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Gourmet Cookbook Carrotcake Recipe
- Thread starter alison
- Start date
marsha-tbay
Well-known member
Rec. Espresso Carrot Cake....just posting in case someone wants it. I put it in my ckbk today to try
Espresso Carrot Cake
Ingredients for the cake:
* 2 cups sugar
* 2 cups flour (all purpose)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 teaspoons powdered cinnamon
* 1/2 teaspoon powdered allspice
* 4 eggs
* 1 cup oil
* 1 cup pecans (after being chopped in a food processor)
* 4 cups carrots (after being chopped in a food processor)
* 1/2 cup raisins
* 1 shot espresso
Ingredients for the frosting (frosting is optional):
* 1 package of cream cheese
* 4 cups powdered sugar
* 1 teaspoon vanilla
Equipment needed:
* Electric mixer
* Food Processor
* 13x9 cake pan
* Measuring cup, measuring spoons
Directions:
Chop the carrots and pecans in a food processor, set them to the side.
Mix the dry ingredients in a large bowl, set that to the side. Pull the shot of espresso, set it to the side. Oil and lightly flour a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF.
In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins.
Pour the cake batter into the cake pan. Bake the cake for one hour.
Prepare the Frosting:
Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar.
The presentation:
Let the cake cool for at least ten minutes after baking. This cake doesn't need frosting, but if you have guests or a sweet tooth, you may want to frost it. Add decorations as you see fit.
Espresso Carrot Cake
Ingredients for the cake:
* 2 cups sugar
* 2 cups flour (all purpose)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 teaspoons powdered cinnamon
* 1/2 teaspoon powdered allspice
* 4 eggs
* 1 cup oil
* 1 cup pecans (after being chopped in a food processor)
* 4 cups carrots (after being chopped in a food processor)
* 1/2 cup raisins
* 1 shot espresso
Ingredients for the frosting (frosting is optional):
* 1 package of cream cheese
* 4 cups powdered sugar
* 1 teaspoon vanilla
Equipment needed:
* Electric mixer
* Food Processor
* 13x9 cake pan
* Measuring cup, measuring spoons
Directions:
Chop the carrots and pecans in a food processor, set them to the side.
Mix the dry ingredients in a large bowl, set that to the side. Pull the shot of espresso, set it to the side. Oil and lightly flour a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF.
In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins.
Pour the cake batter into the cake pan. Bake the cake for one hour.
Prepare the Frosting:
Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar.
The presentation:
Let the cake cool for at least ten minutes after baking. This cake doesn't need frosting, but if you have guests or a sweet tooth, you may want to frost it. Add decorations as you see fit.
marsha-tbay
Well-known member
Rec. Gourmet's Chocolate Carrot Cake
Chocolate Carrot Cake
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch
process)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 large Eggs
1 1/2 cups vegetable oil
4 medium carrots (about 2 cups) -- coarsly shredded
CREAM CHEESE FROSTING:
4 oz cream cheese
2 tbsp unsalted butter -- softened
1 tbsp vanilla
1/2 cup confectioners' sugar
CHOCOLATE GLAZE:
1/2 cup semisweet chocolate chips
3 oz bittersweet chocolate
6 tbsp heavy cream
1 tbsp unsalted butter
1/2 tsp vanilla
1 cup confectioners' sugar
Preheat oven to 350°F and grease and
flour two 9- by 2-inch round cake
pans -- knocking out excess
flour.
Into a bowl sift together flour, sugar, cocoa powder, salt, baking powder,
and baking soda. In a large bowl with an electric mixer beat together eggs
and oil on low speed until combined well. Add flour mixture and beat until
just combined. Stir in carrots and divide batter between pans. Bake cake
layers in middle of oven 50 minutes, or until a tester comes out clean.
Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool
completely.
Make cream cheese frosting:
In a bowl with electric mixer beat together cream cheese and butter until
smooth. Add vanilla and confectioners' sugar and beat until creamy.
Spread frosting on top of one cake layer and top with other layer.
Make chocolate glaze:
In a small saucepan combine glaze ingredients and cook over moderate heat,
stirring frequently, until chocolate is melted and glaze is smooth. Remove
from heat and cool glaze slightly.
Spread glaze over top and sides of cake and chill one hour, or until set.
Contributor: Gourmet Sep 1995
Yield: serves 6 to 8
Chocolate Carrot Cake
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch
process)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 large Eggs
1 1/2 cups vegetable oil
4 medium carrots (about 2 cups) -- coarsly shredded
CREAM CHEESE FROSTING:
4 oz cream cheese
2 tbsp unsalted butter -- softened
1 tbsp vanilla
1/2 cup confectioners' sugar
CHOCOLATE GLAZE:
1/2 cup semisweet chocolate chips
3 oz bittersweet chocolate
6 tbsp heavy cream
1 tbsp unsalted butter
1/2 tsp vanilla
1 cup confectioners' sugar
Preheat oven to 350°F and grease and
flour two 9- by 2-inch round cake
pans -- knocking out excess
flour.
