Jennys Carrot Cake Recipes

JEAN-PHILIPPE'S WARM CARROT CAKE

Steps:

• For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter.
• In a electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled.
• For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside.
• For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth. Set aside.
• For the Citrus Syrup: Boil all ingredients together for 1 minute. Strain and cool down before using.
• To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes.
• Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.

CARROT CAKE (JENNY BELUSHI RECIPE - (4.8/5)

Steps:

• Heat oven to 350 degrees. Grease and flour two 8" cake pans. Sift flour, baking powder, baking soda, cinnamon and salt into medium bowl. In large bowl beat together sugar, oil and eggs with electric beater on medium, until well blended. Beat flour mixture into egg mixture until just blended. Stir in carrots and coconut (this seems too dry and impossible first, but the more you mix, the more the moisture in the carrots helps the blending and mixing). Evenly divide batter into prepared pans. Bake in heated oven 40-45 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pans on wire rack. In medium bowl beat cream cheese and butter until blended with electric beater on medium. Add confectioner's sugar; beat until mixture is smooth. Add vanilla. Place one cake layer on serving platter. Spread with about ¾ cup frosting. Place second layer on top. Spread top with remaining frosting.