Best 2 Gourmet Carrot Cake Recipes

In the realm of delectable desserts, carrot cake stands as a classic, satisfying both the sweet tooth and the desire for a touch of rustic charm. Its origins can be traced back to the humble kitchens of medieval Europe, where carrots were often added to cakes as a natural sweetener. Over time, this humble confection evolved into the gourmet carrot cake we know today, a symphony of flavors and textures that elevates the simple carrot to culinary stardom. To embark on a journey of carrot cake mastery, let's explore the secrets behind creating a gourmet version of this timeless treat, transforming it from a nostalgic comfort food into an elegant centerpiece for any occasion.

Let's cook with our recipes!

GOURMET CARROT CAKE

Gourmet Carrot Cake image

This is the best carrot cake recipe that I have found in my years of cooking. Its delicious and the icing is great! This recipe is simple, but not very quick. But in the end, its all worth it.

Provided by Polly_Waffle_Kid

Categories Dessert

Time 1h40m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 18

Ingredients

1 cup self raising flour
1 cup plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
1 cup oil
1 cup lightly packed soft brown sugar
4 eggs
1/2 cup golden syrup
2 1/2 cups grated carrots
1/2 cup chopped pecans or 1/2 cup walnuts
175 g cream cheese
60 g butter
1 1/2 cups icing sugar
1 teaspoon vanilla essence
1 -2 teaspoon lemon juice

Steps:

Preheat the oven to 160c. Brush a deep, 23cm round cake tin with melted butter or oil. Line the base and sides with baking paper.
Sift together the flours, spices, and soda into a large bowl. Make a well in the centre.
Whisk together the oil, sugar, eggs and syrup in a jug until combined. Gradually stir this mixture into the dry ingredients; stir until smooth.
Stir in the carrot and nuts. Spoon the mixture into the prepared tin; smooth the surface. Bake for 1 hour and 30 minutes or until a skewer comes out clean when inserted in the centre.
Leave the cake in the tin for at least 15 minutes before turning onto a wire rack to cool.
To make the icing: Beat the cream cheese and butter with electric beaters until smooth. Gradually add the icing sugar alternately with the vanilla and juice, beating until light and creamy. Spread the Icing over the cooled cake.
PLEASE NOTE: The cake can be halved horizontally. Sandwich the layers together with half the icing and spread the remainder on top.

GOURMET CARROT CAKE

Gourmet Carrot Cake image

Dee514 asked me if I had a carrot cake recipe and this is what I sent her. She did say she doubled the recipe and put golden sultanas in it. I haven't tried it. She said it was great any queries ask Dee.

Provided by Latchy

Categories Dessert

Time 2h10m

Yield 12 slices

Number Of Ingredients 18

Ingredients

4 ounces self raising flour
4 ounces plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
8 fluid ounces oil
6 ounces soft brown sugar
4 fluid ounces golden syrup
4 eggs
12 1/2 ounces grated carrots
2 ounces chopped walnuts or 2 ounces pecans
6 ounces cream cheese, softened
2 ounces butter, softened
6 ounces icing sugar
1 teaspoon vanilla essence
1 -2 teaspoon lemon juice

Steps:

Preheat oven to warm 315dF.
Brush a deep 9 inch round cake tin with melted butter or oil.
Line the base and side with baking paper.
Sift the flours, spices and soda into a large bowl and make a well in the centre.
Whisk together the oil, sugar, syrup and eggs and gradually stir in the dry ingredients until smooth.
Stir in the carrot and walnuts.
Spoon the mixture into the tin.
Bake for 1-1/2 hours or until a skewer comes out clean when inserted into the centre.
Cool in the tin, then on a wire rack Beat the cream cheese and butter until smooth.
Gradually add the icing sugar alternately with the vanilla and lemon juice, beating until light and creamy.
Spread the icing over the cake or cut th cake horizontally, sandwich the layers together with half the icing and spread the rest on top.

Nutrition Facts : Calories 387.4, Fat 15, SaturatedFat 6.6, Cholesterol 96.2, Sodium 234.2, Carbohydrate 59.1, Fiber 2, Sugar 33.3, Protein 6.3

Tips:

Choose the right carrots: Use fresh, sweet carrots for the best flavor. Avoid carrots that are woody or have a bitter taste.
Grate the carrots finely: This will help them distribute evenly throughout the cake and ensure that they cook evenly.
Use a combination of spices: Carrot cake typically includes a blend of warm spices such as cinnamon, nutmeg, and ginger. You can also add a pinch of cloves or allspice for extra flavor.
Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at a moderate temperature: This will help prevent the cake from drying out.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Use a cream cheese frosting: Cream cheese frosting is a classic pairing for carrot cake. You can also use a vanilla buttercream or a maple frosting.
Decorate the cake with chopped carrots, nuts, or sprinkles: This will add a festive touch to your cake.

Conclusion:

Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet flavor, and cream cheese frosting, it's a perfect treat for any occasion. Whether you're a seasoned baker or just starting out, these tips will help you make a delicious carrot cake that everyone will love. So grab a mixing bowl and let's get baking!