If you need a larger cake, use 1 times the recipe, for a 9x13 pan. Display on counter or cake stand with a plastic cover. To frost sides and top of cake, double the icing amount. With spatula, spread remainder of frosting to cover top and sides of cake. Using both hands, press firmly but gently, all layers together to get one firm cake. Center third layer on top of second layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Place first layer, bottom side down, at center of cake stand. Beat at second speed until thoroughly blended. In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Center a 9-inch cake circle on top of revolving cake stand. Spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Store layers in pans, inverted, in closed cupboard to prevent drying. Cool layers in pans, for approximately 1 hour. before cake is done, bring water to boil. or until toothpick inserted in center comes out clean. Pour into 13x9-inch pan sprayed with cooking spray. Combine the eggs, sugars, and vanilla in a large mixing bowl until smooth. Place in preheated oven and bake for 50 to 60 minutes. Prepare cake batter as directed on package stir in carrots and raisins. Kitchen Sink Carrot Cake Preheat the oven to 350F. There will be approximately 1 pound 5 ounces of batter per pan. Add the flour mixture into the wet ingredients and mix just until combined. In a large bowl, combine the sugar, oil, vanilla and eggs. In a small bowl, combine the flour, baking powder, soda, cinnamon, salt and nutmeg. In a medium bowl mix together the cream cheese, 2 eggs and cups of sugar until all combined. Spray a 9×13 baking pan with cooking spray. Pour half into a greased 10-12 cup bundt pan. Mix in flour, baking soda, baking powder, salt and cinnamon. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Fold in carrots and chopped nuts until well blended. Fold dry ingredients into wet mixture and blend well. In another bowl, sift together flour, baking soda, salt, and cinnamon. In a separate bowl, mix together the flour, cinnamon, baking soda and powder, nutmeg and salt. I have to say that this was my best dressed cake yet.In a mixing bowl, mix sugar, vegetable oil, and eggs. In a large bowl, combine the eggs, sugar and oil, and set aside. Did not take the time to do the carrot strips but am planning to make for a family reunion and will give it a try. I toasted some coconut to dress the center after icing and pan toasted pecans with a little butter and a sm. (see note 1 for using a bigger tin) Whisk the flour, baking powder, baking soda, spices and salt in a large mixing bowl. Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Although I love a beautiful cake as good as anything. Preheat the oven to 180☌/350☏ and line the bottom of an 20cm/8' round cake tin and spray the tin with non-stick cooking spray. Preheat the oven to 350 degrees F (175 degrees C). After all it is first about flavor and second about looks. Fold in the shredded carrots and 1 C pecan chips. Mix in the flour, baking soda, baking powder, salt and cinnamon until combined. Line the cake pans with parchment or aluminum foil and grease the liners. Using a standing mixer, mix until combined the sugar, oil and eggs. Spray two 9in round cake pans with pam baking spray and set aside. It also never hurts to slide in a couple of toothpicks here and there. Carrot Cake Directions: Preheat oven to 350F. However if you do have one that crack using it as the foundation works best. This is a very tender cake so when removing from the pan make sure that you treat it as if you would a newborn baby ( after all, it is, right? ) ) after transferring to a rack to cool I wrap in Reynolds wrap and refrigerate over night,much easier to keep this tender baby from cracking. ))) This is truly a keeper and will be made often in our house. It is truly one of my all time favorites and everyone that I shared a piece with. I have made this cake twice since receiving my Southern Living Magazine.
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