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The Great Scratch Off - Carrot Cake

post #1 of 47
Thread Starter 
Hi Everyone. Welcome to the Great Scratch-Off...Carrot Cakes for the month of September!

TIMEFRAME:
Sept 8:
-All Carrot Recipes should be in for entry into the Scratch-Off:

Sept 10
-A list of recipes will then be edited into this post. Each tester should indicate in this thread which recipes they will test by copying the most recent list, adding their name beside the recipes they will test, and posting the updated list in this thread. (We encourage sign up by Sept 10 so that we can make sure all recipes are covered for testing. Though latecomers are always welcome)

Sept 30: All results must be posted, including pictures, if possible.

October 5th: The results will be tabulated and a winner will be chosen. We can choose someone to be the tabulator.

GUIDELINES:
1. Please try to have entries in by the deadline for each month.
2. Please limit your submissions to two entries. This will keep the final number of recipes manageable. This way, with fewer recipes, each recipe will end up being tested by more than one person so each can get a broader range of bakers/opinions.
2. Each participant must try at least 2 recipes.
3. We should try to have all recipes sampled by at least one other person.
4. If someone posts more than one recipe into scratch off, then at least one of their recipes must be chosen.
5. Please have your "results" posts in by the deadline to have your input included.
6. Be honest, but not cruel, with your critique of the recipe.
7. Please follow the recipe and don't make substitutions for ingredients. The recipes can be halved, cut in thirds, or quartered if needed. But mention this in your results if you do it.
8. Recipe must be for a cake that is meant for torting, stacking, decorating, etc..
9. Cakes should be judged primarily on a sample without filling or frosting, to get a true sense of the cake itself. This is important particularly with flavored cakes like chocolate, where you really want to be able to tell if there is a distinct chocolate flavor, without influence from a ganache filling. I think it�s also important for gauging moistness. Cakes may also be secondarily tested with filling/frosting as long as they are primarily tested without.

Judging Criteria
1. Flavor
2. Texture/Crumb
3. Moistness
3. Ease of Recipe
4. Cost of Recipe
5. Ability to convert into cupcakes

After you comment on all these characteristics, give the recipe an overall score ranging from "0" for Terrible to "10" for Excellent . You can make a suggestion on how the recipe can be improved, if needed, if you want.

All right, Ladies and Gents, get ready to fire up your ovens!
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #2 of 47
Here is my entry. I am guessing this is how we do this since the link in the other topic wasn't working.

Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 tsp allspice
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Frosting:
1 8oz package Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice


Directions
Preheat oven to 350 degrees F. Prepare two 9 inch cake pans with flour and shorterning or cake release.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon , add carrot mixture to batter and fold in well.
Pour into prepared pans, and bake at 350 degrees F for 1 hour. (I generally check about 40 minutes in on the cake considering all ovens are different). Check with toothpick, when it comes out clean remove from oven.
Allow to completely cool before icing.
Ice with cream cheese frosting and serve.
post #3 of 47
This recipe is from Recipe Czar (copycat Cracker Barrel)

Cracker Barrel's Carrot Cake:

http://www.recipezaar.com/Cracker-Barrel-Old-Country-Store-Carrot-Cake-219100
post #4 of 47
Come on we need more than 2.......icon_smile.gif
post #5 of 47
This is one I've been wanting to try.


Excellent Carrot Cake:

http://www.recipezaar.com/Excellent-Carrot-Cake-52104
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #6 of 47
and another one I still have yet to try.

carrot cake

* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 3/4 cups white sugar
* 1 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple, drained

FROSTING

1 (8 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 2 cups icing sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #7 of 47
Here is my entry.........

CARROT CAKE WITH BUTTER PECAN FROSTING
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
½ cup raisins soaked in 2 â 3 tbs. rum (it is optional â but a big plus)
Butter pecan frosting below

For cake: Preheat oven to 350�F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Makes 12 servings.

BUTTER PECAN FROSTING
2 tbs. unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (3 oz) cream cheese, softened
1/2 c. butter, softened
1 box (16oz) confectioner's sugar, sifted
1 tsp. vanilla extract
1 1/4 cup chopped pecans

Melt 2 tbsp. butter in a skillet, add pecans and cook over med. heat 10 minutes stirring constantly until pecans are toasted. Set aside and let cool completely.

In bowl cream 1/2 cup butter till creamy, add cream cheeses, continue beating. Add sifted sugar. Fold in cooled pecans and add vanilla extract.

