Carrot Cakes: COLLECTIONCarrot Cakes: COLLECTION
Carrot Cakes: COLLECTIONCarrot Cakes: COLLECTION is built on United Airline Carrot Cake, Carrot Cake, Trash Cake, Swiss Carrot Cake, and Carrot Pineapple Bundt Cake. Serves 14. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- 14
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
- to taste
Method (preview)
- 1
Bake. Cool. Top.
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Butter 6 oz.
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Cream Cheese 8 oz.
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Powdered sugar 2 c
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1 tsp baking powder Mix together and sift 300 g (10.6 oz) sugar or brown sugar
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1 pinch of salt Add all to the flour/baking powder mix 250 g (8.
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8 oz) ground almonds Mix to the previous ingredients 4 eggs, beaten 200 g (7 oz) melted and cooled margarine - Add to the rest of the preparation.
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Stir with a wooden spatula until smooth. Pour into a loaf pan, whose sides and bottom were previously buttered.
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Cook for about 65 min. on the lowest rack of the oven, preheated at 180 Celsius (350 F).
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After 50 min., you can "plant" little marzipan carrots in a row on the top of the cake.
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Cool down. Enjoy.
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Her name is Lynn and here's her recipe
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Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans.
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In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.
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In a small bowl, with a fork, beat eggs slightly.
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Stir in salad oil and vanilla extract.
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Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.
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Pour batter into pans.
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Bake 40-45 minutes until toothpick comes out clean.
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Cool cake in pans on wire racks for 10 minutes.
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Remove cake from pans; cool completely on racks.
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When cake is cool, frost with Creamy Cheese Frosting (below).
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Gradually beat in 5 1/2 c confectioners' sugar until smooth.
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Organization: Ecole Polytechnique Federale de Lausanne
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FLOUR 1 cup is 150 g
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SUGAR 1 cup is 200 g
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Swiss carrot cake 5 eggs, separated 300g sugar
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1 Tbs kirsh or rhum (it won't kill the kids, but it's optional) beat yolks, sugar and zest until "white" and foamy.
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Add carrots and nuts, flour, spices, baking powder, salt and kirsh
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Beat egg whites until stiff, carefully fold them into cake mixture.
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Bake at 350F for 90 minutes
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You can glaze it with heated apricot jam, or serve powdered with confectioners sugar or with the following cream cheese frosting
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Cream cheese frosting: (enough for at least 2 layers)
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60 g softened butter (3 oz): beat well
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2 tsp vanilla: add 15 oz (1 lb) conf. sugar: add juice from 1 lemon: add +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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Someone requested a carrot cake w/pineapples. This is very good
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Carrot Nut Cake 1 C. butter (at room temperature)
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Add the cinnamon, lemon rind, and nutmeg.
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Beat in the eggs, 1 at a time.
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Into a large bowl, sift together flour, baking powder, and salt.
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Add the flour mixture alternately with the orange juice, beginning and ending with the flour mixture.
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Stir in the carrots nuts and vanilla.
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Pour the batter into a greased and floured 9"x12" pan (or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until the cake tests done.
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Let the cake cool and ice with Cream Cheese Icing.
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Cream Cheese Icing 4 oz. cream cheese (at room temperature)
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In a bowl, cream together the cream and butter.
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Slowly add the confectioners sugar and vanilla and blend until the mixture is smooth.
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Spread icing on a cooled cake.
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Originally from: La Bonne Cuisine: Cooking New Orleans Style,
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The Women of All Saints' Episcopal Church
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The following recipe is from the Virginia Hospitality
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Cookbook.
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Pre heat oven to 350.
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Sift dry ingredients together.
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Add the oil and eggs one at a time.
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Beat until thoroughly mixed.
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Add carrots and vanilla.
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Mix well.
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Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.
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Pour into ligtly greased 7-1/2x11-1/2-inch baking pan.
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Bake at 350 F for approximately 1 hour.
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Pineapple-carrot cake.
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Mix well together
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Add to liquid mixture (beat well after each addition)
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Add sifted dry ingredients. Mix well.
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Pour into greased and floured 9x13-inch pan.
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Bake at 350 F for 40 minutes.
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In large mixing bowl, beat thoroughly with electric mixer
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Add, 1 at a time, beating well after each addition
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Sift flour mixture into egg mixture. Beat thoroughly.
