Best 2 Gigis Carrot Cake Recipes

Gigi's carrot cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has just the right amount of sweetness. The cream cheese frosting is the perfect complement to the carrot cake, and it adds a touch of richness and creaminess. If you are looking for the best recipe to cook Gigi's carrot cake, you have come to the right place. We have compiled a list of the best recipes from around the web, so you can be sure to find one that you will love.

Here are our top 2 tried and tested recipes!

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Gigi's Carrot Cake by Emeril Lagasse image

I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

Provided by Happy_Housewife

Categories Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups unsalted butter, plus
1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
8 ounces cream cheese
1/2 cup unsalted butter
1 (1 lb) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9

GIGI'S CARROT CAKE

GIGI'S CARROT CAKE image

Categories Nut

Yield 1 9" layer cake

Number Of Ingredients 16

Ingredients

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool. For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Tips

Use fresh carrots: Fresh carrots provide the best flavor and texture for carrot cake.
Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cake and create a moist, tender crumb.
Use a combination of spices: A combination of spices, such as cinnamon, nutmeg, and ginger, will give the carrot cake a warm, flavorful taste.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a well-greased pan: This will prevent the cake from sticking to the pan and will help it rise evenly.
Let the cake cool completely before frosting it: This will help the frosting set properly and will prevent it from melting.

Conclusion

Carrot cake is a delicious, moist, and flavorful cake that is perfect for any occasion. By following these tips, you can make the best carrot cake that everyone will love. Whether you are a seasoned baker or a beginner, these recipes will guide you through the process of creating a perfect carrot cake. With a little patience and attention to detail, you can create a carrot cake that is both beautiful and delicious.