Gold Rush Carrot Cake Recipes

GOLDEN CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour pans.
• Sift together, flour, baking powder, baking soda, salt, and cinnamon.
• In a mixing bowl, beat eggs, then add both sugars.
• Let stand until sugars dissolve, approximately 10 minutes.
• Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
• Stir in dry ingredients and beat until well blended, approximately 3 minutes.
• Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
• Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
• Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
• Frosting Preparations:.
• Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
• beat until well blended.
• Add powdered sugar, gradually sifting into mixture.
• Beat at high speed.
• (If frosting is too thick, add a drop or two of milk to spreading consistency).
• Add food coloring, or frosting coloring to frosting if desired.
• Decorate with cute little carrots, with green toppings. Be creative!
• Hope you enjoy my variation of this classic cake!

SOLID GOLD CARROT CAKE

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.

A 14-CARAT CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.