CARROT LOAF CAKE RECIPE RECIPES

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PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS ...



Paul Hollywood's ultimate carrot cake recipe | delicious ... image

Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an ‘everyday’ kind of cake, then take a look at this other stunning recipe – a layered carrot cake – four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.

Provided by Find out more about Paul Hollywood.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 20

155ml sunflower oil, plus extra for greasing
230g self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp mixed spice
½ tsp ground ginger
230g light brown muscovado sugar
Finely grated zest of 1 satsuma or mandarin, plus strips to decorate
100g pecans, halved
260g carrots, coarsely grated
3 medium free-range eggs, beaten
For the icing
50g butter, softened
200g full-fat cream cheese, we recommend Philadelphia
100g icing sugar, plus extra to dust
Finely grated zest of 1 orange
For the orange peel
2 oranges
200ml water
200g caster sugar

Steps:

  • Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, pecans and grated carrots, then stir until well combined. Stir in the beaten eggs and oil, then mix well.
  • Pour into the prepared cake tin and bake in the oven for 1 hour or until a skewer comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely before icing.
  • For the icing, beat the butter in a large bowl with a hand mixer until really soft. Add the cream cheese and beat again until well mixed. Sift over the icing sugar, add the orange zest, then beat until smooth. Store, covered, in the fridge until needed.
  • For the orange peel, carefully pare the zest from the orange (https://www.amazon.co.uk/OXO-Good-Grips-Lemon-Zester/dp/B00004OCJO/ref=sr_1_1?ie=UTF8&qid=1479314099&sr=8-1&keywords=orange+zester >a tool like this would be helpful). Put the water and sugar in a saucepan and heat until the sugar has dissolved. Add the orange zest and remove from the heat. Let the zest sit in the sugar syrup until it has completely cooled.
  • Carefully cut the cake in half (https://www.youtube.com/watch?v=17J6ZM6yi4E >watch our cheat’s how-to video here) then spread half the icing between the cake layers and the other half on top. Decorate with the orange zest strips.

Nutrition Facts : Calories 688kcals, FatContent 42.9g (13.8g saturated), ProteinContent 7.7g, CarbohydrateContent 69.1g (49.6g sugars), FiberContent 3g

HOMEMADE CARROT CAKE RECIPE {CREAM CHEESE ... - I AM BAKER



Homemade Carrot Cake Recipe {Cream Cheese ... - i am baker image

This amazing carrot cake with cream cheese frosting is going to be your new family favorite!

Provided by Amanda Rettke

Categories     Dessert

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 17

2 cups (400g) granulated sugar
1¼ cups (250g) vegetable oil
1 teaspoon pure vanilla extract
3 large eggs, (room temperature)
2¾ cups (352g) all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
2 teaspoons baking soda
1½ teaspoons salt
1 cup raisins
1 cup roughly chopped walnuts
2¼ cups finely grated carrots
½ cup pineapple, (drained from a can or freshly diced)
8 ounces cream cheese, (softened)
½ cup (1 stick or 113g) salted butter
1 teaspoon vanilla extract
4 cups (512g) confectioners' sugar

Steps:

  • Carrot Cake
  • Cream Cheese Frosting

Nutrition Facts : ServingSize 24 g, Calories 464 kcal

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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.
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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.
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PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS ...
Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an ‘everyday’ kind of cake, then take a look at this other stunning recipe – a layered carrot cake – four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.
From deliciousmagazine.co.uk
Total Time 1 hours 20 minutes
Cuisine British recipes
Calories 688kcals per serving
  • Carefully cut the cake in half (https://www.youtube.com/watch?v=17J6ZM6yi4E >watch our cheat’s how-to video here) then spread half the icing between the cake layers and the other half on top. Decorate with the orange zest strips.
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VERTICAL CARROT CAKE RECIPE: HOW TO MAKE IT

This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! —Mark Neufang, Milwaukee, Wisconsin 


