SPICED CARROT PUREE RECIPES

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

CARROT CAKE RECIPE - NYT COOKING - RECIPES AND COOKIN…



Carrot Cake Recipe - NYT Cooking - Recipes and Cookin… 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 - RECIPES AND COOKIN…



Carrot Cake Recipe - NYT Cooking - Recipes and Cookin… 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

TOP 10 BEST CARROT JUICE RECIPES: SIMPLE, TASTY DRINKS ...
May 04, 2020 · A medium-sized carrot (whose weight, according to the USDA, is 61 grams) delivers you 5.84 grams of carbohydrate, in which dietary fiber takes 1.71 grams while digestible carbs take only 4 grams. Carrot …
From healthyrecipes101.com
See details


30-MINUTE MOROCCAN-SPICED LENTILS | MINIMALIST BAKER RECIP…
Dec 21, 2017 · This 30-minute recipe starts with cooking your lentils. And while that happens, it’s time for the sauce. To create a super flavorful and quick sauce, I blended onion, garlic, and red bell …
From minimalistbaker.com
See details


RECIPES ARCHIVE - CHIAPPAS SISTERS
Lasagna with Parma Ham Ricotta and sun-dried tomato. Prep: 15 mins. Cook: 30-40 mins. Beef Apple and Sage puree
From thechiappas.com
See details


RECIPES - CATELLI BROTHERS
Recipes Whether you decide to serve our delicious, nutritious Veal or our juicy and tender Lamb, we have a wide selection of recipes for you to choose from. ... Grilled Lamb Sirloin with Carrot Coriander Mash & Grilled Onions. Roasted American Rack of Lamb, Fingerling Potatoes & Asparagus with Mint Sauce. Lamb Casserole. ... Spiced …
From catellibrothers.com
See details


EASY LENTIL SOUP RECIPE - GOOP
Spiced Chickpea, Lentil, and Carrot Stew with Herbs and Yogurt Crispy Chicken Cutlets with Fennel, Apple, and Cabbage Slaw Breakfast-for-Dinner Hash with Turkey Sausage, Butternut Squash, …
From goop.com
See details


HOW TO MAKE A PEA PURéE - GREAT ... - GREAT BRITISH CHEFS
Pea purée is a great accompaniment to many dishes - and it’s very easy to make. The short season of fresh peas, from the beginning of June to end of July, is an ideal time to whip up some pea purée. …
From greatbritishchefs.com
See details


HEALTHY LENTIL SOUP RECIPES | EATINGWELL
Fresh lime juice balances out the creamy, mellow sweetness of this pureed lentil and carrot soup. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and …
From eatingwell.com
See details


HEALTHY LENTIL SOUP RECIPES | EATINGWELL
Fresh lime juice balances out the creamy, mellow sweetness of this pureed lentil and carrot soup. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and …
From eatingwell.com
See details


TOP 10 BEST CARROT JUICE RECIPES: SIMPLE, TASTY DRINKS ...
May 04, 2020 · A medium-sized carrot (whose weight, according to the USDA, is 61 grams) delivers you 5.84 grams of carbohydrate, in which dietary fiber takes 1.71 grams while digestible carbs take only 4 grams. Carrot …
From healthyrecipes101.com
See details


30-MINUTE MOROCCAN-SPICED LENTILS | MINIMALIST BAKER RECIP…
Dec 21, 2017 · This 30-minute recipe starts with cooking your lentils. And while that happens, it’s time for the sauce. To create a super flavorful and quick sauce, I blended onion, garlic, and red bell …
From minimalistbaker.com
See details


RECIPES ARCHIVE - CHIAPPAS SISTERS
Lasagna with Parma Ham Ricotta and sun-dried tomato. Prep: 15 mins. Cook: 30-40 mins. Beef Apple and Sage puree
From thechiappas.com
See details


RECIPES - CATELLI BROTHERS
Recipes Whether you decide to serve our delicious, nutritious Veal or our juicy and tender Lamb, we have a wide selection of recipes for you to choose from. ... Grilled Lamb Sirloin with Carrot Coriander Mash & Grilled Onions. Roasted American Rack of Lamb, Fingerling Potatoes & Asparagus with Mint Sauce. Lamb Casserole. ... Spiced …
From catellibrothers.com
See details


EASY LENTIL SOUP RECIPE - GOOP
Spiced Chickpea, Lentil, and Carrot Stew with Herbs and Yogurt Crispy Chicken Cutlets with Fennel, Apple, and Cabbage Slaw Breakfast-for-Dinner Hash with Turkey Sausage, Butternut Squash, …
From goop.com
See details


HOW TO MAKE A PEA PURéE - GREAT ... - GREAT BRITISH CHEFS
Pea purée is a great accompaniment to many dishes - and it’s very easy to make. The short season of fresh peas, from the beginning of June to end of July, is an ideal time to whip up some pea purée. …
From greatbritishchefs.com
See details


HEALTHY LENTIL SOUP RECIPES | EATINGWELL
Fresh lime juice balances out the creamy, mellow sweetness of this pureed lentil and carrot soup. Caramelized onions, crisp snow peas, cilantro and sliced hard-boiled eggs are a flavorful and …
From eatingwell.com
See details