CARROT CAKE TRAYBAKE!
A Delicious, Easy, and Moreish Carrot Cake Traybake with Cream Cheese Frosting and Chopped Nuts!
Provided by Jane's Patisserie
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 9x13" Traybake/Roasting tin.
- Pour the Sunflower Oil & Eggs into a large bowl and add the sugar - mix lightly and combine.
- Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
- Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again - try not to over mix!
- Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer!
- Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
- With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
- Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
- Gradually add in the Icing Sugar and mixed spice till its all combined - try not to beat too hard, you'll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm.
- Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!
Nutrition Facts : Calories 444 kcal, Carbohydrate 74 g, Protein 7 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 220 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)
Provided by sz8jm9
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.
JANIE'S CARROT CAKE
I like this incredibly moist carrott cake because it makes a single layer. I especially like to use the cream cheese frosting with the nut topping. Very rich and full of flavor. A great size cake for when you don't want a large dessert.
Provided by Just Janie
Categories Dessert
Time 1h
Yield 1 layer, 8 serving(s)
Number Of Ingredients 16
Steps:
- Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
- Add the dry ingredients alternately with the milk to the creamed mixture.
- Stir in the carrotts & 1/2 cup nuts by hand.
- Spread evenly in greased 9 " round cake pan.
- Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
- Cool in pan on rack for 15 minutes.
- Remove from pan and cool on rack completely.
- Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
- Frost the cooled layer.
- Combine the ground nuts with the brown sugar.
- Sprinkle over frosting.
- Keep chilled.
Nutrition Facts : Calories 748.1, Fat 40.8, SaturatedFat 21.1, Cholesterol 165.1, Sodium 398.8, Carbohydrate 90, Fiber 2.7, Sugar 61.2, Protein 9.3
JANE'S CARROT CAKE
My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious!
Provided by Ann Arber
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour 9x13 pan.
- Combine sugar, eggs, oil ,and vanilla in bowl.
- Blend using a spoon.
- Stir in dry ingregients.
- Mix well.
- Add carrots, pineapple,coconut and nuts.
- Pour into pan Bake until center comes out clean, around 50 minutes.
- Ice if desired.
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