Best The Prospects Carrot Cake 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.

THE PROSPECT'S CARROT CAKE

Steps:

• Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
• Sift half the dry ingredients into sugar mixture; blend well.
• Sift in remaining dry ingredients, alternation with eggs; mix
• well, after each addition.
• Stir in carrots, pecans and raisins.
• Pour into lightly oiled 10-inch tube pan.
• Bake in preheated 325 degree
• oven about 1 hour and 10 minutes.
• Cool upright in pan.
• To make filling.
• Combine sugar and flour in small heavy saucepan.
• Gradually stir in cream.
• Add butter and salt.
• Cook over very low heat, stirring frequently, until mixture come to just a simmer.
• (This may take 30 minutes.) Let simmer 2-3 minutes.
• Remove from heat and cool to lukewarm.
• Stir in nuts and vanilla.
• Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
• To make frosting, toast coconut at 300 degrees for 10-15 minutes or
• until lightly browned.
• Cool.
• Combine cream cheese and butter in food processor or mixer.
• Add confectioner's sugar and vanilla and mix until perfectly smooth.
• Refrigerate if too soft to spread immediately.
• To assemble, split cooled cake into 3 layers.
• Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
• Pat toasted coconut onto sides of cake.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.