GIGI'S CARROT CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 cake, 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
- Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
- For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
- When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
GIGI'S CARROT CAKE BY EMERIL LAGASSE
I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com
Provided by Happy_Housewife
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
- Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
- For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
- When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9
EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING
Make and share this Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting recipe from Food.com.
Provided by Scandigirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Grease 3 round (9 inch) cake pans with 2 teaspoons.
- of the butter.
- In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
- Cream the mixture until smooth.
- Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
- Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
- Add the carrots, ground walnuts and vanilla.
- Mix well.
- Pour the batter into the prepared pans and spread evenly.
- Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
- Remove from the oven and cool.
- In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
- Mix well.
- Add the walnut pieces and coconut.
- Mix well.
- Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
- To assemble, slice each cake in half.
- Place on half in the center of a serving plate.
- Brush the top of the cake with the syrup.
- Spread 1/2 cup of the frosting over the first layer.
- Repeat the above process until all of the layers are used.
- Ice the entire cake with the remaining frosting.
- Refrigerate the cake for 30 mninutes.
Nutrition Facts : Calories 869.8, Fat 49.7, SaturatedFat 17.1, Cholesterol 112.8, Sodium 374.2, Carbohydrate 103.1, Fiber 3.8, Sugar 81, Protein 9.4
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