SAVORY SPICED CARROT CAKE
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Provided by David Tanis
Categories cakes, vegetables, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Position a rack in the middle of the oven and heat to 425 degrees.
- In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
- Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
- Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
- Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
- Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
- To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 4 grams, TransFat 0 grams
ONE-BOWL CARROT CAKE
The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
More about "carrot cake recipe nytimes recipes"
CLASSIC CARROT CAKE | NYT COOKING - YOUTUBE
Web NYT Cooking 579K subscribers Subscribe 1.3K 62K views 3 years ago It's the frosting that stands out on this carrot cake. Or is it the cake itself. Dorie Greenspan’s version is a classic...
From youtube.com
From youtube.com
See details
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
Web Mar 23, 2015 Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts.
From sallysbakingaddiction.com
From sallysbakingaddiction.com
THE SAVORY SIDE OF CARROT CAKE - THE NEW YORK TIMES
Web Jun 16, 2017 Karsten Moran for The New York Times Carrot cake, on the other hand, had many enticing qualities to recommend it. It was gloriously moist and dark, with raisins and walnuts, sweetly spiced...
From nytimes.com
From nytimes.com
See details
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
Web Mar 14, 2021 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
BOLO DE CENOURA (CARROT CAKE) RECIPE - NYT COOKING
Web Step 1 Make the cake: Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt.
From cooking.nytimes.com
4/5 Category DessertServings 12Total Time 1 hr 30 mins
From cooking.nytimes.com
4/5 Category DessertServings 12Total Time 1 hr 30 mins
See details
24 BRILLIANT BAKING RECIPES TO CHANGE YOUR KITCHEN GAME
Web Feb 14, 2022 Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Genevieve Ko made this recipe for butter mochi, a tender, chewy dessert from …
From nytimes.com
From nytimes.com
See details
YOSSY AREFI'S BEST CARROT CAKE RECIPE | KITCHN
Web Nov 18, 2021 Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Set the pan on a rack to cool for about 15 minutes.
From thekitchn.com
From thekitchn.com
See details
BEST THANKSGIVING DESSERT RECIPES - THE NEW YORK TIMES
Web Nov 23, 2022 Evan Sung for The New York Times. A radiant beauty, David Tanis’s cranberry curd tart makes an elegant statement on the Thanksgiving table. Make it a few …
From nytimes.com
From nytimes.com
See details
THE PERFECT AFTERNOON SNACK HAS ARRIVED - THE NEW YORK TIMES
Web Sep 21, 2020 Cream cheese frosting is the classic topper for carrot cake, but there is something irresistible about a confection topped with a crackly, citrusy glaze. It’s easier …
From nytimes.com
From nytimes.com
See details
HOMEMADE CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING - I AM …
Web Dec 14, 2017 Preheat the oven to 350°F. Prepare two 8-inch round baking pans. (You can also use three 7-inch round cake pans.) Generously butter the pans or spray each with …
From iambaker.net
From iambaker.net
See details
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
Web Mar 28, 2021 Fold carrots into batter with a spatula or large spoon. Prepare your two 8 inch cake pans with oil and flour or cooking spray. Divide batter between the two pans. Bake …
From tasteofsouthern.com
From tasteofsouthern.com
See details
32 CARROT CAKE RECIPES THAT GO WAY BEYOND BASIC - TASTE OF HOME
Web Mar 15, 2022 Pressure-Cooker Carrot Cake Oatmeal. This warm breakfast cereal made in the pressure cooker is a great way to add some veggies in the morning and keep a …
From tasteofhome.com
From tasteofhome.com
See details
COZY FALL MENU: LAMB SHANK, CARROT SALAD AND MOLASSES GINGER …
Web Oct 29, 2021 Long-Simmering Lamb for Waning Fall Days. Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North …
From nytimes.com
From nytimes.com
See details
CARROT CAKE CUPCAKES RECIPE - NYT COOKING
Web Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Time 1½ hours Rating 4 (178) Notes Read community notes These simple, fuss-free cupcakes cram all …
From cooking.nytimes.com
From cooking.nytimes.com
See details
THIS CARROT CAKE DOESN’T REQUIRE ANY GRATING (REALLY!) - THE NEW …
Web Mar 17, 2023 The steps are straightforward: Gather your ingredients, purée in the blender, pour in a prepared pan and bake. Then, make the brigadeiro while the cake cools. The …
From nytimes.com
From nytimes.com
See details
CARROT CAKE RECIPES - NYT COOKING
Web Carrot Cake. Dorie Greenspan. 1 hour 30 minutes, plus at least 15 minutes' refrigeration. Easy Vegetarian Weekend Projects Classic Quick Healthy.
From cooking.nytimes.com
From cooking.nytimes.com
See details
OUR BEST CARROT CAKE RECIPES OF ALL TIME
Web Feb 28, 2022 Awesome Carrot Cake with Cream Cheese Frosting. View Recipe. With just 30 minutes of prep, this carrot cake is easy to make in a 9x13-inch baking dish — or a …
From allrecipes.com
From allrecipes.com
See details
MOM’S CLASSIC CARROT CAKE & BUTTERCREAM ICING - RECIPE.TV
Web Preheat oven to 350°F. Oil and flour a 9×13 inch baking pan. 2. In a large bowl, beat the eggs and whisk in the sugar, oil, flour, baking powder, and baking soda until combined. …
From recipe.tv
From recipe.tv
See details
NYT COOKING’S 20 MOST POPULAR RECIPES OF 2020 - THE NEW YORK …
Web Dec 16, 2020 1. Caramelized Shallot Pasta Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski. An entire tube of tomato paste and a whole tin …
From nytimes.com
From nytimes.com
See details
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
Web Apr 7, 2023 Beat in egg until mixed in. Transfer cheesecake mix into a piping bag and refrigerate until required. Batter – Whisk together the flour, baking soda, salt, and …
From recipetineats.com
From recipetineats.com
See details
ORECCHIETTE SALAD WITH HALLOUMI CROUTONS RECIPE - NYT COOKING
Web May 25, 2023 Step 1. In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper. Step 2. Bring a large pot of salted …
From cooking.nytimes.com
From cooking.nytimes.com
See details
HOW TO BAKE A CARROT CAKE - THE NEW YORK TIMES
Web Sep 30, 2010 September 30, 2010 10:26 am Emily Weinstein/The New York Times Emily Weinstein, who wrote a series on this blog about learning to cook, is now learning to …
From archive.nytimes.com
From archive.nytimes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love