GOLDEN NUGGET CARROT CAKE - COLD SPRING TAVERN
This recipe is from the Cold Spring Tavern in Santa Barbara, CA. It was also served at the Silver Screen Cafe in East Lansing, MI, before it closed. This carrot cake is incredible! It's very easy to make, too.
Provided by Lola Granola
Categories Dessert
Time 55m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat to 350 and grease a 13x9 pan.
- Blend the oil and sugar together.
- Add eggs one at a time, beating after each addition.
- Sift dry ingredients together.
- Gradually add dry ingredients to wet and mix well.
- Fold in grated carrots.
- (might be good with 1/2 c walnuts or raisins, if you like! ).
- Pour batter into pan and bake for 40 minutes or until done.
- Cool completely.
- Frosting:.
- Mix all ingredients and frost!
Nutrition Facts : Calories 580.6, Fat 32.5, SaturatedFat 10.7, Cholesterol 106.6, Sodium 413.2, Carbohydrate 68.4, Fiber 1.7, Sugar 49.7, Protein 6
24 KARROT GOLD CUPCAKES
Provided by Food Network
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
- Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
- For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.
- To assemble:
- Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.
SOLID GOLD CARROT CAKE
Make and share this Solid Gold Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
- Whisk together the dry ingredients until blended; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
- On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
- Add the flour mixture in three additions, mixing just until blended.
- Add the carrots and walnuts and mix until blended.
- Scrape the batter into the prepared pans, dividing it evenly.
- Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cakes onto the racks and cool completely.
- Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
- Remove the chocolate from the heat and set aside to cool slightly.
- In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
- Add the melted white chocolate and mix until blended.
- Add the lemon juice, vanilla, and powdered sugar; mix until blended.
- Increase the speed to high and beat until smooth and creamy, about 1 minute.
- Use the frosting immediately, as it will begin to harden quickly.
- Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
- Frost the top and sides of the cake with the remaining frosting.
- Serve the cake immediately, or refrigerate; bring to room temperature before serving.
Nutrition Facts : Calories 824.9, Fat 53.1, SaturatedFat 19, Cholesterol 141.7, Sodium 486, Carbohydrate 81, Fiber 2.2, Sugar 60.5, Protein 9.6
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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