From tasteofhome.com
Total Time 01 hours 50 minutes
Calories 445 calories per serving
  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment; grease paper. Set aside. Sift flour, ground ginger, cinnamon, salt, nutmeg and cloves together twice. Place pecans in a food processor; pulse until finely ground. Transfer to a bowl; toss with carrots, fresh ginger and zest., In a large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture, then carrot mixture., Place egg whites in another large bowl. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pans, spreading evenly., Bake until golden brown and top springs back when lightly touched, 18-22 minutes. Cool 5 minutes. Invert cakes onto tea towels dusted with confectioners’ sugar. Gently peel off paper; trim ends. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack., For the frosting, place 1 cup butter in a small heavy saucepan; melt over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Cool until thick and creamy, but not hard, stirring occasionally., Meanwhile, in a heatproof bowl of stand mixer, whisk egg whites, 1 cup sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Using the paddle attachment, gradually beat in remaining 1/2 cup butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and cooled browned butter until smooth; transfer to another bowl. Add cream cheese to mixer bowl, beat until smooth. Gradually add buttercream back to bowl; beat until combined., Unroll cakes; cut each into two 15x5-in. strips. Spread 1 cup frosting on each strip to within 1/2-in. of edges. Refrigerate until frosting is firm, at least 20 minutes., To assemble cake, tightly roll up 1 strip jelly-roll style, starting with a short side, lifting slightly as you roll. Carefully align seam of roll with short side of another strip. Continue to roll, jelly-roll style, adding remaining strips; seal seam. Carefully stand rolled cake on its end on a serving platter. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours or overnight. Let stand at room temperature 15 minutes before slicing.
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HOMEMADE CARROT CAKE RECIPE {CREAM CHEESE ... - I AM BAKER
This amazing carrot cake with cream cheese frosting is going to be your new family favorite!
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PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS ...
Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an ‘everyday’ kind of cake, then take a look at this other stunning recipe – a layered carrot cake – four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.
From deliciousmagazine.co.uk
Total Time 1 hours 20 minutes
Cuisine British recipes
Calories 688kcals per serving
  • Carefully cut the cake in half (https://www.youtube.com/watch?v=17J6ZM6yi4E >watch our cheat’s how-to video here) then spread half the icing between the cake layers and the other half on top. Decorate with the orange zest strips.
See details


VERTICAL CARROT CAKE RECIPE: HOW TO MAKE IT

This vertical spin on a cherished classic is packed with spices and sure to impress. The brown butter cream cheese frosting truly takes the vertical cake over the top! —Mark Neufang, Milwaukee, Wisconsin 


From tasteofhome.com
Total Time 01 hours 50 minutes
Calories 445 calories per serving
  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment; grease paper. Set aside. Sift flour, ground ginger, cinnamon, salt, nutmeg and cloves together twice. Place pecans in a food processor; pulse until finely ground. Transfer to a bowl; toss with carrots, fresh ginger and zest., In a large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture, then carrot mixture., Place egg whites in another large bowl. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pans, spreading evenly., Bake until golden brown and top springs back when lightly touched, 18-22 minutes. Cool 5 minutes. Invert cakes onto tea towels dusted with confectioners’ sugar. Gently peel off paper; trim ends. Roll up cakes in towels jelly-roll style, starting with a short side. Cool completely on a wire rack., For the frosting, place 1 cup butter in a small heavy saucepan; melt over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Cool until thick and creamy, but not hard, stirring occasionally., Meanwhile, in a heatproof bowl of stand mixer, whisk egg whites, 1 cup sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes. Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Using the paddle attachment, gradually beat in remaining 1/2 cup butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and cooled browned butter until smooth; transfer to another bowl. Add cream cheese to mixer bowl, beat until smooth. Gradually add buttercream back to bowl; beat until combined., Unroll cakes; cut each into two 15x5-in. strips. Spread 1 cup frosting on each strip to within 1/2-in. of edges. Refrigerate until frosting is firm, at least 20 minutes., To assemble cake, tightly roll up 1 strip jelly-roll style, starting with a short side, lifting slightly as you roll. Carefully align seam of roll with short side of another strip. Continue to roll, jelly-roll style, adding remaining strips; seal seam. Carefully stand rolled cake on its end on a serving platter. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours or overnight. Let stand at room temperature 15 minutes before slicing.
See details


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My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
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