TURTLE SHAPE CAKE RECIPES

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BASICALLY CARROT LOAF CAKE RECIPE - BON APPéTIT



Basically Carrot Loaf Cake Recipe - Bon Appétit image

The most casual-cool carrot cake of all time. No stand mixer, no hand mixer, just pure, cream cheese icing-topped deliciousness.

Provided by Molly Baz

Yield Makes one 9x5" loaf

Number Of Ingredients 12

1 lb. cream cheese (2 8-oz. packages), divided
¾ cup vegetable oil, plus more for pan
2¼ cups all-purpose flour
2 tsp. baking powder
¾ tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon, plus more for dusting
1¾ tsp. kosher salt, divided
¾ lb. carrots
1¾ cups sugar, divided
2 large eggs
3 tsp. vanilla extract, divided

Steps:

  • First things first, we need to get that 1 lb. cream cheese to room temperature. If you don’t have time to let it sit out on the counter for several hours, cut it into 1" pieces and place on a heatproof plate on top of your stove. Alternatively, you can microwave the plate of cream cheese in 10-second increments until just softened but not melted, about 30 seconds total.
  • Place a rack in middle of oven; preheat to 350°. Lightly grease a 9x5" loaf pan with vegetable oil. Line pan lengthwise with parchment paper, leaving about a 2" overhang. (This will help you lift the cake up and out of the pan.) Important note! If you are using a smaller pan, you're going to need to hold back some batter—you'll need at least a ½" between the batter and the lip of the pan to account for oven rise, otherwise your cake will overflow. You can bake remaining batter in muffin tins if you have them.
  • Whisk 2¼ cups all-purpose flour, 2 tsp. baking powder, 2 tsp. ground ginger, ¾ tsp. baking soda, 2 tsp. cinnamon, and 1½ tsp. Diamond Crystal or (1 tsp. Morton) kosher salt in a medium bowl.
  • Peel ¾ lb. carrots and cut off knobby end. Grate on the large holes of a box grater right into bowl of dry ingredients. Use your hands to toss until well coated.
  • Scrape half of cream cheese into a large bowl. (This is for the batter, the other half is for the icing!) Using a spatula, spread cream cheese around sides of bowl, working it a few times with your spatula to help soften. Add 1½ cups sugar and keep working with spatula to completely incorporate until it’s no longer gritty all sugar is dissolved, about 15 seconds. Crack 2 large eggs into bowl, then whisk until mixture is very smooth. It might look separated and chunky at first, but whisk vigorously and it will eventually come together. Slowly stream in ¾ cup vegetable oil, whisking constantly to homogenize. Add 2 tsp. vanilla extract and whisk again to combine.
  • Fold dry ingredients into egg mixture with your spatula until almost no streaks of floury bits remain.
  • Scrape batter into prepared pan, smoothing top with the back of a spoon or spatula.
  • Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. (Baking time will vary depending on the size and shape of your loaf pan, so if you aren't using a standard 9x5", start checking for doneness at the 70-minute mark and keep an eye on things.) Let cool 20 minutes, then remove from pan using parchment overhang. If the edges are sticking, slide a butter knife around the edge to help release. Transfer to a wire rack and let cool completely.
  • While cake cools, make your icing. Scrape remaining 8 oz. cream cheese into a medium bowl. Similarly to what you did earlier, use a spatula to work it around sides of bowl. Add remaining ¼ cup sugar, 1 tsp. vanilla, and ¼ tsp. Diamond Crystal (or a pinch of Morton) kosher salt. Mix with spatula to bring everything together, paddling it as necessary, until icing is very smooth and shiny. (This will take some elbow grease, but don't give up!) Cover and keep chilled until cake has cooled.
  • Place cooled cake on a platter. Dollop cream cheese frosting on top and make swirls and swooshes with the back of a small spoon as you spread it out to make it look cute. Dust lightly with more cinnamon. Slice with a sharp chef’s knife (not a serrated one) to serve.

TURTLE CHEESECAKE RECIPE - FOOD.COM



Turtle Cheesecake Recipe - Food.com image

" A finalist in the 2001 Nestle Toll House Share the Very Best recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups. "

Total Time 2 hours

Prep Time 40 minutes

Cook Time 1 hours 20 minutes

Yield 1 nine inch spingform cake, 14 serving(s)

Number Of Ingredients 13

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or 2 tablespoons ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle toll house miniature semisweet chocolate chips

Steps:

  • PREHEAT oven to 300 degrees F.
  • Grease 9-inch springform pan.
  • COMBINE crumbs and butter in medium bowl.
  • Press onto bottom and 1 inch up side of prepared pan.
  • BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth.
  • Add sugar, eggs, lime juice and vanilla extract; beat until combined.
  • Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
  • Morsels may retain some of their shape.
  • If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  • Stir 2 cups of cheesecake batter into melted morsels; mix well.
  • Alternately spoon batters into crust, beginning and ending with yellow batter.
  • BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
  • Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
  • Cool completely.
  • Drizzle Nesquik™ and caramel syrup over cheesecake.
  • Sprinkle with pecans and mini morsels.
  • Refrigerate for several hours or overnight.
  • Remove side of pan.

Nutrition Facts : Calories 487.5, FatContent 33.9, SaturatedFatContent 18.1, CholesterolContent 114.7, SodiumContent 268, CarbohydrateContent 42.6, FiberContent 1.7, SugarContent 36.9, ProteinContent 7.9

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BASICALLY CARROT LOAF CAKE RECIPE - BON APPéTIT
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From bonappetit.com
Reviews 4.3
  • Place cooled cake on a platter. Dollop cream cheese frosting on top and make swirls and swooshes with the back of a small spoon as you spread it out to make it look cute. Dust lightly with more cinnamon. Slice with a sharp chef’s knife (not a serrated one) to serve.
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" A finalist in the 2001 Nestle Toll House Share the Very Best recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups. "
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