RECIPE FOR CARROT CAKE BREAD RECIPES
CARROT CAKE RECIPE | ALTON BROWN | FOOD NETWORK
Alton Brown's classic Carrot Cake recipe is so easy to make and comes out perfectly moist every time.
Provided by Alton Brown
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 40 minutes
Cook Time 1 hours 10 minutes
Yield 1 (9-inch) cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
- Put the carrots into a large mixing bowl and set aside.
- Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
- In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
- With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
- Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
- In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
- Place the frosting in the refrigerator for 5 to 10 minutes before using.
CARROT CAKE QUICK BREAD RECIPE - BETTYCROCKER.COM
This treat boasts the flavors of carrot cake in a quick bread form. It’s bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
Nutrition Facts : Calories 260 , CarbohydrateContent 30 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 18 g, TransFatContent 0 g
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Reviews 4.8
Total Time 1 hours 10 minutes
Category dessert
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- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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CARROT CAKE RECIPE | ALTON BROWN | FOOD NETWORK
Alton Brown's classic Carrot Cake recipe is so easy to make and comes out perfectly moist every time.
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 50 minutes
Category dessert
- Place the frosting in the refrigerator for 5 to 10 minutes before using.
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This treat boasts the flavors of carrot cake in a quick bread form. It’s bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
Calories 260 per serving
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
Calories 260 per serving
- In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
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CARROT AND PINEAPPLE CAKE RECIPE | INA GARTEN | FOOD NET…
From foodnetwork.com
Reviews 4.8
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- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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CLASSIC CARROT CAKE RECIPE: HOW TO MAKE IT
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Desserts
Calories 555 calories per serving
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Reviews 4.6
Total Time 01 hours 05 minutes
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- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
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Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
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- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
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From bbc.co.uk
Reviews 4.3
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Reviews 4.3
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- For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
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Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 440 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 440 per serving
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