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CARROT
CAKE
This
cake is very easy to make and incredibly moist and fluffy!
Ingredients
for the cake:
1 cup unrefined sugar
1 cup vegetable oil
4 eggs
1 cup unbleached flour
1 cup whole wheat flour
1 1/2 tsp. baking soda
1 tsp salt
2 tsp. cinnamon
2 cup grated carrot
1 1/2 grated apple
1 cup raisins
1/2 cup chopped walnuts (optional)
Preheat oven to 350° F. Blend together the sugar, oil, and eggs.
Beat until creamy.
In a large mixing bowl mix the flours, baking soda, salt and cinnamon.
Add the wet mixture to the bowl and add the carrots, apples, raisins
and walnuts. Pour the batter into a greased 9 x 13 cake pan. Bake for
35 minutes, and ice when the cake has cooled.
CREAM
CHEESE ICING:
1 package (4oz.) cream cheese, softened
1/4 cup butter
1 cup icing sugar
1/2 tsp. vanilla
Combine the cream
cheese, vanilla and butter in a bowl. Beat on medium speed and add the
icing sugar and beat until smooth.
CHEESE
CAKE, CRUST and TOPPING
1 1/2c graham
wafer crumbs (or ground almonds)
1/4c sugar
1/4c butter or margarine
Melt butter, mix
sugar and crumbs, add butter. Put in pan and press with a fork
CHEESE
CAKE RECIPE
24 oz cream cheese (softened)
2T butter or margarine (softened)
1/2 cup sugar
1/2t vanilla extract
3 eggs
Blend cheese,
sugar, and vanilla till fluffy. Add three eggs, blend on low till combined.
Pour over crust and bake at 350 degrees for 50 minutes.
EASY
FRUIT TOPPING
Ingredients
for easy fruit syrup:
2c fruit of your choice (peaches, raspberries, blackberries, apricots,
blueberries...)
1c sugar
1c water
2T cornstarch + 1/4c cold water
Bring fruit and
sugar and water to a boil. Mix cornstarch with the 1/4c cold water and
pour it into the boiling fruit while stirring. Boil for 1 more minute,
remove from heat and let cool for 10 minutes. Pour over cheese cake
and chill one hour (freezes very well).
VANILLA
CAKE- GLUTEN FREE
Makes 2, 8 inch layers
This recipe is very easy and basic and is delicious with your favorite
chocolate or vanilla frosting.
Ingredients:
1 1/2 cups white rice flour, very fine
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract
Preheat oven to
350 degrees. Grease and rice flour two 8 inch round cake pans.
In a large mixing bowl, mix the white rice flour, tapioca flour, salt,
baking soda, baking powder and xanthan gum together and set aside. Mix
the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture,
milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees for 25 minutes. Cakes are done when they spring
back when lightly touched or when a toothpick inserted near the center
comes out clean. Let cool completely then frost, if desired.
DECADENT
CHOCOLATE CAKE- GLUTEN FREE-
FLOURLESS
Makes one 10 inch round cake
Ingredients:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 oz bittersweet chocolate
1 cup unsalted butter
6 eggs
Preheat oven to
300° . Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar.
Stir until completely dissolved and set aside. In the top half of a
double boiler oven melt the bittersweet chocolate. Pour the chocolate
into the bowl of an electric mixer.
Beat the softened butter into the chocolate, beat in the hot sugar-water.Then
slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake
pan ready, put the cake pan in the larger pan and fill the pan with
boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300° for 45 minutes. The center will
appear to be wet. Remove from oven and chill cake overnight in the fridge,
while still in the pan. To unmold, dip the bottom of the cake pan in
hot water for 10 seconds and invert onto a serving plate. Serve with
a sprinkling of powdered sugar on top, raspberry sauce or whipped cream.
Decadent beyond imagining!
FLOURLESS CHOCOLATE MINT CAKE
Makes one 9 inch cake
Very rich cake for mint chocolate lovers. A velvety
ganache icing finishes it off.
Ingredients:
14 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter, cubed
6 egg yolks
6 egg whites
3/4 cup white sugar, divided
2 teaspoons vanilla extract
1 teaspoon mint extract
Ingredients For Ganache:
1 1/4 cups heavy cream
1 pound bittersweet chocolate, chopped
Preheat the oven to 350° . Grease
a 9 inch springform pan. Line the bottom of the pan with parchment paper,
and then wrap the outside of the pan with aluminum foil.
Combine 14 ounces of bittersweet chocolate with the butter in double
boiler over a pan of simmering water. Stir until melted. Remove from
heat, and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons)
until thick and pale, about 5 minutes. Fold cooled chocolate into the
yolks along with the vanilla and mint extract. In another bowl, whip
egg whites until foamy. Gradually add remaining sugar while continuing
to whip to medium stiff peaks. Fold egg whites into the chocolate mixture
in thirds. Pour the batter into the prepared pan.
Bake for 45 minutes in the oven, until the top of the cake is puffed
and cracked. check with a toothpick if in doubt. Cool cake in the pan
over a wire rack. The top will fall.
Directions For Ganache:
Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in
a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl
may be set over a pan of simmering water if the chocolate is not able
to melt completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat.
Remove sides from the cake pan, and invert cake onto a plate. Remove
parchment paper from the bottom. Ladle warm ganache over the top, and
spread out to cover sides. Let it stand to set.
