Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gigi's Carrot Cake by Emeril Lagasse Recipe
    Lost? Site Map

    Gigi's Carrot Cake by Emeril Lagasse

    Gigi's Carrot Cake by Emeril Lagasse. Photo by CookieChef

    1/1 Photo of Gigi's Carrot Cake by Emeril Lagasse

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    35 mins

    45 mins

    Happy_Housewife's Note:

    I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Pecan Cream Cheese Icing

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
    3. 3
      Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
    4. 4
      For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
    5. 5
      When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

    Ratings & Reviews:

    • on April 19, 2014

      55

      Every time I have made this cake people say it is the best carrot cake they have ever had. The toasted pecans and unsalted butter really give this a great taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2010

      45

      I made this the other day and was a little disappointed in how they came out. I made it into cupcakes and watched the clock and started checking for doneness at around 15-20 minutes. Although they hade great flavor they never rose enough to have that little rounded top. They were very moist and dense and the flavor was really there. Just didn't look that great. I will definitely try again though and re-review.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2006

      55

      This is really great carrot cake. I took this up north on our camping trip and everyone there loved it. I added a 1/2 cup of raisins. That was the only change I made. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Gigi's Carrot Cake by Emeril Lagasse

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1292.8
     
    Calories from Fat 719
    55%
    Total Fat 79.9 g
    122%
    Saturated Fat 38.8 g
    194%
    Cholesterol 262.7 mg
    87%
    Sodium 760.5 mg
    31%
    Total Carbohydrate 139.6 g
    46%
    Dietary Fiber 4.9 g
    19%
    Sugars 108.9 g
    435%
    Protein 11.9 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites