Homemade Carrot Cake Recipe Biography
Source(google.com.pk)Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right Without self-restraint, I could probably make a dozen different kinds!
Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.
For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth about 3 minutes.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy John McLean, Executive Chef Levy Restaurants Sports and Entertainment Group
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
january 8, 2014 by amanda 88 comments
Trying to find a real carrot cake recipe is not as easy as you would think. My Mother-in-Law was having a big birthday party last Sunday and that was her only request. Real carrot cake. With real ingredients.
I have never been a fan of chunky carrot cake. Chunky as in… no visible carrot pieces. No nuts. No raisins. Never ever ever raisins in a cake.
I much prefer the box mix. Because really, its all about the cream cheese frosting anyway. As long as there is a cake with some sort of spice flavor under it I am good.
After searching for some time, I found a reliable source for the recipe. My friend Shaina from Food For Your Family has a beautiful, real and raw site. Raw in terms of ingredients (she uses real food… unlike me who just professed a love for box mix) and in terms of writing. Seriously, I have never been emotionally moved by a food blog as much as I am with hers.
I changed up a few key ingredients simply because I did not have any on hand, but for the most part tried to follow her great recipe. If you want the original in all its glory, be sure to visit her site!!
For the exterior I did a version of my original Rosette Cake. My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers. Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.
Heat the oven to 350 degrees.
Prepare two 8-inch round baking pans.
Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined.
Remove bowl from mixer and fold raisins, nuts, and the carrots.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Cover in cream cheese frosting.
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
2 1/4 cups grated carrots
Normally I would try to take a pretty picture of the cut-into cake, but since this was for an actual party there wasn’t that opportunity. Plus this cake is so gloriously chunky and crumbly that there would be no such thing as a ‘beauty shot’.
I did grab a quick picture of my piece though, just before I gobbled it down in 30 seconds flat.
Man it was good. The flavor was delightful. The texture was exquisite. The last bite gratifying.
I think I just talked myself into making another one.
After months and months and months of the kind studying, stressing and panicked all-nighters I only vaguely remember from college in part because I am very, very old and in part because, no, I did not graduate with a 4.0, my friend Alice finally took her very big exam this past weekend. In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home.
Me? I made cupcakes, carrot cupcakes to be specific because carrot cake is Alice’s favorite. But do you know what I have come to realize about people who say their favorite cake is carrot cake? It’s really the cream cheese frosting (and perhaps the orange and green carrots eloquently piped on top) that they love. Or at least that’s the case with Alex.
Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it? So without further ado, here’s the carrot cake I always fall back on. It’s incredibly moist and light and forgiving whether you make it with or without nuts and raisins or extra spices, and a great little recipe to tuck away in your files come January when the entire world is on a diet but somehow thinks that three cups of grated carrots makes these babies “health” food. I won’t tell them if you don’t.
One year ago: Pear Crisps with Vanilla Brown Butter, Chocolate Pretzel Cookies
Two years ago: Dukkah-Crusted Chicken Skewers, Pecan Squares
Carrot Cake with Maple Cream Cheese Frosting
I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.
Makes 24 cupcakes (or one two-layer cake, instructions at end)
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups granulated sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed parchment paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.
Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don’t do that too?
Those look totally lovely! And my favorite part of carrot cake really is the cream cheese frosting. Whenever I make it there is always extra that ends up hidden in the fridge, away from my husbands eyes and suggestions for use. Oh, and the piped dollops are wicked cute!
alphie .
For those of us who are decoration challenged, can you do a post on how to frost/decorate beautifully, including tips on useful implements? BTW, I make your pumpkin muffins all the time – they are great.
grimsaburger .
My husband is going to love me in a couple of weeks when I make this for his birthday! And you’re dead on about the frosting observation–he said straight up the other day that he’d go with a pumpkin spice cake, a regular spice cake, a carrot cake, or any kind of cake, really, just as long as it had cream cheese frosting on it. This also gives me an excuse to top up our supply of the fancy maple syrup…
Matt .
Whenever I get married, my groom’s cake (yeah… in Texas, we have a cake for the guy) will be a carrot cake. And it’s because of the cream cheese frosting. Been on a baking bender lately, so this will be filed away for Christmas, probably. Can’t wait to try them out, though.
