Mom's ‪ ‎Carrot‬ ‪‎Cake‬

Ingredient:

preheat oven to 350 degrees F.;

butter your pan;

2 cups all-purpose flour, plus some for pans;

2 cups sugar;

2 teaspoons baking soda;

2 teaspoons ground cinnamon;

1 teaspoon salt;

1 tsp pumpkin spice;

4 eggs;

1 1/2 cups vegetable oil;

3 cups grated carrots;

1 1/2 cups chopped pecans, optional.

Frosting:

2 (8-ounce) packages cream cheese, room temperature;

1 stick salted butter, room temperature;

1 (16-ounce) box powdered sugar;

1 teaspoon vanilla extract;

1/2 cup chopped pecans.

Preparation:

Grease (butter) and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, Mix your flour, sugar, baking soda, cinnamon, pumpkin spice,and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.

Pour into pans. Bake for about 40 minutes. Remove from oven and cool for 5 minutes. Then remove from pans, placing on the waxed paper and allow to cool completely before frosting.

For the frosting:

Add cream cheese,powdered sugar,vanilla, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Chocolate Cake

Ingredients:

1 1/3 cup all purpose flour;

3/4 cup brown sugar;

1/2 cup sour cream;

1/4 cup cocoa powder;

1 tsp baking soda;

1/2 tsp baking powder;

1/2 tsp salt;

1/4 cup butter;

1 cup hot milk.

Preparation:

Preheat the oven to 180 degree Celsius.Grease the 8 inch round baking pan and keep aside. Sieve the dry ingredients,all purpose flour, baking soda, baking powder, salt and cocoa powder together 3 times.

In another bowl add sugar,sourcream,butter and hot milk. Beat till sugar melts.Combine with the above dry ingredients and mix nicely until all lumps dissapear. To mix this you can use the hand blender with minimum speed.

Pour the batter in the greased pan, tap it for all air bubbles to escape. Bake it in the preheated for 30 minutes or test it with a toothpick until it comes out dry and smooth.

Take it out and keep it on a cooling rack. Once it cools overturn it on a plate.Decorate it with a little icing sugar sieved through a stencil.

Tutti Frutti Vanilla Cake

Ingredients:

1 cup all purpose flour;

1/2 milk powder;

1/2 cup powdered sugar;

1/2 cup oil;

1/2 cup milk;

1 tsp vanilla extract;

1/2 tsp baking powder;

1/4 tsp baking soda;

1/4 cup tutti frutti.

Preparation:

Grease 3-4 small round pan or one 8x8 inch square pan and sprinkle some flour and keep aside. 

Preheat the oven at 180 C

Sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix nicely.

Mix vanilla extract to the milk and now slowly pour this milk to the batter and whisk firmly till it become lumpfree smooth batter ,next add the tutti fruitti and reserve some for garnishing.

Now pour the mixture into the pan,sprinkle the reserved tutty fruity and bake for 20 to 30 min or till golden brown. Check with a toothpick.

Your vanilla cake is ready, let it rest for it to cool for serving.

Nutella Cake

Ingredients:

225g of S R flour;

25g of cocao;

1 tsp of baking powder;

125g butter, softened;

125g light brown sugar;

200g nutella;

4 large eggs;

4 tbsp milk;

handful of chopped hazelnut or almond (no hazelnut which will go with nutella, so use almond);

handful of whole skinned hazelnut or flake almond for the topping.

Preparation:

Sieve the flour, cocoa and baking powder together

Beat the butter and sugar till light, then add nutella continue beating till very light.

Add the eggs in one at the time till all combined and very light.

Add in the flour mixture a bit at a time and some milk till till the mixture is smooth.

Stir in the nuts.

Fill the tin. Top with more nuts

Bake at 170deg C fan oven or 180deg C non fan over for about 1 hour 10 minutes or till the cake is cooked through.

Carrot Cake with Vanilla Buttercream

Ingredients:

For the Cake:

2 large eggs;

1 cup packed light brown sugar;

3/4 cup canola oil;

3 tablespoons nonfat buttermilk;

1/2 teaspoon vanilla extract;

1 cup plus 2 Tablespoons unbleached all-purpose flour;

1/2 teaspoon baking powder;

1/2 teaspoon baking soda;

1/2 teaspoon kosher salt;

1/2 teaspoon ground cinnamon;

1/2 teaspoon ground ginger;

2 cups tightly packed shredded carrots;

3/4 cup raisins;

1/2 chopped walnuts (optional: toast briefly in a dry pan).

For the Frosting:

1 x 12 ounce container of full fat plain cream cheese, softened to room temperature;

8 tablespoons (1 stick) unsalted butter;

2 cups confectioners sugar;

2 tablespoons milk, cream or half and half;

1/2 teaspoon vanilla extract.

Preparation:

Position a rack in the center of the oven, and preheat the oven to 350 degrees. Coat two 8-inch round pans with butter, and then cover that with a thin layer of flour. Turn of and tap gently to release excess flour. Set both pans aside.

In a stand mixer fitted with a whip attachment, beat together the eggs and brown sugar on medium-high speed for 4 minutes, until light and fluffy. In a separate bowl, whisk together oil, buttermilk and vanilla. Reduce the mixer speed to low and slowly pour the oil mixture into the egg/sugar mixture in a thin stream. This should take 30 seconds to a minute.