Into a bowl sift together flour, sugar, cocoa powder, salt, baking powder,
and baking soda. In a large bowl with an electric mixer beat together eggs
and oil on low speed until combined well. Add flour mixture and beat until
just combined. Stir in carrots and divide batter between pans. Bake cake
layers in middle of oven 50 minutes, or until a tester comes out clean.
Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool
completely.
Make cream cheese frosting:
In a bowl with electric mixer beat together cream cheese and butter until
smooth. Add vanilla and confectioners' sugar and beat until creamy.
Spread frosting on top of one cake layer and top with other layer.
Make chocolate glaze:
In a small saucepan combine glaze ingredients and cook over moderate heat,
stirring frequently, until chocolate is melted and glaze is smooth. Remove
from heat and cool glaze slightly.
Spread glaze over top and sides of cake and chill one hour, or until set.
Contributor: Gourmet Sep 1995
Yield: serves 6 to 8
Is this the one you're looking for?...
Edit: Sorry, this one is from Bon Appetit.
http://www.epicurious.com/recipes/recipe_views/views/799
Edit: Sorry, this one is from Bon Appetit.
http://www.epicurious.com/recipes/recipe_views/views/799
Rec: Carrot Cake with Cream Cheese Frosting from The Gourmet Cookbook
Here it is Alison, looks yummy.
Carrot Cake with Cream Cheese Frosting
serves 10-12
For the cake:
3/4 pound carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup chopped walnuts
2/3 cup raisins, optional
For the frosting:
2 packages (8 ounces each) cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon good vanilla extract
2 1/2 cups powdered sugar, sifted
Make the cake: Put a rack in middle of oven and preheat oven to 350 degrees. Butter and flour two 9-inch-by-2-inch cake pans knocking out excess flour.
Shred enough carrots on the smallest teardrop holes of a box grater or with the fine shredding disk of a food processor to measure 2 cups.
Sift together the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins (if using).
Divide the batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.
Make the frosting: Beat together cream cheese, butter and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, add confectioners sugar, and beat until frosting is smooth.
Place 1 cake layer bottom side up on a cake plate and spread with some of frosting. Place remaining cake layer right side up on top and spred remaining frosting over top and sides of cake.
Cooks Notes
The cake layers can be made up to 1 day ahead and kept, well wrapped in plastic wrap, at room temperature.
The frosting can be made up to 1 day ahead and refrigerated, cover. Bring to room temperature, then beat with an electric mixer at medium speed until smooth before frosting cake.
Here it is Alison, looks yummy.
Carrot Cake with Cream Cheese Frosting
serves 10-12
For the cake:
3/4 pound carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup chopped walnuts
2/3 cup raisins, optional
For the frosting:
2 packages (8 ounces each) cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon good vanilla extract
2 1/2 cups powdered sugar, sifted
Make the cake: Put a rack in middle of oven and preheat oven to 350 degrees. Butter and flour two 9-inch-by-2-inch cake pans knocking out excess flour.
Shred enough carrots on the smallest teardrop holes of a box grater or with the fine shredding disk of a food processor to measure 2 cups.
Sift together the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins (if using).
Divide the batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.
Make the frosting: Beat together cream cheese, butter and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, add confectioners sugar, and beat until frosting is smooth.
Place 1 cake layer bottom side up on a cake plate and spread with some of frosting. Place remaining cake layer right side up on top and spred remaining frosting over top and sides of cake.
Cooks Notes
The cake layers can be made up to 1 day ahead and kept, well wrapped in plastic wrap, at room temperature.
The frosting can be made up to 1 day ahead and refrigerated, cover. Bring to room temperature, then beat with an electric mixer at medium speed until smooth before frosting cake.
richard-in-cincy
Well-known member
I really love this recipe.
it's about the best carrot cake I've ever made.
But a question for anyone else that's made it...
Do you really get the icing to work with a pound of cream cheese, 1/4 pound of butter and TWO AND A HALF CUPS of powdered sugar?
I always add way more than that to get it stiff enough to stay on the cake.
it's about the best carrot cake I've ever made.
But a question for anyone else that's made it...
Do you really get the icing to work with a pound of cream cheese, 1/4 pound of butter and TWO AND A HALF CUPS of powdered sugar?
I always add way more than that to get it stiff enough to stay on the cake.