Sara.
Oh man! Carrot cake is my favorite! Zucchini bread right after :) I guess I’m just a fan of vegetables baked in bread products! Can’t wait to try these out.
I need to figure out if I can make Zucchini bread cupcakes….there’s a nice idea :)
This looks fantastic! If only I had time in my busy holiday baking schedule for some of these. I could use one right about now!
radish .
oh yum!! i haven’t had a good carrot cake in eons — this looks awesome and i like dollops of the frosting – very pretty!
Mouth watering, as usual!
Yeah! I am ALL about the cream cheese icing.
Tabitha (From Single to Married) December 8, 2008 10
ohhh… carrot cake is my favorite too. Well, it’s tied with red velvet cake. yu
I have a question and this post seems as good a place as any to ask it. What do you think about all the healthy folks saying things like “replace your oil in baked goods with plain yogurt. No one will know the difference!” Is that true or will I totally absolutely one hundred percent notice the difference
So, my favorite part of carrot cake is the pineapple…how do you think that would go in here?
Thanks!
Hi Janssen — First, I would be wary of assuming that yogurt can always replace oil seamlessly, as it may play out differently in different recipes. It does work in general, but the cake dries out much more quickly than it would with oil.
Nevertheless, taking some of the fat out of a cake isn’t necessarily a *bad* thing, but it is more about an approach to dieting that follows a low-fat formula. Personally, I’m more in the “eat a smaller slice” or “eat a half a slice” camp than the “make cake healthier” camp, but I’m also not in the practice of making diet recommendations. Everyone has to do what works best for them.
Joelle — Some people add 1 (8 ounce) can crushed of pineapple, drained to their cakes. I haven’t tested it with this recipe but see no reason it wouldn’t work.
Ok, more questions.
Can vegetable oil be substituted for the canola since that’s what I have (for another cake recipe) and I want to make this Right Now?
If I don’t have a stand mixer will a hand mixer do? or is there that big a difference?
And I’m enchanted with the pineapple idea. Would you just add the pineapple without tweaking anything
Thank you and yum! What an excellent use for the CSA carrots that have taken up residency in my fridge!
Tim .
Whoa, these are so beautiful. Really elegant and perfect. Can’t wait to try!
Nurit from 1 Family. Friendly. Food. .
oh boy, oh boy, oh boy. These look soooo fantastic. I never tried carrot cake or cupcake – can you belive it??? But these look too good. I LOVE how you did the frosting. Gorgeous!
Hayley .
Those cupcakes look heavenly! I must try adding maple syrup to my frosting when I bake my next batch of c
Mmmmmm … maple cream cheese … curse working for a company that doesn’t have a kitchen stocked with the ingredients and equipment I need to satisfy an immediate craving while on the clock. And we just had a bake sale today, too – what is my thing about sweets today
Love the dollops. And I’m a maple fiend. So I will try this frosting! Thanks.
Carrot cake is my very favorite of all cakes. I have a killer recipe too that calls for sweet local heirloom carrots and a mixture of dried fruits so the flavors are a little more complex than normal. But, yes, I’m convinced it’s all about the cream cheese frosting. Much like pumpkin cupcakes…warm spices somehow taste so much better with that frosting. :
super thin and tiny carrot bits. i’m totally digging it deb! i made carrot pancakes a while back and i found my grated carrots were just too much. now i know that i can use the tiny side of the cheese grater. DUH! and thanks for the maple cream cheese recipe too… you’re a dream boat!
courtney .
I love carrot cake, not just because of the cream cheese frosting. I do have a couple of caveats 1the cake MUST have nuts, walnuts are HIGHLY preffered and NO raisins. I like raisins, but the do not belong in carrot cake.
Mmm, carrot cake is one of my faves, thanks for sharing the recipe ;) I like to soak my carrots for about 20 minutes in 1 cup sugar before adding the mixture into the batter. It makes for a super moist carrot and I like to think it adds more carrot flavor. I wonder if anyone else does this?
err “super moist cake
You are out of control with your cute icing these days! Not to mention the leaf garland on your pie. Cute, cute, cute.
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Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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