CARROT CAKE WITH APRICOT FILLING
Provided by Lori
Time 45m
Number Of Ingredients 18
Steps:
- Pre-heat an oven to 350° F.
- Whisk the frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.
- Grease and flour two 9-inch spring form pans. Set aside.
- Combine the flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
- Whisk together the sour cream, sugars, and vanilla extract until combined, then add the eggs one at a time. When well blended, add the dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in the shredded carrots with a spatula until everything is well distributed.
- Pour the batter equally into the two prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool in the pan for about 10 minutes, then remove from the pans and allow the cakes to completely cool directly on the racks.
- Spread one cake with the apricot preserves, top with the second cake, then cover both with frosting.
- Decorate the cake with chopped pecans, if desired.
CARROT APRICOT CAKE
This is my # 1 "can you give me that recipe please" - recipe!You will be sharing this recipe with everyone. It's a keeper. I love that the cream cheese frosting isn't super sweet, it allows the warm spices in the cake to just soar. The perfect fork full of dessert.
Provided by cathy hazzard
Categories Cakes
Time 55m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 350. Blend together in mixer on medium speed: sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, cinnamon, ground cloves and allspice. Fold dry ingredients into wet mixture and blend well on medium speed for approximately 5 minutes. Fold in carrots, nuts, raisin and apricots. until well blended. Distribute batter evenly into 3 or 4 (9-inch) cake pans, which have been generously greased. Bake 20 minutes if 4 skinny layers, 25 minutes if 3 layers or check with toothpick for completely baked cakes. Remove from oven cool completely on racks right side up in the pans. After 15 minutes, invert cakes onto racks to remove from pans. Place cakes in freezer for 30 minutes before frosting them. This process is the easiest way to frost a cake without crumbs in the icing.
- 2. To make the frosting: Blend cream cheese until smooth on low speed, add in softened butter until blended. Add in sugar 1 cup at a time on medium speed until frosting is smooth and creamy. Then blend in the vanilla.
- 3. Remove cakes from freezer. Place first layer, bottom side down, in center of cake plate. With a spatula, evenly distribute frosting on 1st layer. Center second layer on top of first layer with topside down, and repeat process on each layer. On final top layer before the frosting is added, use both hands and press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Garnish top with some finely chopped nuts, then refrigerate.
CARROT CAKE WITH CHEESECAKE FILLING
Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.
Provided by Creath
Time 2h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
- Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
- Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g
CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
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