In a clean bowl, sift or whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and optional ginger). Turn off the mixer and use a rubber spatula to gently fold the flour mixture into the wet mixture. Use the same technique to fold in the carrots, raisins and walnuts. When all ingredients are completely combined. Pour half of the batter into each pan and put them into the oven.

Now here's where it gets a bit tricky: the original recipe says to bake for 1 hour and 20 minutes. Perhaps my oven was way overheated for some reason, but my cakes were done after 25 minutes. So, check your cake after 20 minutes and every 10 to 15 minutes after that. Remove from the oven when a knife or toothpick inserted into the center comes out clean.

While the cake is baking, make the frosting by whipping together the cream cheese and butter until smooth, then adding the sugar gradually, one half-cup at a time. Add the vanilla and milk (or cream, or half & half) and continue to whip until light and fluffy. If the frosting is too thick for your liking, add an additional Tablespoon of milk to thin it out slightly.

Cool in the pans for about an hour. Then slide a knife around the edges to loosen and remove from the pan. Cool completely on a wire rack before frosting.

German Chocolate Cake

Ingredients:

For the cake:

1/2 cup boiling water;

4 oz German's Chocolate, coarsely chopped;

2 cups all-purpose flour;

1/4 cup cocoa powder;

1 teaspoon baking soda;

1 teaspoon salt;

2 cups sugar;

1 cup (2 sticks) unsalted butter, salted;

4 large eggs, separated;

1 teaspoon vanilla;

1 cup buttermilk.

For the filling:

1 cup sugar;

1 12-oz can evaporated milk;

1/2 cup unsalted butter;

2 large egg yolks;

1 teaspoon vanilla;

2 cups flaked coconut (about 7 oz);

1 1/2 cups chopped pecans.

Preparation:

Preheat the oven for 350F. Thoroughly coat 3 9-inch round cake pans with cooking spray. Dust with flour and tap out the excess. set pans aside.

In a medium heat-proof bowl, pour boiling water over chopped chocolate. Stir until smooth and set aside. In a large mixing bowl, combined flour, cocoa, baking soda and salt. Set aside. In the bowl of a stand mixer, mix the sugar and butter together on medium speed until light 3-5 minutes. Without stopping the mixer, add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture and buttermilk in five 1/4-cup portions, alternating, and ending with dry ingredients. Pour mixture into the flour bowl and set aside.

Thoroughly clean and dry the mixer. Beat egg yolks until they form soft peaks. Gently fold half of the egg whites into the batter, using a rubber spatula. When combined, fold in the remaining whites.

Divide batter equally between the three prepared pans and spread gently to level. Bake on the middle rack of the oven 27-28 minutes, or until a tester inserted into the center of each comes out clean. Depending on the size of your oven, you may have to do two cakes first, and then the remaining cake afterward; this is better to do than putting one cake on a bottom rack.

Cool cakes in pans on a wire rack for 15 minutes. Use a knife to loosen the cake from the sides of the pan and turn onto a wire rack to cool completely.

White the cakes are cooling, make the filling. In a medium saucepan, combine the sugar, milk, butter, egg yolks and vanilla in a wide saute pan. Cook over medium heat, stirring constantly, until thickened and golden brown. This will take 20-30 minutes. Remove from heat and stir in coconut and pecans. Transfer filling to a bowl allow to cool to room temperature.

Finish the cake by placing one layer on a cake plate and top with 1/4 of the filling. Spread it evenly across the top and add another cake layer. Repeat, finishing the cake with the last layer of filling on top. I highly recommend refrigerating this cake overnight (stored in airtight container or covered in plastic wrap to prevent drying out) before serving to allow the moisture from the filling to absorb into the cake. It's pretty amazing. Bring the cake back to room temperature before serving.

Lemon Blueberry Cake

Ingredients:

1 cup butter, softened 

1 1/4 cups sugar

1/2 cup brown sugar

4 large eggs

1T vanilla

3 cups flour, careful not to overmeasure

1 T baking powder

1/2 t salt

1 cup buttermilk

zest and juice from 3 medium lemons

1 1/2 cups fresh blueberries

1 T flour

Frosting:

12oz full-fat cream cheese, softened

1/2 cup (1 stick) butter, softened

3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting.) 

1 t vanilla.

Preparation:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

Caramel Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened, plus more for the pans;

2 teaspoons baking powder;

2 1/2 cups sifted all-purpose flour, plus more for the pans;

2 teaspoons salt;

1/4 teaspoon baking soda;

2 cups sugar;

3 large eggs;

2 large egg yolks;

2 teaspoons pure vanilla extract;

3/4 cup whole milk.

Icing:

1 1/2 cups whole milk;

4 cups sugar;

10 tablespoons (1 1/4 sticks) butter;

2 teaspoons kosher salt, plus more to taste;

1/4 teaspoon baking soda;

1 tablespoon pure vanilla extract;

hot water.

Preparation:

Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.

In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.

In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.

Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid overmixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.

Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.

Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.

Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown, until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.

Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F—it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.

Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that's fine; this is an early test of whether it's going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.

Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.