Tag: gordon ramsay carrot cake

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings

Ingredients

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.

Directions

Preheat
oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
leaving an overhang on two side. Grease foil and dust with flour, set
aside. (This cake can also be made in a 9×13 dish just increase baking
time to 40 – 50 minutes until toothpick inserted in center comes out
clean, I have even halved the recipe and baked it in and 8×8 dish).
In
a mixing bowl, whisk together flour, baking powder, baking soda, salt,
cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
Slowly stir in dry ingredients and mix until well blended. Stir in
grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
cakes in preheat oven for 35-39 minutes until toothpick inserted into
center comes out clean. Remove from oven and allow to cool 5 minutes in
cake dishes before removing to a wire rack to cool. Lift cakes out of
pan with foil overhang and allow to cool on wire rack completely before
frosting (once cool I cut about 1/4″ off the tops to even them out
before frosting, you’ll notice the centers don’t rise as high as the
rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
Sprinkle with chopped pecans. Store cake in airtight container.
*Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.

Cream Cheese Frosting

In
a large bowl, using an electric mixer, whip together cream cheese,
butter and vanilla until fluffy. Stir in powdered sugar and mix until
well combine.

Recipe adapted from allrecipes.com

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Carrot Cake

Really yummy! Thanks be to God for baking this for us. Another delicious treat from the best baker in town :-). Mr. Gab.

Ingredients:
1 ¼ cup & 1 Tbsp of All Purpose Flour
½ cup of white Sugar
¼ cup of Brown Sugar
1 tsp of Baking Soda
2 tsp of Cinnamon
½ tsp of Salt
¼ tsp of Nutmeg
¾ cup of Vegetable Oil
2 Eggs
1 Tbsp of Vanilla Extract
1 tsp of Grated Orange Zest
1 ½ cups of Shredded/ Grated Carrots
½ cup of Raisins/ Walnuts Whatever you like.

For the frosting:
3 oz of Cream Cheese, at room temperature
¼ cup of Unsalted Butter, at room temperature
2 cups of Powdered Sugar
1 tsp of Vanilla

Procedure:
1) Preheat your oven to 350 degrees.
2) Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.
3) In a bowl toss together the carrots, raisins/ walnuts and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.
4) In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins/ walnuts and mix until they are well incorporated through the batter.
5) Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.
6) When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack.
7) Once the cake is completely cooled, make the frosting by simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency.
8) Adorn the cake with the cream cheese frosting and let it set for a few minutes until the frosting begins to harden. Dig in whenever you like!

Contributed by: Gabriel Eli Ndegwa

Carrot Cake With Pecans and Cream Cheese Frosting

Carrot Cake Bars with Pecans then get slathered with cream cheese frosting. Ummmmm, yes please! Bring on the carrots and add these to your baking list!

Carrot Cake

Ingredients

1 teaspoon ground cinnamon

3 cups finely shredded carrots (6 medium)

4 eggs

1 cup chopped pecans

1 Cream Cheese Frosting (see recipe below)

Directions

Preheat oven to 350 and you’ll need an ungreased 10×15 baking pan.
In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Add pecans and pour into the pan.
Bake in a 350 degree F oven for 25 minutes or until a wooden toothpick comes out clean. Cool and then frost. Top with toasted pecans, if desired.

Cream Cheese Frosting

Ingredients

Two 3 ounce package cream cheese, softened

4 1/2 cups sifted powdered sugar

Directions

Beat together cream cheese, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.

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