Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Biography

Source(google.com.pk)
Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combine
Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
Moist sponge lightly spiced and sandwiched together with cream cheese icing - who could resist? Not everyone is a fan of walnuts though so if you prefer replace the walnuts with raisins instead. It’s hard to say which tastes best!

Method
Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Lightly oil 3 x 20cm/8in sandwich tins and base line with baking parchment.
Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, cinnamon and ginger then fold in until well mixed. Fold in the carrots and walnuts or raisins.
Divide the mixture between the prepared cake tins. Bake in the middle of the oven for 30-35mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
For the icing: sift the icing sugar into a large bowl, add the soft butter and vanilla essence. Use an electric whisk on low, to beat this until it is well mixed. Add the cream cheese and briefly beat together again until just combined. Don't over beat or it will become runny.
When the cakes are cold, peel away the baking parchment. Divide the icing between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other. Top with the walnut halves and cinnamon. Store in a cool place.

I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.
I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.

Baking preserved fruit into a cake is said to have originated around the Twelfth night celebration. This is the night before the last day of Christmas celebrations according to the Christian faith, and often a “Twelfth cake” was made to celebrate, incorporating any leftover Christmas pudding into the cake mix. Over time, as exotic fruits became more readily available, fruit cakes became more elaborate and often used as table centerpieces, with their decorations becoming more glamorous – think sugar-frosted whole fruits and satin ribbons.
Historically throughout Europe, dried fruit has been used in many bakes, not just Christmas cakes – for example German stollen or Italian panforte could be described as versions of a cake with added candied fruit. In the Caribbean, black cake is a still popular cake made with dried fruit soaked in rum, often over a long period of time, making for a really dark, rich and heavy cake. Mine’s not quite as intense as this – in fact it could really be called “Fruitcake for sissies” – but when it tastes this good who cares?

This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake.
Leave enough time to soak your fruits overnight before making and baking – it makes all the difference.
Store your fruitcake wrapped in parchment and then foil – it’ll keep for around six weeks in a clean tin.
Don’t feel you need to feed your cake with alcohol – by pre-soaking the fruit and choosing lighter and more flavoursome fruits, there’s no need to add extra the booze, in my opinion.

 tablespoons of liquid – for example a mixture of orange and cranberry juice, cool black earl grey tea or if you’re super keen, brandy or another spirit dried fancy fruits like apricots, dates figs, prunes, glacé cherries, dried blueberries, and candied peel, chopped into 1cm pieces.
of your choice of dried vine fruits like blackcurrants, raisins, sultanas (those giant California flame raisins are great) or cranberries – lots of different colours are greatThe zest and juice of a large orange
and a big lemon
soft butter, at room temperature
 of soft brown sugar – a combination of light brown and darker muscovado works well –again, use more of the former if you want a light sponge, and more of the latter if you want a bit more colour.
 large free-range eggs
ground almonds
shelled and roughly chopped nuts – I especially love pecans, but hazelnuts or almonds are good too, and less expensive.
 tsp baking powder
plain flour (a mixture of white and wholemeal is great)
The night before you bake your cake, warm your liquid by simmering in a small pan (do not boil it), then pour over all of your dried fruit and zest in a bowl. Mix thoroughly and leave to cool and soak overnight – your fruit will be juicy and plump in the morning – perfect for baking. Leave your butter out of the fridge overnight too, to soften up.

On the day, pre-heat your oven to 160°C/325°F and double-line a round 20cm baking tin with parchment, leaving a couple of cm sticking out of the top. Combine your soft butter with the sugars in a food mixer or, if you’re working on toning up your biceps, go for it by mixing by hand in a large bowl. Cream until a light fluffy mixture forms – it’ll be lighter in colour than what you started with – the fluffier the better.

