Cakes and Frosting
Carrot Cake – Moist Delicious!
Preheat oven to 350º
2 – 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1 cup vegetable oil
1 Tblsp. vanilla extract
3 cups lightly packed shredded carrots
1 cup chopped walnuts
3/4 cup golden raisins
1 can ( 8 – 1/2 oz) crushed pineapple in juice
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
4 large eggs
1 cup granulated sugar
Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
Fold in carrots, walnuts, raisins and pineapple with juice.
Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
8 – oz cream cheese, softened
8 Tblsp. unsalted butter softened
4 cups powdered sugar
2 tsp vanilla
In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes.
Add the powdered sugar a cup at a time until blended.
Add the vanilla and blend, then increase speed to medium.
Beat 1 minute, or until smooth and fluffy.
Incredibly Delicious Apple Cake
2 cups diced peeled apples
1 cup sugar
1 cup flour
1-1/2 tsp. cinnamon
1 tsp. baking soda
1/2 cup chopped nuts
Mix sugar with diced apples and let stand until sugar is dissolved.
Add egg and beat well.
Sift dry ingredients together (or whisk dry ingredients together in a medium-sized bowl).
Stir dry ingredients into apple mixture and add nuts and stir.
Pour into an 8-inch square pan. Bake in a 375° oven for 40 minutes.
(I use quick release Reynolds Wrap to line the pan. It is not absolutely necessary, but it makes it easy to release and come out neatly if you use it.)
About ten minutes before the cake is done, make the sauce.
1/2 cup brown sugar
1/2 cup sugar
2 Tblsp. flour
1 cup water
1/4 cup butter
1 tsp. vanilla
Stir brown sugar, white sugar, and flour into a saucepan and add water. Heat over medium heat.
Over medium heat, cook sugars, flour, and water together until clear. Add butter
and vanilla. Stir until butter melts.
Pour sauce over the cake while both are hot.
Melt in a pan big enough to mix the cake
2 sticks butter
2-1/4 cups brown sugar
Remove from the heat and add:
1/2 cup white sugar
2 cups flour
2 tsp. baking powder
1 tsp vanilla
1 cup nuts
Do not beat. Stir until mixed. Pour into a greased and floured 9″ x 13″ pan.
Bake 40 minutes at 350°.
Vanilla Buttercream Frosting
1-1/2 cups butter, at room temperature (3 sticks)*
4-1/2 cups powdered sugar
3 – 4 Tbsp heavy cream
1-1/2 tsp vanilla extract (use clear if desired)
In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.
Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl.
Immediately spread over cooled cake or cupcakes.
Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.
*I use half salted butter and half unsalted butter (3/4 cup of each)
* This recipe made about 7-1/2 cups of frosting, which filled and frosted the White Velvet cake recipe from the Cake Boss.
You definitely need the 3″ tall 8″ cake pans for the White Velvet cake recipe. I split the 2 layers
making a four-tiered 8″ cake.