPES
Feb 22, 2021 · Incorporating pudding mix into a cake recipe makes for an easy, moist, and deliciously rich result every time, and we've gathered 14 of the tastiest pudding cake recipes right here. From fudgy slices of brownie cake to a chilled lemon cream sponge, find your favorite pudding cake …
From allrecipes.com
See details


10 BEST BUTTERSCOTCH PUDDING CAKE WITH CAKE MIX RECIPES ...
Mar 15, 2022 · The Best Butterscotch Pudding Cake With Cake Mix Recipes on Yummly | Butterscotch Pudding Cake, Butterscotch Pudding Cake, Butterscotch Pudding Cake ... shredded carrot, caramel sauce, toasted coconut and 6 more. Easy Pumpkin Spice Cake This Gal Cooks. butter, white cake mix…
From yummly.com
See details


CHOCOLATE CAKE WITH CAKE MIX AND PUDDING RECIPES - YUMMLY
Mar 12, 2022 · Chocolate Cake with Cake Mix and Pudding Recipes 309,441 Recipes. Last updated Mar 12, 2022. ... Scrumptious Carrot Cake With Cream Cheese Frosting bestfoods. cream cheese, lemon juice, confectioners sugar, crushed pineapple and 12 more ... cold milk, chocolate, chocolate cake mix, pudding…
From yummly.com
See details


EASY SLOW COOKER CARROT CAKE RECIPE - WITH CHEESECAKE PUD…
Apr 16, 2019 · This crockpot cake is gooey from the pudding, fluffy from the spice cake mix, LOADED with texture from the carrots, coconut, and pecans, and absolutely packed with flavor! Instant Cheesecake Pudding and Skim Milk – mixed together to make the instant pudding which adds flavor and helps bind the cake …
From showmetheyummy.com
See details


OUR BEST CAKE MIX RECIPES | MYRECIPES
Jul 24, 2015 · Carrot Easter Cake Recipe. It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake layers with an 8-inch diameter and let a little …
From myrecipes.com
See details


35 DESSERT RECIPES USING PUDDING MIX | ALLRECIPES
Apr 20, 2020 · Get top-rated recipes for desserts made with pudding mix for quick and convenient cakes, cookies, pies, and more. We have recipes for everything from banana cream pie with pudding mix and chocolate pudding cake, to delicious ways to use lemon pudding mix, cheesecake pudding mix, strawberry pudding mix …
From allrecipes.com
See details


CARROT CAKE POKE CAKE - SKINNY DAILY RECIPES
Carrot cake poke cake is a very simple and easy to prepare recipe. This homemade recipe is super flavourful and moist, and is one of the best cakes you’ll ever taste.This recipe is a must-try. Total prep time: 45 minutes Yield: 16 servings. What you need. For Carrot Cake…
From healthonup.com
See details


BEST CARROT CAKE RECIPE - MOIST & FLUFFY! GRANDMA'S RECIPE
Apr 07, 2017 · Is carrot cake healthy? Because traditional carrot cake has substantial sugar, fat and white flour is not considered a healthy cake. However, carrots are healthy and there are ways to make traditional carrot cake …
From divascancook.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


EASY SLOW COOKER CARROT CAKE RECIPE - WITH CHEESECAKE PUD…
Apr 16, 2019 · This crockpot cake is gooey from the pudding, fluffy from the spice cake mix, LOADED with texture from the carrots, coconut, and pecans, and absolutely packed with flavor! Instant Cheesecake Pudding and Skim Milk – mixed together to make the instant pudding which adds flavor and helps bind the cake …
From showmetheyummy.com
See details


OUR BEST CAKE MIX RECIPES | MYRECIPES
Jul 24, 2015 · Carrot Easter Cake Recipe. It’s not Easter without a themed cake! Rather than deal with a fussy animal-shaped pan, bake two round cake layers with an 8-inch diameter and let a little …
From myrecipes.com
See details


35 DESSERT RECIPES USING PUDDING MIX | ALLRECIPES
Apr 20, 2020 · Get top-rated recipes for desserts made with pudding mix for quick and convenient cakes, cookies, pies, and more. We have recipes for everything from banana cream pie with pudding mix and chocolate pudding cake, to delicious ways to use lemon pudding mix, cheesecake pudding mix, strawberry pudding mix …
From allrecipes.com
See details


CARROT CAKE POKE CAKE - SKINNY DAILY RECIPES
Carrot cake poke cake is a very simple and easy to prepare recipe. This homemade recipe is super flavourful and moist, and is one of the best cakes you’ll ever taste.This recipe is a must-try. Total prep time: 45 minutes Yield: 16 servings. What you need. For Carrot Cake…
From healthonup.com
See details


BEST CARROT CAKE RECIPE - MOIST & FLUFFY! GRANDMA'S RECIPE
Apr 07, 2017 · Is carrot cake healthy? Because traditional carrot cake has substantial sugar, fat and white flour is not considered a healthy cake. However, carrots are healthy and there are ways to make traditional carrot cake …
From divascancook.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


BEST CARROT CAKE RECIPE - MOIST & FLUFFY! GRANDMA'S RECIPE
Apr 07, 2017 · Is carrot cake healthy? Because traditional carrot cake has substantial sugar, fat and white flour is not considered a healthy cake. However, carrots are healthy and there are ways to make traditional carrot cake …
From divascancook.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details