Crack in the eggs one at a time, with a little spoonful of the almonds each time to stop the mixture curdling. Once combined, add in the flour, baking powder and the remainder of the ground almonds, plus the nuts, and mix until just combined. Then add in the pre-soaked fruit – there shouldn’t be much liquid left at the bottom of the bowl, but do add in any dribbles that are left. Mix well, scraping down the sides of the bowl to make sure everything is

Pour the mixture into your cake tin and ensure the top of the mix is flat, so you get a nice evenly-topped cake. Bake for one hour, then turn the cake around (in case your oven has any hot spots), reduce the temperature to 150ºC/300ºF and bake for another hour. Check the cake to see whether it’s done by inserting a skewer or the tip of a thin-bladed knife – when its done, there might be a couple of crumbs sticking to the knife, but there should be no raw mixture. It might need up to another 30 minutes depending on your mixture.
Leave the cake to cool inside the tin so that it keeps its shape, and when ready to serve, either dust a little bit of icing sugar on the top, or cover in marzipan and decorate however you like best! It also keeps really well, so I tend to bake my Christmas cake in early December before things go completely mad at the Bakery with Christmas orders.

Established in 2012 by Bee Berrie, Bee’s Bakery hand-makes customised cookies and cakes in West London and is known for its bold, eye-catching designs. Bee trained as a microbiologist (explaining her awesome attention to detail) and she caught the baking bug after completing work experience with several prominent bakers. She decided to swap bacteria for baking full time in 2012 and enjoys baking for clients including Topshop, Sky, Vogue, Bare Minerals and Harvey Nichols. Bee's Bakery was included in the Evening Standards Top 5 Biscuit Bakers in London and you can find Bee’s cookies at Jamie Oliver’s Recipease stores in London and at Jamie Oliver’s Café and Cookery School in Brighton. Bee and her team ship cookies all over the world through online shops on.

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Biography

Source(google.com.pk)
Carrot Cake never goes out of style and one bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet cream cheese frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color and texture, along with sweetness and moisture, its' flavor is almost indistinguishable. I think the biggest debate surrounding the Carrot Cake is whether crushed pineapple or applesauce should be added to the batter. Adding either of these ingredients will give the cake added flavor and moisture so, if you like, add 1/2 cup (120 ml) of either crushed pineapple or applesauce to the batter, right along with the oil and vanilla extract. Take note, though, that you may need to bake the carrot cake a few minutes longer than the recipe states.
Although using carrots in baking may seem odd, Alan Davidson in 'The Oxford Companion to Food' tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts. Speaking of carrots, the orange carrots we enjoy today originated from the purple variety grown in Afghanistan since the 7th Century AD. As carrots moved westward into Europe the orange variety came about and this is the variety the English settlers brought to America. 'Carrot' comes from the Greek word "karōton" and the Greeks started the belief that eating carrots would improve your eyesight. John Ayto in "An A-Z of Food & Drink" tells how during World War II the British furthered this belief by saying that British pilots improved their night vision by eating huge amounts of carrots. They were, however, only trying to encourage the eating of carrots as it was one of the few foods that were not in short supply during the war.

If you would like to make marzipan carrots to decorate the top of the cake, you will need marzipan and orange and green icing colors (can use liquid or paste food coloring). Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins. Knead a small amount of green food coloring into the marzipan and make the carrot tops. Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It comes in plastic-wrapped rolls.
Also, for a more casual dessert you could bake this cake in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes.

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.
Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the  powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Place a dollop of the cream cheese frosting on the top of each muffin.
Yes, because spreading out the carrot cake increases the surface area. The cake is hotter than the surrounding air. If the cake has a larger surface area, that means that m
Yes, you can freeze any kind of cake, frosted or unfrosted. I would place the cake on a cookie sheet and freeze first. When it is frozen, move it to a sealed baggie or contain
Depending on the recipe, some carrot cakes can have as many as 1,500 calories per serving. In a day and age when many people are trying to eat healthier, this kind of calorie
This cake is moist, flavorful, and has a cinnamon flare. This cake only serves 9 and uses a 9-inch baking pan but is a great recipe to use up some leftover apples and carrots
Carrot cake is fantastically moist and decadent, without being too compact and heavy. This Southern carrot cake recipe places a sinfully delicious apricot filling between each

1 1/3 cups granulated sugar
1 cup and 5 1/2 teaspoons vegetable oil
2 eggs, at room temperature
2/3 teaspoon pure vanilla extract
1 2/3 cups plus 1 tablespoon all-purpose flour, divided
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup raisins
2/3 cup chopped walnuts, plus more for toasting and topping
2/3 pound carrots, grated
1/3 cup diced fresh pineapple

Whipped Icing Ingredients:
1 cup milk
5 tablespoons flour
1 1/4 cups granulated sugar (not powdered sugar)
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup butter, at room temperature

Directions:
Make the cake: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a parchment paper sling. In a large bowl, beat the sugar, oil, and eggs together until light yellow. Stir in the vanilla. In another bowl, whisk together 1 2/3 cups flour, cinnamon, baking soda, and salt. Mix the dry ingredients into the wet ingredients. Toss the raisins and walnuts with the remaining 1 tablespoon flour and fold them, with the carrots and pineapple, into the batter. Pour the batter into your prepared pan and bake around 40-45 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool completely.

