How to make a good carrot cake?!
Answers: does anyone know how to make an awesome carrot cake ..???? or any other good cakes
Southern Red Velvet Cake
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
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Carrot Cake with Cream Cheese Icing
Cake:
1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)
Icing:
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice
Special equipment: an electric mixer and 2 (9-inch) cake pans
For the cake: Preheat the oven to 375 degrees F.
In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.
Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.
Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.
For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.
Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.
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Parma-style Carrot Cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1/2 cup sugar, plus 1/2 cup
1 teaspoon fennel seeds
1 lemon, zested and juiced
2 cups peeled and chopped carrots (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup (1 stick) butter, softened
5 eggs
Powdered sugar, for garnish
Preheat the oven to 375 degrees F.
In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside.
Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated.
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended.
Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated.
Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes.
Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.
wutever u do use cream cheese frosting
thats the *icing on the cake*
lol how cheesy
but seriously use it
^ ^
with a recipe
good cream cheese frostin and fresh carrots
use vanilla pudding
THE BEST CARROT CAKE
Mix together:
4 eggs
2 c. sugar
1 1/2 c. salad oil
Sift together and add to the above ingredients:
2 c. flour
2 tsp. soda
2 tsp. cinnamon
Add:
3 c. finely shredded carrots
1 tsp. vanilla
A pinch of salt
Place batter in 9 x 13 inch pan, greased and floured. Bake at 325 degrees for 40 minutes or until done.
ICING:
(Best part of the whole deal!)
1 stick butter
1 (8 oz.) cream cheese
1 c. chopped nuts
1 tsp. vanilla
1 box powdered sugar
Coconut, if desired
Mix together and spread on - KEEP CAKE REFRIGERATED, because of cream cheese in icing.
I've made quite a few carrot cakes in my day and one trick I've learned is that you need to drain the pineapple well. Soggy pineapple makes the cake dense. In any case, I made the following recipe for thanksgiving and it came out great!
http://allrecipes.com/Recipe/Best-Carrot...
Just because it has a lot of ingredients does not mean that it is hard. Make sure you have every thing you need. This is by far the best carrot cake that I have ever had and I am sure you will enjoy it too. If you don't have a mixer, or hand mixer just use a wooden spoon and stir it by hand.
Carrot Cake Ingredients
Carrot Cake Ingredients
This recipe calls for:
2 Cups Sugar
1 Cup Corn Oil
3 Eggs
1 Can Crushed Pineapple (15oz) (Do not drain)
2 Cups Grated Carrots
2 Cups White Raisins
1 teaspoon Vanilla Extract
2 Cups Toasted pecans
3 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Baking Soda
Carrot Cake Equipment
Carrot Cake Equipment
For this recipe you will need:
Cake Pan (You don't have to have the one in the picture, but I think it is the best type for this cake if you have one.)
Mixer, or Hand Mixer
Grater
Measuring Cups
Measuring Spoons
Spatula
Pam non-stick cooking spray
Cooling Rack
Mixing Carrot Cake
First Step: Mixing Carrot Cake
Mix together until well blended:
2 Cups Sugar
1 Cup Corn Oil
3 Eggs
1 Can Pineapple (15oz)
2 Cups Grated Carrots
2 Cups White Raisins
1 teaspoon Vanilla Extract
2 Cups Toasted pecans
Pre-heat oven to 350F
Adding Dry Ingredients To Carrot Cake
Second Step: Adding Dry Ingredients
Next mix together on a paper plate:
3 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Baking Soda
Then add them slowly to your mixture
Baking Carrot Cake
Third Step: Baking Carrot Cake
Spray your cake pan with cooking spray, make sure you cover all the inside of the cake pan.
Then pour the cake batter into the cake pan and bake in a preheated 350 degree oven for 1 hour.
cutting edge
Fourth Step: Cutting loose
Take a knife and cut the edge of the cake loose from the pan around the outside and around the center stem.
Removing From Cake Pan
Fifth Step: Removing Carrot Cake
Shake the cake back and forth until it seems to be detached form the pan.
Now put a cooling rack on top of the cake and then flip it over.
Remove the cake pan and let the carrot cake cool.
My mother-in-law makes a carrot cake recipe that uses baby food carrots. I looked around online and found this one: http://www.astray.com/recipes/?show=Baby...
Everyone always raves about her carrot cake. The baby food makes the cake moister.
Here.
http://allrecipes.com/Recipe/Carrot-Cake...
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Cookbook
http://pinurl.com/4bm
Not me!
Why not look at some recipes from the following link?
http://allrecipes.com/Recipes/Desserts/C...
Use fresh small carrot bunches that aren't bagged.
Wash them with anti-bacterial dishwashing soap before using.
Robin Hood's cake baking and pastry white flour, carrots, dried black currants, dried red cherries, chopped almonds,125 ml of unsalted butter, I can of sweetened condensed milk, egg whites beaten, and a pinch of ground cinnamon, ground allspice, and ground clove.
Are you ready? You'll want to pay me for this.
1/2 cup veg oil
2 cups sugar
2 cups flour
4 eggs
1 tsp salt
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 small jars of carrot baby food (then you dont have to chop or shred)
Mix all together
add 2/3 cup chopped walnuts
grease pan
Bake in 11 by 13 pan at 350 for 45 min
Frosting
1 stick room temp butter
3 oz cream cheese
4 cup powdered sugar
1 tsp vanilla
mix all together
put on cooled cake and top with 1 cup chopped walnut
Fabulous Carrot Cake!:
1? hours 15 min prep
12 servings
CAKE
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
3/4 cup chopped walnuts (optional)
ICING
1 (8 ounce) package cream cheese
1/2-1 cup margarine
2 teaspoons vanilla
3 1/2-4 cups powdered sugar
Mix dry cake ingredients.
Add carrots, oil and eggs.
Stir till all is wet.
Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
Bake at 325* for 50-55 minutes .
Cool.
Cream together cream cheese, margarine, vanilla Add powdered sugar.
Spread over cooled cake.
I'd say the best carrot cakes are the spiciest. Here's a good one:
Carrot Spice Cake
1 1/2 cup of packed brown sugar
3/4 cup of vegetable oil
4 eggs
1 1/2 cup of flour
1 teaspoon of salt
1 tablespoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1 cup of dry oatmeal
3 cups of shredded carrots
1/2 cup of nuts
1/2 cup of raisins
Beat sugar and oil. Add eggs, one at a time, and beat well after each. Add dry ingredients and beat. Add carrots, nuts, coats, and raisins. Bake in bundt pan for 1 hour at 350oF. Grease and flour pan.
Icing:
1 (3 oz.) cream cheese
1 1/2 cup of powdered sugar
Milk enough to moisten
Cool cake and ice.