Note: This recipe is for 9-inch cake layers. I had leftover frosting because my cake was 8-inches.


Thanks,
Naty
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Smile..... it does wonders for you & others!
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post #8 of 47
Here's my entry! I love this carrot cake!

Carrot Cake


2 c All purpose flour
2 ts Soda
1/2 ts Salt
2 ts Ground cinnamon
3 Eggs; well beaten
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; drained, - 8-oz can
2 c Grated carrots
1 cn Flaked coconut;
3 1/2-oz can 1 c Walnuts; chopped --
-BUTTERMILK GLAZE
1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract

ORANGE-CREAM CHEESE FROSTING

1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Grated orange rind
1 ts Orange juice

For cake:
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Buttermilk Glaze

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield. About 1 1/2 cups.

Orange-Cream Cheese Frosting

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth. Yield: enough for one 2-layer cake.
post #9 of 47
Thread Starter 
This one comes from Nick Malgieri's book "Perfect Cakes"

http://www.cbsnews.com/stories/2002/10/22/earlyshow/living/recipes/main526570.shtml

QUESTION: When we review the recipes should we review with or without frosting? Or perhaps we should review it once plain and unfrosted and then with with the frosting?
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #10 of 47
OK, no time to read through thread......on my way to work! But I am so glad we are reviving the scratch-off for September! I missed it last month. And, apparently I missed this thread until now, but have found it and will check in later to pick my recipes....
Heather
post #11 of 47
Thread Starter 
Here are all the submissions for the scratch off:

From pattiecakesnc:

Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 tsp allspice
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Frosting:
1 8oz package Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice


Directions
Preheat oven to 350 degrees F. Prepare two 9 inch cake pans with flour and shorterning or cake release.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon , add carrot mixture to batter and fold in well.
Pour into prepared pans, and bake at 350 degrees F for 1 hour. (I generally check about 40 minutes in on the cake considering all ovens are different). Check with toothpick, when it comes out clean remove from oven.
Allow to completely cool before icing.
Ice with cream cheese frosting and serve.

************

from dkelley (Recipe Czar copycat Cracker Barrel)
\\Cracker Barrel's Carrot Cake

http://www.recipezaar.com/Cracker-Barrel-Old-Country-Store-Carrot-Cake-219100


from Mkolmar

Excellent Carrot Cake:

http://www.recipezaar.com/Excellent-Carrot-Cake-52104

**********************

Mkolmar 2

Edited: Mkolmar your 2nd recipe is exactly the same as Naty's below so I will use Naty's post instead.

****************

From Naty

carrot cake

* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 3/4 cups white sugar
* 1 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple, drained

FROSTING

1 (8 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 2 cups icing sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

*****************

from Revel

Carrot Cake


2 c All purpose flour
2 ts Soda
1/2 ts Salt
2 ts Ground cinnamon
3 Eggs; well beaten
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; drained, - 8-oz can
2 c Grated carrots
1 cn Flaked coconut;
3 1/2-oz can 1 c Walnuts; chopped --
-BUTTERMILK GLAZE
1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract

ORANGE-CREAM CHEESE FROSTING

1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Grated orange rind
1 ts Orange juice

For cake:
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Buttermilk Glaze

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield. About 1 1/2 cups.

Orange-Cream Cheese Frosting

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth. Yield: enough for one 2-layer cake.

********************

From Kitchen Kat

Nick Malgieri's Martha Turner Carrot Cake

This one comes from Nick Malgieri's book "Perfect Cakes"

MARTHA TURNER'S CARROT CAKE:

http://www.cbsnews.com/stories/2002/10/22/earlyshow/living/recipes/main526570.shtml

****************

Aprons on and off we go...
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Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #12 of 47
Thread Starter 
Each participant must commit to trying at least 2 recipes.

Please copy this post and add your name under the recipe you will be trying:

A. Pattiecakes's Carrot Cake


B. Dkelly's Copycat Cracker Barrel
1. Kitchen Kat


C. Mkolmar Excellent Carrot Cake
1. Kitchen Kat


D. Naty's Carrot Cake


E. Revel's Carrot Cake


F. Kitchen Kat - Nick Malgieri's Martha Turner Carrot Cake
1. Kitchen Kat
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #13 of 47
Quote:
Originally Posted by KitchenKat

Each participant must commit to trying at least 2 recipes.