Make the frosting: Heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer — you’ll probably use about 3/4 of the frosting, but not all. Top with toasted walnuts. Store leftovers in an airtight container in the fridge, but be sure to let it sit out for 30 minutes before serving so the frosting can soften

Trigger Warning: While I’ve tried to make the details of disordered eating behavior mentioned in this post very vague, they still may be triggering. If you’ve struggled with disordered eating and are vulnerable to that, you may not want to read.
I read an article yesterday that made my blood boil to the point where I could barely sleep a wink. Instead, I stayed up all night processing. What was so bad about the article? Why did it bother me so much? Why did the website’s flippant, patronizing responses to readers’ criticism on their Facebook page bother me so much

I won’t link to the article, 10 Mistakes Women Make in the Gym, because T-Nation seemed particularly proud that it was one of the most popular articles on the website and I don’t feel like giving them anymore traffic. Instead, I’ll summarize: it’s a list of things women “should” change about how they exercise written in your typical peacocky fitness-website tone. It takes for granted that women should prioritize appearance above all else in the gym, mixes in some body shaming and triggering language, and ticks all the SEO boxes for the post to do well on the internet.

Particularly offensive highlights include:
Too many women, because of poor exercise choices or practices, end up building a body that’s “skinny fat,” a condition where they appear thin in clothes, but actually have a higher body fat percentage than they did before they started exercising.

God forbid we build the “wrong” body type. Ugh. Hope we’re not unlucky enough to be one of those women born with the “wrong” body type to begin with! Wouldn’t that suck!
flabby, pasty-white guys that should never be naked, even when they’re alone in a secluded cabin on a mountaintop.

No reason to limit body shaming to women. We alllll know those flabby, pasty-white guys that don’t deserve to be naked even in the shower, right? They’re probably skinny-fat! The Worst. Thing. Ever.
Women are torn between what they read in Shape or on some insane aerobic queen’s blog, their unqualified husband’s or boyfriend’s pontifications on diet and exercise, or society’s conflicting and confounding expectations of what a woman should look like.
Haaahaha, women are so dumb, am I right? It’s just so hard to decide whether to listen to magazines, insane aerobic queens, or our boyfriends. So hard.
Bodies, at least the most aesthetically pleasing ones, are a combination of convex and concave curves instead of straight lines. You’re a delectable and enticing mammal, not a tree.

Awesome! I was hoping for more body shaming. Tell me more about the body type I should want. So far I’ve got, “delectable,” “convex and concave in appropriate places,” “not tree-like,” “NEVER SKINNY FAT,” and “mammalian.” And apparently insect-tiny:
If you want a waist that’s as broad as a tree stump, then have at it. If, however, you want the mythical wasp waist .
This is where my eyes turned red and my head exploded. Did they just say mythical wasp waist? As the goal?
There’s nothing wrong with wanting to be strong and healthy, or even wanting to alter your appearance for healthy reasons. I love the saying, “strong is the new skinny,” and I love that women are getting into fun fitness routines to be proud of their strength and dedication. If that’s their pursuit, I think it’s a wonderful one. And really, this article had plenty of good advice and even good intentions. But packaging this otherwise good advice in an offensive, body shaming article that feeds into “ideal body” stereotypes and fails miserably at humor? No. That assumes women all want the same thing or should/would be ashamed to have certain

When confronted on their Facebook page by someone who pointed out the body shaming, T-Nation responded in excruciatingly typical invalidating fashion, telling her she was overreacting and emotional despite the fact that she had neither stated or implied any emotion. Other commenters chimed in with, “If women feel bad about themselves because of reading an article, they should shut up and change themselves!”

