Posts tagged Cake

The Painted Table Carrot Cake

The Painted Table Carrot Cake

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Yield: 2 10” cake rounds

Cake Ingredients

Bowl 1
3 3/4 cups sugar
4 1/2 cups vegetable oil

Bowl 2
12 eggs, room temperature
3 vanilla beans or 3 Tbls vanilla extract

Bowl 3
6 cups All Purpose Flour
2 Tbls Baking Powder
1 Tbls plus 1 1/2 tsp Baking Soda
2 Tbls ground cinnamon
1/2 tsp whole nutmeg, grated
1/2 tsp ground clove

Bowl 4
6 cups carrots, peeled and grated fine
1 18 ounce can crushed pineapple, drained well
2 1/2 cups walnuts, toasted and chopped

Cake Directions

Bowl 1, whisk sugar and oil together well, set aside.

Bowl 2, cut vanilla beans in half and scrape the beans into eggs, whisk together, add to bowl 1 (sugar and oil) whisk to incorporate. Set aside.

Bowl 3, sift ingredients together, add to bowl 1 and 2 mixture whisking just until incorporated.

Bowl 4, with rubber spatula, fold the grated carrots, crushed pineapple, and chopped walnuts together and fold into bowls 1, 2, and 3 mixture. Do not over mix.

Prepare 2 10” round cake pans by spraying with cooking spray and placing parchment paper to cover bottom of pans.

Pour batter evenly into pans and bake @350 for 40-50 minutes or until toothpick inserted in middle come out clean. Let cool slightly and run a small knife around edges to loosen cake from
pan. Flip cakes out onto a cooling rack. When room temperature, wrap cakes in plastic wrap and refrigerate 4 hours or overnight.

Frosting Ingredients

3 lbs. cream cheese room temperature
6 cups powdered sugar
1 Tbls vanilla extract

Frosting Directions

In mixer with mixing paddle or with hand mixer, mix cream cheese until soft and fluffy. Add powdered sugar and vanilla extract and mix until combined and no lumps.

Chocolate & Orange Olive Oil Cakes

Chocolate & Orange Olive Oil Cakes

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 Ingredients

3 cups Gluten Free Flour blend + 1 teaspoon xanthan gum (omit if using a cup-for-cup flour blend)
2 cups sugar
6 tablespoons Dutch Processed Cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 1/2 tablespoons Gluten Free vanilla extract
2 cups cold orange juice
zest of 1/2 a medium-sized orange

For serving:
Orange Zest Whipped Cream
Extra Virgin Olive Oil
more orange zest, for garnish

Directions

Heat oven to 375°F.

Mix the flour, sugar, cocoa, xanthan gum, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, zest and orange juice until smooth. Pour the mixture into ramekins lightly greased with butter.

Bake for 25 – 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. They should be slightly firm to the touch.

Cool before topping with Orange Zest whipped cream & drizzling with a bit more Olive Oil. Garnish with Orange Zest