"Favorite Player" Carrot-Walnut Cake Recipe
Super Bowl Recipes



To make your "Favorite Player" Carrot-Walnut Cake (below), bake the cake as directed. Cool the cake on a rectangular wire rack 10 minutes. Cover 1 rack with a towel; place rack, towel side down, on top of cake; turn over as a unit. Remove pan. Place a rack on bottom of cake; turn over both racks so the cake is right side up. Cool completely. Cut cake as shown in diagram.

To frost the cake with ease, freeze the cut cake pieces for about an hour. Arrange cake pieces on tray to form jersey as shown. Tint the frosting with food color to look like the color of the jersey of the team you want to win. Frost the cake, then complete the jersey with trim (in the appropriate color), number and name of your favorite player, using Betty Crocker® decorating icing in a tube.

For a real conversation piece, copy and enlarge a picture of a favorite player's face, using a copy machine, and glue it onto cardboard. Cut the cardboard around the face. Glue two wooden chopsticks or skewers to the back, leaving half of each stick exposed. Poke the sticks into the center of the cake at the neck to really look like the player!

Carrot Cake

2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Optional Add Ins
1/2 cup nuts and/or raisins

16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract

Makes a double layer nine inch cake

Pre-heat oven to 350°F. Grease and flour 2 9 inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple purée and carrots and mix until well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.

Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.

Directions for cutting cake from Betty Crocker


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