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  • Any carrrot cake recipe?

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    5 posts, 4 voices, 974 views, started Mar 2, 2011

    Posted on Wednesday, March 2, 2011 by Linda Wilkinson




    • Amethyst
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      Carrot cake is one of my favorite cakes and now I would like to try to cook it, any good recipe?

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        • 0 votes vote up vote up

          Angelcart wrote Mar 2, 2011
        • I love carrot cake to.  I don't have a reciepe though.  But, you can just google and you'll get a ton  of receipes.

          The last several dishes I didn’t have receipes to I just googled.  It’s a huge help!  Try it, you’ll love what all you can find.estatic



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        • 0 votes vote up vote up

          Kerri1985 wrote Mar 2, 2011
        • Ingredients

              Unsalted butter, for the pan

              12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

              12 ounces grated carrots, medium grate, approximately 6 medium

              1 teaspoon baking powder

              1 teaspoon baking soda

              1/4 teaspoon ground allspice

              1/4 teaspoon ground cinnamon

              1/4 teaspoon freshly ground nutmeg

              1/2 teaspoon salt

              10 ounces sugar, approximately 1 1/3 cups

              2 ounces dark brown sugar, approximately 1/4 cup firmly packed

              3 large eggs

              6 ounces plain yogurt

              6 ounces vegetable oil

              Cream Cheese Frosting, recipe follows

          Directions

          Preheat oven to 350 degrees F.

          Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

          Put the carrots into a large mixing bowl and set aside.

          Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

          In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

          With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

          Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

          Cream Cheese Frosting:

          8 ounces cream cheese

          2 ounces unsalted butter, room temperature

          1 teaspoon vanilla extract

          9 ounces powdered sugar, sifted, approximately 2 cups

          In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

          Place the frosting in the refrigerator for 5 to 10 minutes before using.

          Yield: approximately 2 cups



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        • 0 votes vote up vote up

          Kerri1985 wrote Mar 2, 2011
        • Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9×2 inch (23×5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.  

          Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

          Peel and finely grate the carrots. Set aside.

          In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

          In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  

          Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.  

          To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

          Serves 10 - 12.

          Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  I google these...

          arrot Cake Recipe:

          1 cup (100 grams) pecans or walnuts

          3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

          2 cups (260 grams) all-purpose flour

          1 teaspoon baking soda

          1 1/2 teaspoons baking powder

          1/2 teaspoon salt

          1 1/2 teaspoons ground cinnamon

          4 large eggs

          1 1/2 cups (300 grams) granulated white sugar

          1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

          2 teaspoons pure vanilla extract

          Cream Cheese Frosting:

          1/4 cup (57 grams) unsalted butter, room temperature

          8 ounces (227 grams) cream cheese, room temperature

          2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

          1 teaspoon (4 grams) pure vanilla extract

          1 teaspoon finely grated lemon zest (outer yellow skin)

          Garnish: (Optional)

          1 cup (100 grams) toasted and finely chopped walnuts or pecans



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