Simply because I had a giant bag of carrots in my fridge that needed using up. Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy.
and name! Great carrot dishes…I like your carrot cake, with coconut…this is the first time that I’ve seen carrot cake with coconut, it is a MUST TRY! Ingredients: 2 cups all-purpose flour. We want 12 weeks of the same orange vegetable prepared 12 different ways! Win, win and win! 2. Nice job decorating, too!
Keep, cook, capture and share with your cookbook in the cloud.
Although.
Personally, I don’t care what she calls it as long as I get a taste…other than delicious of course! If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Search. I always like discovering new blogs and as for your cake, it was definitely worth it, it looks amazing! Loved them all.
So there we have it!
Alternatively, use baker’s spray.
Guess I have learned after many years not to promise what I probably won’t do! Someone recommended I try Big Bill’s Carrot from Dorie Greenspan’s book, Baking: From My Home to Yours. The perfect recipe for those of us who want to eat our cake for breakfast.
Nithu of Nithu’s Kitchen gives us two liquid variations on carrot dishes. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.
Veronica of Recipe Rhapsody plays both good and bad angel in this round-up, submitting a delicious and totally tempting old-fashioned carrot cake… Thanks so much. Then join us, baking our way through the book! Recently, Meg and I were together again in Paris, and I baked the all-lemon version for her. What the hell? Flippin’ love carrots! Mine, like its muse, is sunshine yellow and flavored with lemon — I use both grated zest and freshly squeezed juice. Carrot Cake Looks Gorgeous and awesome round up! I like your carrot cake with delicious frosting looks awesome.. i like carrot cakes very much after seeing ur cake now i want to bake one for me,,its tempting meeeee.Thanks for sharing !!! Oil-free. I bet everyone loved it!!
I wasn’t looking for a faithful replica of the cake; I was hoping to capture the joys of eating cake for breakfast, of veering from the familiar. Sign up to get a monthly recap of my favorite recipes, posts and news from around the web sent right to your inbox. First on my Fall baking list was carrot cake. they are so easy to make and I feel less guilty eating them , Everything looks so wonderful!
Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. I made it to day 10. your cake looks so moist and delicious! via Email. Check out her post to see how she and her kids use carrots, pretzels, and marshmallows to make edible alien spaceships and campfires (among other things!).
1 cup coarsely chopped walnuts or pecans
Look forward to this cake especially with Mr. Neil’s great review and recommendation for tea. This roundup could not have come at a better time – my mother-in-law handed me THREE bags of carrots on Saturday (and I already had one in the fridge).
who knew you could do so much with carrots. I bet that was the perfect finish!
In another bowl, stir together the carrots, coconut and raisins.
4 large eggs, 8 ounces cream cheese, room temperature
We use cookies to ensure that we give you the best experience on our website. Damn, I bet your forearms look like Popeye The Sailor from all of the carrot shredding for that cake! We don’t care if your skin turns orange or you start to dream in terms of varietals of butternut squash!
In another bowl, stir together the …
Pour the batter into the baking pan. 1 stick (8 Tbs.) 18×14 inches worth of batter. I have not made a carrot cake in about a year, so I turned to twitter for recipe recommendations. Great roundup! That’s quite a task. I really have no excuse for not posting a carrot recipe.
Love the round-up… always looking for new ways with carrots, and there are quite a few good ones here! The next BSI host is going to be Natasha of 5 Star Foodie! This is officially the first time I wished I were on MSEC.
Well, I’m one who will tell you that you’re definitely NOT crazy.
I’m sure the cake turned out perfectly I don’t care much for carrot cake – I go for the frosting!
It wasn’t any sweeter than it had to be, nor was it rich. Wow, everything looks mouth-watering. It should not be considered a substitute for a professional nutritionist’s advice. All of the entries are fabulous!! i WILL keep you posted!
What goes into a cake for 25 people? there are so many great ideas for carrots. Run a blunt knife around the edges of the pan to loosen the cake (if possible — it’s not easy with a Bundt), invert onto the rack and unmold.
Finish the top with swirls of frosting.
Serves 12, adapted from Baking From My Home To Yours (I doubled this recipe to serve 25), 2 cups all-purpose flour And a whole lot of sweat and tears. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear.
Work on low until the flour is blended into the batter, which will be smooth and thick. Ok…I have to stop!! This week’s Tuesdays with Dorie recipe is the perfect cake to enjoy on a snowy Sunday afternoon with a cup of tea or coffee. Win, win and win!
Working with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth.
And then I checked the publication date: 2006. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. You did a really nice job with the round-up. Oh I loved the powdered sugar on top!! Everyday Dorie: Nominated for a Beard Foundation Award! Your cake looks incredible…I don’t know of any better use for carrots than cake.
1. Gently mix in the chunky ingredients.
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. I baked it in a ring pan, of course, although it’s fine in a Bundt, and now that berries are in season, I’ve taken to folding some in, allowing them to rise or fall as the batter bakes and taking pleasure in how their sweet-tart flavor turns up unpredictably in each slice. Save my name, email, and website in this browser for the next time I comment. I love that photo of the shredded carrot!! Dear, I will certainly be sending an entry for your Irish themed event.
I occasionally have delusions of grandeur. Although judging by how creamy and delicious it sounds, I may have to make it year-round.
You can use the same recipe for cupcakes but you will need to adjust the cooking time. I dearly love cream cheese frosting….
Hopefully there is going to be enough pudding to go around.
CARROT CAKE?! breakfast, breakfast cake, bundt cake, cafe, caffe, cake, EAT, espresso, home cooking, homebaking, homemade, lemon, Meg Zimbeck, New York Times Magazine, NYTimes Cooking, On Dessert, plain cake, recipe, Roman, Rome, simple cake, large eggs, separated and at room temperature, cup (120 milliliters) neutral oil, like canola, teaspoon pure lemon extract or oil (optional), About 1 1/2 cups (about 250 grams) blueberries, raspberries and/or blackberries (optional). Opt out or, 1 hour 30 minutes, plus at least 15 minutes' refrigeration, cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade), cup shredded coconut, sweetened or unsweetened, cup moist, plump raisins (dark or golden) or dried cranberries, stick (8 tablespoons) unsalted butter, at room temperature, tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract, Toasted finely chopped nuts and/or toasted coconut, for topping, optional.
I am impressed at the versatility of carrot but I think you are more surprised than me. I certainly need to take a second look at the humble carrot. Email Share on Pinterest Share on Facebook Share on Twitter. get everyday dorie monthly.
Do you think i could make these into cupcakes?? thank you! And the other, carrot kheer, which would make a great summertime treat!
1 hour 30 minutes, plus at least 15 minutes' refrigeration. Chaya, one of the most prolific bloggers I know brings us treats from both of her blogs. Set under a glass dome on the highest part of the counter, it kept watch over the cafe’s fancier cakes, crostatas, cannoli and everything with whipped cream.
No guesswork.
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract (I omitted this and replaced it with 1/2 teaspoon of pure vanilla extract) Simply because I had a giant bag of carrots in my fridge that needed using up.
travel. Joanna of BakeSpace combines some of my favorite spices in these Carrot Ginger Cupcakes. We love to see what you're baking from MBA! You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com.
Update: Eating local in the winter with my Front Door Organic Fresh Box, Tuesdays with Dorie (Baking Chez Moi): Carrément Chocolat, The Fancy Cake (aka, our LAST recipe!
2 tsp.
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