Best 2 Moms Amazing 24 Karat Carrot Cake Recipes
Get ready to embark on a delicious journey as we present "Mom's Amazing 24 Karat Carrot Cake," a recipe that elevates the classic carrot cake to a whole new level. This extraordinary cake is not just a dessert; it's an experience that will tantalize your taste buds and leave you craving more. With its moist and tender crumb, perfectly balanced spices, and an irresistible cream cheese frosting, this cake is a true masterpiece that will be the star of any occasion. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you speechless.
Let's cook with our recipes!
MOM'S AMAZING "24 KARAT" CARROT CAKE
This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!
Provided by srsmithtx
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 17
Steps:
- Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
- Grease and flour 3 9" pans.
- Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
- Cool 10 minute Turn out on racks to cool.
- Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.
24 KARAT CAKE
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
Provided by Spankie
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling during the baking process.
- Fresh Ingredients: Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your carrot cake.
- Grated Carrots: To get the best texture, grate your carrots finely. You can use a box grater or a food processor fitted with a grating blade.
- Creamy Frosting: For a smooth and creamy frosting, make sure your butter and cream cheese are softened to room temperature before you start mixing.
- Baking Time: Every oven is different, so keep an eye on your carrot cake while it's baking. A toothpick inserted into the center should come out with just a few moist crumbs attached.
Conclusion:
This 24-karat carrot cake is a showstopper dessert that is perfect for any special occasion. With its moist and flavorful cake, creamy frosting, and elegant decoration, this cake is sure to impress your guests. So next time you're looking for a delicious and festive dessert, give this recipe a try. You won't be disappointed.
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