Charm City Carrot Cake Recipes

CHARM CITY CARROT CAKE WITH DUFF'S CREAM CHEESE ICING RECIPE

Charm City carrot cake with Duff's cream cheese icing Recipe image

Duff Goldman is sitting in a corner of the semi-secret Melrose Avenue location of his Charm City Cakes West bakery, checking the calendar on his iPhone. On the September schedule are meetings with his agent, magazine publisher Conde Nast and craft store Michael's; appearances and demos in Toronto, Buffalo, N.Y., Napa, Calif., and Beverly Hills; then it's back to New York to present a scholarship at the Culinary Institute of America. In between he's touring with his band to the National Buffalo Wing Festival, traveling to Le Mars, Iowa, to taste flavors for his namesake line of Blue Bunny Ice Cream and working on a giant cake in the shape of a sandwich for the opening of a Chick-fil-A."I can't believe I'm one of those people," Goldman says, "someone who flies in and then turns around the same day and flies out." He's like the James Brown of bakers -- the hardest-working man in the cake business.He's also in the middle of figuring out life after "Ace of Cakes." After 10 seasons of the Food Network show that catapulted Goldman to chef-lebrity status but ended in February (to the chagrin of devoted fans), he moved to Los Angeles to open the West Coast version of his famed Baltimore cake shop and shot six episodes of his latest TV foray as host of the dessert program "Sugar High."Shooting was two months of riding around on his Harley in Los Angeles, Chicago, Dallas, Philadelphia, Boston and New Orleans, eating desserts and talking to pastry chefs. For Goldman, it's a departure from the "docu-soap" that featured his bakery, its quirky staff and the sculptural, oddball-themed cakes that captured America -- a pinball machine, a Blackhawk helicopter, a '57 Chevy, a scene from "The Exorcist," the cast of "Kung Fu Panda," a bust of Marie Antoinette, the Millennium Falcon, rendered with butter cream, fondant and strategically placed Rice Krispies treats."Cake shows were getting saturated," says Goldman, 36. (There are "Ultimate Cake Off," "Wedding Cake Wars," "Cake Boss" and "Amazing Wedding Cakes," to name a few.) But in August 2006, when "Ace of Cakes" -- born of a theatrical series featuring Goldman called " ... You! Let's Bake!" -- first aired, it was a breakout show that helped Food Network gain cachet and millions of viewers.More than a hundred episodes later, Food Network in November announced it would cancel "Ace of Cakes" and develop a new project with Goldman, who -- in a predictability of marketing that has seized on his facial hair, earrings and tattoos -- is occasionally referred to as "the bad boy of baking." After all, the same chef-rocker-jock persona has worked for Guy Fieri, who has become the face of Food Network."The concept is not genius," Goldman admits. "I ride around the country, show up on a motorcycle and eat dessert. What's new is how you present it.... I'm a dude on a bike who likes chocolate and custard."Meanwhile, Charm City Cakes West, a temporary bakery in a former restaurant until it moves to its permanent space down the street near the Ed Hardy store on Melrose, is just up and running -- but not open to the public -- and taking orders through its website. A satellite of the Baltimore bakery, it already is churning out wedding cakes and cakes for parties. (They start at $7 a serving with a 50-serving minimum for tiered cakes, and the minimum is $1,000 for a sculptural custom cake.)--Tools of the tradeIt's not all sugar flowers, marzipan and dragees. Along with tubs of fondant, metro shelves are stacked with mallets, metal cutters, latex gloves, boba straws (used as supports that displace less cake than dowels), Gorilla Glue, power drills, protective eyewear, painters tape and drywall screws. In the kitchen is a single working oven and a custom metallic purple Hobart mixer sent by a fan that can mix 15 pounds of butter cream.A staff of seven -- all but one from the Baltimore bakery and recognizable from "Ace of Cakes" -- works in the makeshift bakery, with Anna Ellison, a former graphic design student who started working with Goldman when he was still baking cakes out of his house, as executive chef."Moving knocked us out of our comfort zone," Goldman says. "L.A.'s a small town, smaller than Baltimore [because] everyone talks. I want them to say, 'Hey, these kids are on the ball.'"While Ellison and cake decorator Katherine Hill work on a fondant-covered Styrofoam mock-up of a 5-foot-tall cake (the preliminary step in their cake-making process), Tim Martin is detailing the gum paste teeth and claws of a rancor monster from "Star Wars: Episode VI -- Return of the Jedi." "You know, when Luke got shoved into that pit by Jabba the Hut... ," Goldman explains. "What? You don't know how many teeth a rancor has?"Martin, the new hire and a special-effects artist who has worked on "X-Men Origins" and "Spider-Man," paints each individual claw and tooth with a wash of food coloring and vodka. Like most of the rest of the staff, he had little or nothing to do with cakes before working for Charm City. "I've worked with dinosaurs for over a decade," Martin says. "It's a mix of two worlds." Martin also has created a true-to-life octopus cake and a giant, Baroque winged angel doing a backbend while holding up a cupcake in one hand.--Setting the tone"There's a process to the experience of a cake," Goldman says. "You walk in, you see that cake [pointing to a wedding cake], you know it's a classy wedding and you're going to get a good cut of meat with that. This cake [pointing to the rancor]: 'Whoa, big crazy monster.' And then somebody tells you, 'Oh, by the way, that's a cake,' and then you look at it closely and really examine it. Then it's cut up, and my favorite part -- you're thinking, 'There's no way it can possibly taste good.' But that's what we do. You can't just make a pretty sculpture. It's visual, but that doesn't mean you spend any less time on making it taste good."His favorite? "Our carrot cake is ridonculous.... Curry banana. Nobody's ordered it yet. I hope they do. But I get it. You're gonna tell your mom you're getting curry banana for your wedding cake?"And in his post-"Ace of Cakes" bakery, Goldman is pushing wedding cakes and smaller cakes in an effort to remind potential customers that they don't have to order a $9,000 cake with a working engine. He also says he has a surprise plan for the permanent L.A. bakery: "If you have kids, you're going to love it."In the meantime, Goldman is still awaiting word on whether the Food Network will pick up another season of "Sugar High."His manager-producer and brother, Willie Goldman, is banking on "Duff just being Duff," complete with the raunchy jokes and the occasional belching, and the enthusiasm for learning how to make fortune cookies (as he did in one episode)."I would love to see an L.A.-based version of 'Ace of Cakes,'" Willie Goldman says. "Speaking as a television producer, it consistently kills me that [some of the cakes here] aren't on TV.... We had one client order a life-size baby elephant. It really would have been the perfect segment for a TV show about cake."

