Best 2 Big Bills Carrot Cake Recipes
**Carrot Cake:** A Sweet Treat for Any Occasion
Carrot cake is a classic dessert that is enjoyed by people of all ages. The combination of moist carrot cake, creamy frosting, and crunchy walnuts is irresistible. This beloved cake is often associated with Easter and spring, but it can be enjoyed year-round. The subtle sweetness of the carrots, along with the warm spices like cinnamon, nutmeg, and ginger, create a comforting and nostalgic flavor. Carrot cake is also a versatile dessert that can be customized to suit different tastes and preferences. Some variations include adding pineapple, raisins, or chocolate chips to the batter. The frosting can also be varied, with options such as cream cheese frosting, whipped cream frosting, or even a maple glaze. No matter how you choose to make it, carrot cake is sure to be a hit at any gathering.
This article provides three different recipes for carrot cake. The first recipe is a classic carrot cake with cream cheese frosting. The second recipe is a gluten-free carrot cake with maple glaze, and the third recipe is a vegan carrot cake with coconut cream frosting. Each recipe includes step-by-step instructions and a list of ingredients, making it easy for home bakers of all skill levels to create a delicious and memorable carrot cake.
BILL'S CARROT CAKE DELUXE
Make and share this Bill's Carrot Cake Deluxe recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
- In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
- Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
- Pour into a greased and floured 13x9-inch baking pan.
- Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
- With an electric mixer, cream together cream cheese, butter and confectioners sugar.
- Spread frosting onto cooled cake and serve. Refrigerate leftovers.
Nutrition Facts : Calories 585.8, Fat 32, SaturatedFat 9.6, Cholesterol 77.4, Sodium 438.8, Carbohydrate 72.9, Fiber 2.1, Sugar 57.9, Protein 5
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
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.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
Tips:
- Mise en Place: Ensure all your ingredients and tools are prepped and measured before you start baking.
- Fresh Ingredients: Use the best quality, freshest ingredients possible for optimal flavor.
- Proper Measuring: Use a kitchen scale or standard measuring cups to ensure accurate measurements.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy to incorporate air, resulting in a moist and tender cake.
- Grated Carrots: Use a box grater or food processor to grate the carrots finely for a uniform texture in the cake.
- Chopped Nuts: If desired, toast the nuts in a skillet or oven for a few minutes to enhance their flavor before adding them to the batter.
- Folding Dry Ingredients: Gently fold the dry ingredients into the wet mixture to avoid overmixing and a tough cake.
- Baking Time and Temperature: Bake the cake at the specified temperature and time to ensure proper doneness. Check with a toothpick or cake tester for doneness.
- Cooling: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Cream Cheese Frosting: Use high-quality cream cheese, softened to room temperature, for a smooth and creamy frosting.
Conclusion:
Big Bill's Carrot Cake is a classic and beloved dessert that combines moist carrot cake with creamy cream cheese frosting. With careful attention to ingredients, proper measuring, and baking techniques, you can create a delicious and impressive carrot cake that will be a hit at any occasion. Whether you're a seasoned baker or just starting out, following these tips and the detailed recipe steps will guide you towards a successful and satisfying baking experience.
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