MARTHA STEWART CHEESECAKE CUPCAKES RECIPES

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CARROT CAKE III RECIPE | ALLRECIPES



Carrot Cake III Recipe | Allrecipes image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Allrecipes Member

Categories     Carrot Cake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 16

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, CarbohydrateContent 63.7 g, CholesterolContent 68.8 mg, FatContent 34.8 g, FiberContent 2.2 g, ProteinContent 5.1 g, SaturatedFatContent 9.1 g, SodiumContent 347.2 mg, SugarContent 49.9 g

SALTED CARAMEL SAUCE | ALLRECIPES



Salted Caramel Sauce | Allrecipes image

It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.

Provided by Chef John

Categories     Dessert Sauces

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield cups

Number Of Ingredients 5

1 cup white sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

Steps:

  • Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.n
  • Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.n

Nutrition Facts : Calories 214.9 calories, CarbohydrateContent 25.4 g, CholesterolContent 40.7 mg, FatContent 13 g, ProteinContent 0.4 g, SaturatedFatContent 8.2 g, SodiumContent 97.1 mg, SugarContent 25 g

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CARROT CAKE III RECIPE | ALLRECIPES
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Also, if you cook the cake in a 9X13 pan, cook it for 40 minutes. Update 2: if using a jumbo muffin tin the cupcakes bake in 23 minutes. The full recipe makes 14 jumbo cupcakes. Update 3 (half recipe): Use 1/2 cup of oil and use 1.75 cups of shredded carrots. This makes 11 regular sized cupcakes …
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