Raisin Carrot Cake

Prepare time   15mn Cook time 55mn   ŽReady in 1h10mn

INGREDIENTS

• 1 cup raisins
• 2 cups all-purpose flour, divided
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 4 eggs
• 3 cups grated carrots
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon orange juice
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners' sugar

DIRECTIONS

1.      Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, and baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.

2.      Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3.      For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator.

Sam's Famous Carrot Cake

INGREDIENTS

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar 
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

2.      In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3.      In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. 

4.      In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5.      Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

6.      Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

7.      Allow to cool for at least 20 minutes before serving.

Vegetarian Carrot Cake

INGREDIENTS

• 3 teaspoons lemon juice
• 1 1/4 cups milk
• 2/3 cup vegetable oil
• 2 teaspoons orange zest
• 3/4 cup packed brown sugar
• 3 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts

DIRECTIONS

1.      Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch spring form pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.

2.      In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.

3.      Pour the batter into an 8 inch spring form or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Pat's Award Winning Carrot Cake

Prepare time 45 mn Cook time 50mn ŽReady time 01h 35mn 

 

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 3 (4 ounce) jars carrot baby food
• 1/2 cup grated carrot
• 1 cup flaked coconut

DIRECTIONS

1.      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.

2.      In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.

3.      Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Ganache I

INGREDIENTS

• 2 cups heavy whipping cream
• 1 1/4 pounds bittersweet chocolate 

DIRECTIONS

1.      Chop the chocolate into small pieces and place it in a large stainless steel bowl.

2.      In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.

3.      Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Chocolate Ganache

INGREDIENTS

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

DIRECTIONS

1.     Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

2.     Allow the Ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Popcorn

INGREDIENTS

• 2 quarts popped popcorn
• 1 cup peanuts (optional)
• 3/4 cup sugar
• 1/4 cup corn syrup
• 1/4 cup cocoa powder
• 1/2 cup butter
• 1 teaspoon vanilla

DIRECTIONS

1.     Preheat oven to 250 degrees F (120 degrees C). Oil a 9x13 inch, deep cake pan.

2.     Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and vanilla in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

3.     Bake in preheated oven for 30 minutes, stirring several times.

4.     Remove from the oven, and allow cooling to room temperature. Break into small clumps, and store in an airtight container.