Best 4 The Palms Carrot Cake Recipes

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
• Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
• Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

BEST CARROT CAKE

Steps:

• Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
• Stir together first 4 ingredients.
• Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
• Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

THE PALM'S CARROT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
• With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large measuring cup, whisk together the oil, eggs, and vanilla.
• Pour the egg mixture into the dry ingredients and add the carrots.
• Mix on the slowest speed until evenly blended.
• The batter will be very thick.
• Fold in the raisins and pecans.
• Scoop the batter into the prepared pan and smooth the top.
• Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• Cool on a rack to room temperature.
• While cake is baking, make frosting.
• In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• Stir in the orange zest.
• Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• (Be sure cake is completely cool before you try to cut and frost it).
• Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• Spread remaining evenly over the sides.
• Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• For the best flavor, allow to return to room temperature before serving.
• To serve, dust generously with confectioners sugar and cut into wedges.

CARROT CAKE

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.