Please copy this post and add your name under the recipe you will be trying:

A. Pattiecakes's Carrot Cake


B. Dkelly's Copycat Cracker Barrel
1. Kitchen Kat


C. Mkolmar Excellent Carrot Cake
1. Kitchen Kat


D. Naty's Carrot Cake


E. Revel's Carrot Cake


F. Kitchen Kat - Nick Malgieri's Martha Turner Carrot Cake
1. Kitchen Kat



Is there another "Naty" that posted a recipe? Mine is the CARROT CAKE WITH BUTTER PECAN FROSTING and it does not call for coconut.

Just wondering if I am the Naty you mention.
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post #14 of 47
Each participant must commit to trying at least 2 recipes.

Please copy this post and add your name under the recipe you will be trying:

A. Pattiecakes's Carrot Cake


B. Dkelly's Copycat Cracker Barrel
1. Kitchen Kat


C. Mkolmar Excellent Carrot Cake
1. Kitchen Kat
2. TrinaR

D. Naty's Carrot Cake
1. TrinaR


E. Revel's Carrot Cake


F. Kitchen Kat - Nick Malgieri's Martha Turner Carrot Cake
1. Kitchen Kat
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post #15 of 47
Thread Starter 
CORRECT LIST OF RECIPES

I'm so sorry Naty and Mkolmar. I made a mistake in copying down the recipes in the original post.
A thousand pardons!

Here are all the correct submissions for the scratch off:

From pattiecakesnc:

Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 tsp allspice
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Frosting:
1 8oz package Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice


Directions
Preheat oven to 350 degrees F. Prepare two 9 inch cake pans with flour and shorterning or cake release.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon , add carrot mixture to batter and fold in well.
Pour into prepared pans, and bake at 350 degrees F for 1 hour. (I generally check about 40 minutes in on the cake considering all ovens are different). Check with toothpick, when it comes out clean remove from oven.
Allow to completely cool before icing.
Ice with cream cheese frosting and serve.

************

from dkelley (Recipe Czar copycat Cracker Barrel)
\\Cracker Barrel's Carrot Cake:

http://www.recipezaar.com/Cracker-Barrel-Old-Country-Store-Carrot-Cake-219100

**************

from Mkolmar

Excellent Carrot Cake:

http://www.recipezaar.com/Excellent-Carrot-Cake-52104

**********************

Mkolmar 2

carrot cake

* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 3/4 cups white sugar
* 1 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple, drained

FROSTING

1 (8 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 2 cups icing sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.


****************

From Naty

CARROT CAKE WITH BUTTER PECAN FROSTING
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
½ cup raisins soaked in 2 â 3 tbs. rum (it is optional â but a big plus)
Butter pecan frosting below

For cake: Preheat oven to 350�F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Makes 12 servings.

BUTTER PECAN FROSTING
2 tbs. unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (3 oz) cream cheese, softened
1/2 c. butter, softened
1 box (16oz) confectioner's sugar, sifted
1 tsp. vanilla extract
1 1/4 cup chopped pecans

Melt 2 tbsp. butter in a skillet, add pecans and cook over med. heat 10 minutes stirring constantly until pecans are toasted. Set aside and let cool completely.

In bowl cream 1/2 cup butter till creamy, add cream cheeses, continue beating. Add sifted sugar. Fold in cooled pecans and add vanilla extract.

Note: This recipe is for 9-inch cake layers. I had leftover frosting because my cake was 8-inches.

*****************

from Revel

Carrot Cake


2 c All purpose flour
2 ts Soda
1/2 ts Salt
2 ts Ground cinnamon
3 Eggs; well beaten
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; drained, - 8-oz can
2 c Grated carrots
1 cn Flaked coconut;
3 1/2-oz can 1 c Walnuts; chopped --
-BUTTERMILK GLAZE
1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract

ORANGE-CREAM CHEESE FROSTING

1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Grated orange rind
1 ts Orange juice

For cake:
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Buttermilk Glaze

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield. About 1 1/2 cups.

Orange-Cream Cheese Frosting

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth. Yield: enough for one 2-layer cake.

********************

From Kitchen Kat

Nick Malgieri's Martha Turner Carrot Cake

This one comes from Nick Malgieri's book "Perfect Cakes"

MARTHA TURNER'S CARROT CAKE:

http://www.cbsnews.com/stories/2002/10/22/earlyshow/living/recipes/main526570.shtml

****************

Aprons on and off we go...
Formerly The Casual Kitchen. Just here for cake
Reply
Formerly The Casual Kitchen. Just here for cake
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