Oh, you guys.
Listen. I’ve shut up and changed myself.
I’ve starved. I’ve lost feeling in limbs. I’ve modified myself. I’ve counted. I’ve sweated. I’ve subsisted on ridiculous food choices. I’ve consumed special concoctions. I’ve worked very, very hard. Mike sometimes says he doesn’t understand why pictures of unrealistically perfect women hurt me rather than inspire me and I tell him: “Oh, they do inspire me! And that’s the problem. That’s what hurts me. Because I don’t need to be inspired towards an unrealistic or unhealthy body type. And I don’t need to be inspired to have a different body type than I naturally have.”

Despite being at a normal weight now, when I feel bad about myself, you better believe I shut up and keep trying to change. Even as someone who considers myself mostly recovered, that voice is there: thinner thinner thinner. It’s not something I chose: I was raised with this obsession. I inherited it. I’m fed it. It’s there every day, and I work hard to quiet the voice and tell myself I’m good enough even though I don’t feel small enough.
And that’s why I reacted so viscerally to this article: I’m suffering. I suffer every day because someone at some point coined the phrase “wasp waist.” Because someone at some point decided women should want X, Y, and Z. Because dropping out of the race to get X, Y, and Z will reduce my worth in this society. I can manage my own suffering — I’ve worked hard to be able to do that. But there are many, many, many women suffering out there to varying degrees: they are feeling a pang in their chest when their jeans won’t zip, feeling guilt about skipping an exercise class when they have a cold, feeling confused about when it’s okay for them to indulge hunger, and on and on and on.
This cake is perfect for those of you who love carrot cake but don’t want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won’t end up with too many leftovers. The whipped icing is wonderful on this moist spice cake. Enjoy.

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Biography

Source(google.com.pk)
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right Without self-restraint, I could probably make a dozen different kinds!

Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.

For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth about 3 minutes.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy John McLean, Executive Chef Levy Restaurants Sports and Entertainment Group

Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.

january 8, 2014 by amanda 88 comments
Trying to find a real carrot cake recipe is not as easy as you would think.  My Mother-in-Law was having a big birthday party last Sunday and that was her only request.  Real carrot cake.  With real ingredients.
I have never been a fan of chunky carrot cake.  Chunky as in… no visible carrot pieces.  No nuts.  No raisins.  Never ever ever raisins in a cake.
I much prefer the box mix.  Because really, its all about the cream cheese frosting anyway.  As long as there is a cake with some sort of spice flavor under it I am good.

After searching for some time, I found a reliable source for the recipe.  My friend Shaina from Food For Your Family has a beautiful, real and raw site.  Raw in terms of ingredients (she uses real food… unlike me who just professed a love for box mix) and in terms of writing.  Seriously, I have never been emotionally moved by a food blog as much as I am with hers.

I changed up a few key ingredients simply because I did not have any on hand, but for the most part tried to follow her great recipe.  If you want the original in all its glory, be sure to visit her site!!

For the exterior I did a version of my original Rosette Cake.  My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers.  Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.

Heat the oven to 350 degrees.
Prepare two 8-inch round baking pans.
Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined.
Remove bowl from mixer and fold raisins, nuts, and the carrots.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Cover in cream cheese frosting.
2 cups granulated sugar
1 1/2 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
2 1/4 cups grated carrots

Normally I would try to take a pretty picture of the cut-into cake, but since this was for an actual party there wasn’t that opportunity.  Plus this cake is so gloriously chunky and crumbly that there would be no such thing as a ‘beauty shot’.
I did grab a quick picture of my piece though, just before I gobbled it down in 30 seconds flat.
Man it was good.  The flavor was  delightful.  The texture was exquisite. The last bite gratifying.

I think I just talked myself into making another one.
After months and months and months of the kind studying, stressing and panicked all-nighters I only vaguely remember from college in part because I am very, very old and in part because, no, I did not graduate with a 4.0, my friend Alice finally took her very big exam this past weekend. In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home.

Me? I made cupcakes, carrot cupcakes to be specific because carrot cake is Alice’s favorite. But do you know what I have come to realize about people who say their favorite cake is carrot cake? It’s really the cream cheese frosting (and perhaps the orange and green carrots eloquently piped on top) that they love. Or at least that’s the case with Alex.

Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it? So without further ado, here’s the carrot cake I always fall back on. It’s incredibly moist and light and forgiving whether you make it with or without nuts and raisins or extra spices, and a great little recipe to tuck away in your files come January when the entire world is on a diet but somehow thinks that three cups of grated carrots makes these babies “health” food. I won’t tell them if you don’t.

One year ago: Pear Crisps with Vanilla Brown Butter, Chocolate Pretzel Cookies
Two years ago: Dukkah-Crusted Chicken Skewers, Pecan Squares
Carrot Cake with Maple Cream Cheese Frosting
I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.
Makes 24 cupcakes (or one two-layer cake, instructions at end)

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups granulated sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed parchment paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.

Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don’t do that too?

Those look totally lovely! And my favorite part of carrot cake really is the cream cheese frosting. Whenever I make it there is always extra that ends up hidden in the fridge, away from my husbands eyes and suggestions for use. Oh, and the piped dollops are wicked cute!
alphie .
For those of us who are decoration challenged, can you do a post on how to frost/decorate beautifully, including tips on useful implements? BTW, I make your pumpkin muffins all the time – they are great.
grimsaburger  .
My husband is going to love me in a couple of weeks when I make this for his birthday! And you’re dead on about the frosting observation–he said straight up the other day that he’d go with a pumpkin spice cake, a regular spice cake, a carrot cake, or any kind of cake, really, just as long as it had cream cheese frosting on it. This also gives me an excuse to top up our supply of the fancy maple syrup…
Matt .
Whenever I get married, my groom’s cake (yeah… in Texas, we have a cake for the guy) will be a carrot cake. And it’s because of the cream cheese frosting. Been on a baking bender lately, so this will be filed away for Christmas, probably. Can’t wait to try them out, though.
Sara.
Oh man! Carrot cake is my favorite! Zucchini bread right after :) I guess I’m just a fan of vegetables baked in bread products! Can’t wait to try these out.
I need to figure out if I can make Zucchini bread cupcakes….there’s a nice idea :)
This looks fantastic! If only I had time in my busy holiday baking schedule for some of these. I could use one right about now!
radish  .
oh yum!! i haven’t had a good carrot cake in eons — this looks awesome and i like dollops of the frosting – very pretty!
Mouth watering, as usual!
Yeah! I am ALL about the cream cheese icing.
Tabitha (From Single to Married)   December 8, 2008 10
ohhh… carrot cake is my favorite too. Well, it’s tied with red velvet cake. yu
I have a question and this post seems as good a place as any to ask it. What do you think about all the healthy folks saying things like “replace your oil in baked goods with plain yogurt. No one will know the difference!” Is that true or will I totally absolutely one hundred percent notice the difference
So, my favorite part of carrot cake is the pineapple…how do you think that would go in here?
Thanks!
Hi Janssen — First, I would be wary of assuming that yogurt can always replace oil seamlessly, as it may play out differently in different recipes. It does work in general, but the cake dries out much more quickly than it would with oil.
Nevertheless, taking some of the fat out of a cake isn’t necessarily a *bad* thing, but it is more about an approach to dieting that follows a low-fat formula. Personally, I’m more in the “eat a smaller slice” or “eat a half a slice” camp than the “make cake healthier” camp, but I’m also not in the practice of making diet recommendations. Everyone has to do what works best for them.
Joelle — Some people add 1 (8 ounce) can crushed of pineapple, drained to their cakes. I haven’t tested it with this recipe but see no reason it wouldn’t work.

Ok, more questions.
Can vegetable oil be substituted for the canola since that’s what I have (for another cake recipe) and I want to make this Right Now?
If I don’t have a stand mixer will a hand mixer do? or is there that big a difference?
And I’m enchanted with the pineapple idea. Would you just add the pineapple without tweaking anything
Thank you and yum! What an excellent use for the CSA carrots that have taken up residency in my fridge!
Tim   .
Whoa, these are so beautiful. Really elegant and perfect. Can’t wait to try!
Nurit from 1 Family. Friendly. Food. .
oh boy, oh boy, oh boy. These look soooo fantastic. I never tried carrot cake or cupcake – can you belive it??? But these look too good. I LOVE how you did the frosting. Gorgeous!
Hayley .
Those cupcakes look heavenly! I must try adding maple syrup to my frosting when I bake my next batch of c
Mmmmmm … maple cream cheese … curse working for a company that doesn’t have a kitchen stocked with the ingredients and equipment I need to satisfy an immediate craving while on the clock. And we just had a bake sale today, too – what is my thing about sweets today
Love the dollops. And I’m a maple fiend. So I will try this frosting! Thanks.

