Best Citrus Glaze For Pumpkin Carrot Cake Recipes

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
• Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
• Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
• While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

CITRUS GLAZE

Steps:

• Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
• Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

CITRUS-GLAZED PUMPKIN-CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
• Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
• Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

HOME

Steps:

• Preheat oven to 350° F. Grease two 9-inch-round cake pans.
• Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
• Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
• Combine cream cheese, butter and sifted powdered sugar in large mixer bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.
• Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

CITRUS GLAZE FOR PUMPKIN-CARROT CAKE

Steps:

• In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).

CITRUS GLAZE

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
• Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

PUMPKIN AND CARROT LOAF WITH LEMON GINGER GLAZE

Steps:

• Preheat oven to 350 ( 175 C) degrees fahrenheit
• Lightly grease a 9" by 5" by 3" loaf pan and set aside
• In a medium size mixing bowl stir together flour, B. Powder, B. Soda, spice and salt until well mixed and smooth.
• Pour Canola oil into a large mixing bowl and add sugar stirring until oil has completely dissolved into the sugar and no lumps remain.
• Add eggs one at a time and beat with an electric mixer on medium speed until smooth and glossy.
• Slowly add flour to the mixture and beat until flour is totally incorporated
• Fold in the carrots, pumpkin and ginger and mix well
• Pour batter into loaf pan and set in preheated oven for 1 hour or until cake tester inserted in the center comes out clean
• Remove from oven and put on rack to cool for 10 minutes
• Gently slide a butter knife around the edges to loosen it from the loaf pan and then tap it on its side and place on wire rack to cool completely
• When cooled put glaze on with a spoon over the top of loaf.

PUMPKIN-CITRUS TUBE CAKE

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.