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
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.
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
JAN'S CARROT CAKE
This recipe was given to me by a co-worker. She said it is her mother's recipe and as far as she has ever tasted it is the best. I did a throrough search of Recipezaar and saw no other recipe exactly like it. Even though there are so many I figured when it comes to cakes it is the subtle differences that matter, so please give this one a try!
Provided by KellyMac6
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Sift all dry ingredients together.
- Stir in oil.
- Add eggs one at a time and beat well after each addition.
- Add carrots, nuts, and pineapple last.
- Pour into 9x13 pan and bake for 35-40 minutes.
- Frosting:.
- Beat all ingredients together and frost when cake is cool.
Nutrition Facts : Calories 808.5, Fat 46.4, SaturatedFat 13.5, Cholesterol 111.6, Sodium 599.4, Carbohydrate 94.8, Fiber 2, Sugar 74.8, Protein 7
HALWA CARROT CAKE
Provided by Maneet Chauhan
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
- In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
- In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
- Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
- For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
- Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
- Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
- For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
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