Best 3 Gold Nugget Carrot Cake Recipes
Indulge in the delectable Gold Nugget Carrot Cake, an irresistible dessert that captivates the senses with its moist, tender crumb, vibrant orange hue, and symphony of flavors. This classic recipe, passed down through generations, promises an explosion of sweet, spicy, and nutty notes in every bite. With its generous helping of grated carrots, aromatic spices, and crunchy walnuts, the Gold Nugget Carrot Cake embodies the essence of comfort and indulgence. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide ensures a perfect cake every time.
Dive into the secrets of creating the perfect carrot cake batter, incorporating the right balance of dry and wet ingredients to achieve an ideal consistency. Discover the art of folding in grated carrots and walnuts, ensuring even distribution and preserving the cake's delicate texture. Learn the intricacies of baking the cake to perfection, monitoring oven temperature and timing to achieve a golden-brown crust and a moist, tender interior.
Elevate your culinary skills with the accompanying cream cheese frosting recipe, a luscious companion to the Gold Nugget Carrot Cake. Blend together cream cheese, butter, and powdered sugar until smooth and creamy, achieving the perfect balance of tanginess and sweetness. Garnish your masterpiece with additional walnuts and a sprinkling of cinnamon for a touch of elegance and added crunch.
Uncover the secrets of crafting the delectable carrot cake cupcakes, miniature versions of the classic cake that are perfect for parties, potlucks, or individual treats. Follow the step-by-step instructions to create perfectly portioned cupcakes with the same moist texture and irresistible flavors as the original cake.
For those with dietary restrictions, explore the gluten-free and vegan variations of the Gold Nugget Carrot Cake. Discover how to substitute alternative flours and plant-based ingredients to create equally delicious and satisfying versions of this timeless dessert.
Embark on a culinary journey with the Gold Nugget Carrot Cake, a celebration of flavors and textures that will tantalize your taste buds and leave you craving more. Let this article be your guide to creating this iconic dessert, whether you prefer the traditional cake, miniature cupcakes, or a dietary-friendly variation.
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
GOLDEN NUGGET CARROT CAKE - COLD SPRING TAVERN
This recipe is from the Cold Spring Tavern in Santa Barbara, CA. It was also served at the Silver Screen Cafe in East Lansing, MI, before it closed. This carrot cake is incredible! It's very easy to make, too.
Provided by Lola Granola
Categories Dessert
Time 55m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat to 350 and grease a 13x9 pan.
- Blend the oil and sugar together.
- Add eggs one at a time, beating after each addition.
- Sift dry ingredients together.
- Gradually add dry ingredients to wet and mix well.
- Fold in grated carrots.
- (might be good with 1/2 c walnuts or raisins, if you like! ).
- Pour batter into pan and bake for 40 minutes or until done.
- Cool completely.
- Frosting:.
- Mix all ingredients and frost!
Nutrition Facts : Calories 580.6, Fat 32.5, SaturatedFat 10.7, Cholesterol 106.6, Sodium 413.2, Carbohydrate 68.4, Fiber 1.7, Sugar 49.7, Protein 6
GOLDEN CARROT CAKE
Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!
Provided by oneredbyrd
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and flour pans.
- Sift together, flour, baking powder, baking soda, salt, and cinnamon.
- In a mixing bowl, beat eggs, then add both sugars.
- Let stand until sugars dissolve, approximately 10 minutes.
- Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
- Stir in dry ingredients and beat until well blended, approximately 3 minutes.
- Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
- Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
- Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
- Frosting Preparations:.
- Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
- beat until well blended.
- Add powdered sugar, gradually sifting into mixture.
- Beat at high speed.
- (If frosting is too thick, add a drop or two of milk to spreading consistency).
- Add food coloring, or frosting coloring to frosting if desired.
- Decorate with cute little carrots, with green toppings. Be creative!
- Hope you enjoy my variation of this classic cake!
Tips:
- Use simple ingredients: Carrot cake is a classic recipe that doesn't require any fancy ingredients. You can find all the ingredients you need at your local grocery store.
- Prepare your ingredients in advance: Chop the carrots, walnuts, and pineapple before you start making the batter. This will save you time and help you avoid any mishaps.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for 30-35 minutes. This will ensure that the cake is cooked through without drying out.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
Gold nugget carrot cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, sweet flavor, and crunchy topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give gold nugget carrot cake a try. You won't be disappointed.
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