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Stir in
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Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans.
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Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test.
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Let cool in pan 5 minutes.
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Turn onto cake rack to finish cooling.
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Beat together
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Mix in
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In separate bowl, combine
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Stir into carrot mixture.
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Add
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Turn into greased and floured 10-inch bundt pan.
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Bake in 350 F oven 60 - 70 minutes, or until cake passes the toothpick test.
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Cool in pan 10 minutes. Remove to cake rack to finish cooling.
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Stir in
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Mix together and add to mixture
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Beat until foamy 4 egg whites.
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Add to egg whites and beat until stiff and glossy
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Fold egg whites into flour mixture.
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Turn into greased 9x13-inch pan lined with greased waxed paper.
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Bake at 350 F 45 minutes or until cake tests done.
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Cool.
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Remove from pan, remove paper and slice cake into halves, horizontally. (Hint: Before cutting, carefully mark the mid-point of the layer with toothpicks placed frequently around the middle of the cake.
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Use a bread knife if you don't have an electric knife.)
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Cover the bottom half of the cake with cream cheese filling (recipe follows).
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Cover filling with
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Top with remaining cake half and frost cake with whipped cream, sweetened to taste with powdered sugar.
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Gradually beat sugar into cream cheese until smooth and fluffy.
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Darling Carrot Cake (from _The Joy of Eating_, by Renny Darling)
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Beat together
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Add, and beat until well mixed
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Add, and mix well
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Pour batter into a greased and floured 9x13-inch pan, or into 2 9-inch round pans.
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Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about 35-40 minutes (for 9-inch round pans).
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Do toothpick test for doneness. (This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator)
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Mix for 2 minutes at highest speed on electic mixer
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Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes.
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Let cool in pan for 10-20 minutes before removing.
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Black Walnut Carrot Cake with Buttermilk Glaze
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Preheat oven to 350 F.
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Grease a 10-inch tube pan.
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Mix tegether
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Bake 90 minutes.
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Remove from oven and, while cake is still hot, glaze with
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Blend well
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Pour on top of hot cake. Let stand for 1 hour. Remove cake from pan and serve.
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Bourbon Carrot Cake with Bourbon Glaze
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Beat until well mixed
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Beat into the above mixture
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Stir in
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Add and mix well
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Pour into greased and floured 9x9-inch cake pan.
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Bake at 325 F for 40 minutes.
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Cool in pan.
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Blend together
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Spread over cooled cake.
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In a mixing bowl, sift together
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Add and mix well
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Stir in
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Pour into greased and floured tube pan.
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Bake at 350 F for 90 minutes, or until cake springs back when lightly touched.
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Mix together
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Add and mix thoroughly
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Add, one at a time, beating thoroughly after each addition
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Add and mix thoroughly
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Blend in
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Pour into greased 9x13-inch baking pan.
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Bake at 350 F for 1 hour.
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Mix together
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Add and mix thoroughly
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Add, one at a time, beating thoroughly after each addition
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Blend in
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Pour into greased 9x13-inch baking pan.
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Bake at 350 F for 45 minutes.
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In separate bowl, combine
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Add wet ingredients to dry, and mix well.
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Stir in
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Pour into greased and floured 9x13-inch baking pan.
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Bake at 350 F for 45 minutes, or until cake tests done.
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In a saucepan, combine
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Simmer for 5 minutes.
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Stir in
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Punch holes in warm cake and pour hot glaze over top.
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Basic cream cheese frosting (will frost 2 9-inch round layers)
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Beat butter and cream cheese until fluffy.
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Blend in vanilla and salt.
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Gradually add powdered sugar, beating until smooth and creamy.
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Gradually beat in milk, if necessary, until proper spreading consistency is obtained.
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Blend in nuts, if desired, or sprinkle them on top of the cake after you have frosted it.
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Omit the salt and use unsalted (sweet) butter.
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Add more vanilla. Try 1 Tbl, rather than 1 tsp. Then add or subtract based on taste.
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Replace all or part of the nuts with toasted coconut flakes.
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Melt the brown sugar with all of the butter and a little milk.
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Cool.
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Then beat in the cream cheese and the rest of the ingredients (remember to remove 1/2 C of the powdered sugar).
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