Best 5 George Washingtons Carrot Cake Recipes
Are you in search of a delectable carrot cake recipe, akin to the one favored by the first president of the United States, George Washington himself? Carrot cake holds a prominent place in American culinary history, and a recipe associated with George Washington's personal liking has garnered much attention. While several variations of this recipe exist, we embark on a journey to uncover the most authentic and delightful George Washington carrot cake recipe that will tantalize your taste buds and transport you back in time to the era of the American Revolution.
Here are our top 5 tried and tested recipes!
GEORGE WASHINGTON'S CARROT CAKE
According to the "New York Cookbook", this cake was served on the occasion of British Evacuation Day on Nov. 25, 1783, at the Fraunces Tavern, in what is now known in Manhattan as the South Street Seaport area. George Washington was there, and this cake was named in his honour. I have not made this cake (although I have made similar), but am putting it up here as I seek out "american" and "new york" recipes in honour of the first anniversary of the September 11 tragedy.
Provided by Lennie
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
- You can also use a Bundt pan, but make sure it is WELL greased.
- In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
- In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
- Add flour mixture and stir with a wooden spoon until smooth.
- Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
- Cool in the pan, the remove from pan and dust with the icing sugar.
GEORGE WASHINGTON CHOCOLATE CAKE
For anyone who loves chocolate and cherries!
Provided by LISA158
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Fill and frost with chocolate cherry frosting.
- For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners' sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.
Nutrition Facts : Calories 609.3 calories, Carbohydrate 100.7 g, Cholesterol 51.9 mg, Fat 23.6 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 399.7 mg, Sugar 75.2 g
GEORGE WASHINGTON'S BIRTHDAY CHERRY CAKE
My mother started making this recipe for George Washington's birthday when I was little. Chock full of cherries, chocolate chips and nuts, this moist cake is a winner any time of the year!
Provided by Laurie Johnson Gonzalez
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
- In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 53.2 g, Cholesterol 31 mg, Fat 25.6 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 160 mg, Sugar 21 g
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
GEORGE WASHINGTON'S MORNING CORN CAKES
This is adapted from Crescent Dragonwagon's Cornbread Gospels. Dragonwagon cites Nelly Custis, Martha Washington's youngest granddaughter, gave an account of the first president's morning routine, which included getting up before sunrise, reading and writing until 7 a.m. in the summer, 7:30 a.m. in the winter, and then breakfasting on three of these cakes, "swimming in butter and honey."
Provided by Sharon123
Categories Breakfast
Time 12h3m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The night before you plan to eat the corn cakes, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly and let sit overnight in a warm place.
- The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit).
- Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this.
- Heat a cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.
- Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat.
- Now watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.).
- Serve with honey and butter, if desired.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Store the carrot cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
George Washington's Carrot Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful cake and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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