Best 3 The Prospects Carrot Cake Recipes
Are you looking for a delightful, moist, and flavorful carrot cake recipe? Look no further! The Prospects Carrot Cake is the ultimate indulgence, perfect for any occasion. With its tender crumb, sweet and tangy cream cheese frosting, and abundance of carrots and nuts, this cake is sure to be a hit. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a carrot cake that will impress your friends and family. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to carrot cake perfection!
Here are our top 3 tried and tested recipes!
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
THE PROSPECT'S CARROT CAKE
Can't remember where I got this one but every one just raves about it. This is a very moist, dense cake. I am usually asked for the recipe on this one.
Provided by Mrs. Flick
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
- Sift half the dry ingredients into sugar mixture; blend well.
- Sift in remaining dry ingredients, alternation with eggs; mix
- well, after each addition.
- Stir in carrots, pecans and raisins.
- Pour into lightly oiled 10-inch tube pan.
- Bake in preheated 325 degree
- oven about 1 hour and 10 minutes.
- Cool upright in pan.
- To make filling.
- Combine sugar and flour in small heavy saucepan.
- Gradually stir in cream.
- Add butter and salt.
- Cook over very low heat, stirring frequently, until mixture come to just a simmer.
- (This may take 30 minutes.) Let simmer 2-3 minutes.
- Remove from heat and cool to lukewarm.
- Stir in nuts and vanilla.
- Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
- To make frosting, toast coconut at 300 degrees for 10-15 minutes or
- until lightly browned.
- Cool.
- Combine cream cheese and butter in food processor or mixer.
- Add confectioner's sugar and vanilla and mix until perfectly smooth.
- Refrigerate if too soft to spread immediately.
- To assemble, split cooled cake into 3 layers.
- Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
- Pat toasted coconut onto sides of cake.
Nutrition Facts : Calories 1045.5, Fat 77, SaturatedFat 30.9, Cholesterol 169.3, Sodium 661.2, Carbohydrate 85.5, Fiber 5.2, Sugar 60.6, Protein 9.2
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
Tips:
- To achieve a moist and flavorful carrot cake, use freshly grated carrots. Avoid pre-packaged or store-bought carrots as they tend to be dry and lack flavor.
- Do not overmix the batter. Overmixing can result in a dense and dry cake. Mix the batter just until the ingredients are well combined.
- For a richer and more decadent carrot cake, use cream cheese frosting instead of traditional buttercream frosting.
- Add chopped nuts, raisins, or pineapple to the batter for a variety of textures and flavors.
- Bake the carrot cake in a bundt pan or a 9x13 inch baking pan. This will ensure that the cake bakes evenly and has a nice, golden brown crust.
- Allow the carrot cake to cool completely before frosting it. This will help the frosting set properly and prevent it from becoming runny.
Conclusion:
Carrot cake is a classic and beloved dessert that is perfect for any occasion. With its moist and flavorful crumb, cream cheese frosting, and variety of mix-ins, carrot cake is sure to please everyone. Whether you're a baking novice or an experienced baker, these recipes provide you with all the information you need to create a delicious and beautiful carrot cake that will impress your friends and family.
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