Carrot cake is my very favorite of all cakes. I have a killer recipe too that calls for sweet local heirloom carrots and a mixture of dried fruits so the flavors are a little more complex than normal. But, yes, I’m convinced it’s all about the cream cheese frosting. Much like pumpkin cupcakes…warm spices somehow taste so much better with that frosting. :

super thin and tiny carrot bits. i’m totally digging it deb! i made carrot pancakes a while back and i found my grated carrots were just too much. now i know that i can use the tiny side of the cheese grater. DUH! and thanks for the maple cream cheese recipe too… you’re a dream boat!
courtney  .
I love carrot cake, not just because of the cream cheese frosting. I do have a couple of caveats 1the cake MUST have nuts, walnuts are HIGHLY preffered and  NO raisins. I like raisins, but the do not belong in carrot cake.
Mmm, carrot cake is one of my faves, thanks for sharing the recipe ;) I like to soak my carrots for about 20 minutes in 1 cup sugar before adding the mixture into the batter. It makes for a super moist carrot and I like to think it adds more carrot flavor. I wonder if anyone else does this?
err “super moist cake
You are out of control with your cute icing these days! Not to mention the leaf garland on your pie. Cute, cute, cute.

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Homemade Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Biography

Source(google.com.pk)
Here's a quick and easy recipe using cupboard staples to make a sponge cake. Sponge cakes taste good eaten plain, served with sweetened fruit or iced with a simple glaze. Any way you make them, they are good eating.
 It will spring back and look golden. Bake for a few more minutes, if the cake is not done.
Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out)
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cooked
Watch technique
0:29 mins
To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
Technique: Removing cakes from a cake tin
Removing cakes from a cake tin
Watch technique
0:32 mins
Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too.
Top with the second cake, top-side up. Sprinkle over the caster sugar

Sponge cake is the most commonly recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions, and can be cut and displayed in a number of different way
An easier version of this recipe is available that does not require a kitchen scale.
sodium bicarbonate (2tsp) (baking powder, baking soda or bicarbonate of soda)
hoose one of these to spread between two cakes if making a cake with more than two eggs.
2-4 tbsp jam (softened with pallette knife or similar) or
buttercream (cream together 100g caster sugar and 100g butter)
Cream together the sugar and butter in the mixing bowl. They should achieve a creamy texture with quite a thick consistency. The longer, harder and faster the butter and sugar are creamed the lighter the cake will be when cooked.
Add both eggs and mix well.
Add all the flour and mix well.
Add any food colouring, flavouring, etc. at this point. If you add liquid ingredients, add the same volume again of sugar and flour mix to compensate. If adding dry ingredients, ensure to use 3g less flour for every 4g of extra dry ingredients added.
Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.

Grease one or two cake tins with butter.
Spoon, then scrape, as much cake mixture as possible into the tins. If using two tins, try to ensure that each tin contains an equal amount of cake mixture and is not more than 3/4 filled.
Put the tins into the oven and leave them for approximately 10 minutes before checking them. The cooking time should reach around 15 minutes: keep checking them regularly after about 8 minutes since all ovens vary.
Turn the cake out onto a wire rack to cool.
When cool, dredge with sugar using a spoon.
Two or more cakes edit
Turn the cakes out onto a wire rack to cool.
When cool, turn one of them upside down and spread your filling onto it.
Place the other cake (top up) onto the upside-down cake and dredge the cake with sugar using a spoon.
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract optional
340g jar good-quality strawberry jam  we used Tiptree Little Scarlet
icing sugar, to decorate

