BEST CARROT CAKE RECIPE - HOW TO MAKE CARROT CAKE
This cake was inspired by a generations-old family recipe — you can't beat that.
Provided by Makinze Gore
Categories vegetarian Easter baking dessert
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely. Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency. Frost cake as desired and garnish with pecans.
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.
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
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
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CHOCOLATE CARROT CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 578 calories per serving
- Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.
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Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper.
Measure the flour, sugar and baking powder into a large bowl.
Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
Divide the mixture between the two tins and bake in the oven for 25–30 minutes, or until well risen and lightly golden.
Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling.
To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern.
Cut into slices to serve.
Mary’s tips:
Can be made a day ahead and iced on the day of serving.
Un-iced cakes can be frozen.
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Reviews 93
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PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS ...
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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Reviews 4.1
Total Time 01 hours 45 minutes
Category Desserts
Calories 896 calories per serving
- Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
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