Best 3 Fit For A King Carrot Cake Recipes
In the grand tapestry of culinary delights, there exists a recipe that transcends the boundaries of mere sustenance and enters the realm of regal indulgence: the "Fit for a King Carrot Cake." This extraordinary confection, fit for the most discerning palate, is the epitome of culinary artistry. Its moist and tender crumb, studded with vibrant carrots, exudes a symphony of flavors that captivates the senses. Layers of velvety cream cheese frosting, light as a cloud yet rich in tangy creaminess, envelop the cake in an embrace of pure bliss. It's a dessert worthy of a king's table, a testament to the transformative power of simple ingredients when combined with culinary passion.
Check out the recipes below so you can choose the best recipe for yourself!
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
FIT FOR A KING CARROT CAKE!
Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*.
- Grease two 9 inch layer cake pans lined with wax paper.
- (I use a 9x12 pan).
- Sift dry ingredients into a bowl.
- Add oil, eggs and vanilla.
- Beat well.
- Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into the prepared pans.
- Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
- Cool on a cake rack for 3 hour.
- Fill cake and frost sides with cream cheese frosting.
- Dust top with confectioners' sugar.
- Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
- Slowly sift in confectioners' sugar and continue beating until fully incorporated.
- Mixture should be free of lumps.
- Stir in vanilla, and lemon juice of you use it.
- Frosts a 2 layer cake.
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Use Fresh Ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a Bundt Pan: A Bundt pan is the traditional pan for carrot cake. It creates a beautiful, fluted cake that is perfect for serving.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting to set properly.
- Use a Cream Cheese Frosting: Cream cheese frosting is the classic frosting for carrot cake. It is rich, tangy, and perfectly complements the sweet cake.
Conclusion:
Carrot cake is a delicious and versatile cake that is perfect for any occasion. Whether you are making it for a birthday, a holiday, or just because, you are sure to enjoy this classic recipe. With its moist texture, sweet flavor, and tangy frosting, carrot cake is a surefire crowd-pleaser.
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