Best Marian Burross Carrot Cake Recipes

MARIAN BURROS'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10-inch springform pan with center hole.
• Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
• Beat together applesauce, sugars, egg whites and orange rind and juice.
• Blend in flour mixture with mixer at medium speed, beating only until smooth. Do not overbeat.
• Stir in carrots and raisins.
• Pour batter into prepared pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or, if using springform, remove sides of pan and put cake on wire rack to cool completely. Spoon orange glaze over cake and serve.

GIGI'S CARROT CAKE BY EMERIL LAGASSE

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.