Paula deen carrot cake baby food

Paula Deen's Sweet Baby Jack Carrot Cake Recipe

"A delicious, melt in your mouth cake!"

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Ready In:: 55mins
Ingredients:: 12
Serves:

ingredients

butter, for greasing pans
flour, for dusting pans
For the cake
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4 ounce) jars strained carrot baby food
4 eggs
1 ¹⁄₂ cups vegetable oil
For the frosting
¹⁄₂ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

directions

Preheat oven to 325 degrees F.
Grease and flour 3 (8 or 9-inch) cake pans.
For the cake:
Mix together the flour, cinnamon and sugar in a large bowl.
Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
Pour batter into prepared pans.
Bake for 25 to 30 minutes, or until golden brown.
Allow to cool in pan for 5 minutes.
Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
For the frosting:
Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.

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How to cook paula deen's sweet baby jack carrot cake

Gather all your ingredients!

Preheat oven at 325 degrees.

I use Crisco spread to grease my cake pans.

Lightly dust each pan with some flour, so there is a nice and even light coat of flour on the bottom and sides inside the pan.

This is how the pan should look after you sprinkle and spread the coat of flour on the pan.

In your large mixing bowl, put in your Self-Rising flour.

Add the cinnamon.

Then your granulated sugar.

Next is to add the carrot baby food. You can mix the dry ingredients 1st, but I like to add moisture to my baking to catch the dust while you stir with the electric or hand mixer.

Mix your ingredients together well.

Next add your 4 eggs.

Mix in the eggs well in to your batter.

Next, add your vegetable oil.

Pour oil in gradually and slowly while your mixer is turning at a slow speed. Once all oil is poured in to batter, mix well for about two minutes.

Try to scrap the side of your mixing bowl with a spatula, to make sure all the dry ingredients are incorporated within the batter.

Next, pour in even amounts into all three of your flour dusted/greased cake pans.

Place the cake pans into the oven, in the middle rack of your oven. If you have a wide enough oven, you can try and fit all three pans at once, but be sure the pans are cooking on an even level.

Cook in oven at 325 degrees for about 25-30 minutes.

Once cake is baked set on cooling racks and cool completely.

If you could not add all three cake pans on an even surface on your middle rack of your oven, cook your last cake at 325 degrees, for 25 Minutes.

Now that your cake pans are made and cooled, it is time to start your Cream Cheese frosting! Add your softened 1 stick of butter to a medium size bowl.

Next add your one 8 oz cream cheese to the same bowl as the butter.

Measure and add your Confectioners sugar.

Pour powdered sugar over the butter and cream cheese.

Next add the Vanilla Extract. By pouring over the Confectioners Sugar.

Mix well with a hand mixer or spatula until it becomes a nice, smooth frosting texture.

Mix frosting for about 2 minutes.

Once the frosting is made it is time to assemble the three layers of cake. Carve the surface of the 1st layer so it is flat with a long bread knife.

Spread a generous amount if frosting to begin your layered cake.

For the next layer, do the same as the first, and carve the cake surface to make it flat too.

Place the 2nd layer of cake, upside down, on top of the 1st frosted layer of cake.

Add and smooth around frosting on the second layer of the cake's surface.

Next is to top the layers of frosted cakes with the top layer right side up.

Spread the remaining generous amount of frosting all over the top and around the sides of the three layered cake.

Try to get your sides covered first, before you just smooth the top of the cake with the frosting.

A large metal spatula is a great tool to evenly spread the frosting around the sides, and a small metal spatula is perfect to smooth the top. Chill for 4 hours or overnight to serve and enjoy!

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Description

It is prepared simple you don’t need to beat anything to peaks, just prepare the icing and impregnation. Recipe from the American leading culinary show, which has a lot of cookbooks and its own magazine - Paula Dean. Sugar can be reduced.

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Ingredients

For the cake:

26 g butter temperature, plus for mold lubrication

2 stack. sugar

4 eggs

3 c. self-rising flour, sift through a sieve

1 stack. milk

1 tsp. vanilla extract

----------------------------

Impregnation:

113 g butter

1 stack. brown sugar

1/4 stack milk

1 tsp. vanilla extract

------------------------------

Glaze:

113 g butter

1 stack. brown sugar

1/3 stack heavy cream

2 cups powdered sugar

1 tsp. vanilla extract

1 stack nuts, chopped

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Step by step recipe with photo

Preheat the oven to 180 gr. Grease three 23 cm molds with oil.

Beat butter until soft. We use an electric mixer or food processor, dough attachment. Add sugar and beat for another 6-8 minutes. Add an egg at a time, mixing each time.

Add flour and milk, starting with flour and ending with flour. Add vanilla and continue beating.

Divide into exactly three shapes and distribute with a spatula. You can use two forms, then the biscuit will have to be cut into 2 parts. Put in the oven for 25 min.

While the biscuit is being prepared. Let's prepare the drink. Melt butter in a saucepan, add brown sugar and milk over medium heat. We cook for about 3-5 minutes. Remove from heat and add vanilla.

When the biscuit is ready, remove it from the mold, I cut off the top crust from all three biscuits. Pour each biscuit with impregnation and put it on top of each other.

