Best 2 Carrot Cake Shortbread Recipes
Indulge in the delightful Carrot Cake Shortbread, a harmonious blend of classic carrot cake flavors and the crumbly goodness of shortbread. This delectable treat combines grated carrots, warm spices, and a hint of nuts, nestled within a buttery, melt-in-your-mouth shortbread crust. Experience a symphony of flavors and textures that will tantalize your taste buds.
Our collection of Carrot Cake Shortbread recipes offers a variety of options to suit every baker's skill level and preference. From the traditional version, featuring a generous layer of cream cheese frosting, to a gluten-free adaptation that caters to special dietary needs, these recipes provide a delightful twist on the beloved carrot cake.
For those seeking a classic indulgence, the Original Carrot Cake Shortbread recipe delivers the perfect balance of flavors and textures. With a simple combination of everyday ingredients, this recipe yields tender, flavorful shortbread bars that are sure to become a family favorite.
If you're looking for a healthier alternative, the Carrot Cake Shortbread with Greek Yogurt Frosting recipe offers a lighter, yet equally delicious, treat. This recipe incorporates Greek yogurt into the frosting, resulting in a tangy and creamy topping that complements the carrot cake shortbread perfectly.
For a gluten-free option, the Gluten-Free Carrot Cake Shortbread recipe provides a delightful solution for those with gluten sensitivities. This recipe utilizes a blend of almond flour and tapioca flour to create a tender and flavorful shortbread crust, topped with a velvety cream cheese frosting.
Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Carrot Cake Shortbread turns out perfectly every time. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process of creating this delectable treat.
So, prepare to embark on a baking adventure and experience the irresistible charm of Carrot Cake Shortbread. With its combination of flavors, textures, and nostalgic appeal, this treat is sure to become a cherished addition to your baking repertoire.
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
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
Tips:
- Use fresh carrots: Fresh carrots provide the best flavor and texture to the shortbread. Look for carrots that are firm and brightly colored. - Grate the carrots finely: Finely grated carrots will distribute evenly throughout the shortbread. - Don't overmix the dough: Overmixing the dough will make the shortbread tough. Mix just until the ingredients are combined. - Chill the dough before baking: Chilling the dough will help the shortbread hold its shape and prevent it from spreading too much in the oven. - Bake the shortbread until the edges are golden brown: The center of the shortbread should be set, but still slightly soft. - Let the shortbread cool completely before slicing: This will help the shortbread hold its shape and prevent it from crumbling.Conclusion:
These carrot cake shortbread cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their moist and crumbly texture, sweet carrot flavor, and cream cheese frosting, these cookies are sure to be a hit. So next time you're looking for a sweet treat, give these carrot cake shortbread cookies a try!
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