Best 2 Gigis Carrot Cake By Emeril Lagasse Recipes

Searching for a delectable carrot cake recipe that offers a delightful combination of flavors and textures? Look no further than the renowned "Gigi's Carrot Cake" by the culinary master, Emeril Lagasse. This classic cake recipe has gained immense popularity for its moist and tender crumb, studded with grated carrots and complemented by a luscious cream cheese frosting. Whether you're an avid baker or a novice in the kitchen, this article will guide you through the steps to create the ultimate Gigi's Carrot Cake that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

GIGI'S CARROT CAKE

Gigi's Carrot Cake image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 1 cake, 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans
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
3 cups grated carrots
8 ounces cream cheese

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.

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

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any mishaps.
Use fresh ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and other ingredients.
Don't overmix the batter: Overmixing the batter can make your carrot cake tough. Mix just until the ingredients are combined.
Bake the carrot cake in a preheated oven: This will help ensure that the cake bakes evenly.
Let the carrot cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Emeril Lagasse's Gigi's Carrot Cake is a delicious and easy-to-make carrot cake recipe. With its moist texture, sweet flavor, and creamy frosting, this cake is sure to be a hit with your family and friends. Whether you're making it for a special occasion or just because you have a craving for something sweet, this carrot cake is sure to satisfy.