Recipe: Carrot Recipes - Breads and Cakes (5 Recipes)

8-4-99 Recipes Using Carrots: Breads and Cakes (5 Recipes)

Susan,IL (10:28:30 AM) :

Bread Machine/Low fat Carrot Spice Bread

1 tsp. active dry yeast
1-3/4 cups bread flour
1/2 cup whole wheat flour
2 Tbs. nonfat dry milk
1 tsp. apple butter
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
2 Tbs. soft pitted prunes, or figs, minced
1/3 cup carrots, grated
3/4 cup water

All ingredients are measured for a small loaf and should be at room temperature. Add ingredients in order specified for your bread machine. Set on standard setting, medium or normal baking cycle. Betsy.at.TKL (10:54:16 AM) :
Date: Mon, 4 Dec 1995
Sender: EAT-L

Young and Restless Carrot Cake (Lauralee Bell)

2 cups Flour
1 teaspoon Salt
4 Eggs
1 1/2 cups Oil
2 teaspoons Baking soda
2 cups White sugar
1 teaspoon Cinnamon
3 cups Carrots -- grated
-----ICING-----
1 package Cream cheese -- soften (8 oz)
1/2 cup Butter -- melted
2 teaspoons Vanilla
1 package Powdered sugar

Cake: Mix all dry ingredients together. Add oil, eggs, and carrots. Bake in 3 9-inch pans for 30 to 35 minutes at 350 degrees. Cool 30 minutes and then add icing.
Icing: Mix ingredients together until smooth and spread on cake. Garnish with chopped pecans or carrots curls (optional).

Terrytx (10:54:40 AM) :

"Light" Carrot Cake with Cream Cheese Frosting
Recipe By :Cooking Light, 3-98

Cooking spray
1 tablespoon all-purpose flour
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2-1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
Cream Cheese Frosting
1/4 cup chopped walnuts
1. Preheat oven to 375 .

2. Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.

3. Lightly spoon 2-1/4 cups flour into dry measuring cups; level with a knife. Combine 2-1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer. Add to flour mixture, stirring just until moist. Stir in carrot.

4. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

5. Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator. Yield: 16 servings.

Cream Cheese Frosting:

2/3 cup tub-style light cream cheese, chilled
1-1/4 teaspoons vanilla extract
3-1/2 cups powdered sugar

1. Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not overbeat). Cover and chill. Yield: 1-2/3 cups. Terrytx (10:58:44 AM) :

Marvelous Morning Muffins
Recipe By :Quaker
Serving Size : 12

MUFFINS:
1-1/2 cups all-purpose flour
1 cup QUAKER Oats (Quick or Old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/3 cup raisins
One 8-ounce can crushed pineapple in juice, undrained
1/2 cup shredded carrots
1/2 cup skim milk
1/3 cup vegetable oil
2 egg whites or 1 egg, lightly beaten

GLAZE: (optional)
1/3 cup powdered sugar
3 to 4 teaspoons skim milk

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients and raisins; mix well. Add combined pineapple including juice, carrots, milk, oil and egg whites, mixing just until dry ingredients are moistened. Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Let muffins stand a few minutes; remove from pan. Cool 10 minutes. For glaze, combine sugar and milk; mix until smooth. Drizzle evenly over muffins.

1 DOZEN

Dawn,again.ny (2:24:23 PM) :

New Carrot Cake with Cream Cheese Filling

4 eggs, separated
1 1/2 cup sugar
1 cup carrots, grated
1 cup walnuts, finely grated
1 1/2 cup flour
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
pinch salt
1 cup oil
2 1/2 Tbsp hot water
1/2 tsp baking soda

8 oz cream cheese
1/2 cup sugar
1/2 cup fruit
1 cup whipping cream
2 Tbsp sugar

Preheat oven to 350 F (175 C). Cream together egg yolks and 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.

Mix together hot water and soda and stir into flour mixture. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour
mixture. Turn mixture into a greased 13 x 9-inch pan lined with greased wax paper and bake for 45 minutes or until done. When cooled sufficiently, slice in half horizontally, to form two layers.

To make the cream cheese filling:
Soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam.

To make the frosting:
Beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.