Best 2 Frog Comissary Carrot Cake Recipes

**Carrot cake** is a classic dessert that is enjoyed by people of all ages. It is typically made with grated carrots, flour, sugar, eggs, and spices, and is often topped with a cream cheese frosting. Carrot cake is a popular choice for birthday parties and other celebrations, and it can also be served as a snack or dessert.

This article provides three different recipes for carrot cake: a classic carrot cake, a gluten-free carrot cake, and a vegan carrot cake. The classic carrot cake recipe is made with all-purpose flour, while the gluten-free carrot cake recipe uses almond flour and oat flour. The vegan carrot cake recipe uses flax eggs and almond milk instead of eggs and milk.

All three recipes are easy to follow and can be made with ingredients that are easily found at most grocery stores. The classic carrot cake recipe takes about 1 hour and 30 minutes to make, while the gluten-free and vegan carrot cake recipes each take about 1 hour and 15 minutes to make.

Once you have made your carrot cake, you can enjoy it as is or top it with your favorite frosting. Cream cheese frosting is a popular choice, but you can also use whipped cream, buttercream, or even a simple glaze. Carrot cake is a delicious and versatile dessert that can be enjoyed by everyone.

Let's cook with our recipes!

COMMISSARY CARROT CAKE

Commissary Carrot Cake image

Make and share this Commissary Carrot Cake recipe from Food.com.

Provided by kenk1492

Categories Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces unsalted butter (3/4 cup)
1 1/4 cups pecans, chopped
2 teaspoons vanilla
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
4 eggs
4 cups carrots, grated (about a 1 lb. bag)
1 cup pecans, chopped
1 cup raisins
to taste cream cheese frosting
8 ounces unsalted butter, soft
8 ounces cream cheese, soft
1 (1 lb) box powdered sugar
1 teaspoon vanilla extract
4 ounces coconut, sweetened, shredded

Steps:

In a heavy saucepan,blend well the flour,sugar and salt. Gradually stir in the cream.
Add the butter.
Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
Cool to lukewarm.
Stir in the nuts and vanilla.
Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake Preheat oven to 350 F.
Have ready a greased and floured 10" tube cake pan.
In a large bowl Whisk together the corn oil and sugar.
Sift together the flour, cinnamon,baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well.
Add the carrots, raisins, and pecans.
Pour into the prepared tube pan and bake for 70 minutes.
Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan,wrapped in plastic and stored at room temp.
Cheese Cream Filling Cream the butter well.
Add the cream cheese and beat until blended.
Sift in the sugar and add the vanilla.
If it is to soft to spread, chill a bit.Chill if not using immediately, but bring to room Temp.
before spreading.
Assembly Preheat oven to 300 F.
Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
Toss the coconut occasionally while it is baking so that it browns evenly Cool completely.
Have the filling and the frosting at a spreadable consistency.
Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers.
Spread the filling between the Layers.
Spread the frosting over the top and sides.
Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots

Nutrition Facts : Calories 1011.8, Fat 67.4, SaturatedFat 28.3, Cholesterol 146, Sodium 401.4, Carbohydrate 101.3, Fiber 4.5, Sugar 80.1, Protein 7.4

THE FROG COMMISSARY CARROT CAKE RECIPE - (4.1/5)

The Frog Commissary Carrot Cake Recipe - (4.1/5) image

Provided by idocakes

Number Of Ingredients 27

Ingredients

CARROT CAKE:
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
PECAN CREAM FILLING:
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1 1/2 cups heavy (whipping) cream
6 ounces (3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoons vanilla extract
CREAM CHEESE FROSTING:
8 ounces soft unsalted butter
8 ounces soft cream cheese
1 pound powdered icing sugar
1 teaspoon vanilla
ASSEMBLY:
4 ounces shredded coconut (1 1/2 cups), toasted*

Steps:

Prepare the Pecan Cream Filling with time to chill, preferably overnight. Preheat oven to 350 degrees F. Have ready a greased and floured 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar; set aside. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan. Bake for 70 minutes. Cool up right in the pan on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature. ASSEMBLE THE CAKE: Have the filling and frosting at a spreadable consistency. Loosen the cake in its pan and invert onto a serving plate. With a long serrated knife, carefully split the cake into 3 horizontal layers, Spread the filling between the layers. Spread the frosting over the top and sides of the cake. Pat toasted coconut onto the sides on the cake. Cake freezes well. PECAN CREAM FILLING: In a heavy saucepan, blend well the sugar, flour, and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20-30 minutes until golden brown in color stirring occasionally. Cool to lukewarm. Stir in the nuts and the vanilla. Let cool completely, then refrigerate preferably overnight. If too thick to spread, bring to room temperature before using. Any leftover filling makes a wonderful ice cream topping if you warm it slightly first. CREAM CHEESE FROSTING: Cream the butter well, add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If too soft to spread, chill a bit. *TOAST TTHE COCONUT: Preheat the oven to 300 degrees F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely.

Tips:

Use fresh ingredients. This will result in a better-tasting cake.
Measure your ingredients accurately. This is important for a successful cake.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Gently fold in the dry ingredients. Overmixing can result in a tough cake.
Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Carrot cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delicious cream cheese frosting. If you have never made carrot cake before, I encourage you to give this recipe a try. You won't be disappointed!