Kathleens Carrot Cake Tates Recipes

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
• Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
• Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

SPRING CELEBRATION CARROT CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
• Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
• Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
• In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
• Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
• For the icing:
• Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
• To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

CLASSIC CARROT CAKE

Steps:

• For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.
• Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time - or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
• Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
• To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
• To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.

KATHLEEN'S CARROT CAKE (TATE'S)

Steps:

• Directions:Preheat the oven to 350 F. Grease and flour, or line with waxed paper, 2 9" round cake pans.In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.In another large bowl, mix the sugar and oil. Beat in the eggs with an electric mixer. Stir in the carrots, nuts and pineapple. Stir in the flour mixture. Pour the batter into the prepared pans.Bake the cake for 45 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the pans to a wire rack. Cool the cake for 15 minutes in the pans before removing them. Finish cooling the layers on the rack.Spread the cream cheese icing between the 9" layers and on the sides and top of the cake.Cream Cheese IcingDirections:In a large bowl, cream together the cream cheese and butter with an electric mixer. Add the vanilla and mix it in. Beat in the sugar. Scrape down the sides of the bowl and beat the mixture again. Add the pineapple juice and mix it well.The take away from testing:ProsThe cake is rightly sweetened.The cake is moist, tender and light.The icing brings in the right amount of sourness and highlights the pineapple flavor which is a compliment to the carrot flavor. It is also a good alternative to commonly used raisins .