t took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it
t may not be fancy or fashionable, but I would be hard pressed to think of a cake I liked better than the simple Victoria sandwich. Coffee and walnut, or a damp, whisky-sodden fruited number might come close, but johnny-come-latelys such as the cheesecake or "death by chocolate" could never hope to compete with the quiet charms of this fete favourite. The Victoria sponge* didn't always keep such a low profile, however: once upon a time, old faithful sat proudly at the culinary cutting edge, because it took the invention of baking powder in the 1840s to make such rich, buttery cakes even possible, let alone popular. The sweet-toothed British celebrated this truly world-changing moment with a gloriously patriotic recipe (although anyone who attempted to follow Mrs Beeton's first version would have been left rather underwhelmed by its royal seal of approval, because the original domestic goddess/canny plagiarist left out the eggs).
No matter, because in the subsequent century and a half, we've had plenty of time to perfect it. Indeed, the Women's Institute (WI) has elevated Victoria sandwich-making to an art form: a rosette can be won or lost with a wantonly loose crumb, or the application of the wrong sort of jam. To be honest, though, I'm not too bothered about winning any prizes – a truly great cake is reward enough as far as I'm concerned.

* Strictly speaking, panino pedants, this popular name is a misnomer, because a true sponge, of the kind used in swiss rolls, is made from a whisked mixture of eggs, sugar and flour.
As the miracle without which there would be no Victoria sandwich, it stands to reason that baking powder must be the most important ingredient. Indeed, so vital is it in this recipe that almost everyone opts for self-raising flour, which comes ready fortified with baking powder, apart from east London baker Lily Vanilli, who compensates by adding a whopping 1.5tbsp of baking powder to her plain flour instead.
Joanne Wheatley, past winner of the Great British Bake Off, and author of Home Baking, even tops up her self-raising flour with extra baking powder, as do the twin deities of Delia Smith and Nigella Lawson. I'd hardly dare argue with that lot, so fortunately, though such supplements are not sanctioned by the official WI version, I reckon they know whereof they speak: it makes the cakes even fluffier.

Lawson also uses a small proportion of cornflour along with her self-raising, which reduces the overall levels of gluten, and thus, in theory at least, makes for a softer result. To be honest, though her cake is lovely and light, I prefer a little more of a robust texture in my Victoria sponge: it shouldn't quite melt in the mouth; after all, that's what tea was invented for.
Although the Telegraph claims that Mary Berry believes margarine gives a lighter texture to cakes, she's certainly not admitting it in the Great British Bake Off book: indeed, everyone except Wheatley opts for butter instead. Although she adds an extra egg yolk for colour and richness, I miss the flavour of butter: with careful beating, and a little baking powder, heaviness shouldn't be a problem. That said, a little milk, as used by Lawson, helps bring the mixture to just the right dropping consistency – I find the WI's batter thick and difficult to spread evenly in the tins.
In one of two recipes for a Victoria sponge in her book, English Food, Jane Grigson melts the butter with water before adding it to the mixture, to create a "delicate, foolproof cake of the Genoise type" that she credits to the West Sussex Women's Institute. Foolproof it may be, but mine's oddly flat and, though undeniably light, rather chewy, like a boudoir biscuit.

Vanilli's method is yet more unusual: she mixes the butter and flour first, coating the flour with fat, "which inhibits the development of gluten and produces a very soft crumb" – hence, presumably, the amount of baking powder. Her cake is indeed pillowy, but, though light it seems off-puttingly dense and moist, more like an American cake or even a muffin than a Victoria sponge.
Smith and Wheatley both go for the gratifyingly quick all-in-one method, where the ingredients are simply beaten together and baked, rather than the traditional sequence of beating together butter and sugar until light and fluffy, and then gradually introducing the eggs, and finally folding in the flour.

Annie Bell admits in her Baking Bible that she was once a fan of the easy version, but, after testing both it "unanimously came back that the whisked sponge was much lighter … the all-in-one was denser and chewier". Although, as Bell observes, I would scarcely have noticed the difference separately, when tasted side by side, the traditional method produces a distinctly less coarse, more delicate texture.
Rather than giving exact amounts, the WI weighs the eggs in their shells, then calculates the weight of the flour, butter and sugar accordingly. This seems an eminently sensible idea, given the remarkable variation even within boxes graded by size.
Vanilla extract is near ubiquitous here, with Vanilli in particular adding a huge amount, but I find it overpowering and sickly, so I'm going to side with the WI. I'm also with them on their caster sugar topping, which, unlike Lawson or Smith's prettier icing sugar, adds a satisfactory crunch to proceedings.
Though I love the seedy texture of raspberry jam ("homemade/good quality") I can't agree with the WI's spartan prohibition of any other filling. Like food writer Xanthe Clay, I think adding something creamy "rounds out the flavours". Though the poshest of cakes seem to use fresh whipped stuff (Jane Grigson in particular is very snooty about buttercream) and Smith goes for a highly suspect continental mixture of mascarpone and fromage frais, I've fallen in love with Vanilli's decadent buttercream. This I'll allow to have the merest nod of vanilla.

