Time 40m Number Of Ingredients 18 Steps:
Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 9x13" Traybake/Roasting tin. Pour the Sunflower Oil & Eggs into a large bowl and add the sugar - mix lightly and combine. Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine. Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again - try not to over mix! Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer! Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth. Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract. Gradually add in the Icing Sugar and mixed spice till its all combined - try not to beat too hard, you’ll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm. Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!
Time 1h5m Yield 16 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners’ sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Time 50m Yield 1 cake, 12 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350. Sift all dry ingredients together. Stir in oil. Add eggs one at a time and beat well after each addition. Add carrots, nuts, and pineapple last. Pour into 9x13 pan and bake for 35-40 minutes. Frosting:. Beat all ingredients together and frost when cake is cool.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Grease and flour 9x13 pan. Combine sugar, eggs, oil ,and vanilla in bowl. Blend using a spoon. Stir in dry ingregients. Mix well. Add carrots, pineapple,coconut and nuts. Pour into pan Bake until center comes out clean, around 50 minutes. Ice if desired.
Time P1DT1h35m Yield 1 cake or 3 (9-inch) layers Number Of Ingredients 13 Steps:
For the cake: Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. For the frosting: In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Number Of Ingredients 15 Steps:
1.In large bowl, beat sugar and oil. Add eggs and beat well. Fold in carrots and nuts. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well. Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.) FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk Spread on cooled carrot cake (add more walnuts if desired)
Time 1h15m Yield 1 cake, 15 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts. Place batter in greased 9x13 pan; bake for 45 minutes. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Time 1h Yield 1 layer, 8 serving(s) Number Of Ingredients 16 Steps:
Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the carrotts & 1/2 cup nuts by hand. Spread evenly in greased 9 " round cake pan. Bake at 350 40 - 45 minutes or until inserted toothpick comes clean. Cool in pan on rack for 15 minutes. Remove from pan and cool on rack completely. Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting. Frost the cooled layer. Combine the ground nuts with the brown sugar. Sprinkle over frosting. Keep chilled.
More about “janes carrot cake recipes”
Time 1h45m Yield 8 to 12 servings Number Of Ingredients 18 Steps:
For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess. Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you’re working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients. Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.) For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If you’d like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion. To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you’ve added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting. Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it’s good plain, it’s better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in. Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