For glaze. Melt the butter in a saucepan over medium heat, stirring. Add cream, if you can not add liquid. When it boils, add sugar and vanilla. Remove from heat and beat until the icing sugar is completely dissolved and smooth.

I put the cut tops of the biscuit on top of the cake, tearing them into pieces. Then nuts.

Drizzle the icing over the cake evenly on the sides. Put the nuts on the sides too. Put in refrigerator.

Cut into portions and serve with tea. Bon appetit.

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Carrot cake – Weekend – Kommersant

Indeed, even the relatively recent recipes of Julia Child, the guru of American cooking, for the most part are already outdated - modern technology makes everything easier and faster, less fat and at the same time no less tasty. Moreover, it would hardly occur to anyone today to cook dishes of some Burgundian court of the 15th century, where musicians were hidden in huge pies, and intricate dishes with snacks were supposed to depict battles and battles. But if you want to understand how and how people lived many years or centuries ago, it is interesting to read about all this - often it is gastronomy that expresses the worldview and aesthetics of its time.

And yet, some old recipes have survived to this day - and understanding the original meanings allows you to cook the dish more accurately. For example, carrot cake. It is not very popular with us, but in the USA and Great Britain it is one of the most beloved desserts. When cooked right, carrot cake is incredibly good: moist, flavorful, and amazingly rich in textures. The trouble is that more often confectioners make it too sweet and put few carrots - as if they want to hide this "non-dessert" ingredient. How did he even appear in the cake?

It happened in the Middle Ages. Sweet desserts were then expensive in Europe - sugar cane was brought to the Middle East from India in the 9th-13th centuries, then it was grown in Egypt and North Africa, and in the later Middle Ages - on the islands of the Mediterranean Sea. It was then that carrot pudding appeared in Europe, which was slowly steamed to emphasize the natural sweetness of carrots. A little later, raisins, dry figs and dates were added to the main ingredient, and to make the taste richer, they also added nuts and spices (cinnamon, nutmeg, ginger). Medieval cooking was generally characterized by a passion for spices. When the carrot pudding was baked, the result was a fragrant cake with a rich texture and caramel coloring. Sugar was already added to it, but quite a bit, because this dessert was not so much about sweetness as about spice.

It is understandable why carrot cake was so seized upon in Great Britain during World War II, when the rationing system was introduced. There were a lot of carrots, including canned ones. But sugar was a strictly rationed product, butter too. With inexpensive vegetable oil and coarse unbleached flour, carrot cake, even without nuts, turned out to be quite edible. Sophistication and richness of taste returned to him in the 1970s, when there was a fashion for all sorts of different diets. After all, carrots, nuts, spices - all this is useful. (Today, you can make not just a low-calorie version of carrot cake, but even gluten-free: it is enough to replace all wheat flour with almond flour.) Around the same time, carrot cake became very popular in the United States - according to the Food Network, it was included in the top five most fashionable products 1970s. The American version of carrot cake is sure to be layered and covered with cream cheese - and it's really very tasty.

So, taking the image of a spicy medieval dessert as a basis and yet adding salty-sweet cheese cream, we will prepare a carrot cake close to the ideal. It has quite a lot of ingredients, but the cooking itself is elementary. If you don’t find cream cheese (although there are seas of domestic Philadelphia substitutes), don’t be discouraged - you can layer and glaze the cake with thick sour cream mixed with soft butter and powdered sugar.

First you need to grate the carrots on a coarse grater - yes, you need a lot of it, as much as 300 grams! Be sure to check the dried fruits: if the raisins (or cranberries, or dates) are too dry, steam them for 5-10 minutes in boiling water, and then drain them in a colander and dry with a paper towel. I build off the traditional American recipe by replacing half of the wheat flour with almond or nut flour, a third of the vegetable oil with orange juice or applesauce, adding zest, adding a little more nuts, and, most importantly, reducing the amount of sugar by almost half. If you have two identical molds about 24 centimeters in diameter, line them with baking paper and lightly grease them with vegetable oil. But you can get by with one such form.

Now the actual cooking. We put the oven to heat up to 175 ° C and take two large bowls. In one mix all the dry ingredients: wheat and almond flour, salt, sugar, soda, baking powder, spices. In another, we carefully rub all the liquid: vegetable oil, eggs, orange (or apple) juice. Gradually, stirring, pour the contents of the "dry" bowl. Add chopped nuts, coconut, dried fruits, fresh ginger and grated carrots - mix well. Divide the dough into two molds or put into one. We put in the oven on two racks one above the other or on one set in the center. Two cakes are baked for 35-40 minutes. One cake is about an hour. In any case, the readiness must be checked by piercing the dough with a toothpick (it should come out absolutely clean), let the cakes cool to room temperature and only then take them out of the mold. In the meantime, prepare the cheese cream - just mix (preferably with a mixer) its ingredients - there are only three of them. The cream comes out quite soft, but after cooling it hardens. Put the first cake on a serving dish and evenly cover with half the cream, on top - the second cake, which must be glazed with the remaining cream over the entire surface, not forgetting the sides (if you have one thick cake, cut it in half lengthwise with the sharpest and longest knife and do everything the same). If desired, sprinkle with almond flakes or coconut flakes, garnish with halves of pecans or walnuts.

My carrot cake is light, very fragrant and almost lean, unless, of course, one finds fault with eggs and cream cheese.