i am new to the USA.i never heared of carrot cake b4,but one of my neighbor gave me piece and i found it wonderful..but she moved,,,so tried to search for recipe online but i am confused,,do i have to use pineapple? what are ground cinnamon,,can i find it at any supermarket like shoprite?and what i really dont understand what we do with the cheese?plz help me i wanna do it for my kids.thx soo muchCan u help with carrot cake recipe plz?
It is easy to make, you can use pineapple, but it is not a requirement.
Cinnamon can be found on the spice aisle of every grocery store.
Here is a video that will show you step by step how to bake a carrot cake:
http://www.5min.com/Video/How-to-bake-a-鈥?/a>
The cream cheese is used in making the icing.
Cream Cheese Icing
One 8 ounce package of cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla
1 lb. pkg. powdered sugar
Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.
Can u help with carrot cake recipe plz?
This is a recipe that I love to make. It doesn't call for pineapple. Ground cinnamon can be found at your local grocery store in the baking aisle with the spices. The cream cheese is for the icing, and it's delicious!
Carrot Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal庐 all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350掳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).
2. 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.
3. 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. Store in refrigerator.
Towering Praline Carrot Cake
Ingredients
3 cups sliced carrots
2-3/4 cups sugar
3 cups all-purpose flour
1 tablespoon ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/3 cups cooking oil
6 eggs
1 8-ounce can crushed pineapple, drained
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup flaked coconut
2 recipes Cream Cheese frosting
1 recipe Praline Sauce
Directions
1. Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
2. In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.
3. Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.
4. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.
5. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.
Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting i firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)
To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.
Cream Cheese Frosting:
In a large mixing bowl combine 4-ounces softened cream cheese, 1/4 cup softened butter, and 1 teaspoon of vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2-3/4 to 3 cups powdered sugar to reach spreading consistency.
Praline Sauce
Start to Finish: 10 minutes
Ingredients
3 tablespoons butter
3 tablespoons brown sugar
2 tablespoons whipping cream
1 teaspoon vanilla
Directions
1. In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla. Cool.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Award Winning Carrot Cake
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 3 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 1/2 cups vegetable oil
* 2 cups white sugar
* 4 eggs
* 2 teaspoons vanilla extract
* 1 cup chopped pecans
* 3 (4 ounce) jars carrot baby food
* 1/2 cup grated carrot
* 1 cup flaked coconut
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
**************************************鈥?br>
Carrot Cake
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, whit
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment