Martha stewart carrot cake loaf recipes - Cake recipes

Author: Horace Ward

This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert. This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C.

Carrot Cake with Cream Cheese Frosting
Carrot Bread
Ginger-Carrot Bread
Carrot Spoon Bread
Why is butter not used in carrot cake?
How do you keep a carrot cake from falling in the middle?
What are the green bits in carrot cake?
What type of cake is carrot cake?

Carrot Cake with Cream Cheese Frosting

This Carrot Cake with Cream Cheese Frosting recipe is from reader Julie Haifley of Washington, D.C. It's a classic combination that works for a number of occassions, like Easter.
Provided by: Martha Stewart
Total time: 30 minutes
Prep time: 30 minutes
Yields: 12
Number of ingredients: 13

Ingredients:

1/2 cup vegetable oil, plus more for baking dish
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground cloves
Pinch of ground nutmeg
1 1/2 cups sugar
3/4 cup low-fat plain yogurt
3 large eggs
3 cups loosely packed finely grated carrots (3 to 4 medium)
Cream Cheese Frosting for Carrot Cake

How to cook:

Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.

Notes: Citrus-Glazed Pumpkin-Carrot Cake Recipe, In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and

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carrot cake with cream cheese frosting martha stewart carrot cake loaf cake with cream cheese frosting

Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts

Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as Duration: 24:11

Martha Stewart's Carrot-Ginger Cake with Cream-Cheese Frosting

In the South, no occasion is complete without a homemade layer cake. And if you want to throw Duration: 11:21

Ina Garten Vs. Martha Stewart: Whose Carrot Cake Is Better?

It's hard to compare Martha and Ina because they're both such perfectionists — especially
Duration: 4:24

Carrot Bread

Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Provided by: Martha Stewart
Number of ingredients: 7

Ingredients:

3 cups bread flour, plus more for dusting
1 1/4 teaspoons table salt
1/4 teaspoon instant or other active dry yeast
1 1/2 cups freshly squeezed carrot juice
3/4 cup currants
3/4 cup coarsely chopped walnuts
1 tablespoon cumin seeds

How to cook:

In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it's not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.
Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.
Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.
Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

Notes: Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts, Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as Duration: 24:11

Ginger-Carrot Bread

This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work.
Provided by: Martha Stewart
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8
Number of ingredients: 11

Ingredients:

How to cook:

Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.
In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.
Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

Notes: Martha Stewart Kitchen: Carrot Cake with Cream Cheese Frosting, It is a classic spiced cake with shredded carrots, pecans, cinnamon and an added bonus of Duration: 6:11

Carrot Spoon Bread

This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert.
Provided by: Martha Stewart
Yields: 10
Number of ingredients: 8

Ingredients:

3 cups packed finely grated carrots (1 1/4 pounds)
1 1/2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
4 large eggs, beaten
1 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled

Nutrition:

Calories: 283 g
Fat: 11 g
Fiber: 2 g
Protein: 5 g

How to cook:

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.

Notes: Carrot Spoon Bread Recipe, 3 cups packed finely grated carrots (1 1/4 pounds) · 1 1/2 cups all-purpose flour, (spooned and leveled) · 2 teaspoons baking powder · 1/4 teaspoon baking soda