Provided by Betty Hallock

Categories DESSERTS

Time 1h15m

Yield Serves 12 to 16

Number Of Ingredients 17

Ingredients

Scant 3 cups (12.5 ounces) flour
1 1/4 cups (9.7 ounces) sugar
3/4 cup (4.85 ounces) light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 packed cups finely shredded carrots
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted powdered sugar

Steps:

Heat the oven to 350 degrees.
Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

Ingredients

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CHARM CITY CARROT CAKE

Charm City Carrot Cake image

Make and share this Charm City Carrot Cake recipe from Food.com.

Provided by Member 610488

Categories Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 17

Ingredients

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
2 cups carrots, finely shredded and packed into the cups
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar, sifted

Steps:

Heat the oven to 350 degrees F.
Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Nutrition Facts : Calories 723.9, Fat 43.4, SaturatedFat 12.6, Cholesterol 103.2, Sodium 411.4, Carbohydrate 79.1, Fiber 1.6, Sugar 53.1, Protein 6.8

CHARM CITY CARROT CUPCAKES

Charm City Carrot Cupcakes image

Provided by Duff Goldman

Categories dessert

Time 1h15m

Yield 18 cupcakes

Number Of Ingredients 19

Ingredients

3 cups flour
1 1/4 cups sugar
3/4 cup light brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
4 eggs, at room temperature
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
1/2 cup orange marmalade
2 packed cups finely shredded carrots
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) butter, at room temperature
1 3/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Food coloring, optional

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line two standard muffin tins with 18 cupcake liners.
Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil, vanilla and marmalade to the whipped eggs. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
Distribute the batter among the cupcake liners. Bake until a toothpick comes out clean, 12 to 15 minutes.
For the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the sugar and vanilla until blended. Beat in the food coloring of your preference if using.
Transfer the frosting to a piping bag. Pipe onto the cupcakes in a swirl.

CHARM CITY CARROT CAKE RECIPE - (3.8/5)

Charm City Carrot Cake Recipe - (3.8/5) image

Provided by hanley89

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1 1/4 cup sugar
3/4 cup brown sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
4 eggs, room temperature
1 1/2 cups canola oil
1/2 tsp pure vanilla extract
2 cups grated carrots
Cream Cheese frosting

Steps:

1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl. Beat eggs with a electric mix master until batter becomes thick and pale yellow, about 3 minutes. Slowly beat in oil and vanilla. Add wet ingredients to the dry and mix until combined. Fold in carrots. 2. Por batter into two greased 8" round cake pans lined with parchment paper. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comed out clean. Allow layers to cool completely before icing with your favorite cream cheese frosting

CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING

Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing image

Provided by Food Network

Categories dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

Ingredients

Baking spray (recommended: Baker's Joy)
3/4 cup vegetable oil
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
4 large eggs, at room temperature
3 cups grated carrots (about 6 to 8 carrots)
1/2 cup drained crushed pineapple
2 1/2 cups unbleached all-purpose flour, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup buttermilk, at room temperature
3/4 cups toasted pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 packages (12 ounces) cream cheese, at room temperature
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 ounces fine white chocolate, melted and cooled
2 tablespoons heavy cream
1 cup sliced almonds, toasted and coarsely chopped

Steps:

For the cake:
Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

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