Carrot Cake – Bruno Albouze
Here is the ultimate carrot cake. Check this out: the sponge is made with a mixture of pre-cooked grated carrots in orange juice, and flambéed pineapples; incredibly moist. Then the cake is carefully layered and topped with a luscious Italian meringue based vanilla buttercream-cheese. The cake is decorated with small cubed of orange-carrot jelly. That bomb!.. This recipe is inspired by Pastry Chef Gregory Doyen.
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Strawberry Cake - quick and easy
This Strawberry Cake is just about the quickest and easiest cake you will ever make. Loaded with 500g / 1 lb of strawberries IN and ON the cake, it's a great way to use strawberries when they're in season! Yogurt makes the crumb moist, it's not too sweet and you'll love the hint of lemon.
No stand mixer, no creaming butter. Just one bowl and a wooden spoon!
Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Ina makes her carrot cake extra special with pineapple and a cream cheese frosting!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Carrot and Pineapple Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
RECIPE:
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Carrot Pound Cake | Pineapple & Pecans | Pineapple Cream Cheese Glaze | #GlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Carrot Pound Cake with Pineapple & Pecans with a yummy Pineapple Cream Cheese Glaze!
Watch & Enjoy!????
#PoundCakeQueen???? #CarrotPoundCake #Pecans&Pineapples #I'mAGlazeGirl????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Sticks UNsalted Butter (Room Temperature)
2 Cups Brown Sugar
1 Cup Granulated Sugar
5 Large Eggs (Room Temperature)
1 Cup Crushed Pineapple
1- 1.5 Cup Toasted Pecans
1- Cup Roasted Carrots (Freshly Grated)
1/2 Tsp Baking Powder
1/4 Tsp Salt
3 Tsp Cinnamon
1 Tsp Nutmeg
1/4 Tsp Cloves
1/4 Tsp Ginger
***GLAZE
Powdered Sugar
Cream Cheese
Creme Bouquet
Pineapple Juice
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