Best 3 Jesses Karat Cake Recipes
Indulge in the delectable Karat Cake, a symphony of flavors and textures that will tantalize your taste buds. This exceptional cake features a moist and fluffy carrot cake base, layered with a rich and creamy cream cheese frosting, all enveloped in a blanket of crunchy chopped walnuts. The Carrot Cake dream unites the classic flavors of carrot cake with a uniquely moist texture, while the Cream Cheese Frosting adds a luxurious velvety touch. For those with a penchant for nutty flavors, the Walnut Crunch topping provides a delightful textural contrast. If you're seeking a gluten-free alternative, the Gluten-Free Karat Cake offers a delightful variation that caters to dietary restrictions without compromising on taste. And for those who love a touch of chocolate, the Chocolate Karat Cake elevates this classic dessert with layers of rich chocolate cake and creamy chocolate frosting. No matter your preference, the Karat Cake family has a recipe that will satisfy your cravings.
Here are our top 3 tried and tested recipes!
14-KARAT CAKE
"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
24 KARAT CAKE
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
Provided by Spankie
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1
JEAN-PHILIPPE'S CARROT CAKE
Steps:
- Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch).
- In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
- When ready, unmold on to wire screen until cold.
- Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use.
- In a blender, mix all ingredients together until smooth. Keep refrigerated.
- Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange
- Boil all ingredients together for 1 minute. Strain and cool down before using.
- Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish
- Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!
Tips:
- Prep Your Ingredients: Before starting, measure and prepare all ingredients. This ensures smooth and efficient baking.
- Creaming the Butter and Sugar: Use room-temperature butter and sugar to create a light and fluffy base for the cake.
- Eggs and Flour: Add eggs one at a time, fully incorporating each before adding the next. Gradually fold in the flour mixture to avoid lumps.
- Baking Pan: Grease and flour the baking pans properly to prevent sticking. You can also use parchment paper for easy removal.
- Measuring Flour: Use the spoon and level method to measure flour accurately, preventing too much or too little.
- Baking Time and Temperature: Follow the recipe's baking time and temperature guidelines precisely for perfect results.
- Don't Overmix: Overmixing can result in a tough and dense cake. Mix only until the ingredients are well combined.
- Frosting Tips: If making frosting, beat the butter until light and fluffy before adding the powdered sugar. Add the milk or cream a little at a time to achieve the desired consistency.
Conclusion:
Following the provided tips and instructions carefully will guide you towards baking a delectable Jesse's Karat Cake. From preparing the cake layers to making the frosting, each step is explained in detail. With a bit of practice and attention to detail, you'll be able to impress your loved ones with this classic and flavorful cake. Remember to adjust the recipe as per your preferences, whether it's choosing different nuts or experimenting with different frosting flavors. Enjoy the sweet satisfaction of homemade Jesse's Karat Cake, a treat that will surely become a favorite in your baking repertoire.
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