How To make Sara Lee's Carrot Square Cake
WALDINE VAN GEFFEN VGHC42A:
2 Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1 1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cups All-purpose flour
1 cup Carrots grate fine
1 cup Walnuts :
well-chopped
1/2 cup Light raisins optional
CREAM CHEESE ICING 6 ounces Cream cheese :
softened
1/4 pound Butter
1 pound Powdered sugar
1 1/2 teaspoons Orange extract
1 teaspoon Spice Island orange peel
1 tablespoon Light corn syrup or pancake -- syrup
1 tablespoon Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts. ICING-Cream the cream cheese with the butter until light and fluffy, using medium-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake. Source: Gloria Pitzer
How To make Sara Lee's Carrot Square Cake's Videos
Sara Lee Pound Cake S'mores
CARROT CAKE.....YUMMIEST RECIPE
NICE FLAVOURS OF CARROT AND CINNAMON WITH BITES OF WALNUTS...SOFT AND DELICIOUS RECIPE.....A Great Tutorial By Vaishali Dafe
How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up
Follow me at:
Facebook:
Instagram: @gracioustreatz
Twitter: @gracioustreatz
Google+: @gracioustreatz
Sara Lee's Carrot Square Cake SECRET RECIPE -- Discovered!!!
Here's the recipe you're looking for:
Are you interested in learning how to make Sara Lee's Carrot Square Cake? If so, then you came to the right place. I have uncovered its TRUE SECRET RECIPE and we're here to give it to you.
A Secret Offer Just for My Readers (Recipes From 5-Star Restaurants and Over 200 Other Favorite Restaurant [KFC, McDonalds, Popeye & Many More] Recipes) :
For more SECRET recipes from 100+ of your favorite Restaurants,
Brands and Companies from around the world, you can visit:
Track Name: Fiesta Time
Artist: Benny Goodman
All the copyrights to the song belong to the respective bands and no copyright infringement is intended.
Sara Lee - Cheesecake Bites and Carrot Cake Bites Commercial (2000)
Transferred from VHS Recording Avonlea (also known as Road to Avonlea) on the Odyssey Channel (which would later become the Hallmark Channel) I put this recording somewhere in October of 2000.
All of my videos are transferred and uploaded by me.
Sandra Lee - Baked Potato Ice Cream
Originally aired as part of the Fountain Fantasy episode (Episode SH0703H) on the Food Network, March 17th, 2007.
Ingredients
For the butter frosting:
• Yellow frosting
For the potato ice cream:
• 1 pint vanilla ice cream
• Cocoa Powder (recommended: Hershey's)
• Whipped topping (recommended: Cool Whip)
• Yellow frosting (recommended: Betty Crocker)
• 1/4 cup chopped pistachios
For the butter frosting:
Directions
Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the butter out of the cover using the plastic wrap. Cut into squares.
For the potato ice cream:
Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of butter frosting on top. Sprinkle with pistachios and serve immediately.