Smith and Lawson stuff the cakes with fresh berries, and Vanilli makes a fresh berry compote to replace the jam, but all that fanciness is a step too far. We are in Britain, after all.
Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 2 x 21cm sandwich tins. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy – this should take a good couple of minutes.
Scrape down the sides, beat the eggs together, then add them to the mixture a little at a time. Scrape the sides of the bowl down to make sure everything is mixed in properly.
Fold in the flour, baking powder and 1/2tsp salt, then add enough milk so that the mixture drops easily off a spoon, but does not run off. Divide evenly between the tins, smooth the top and put in the oven for 25-30 minutes until golden and well risen: a skewer inserted into the centre should come out clean.

Allow to cool in the tin for 10 minutes, then put, flat-side down, on a wire rack to cool completely. Meanwhile, make the buttercream by beating the butter until light and fluffy, then adding the sugar and cream and a pinch of salt. Beat together well, then set aside until the cake is cool.
To assemble the cake, put the least favoured cake, whichever it is, on to a plate or stand, and spread generously with jam. Top with a layer of buttercream, then add the second cake, flat-side down. Dust the top with caster sugar, and devour.
Is the Victoria sandwich the unsung hero of our teatime repertoire, or does it deserve its dull reputation? Have you ever won a prize for yours, and which other old-fashioned cakes would you revive given half the chaTo assemble the cake, put the least favoured cake, whichever it is, on to a plate or stand, and spread generously with jam. Top with a layer of buttercream, then add the second cake, flat-side down. Dust the top with caster sugar, and devour.

Is the Victoria sandwich the unsung hero of our teatime repertoire, or does it deserve its dull reputation? Have you ever won a prize for yours, and which other old-fashioned cakes would you revive given half the chance My vote's for seed cake: it always sounded so very jolly in Enid Blyton's fabulous midnight feasts.
This article was amended on 4 August 2014 to replace 1tsp salt with a generous pinch

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Sponge Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe NZ Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe NZ Biography

Source(google.com.pk)
 Preheat the oven to 180ºC. Line the bases of two 20cm baking pans with baking paper and spray the sides with oil.
. Place the eggs and the brown and white sugar in the bowl of an electric beater. Beat for 4-5 minutes until the mixture is pale and thick. At a low speed, beat in the oil, pineapple and vanilla essence. Sift over the flour, baking powder, cinnamon, baking soda and salt and gently fold together until the ingredients are well combined. Fold through the grated carrot and nuts.

. Pour the mixture evenly into the prepared pans, smoothing the tops. Bake the cakes in the preheated oven for 45-50 minutes until a skewer inserted into the middle of each comes out clean. Leave to cool in the pans for 10 minutes before transferring them to cooling racks.
. To make the cream cheese icing, cream the cream cheese and butter with an electric beater until the mixture is light and fluffy. Add the icing sugar and vanilla essence and beat well.

 To make the caramel for the praline, place the sugar and ¼ cup water in a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil, then simmer without stirring until the mixture turns a dark golden colour.
. Place the nuts on a baking paper-lined oven tray. Pour over the hot caramel and leave it to set. Roughly chop the praline, then put it in the bowl of a food processor. Pulse the praline until you have a mixture of crumbs and larger pieces. Store in an airtight container until you are ready to use it (leftovers can be used as an ice cream topping).

. To assemble the cake, spread a layer of cream cheese icing on top of one of the cakes (trim the top of the cake if necessary).
 Top with the second cake, face down so the top is as flat as possible. Cover the whole cake with a layer of cream cheese icing. Use a round piping nozzle with a 12mm opening to pipe peaks. Hold the nozzle at a 90-degree angle, straight up and down, close to the cake surface. For each peak, squeeze then stop and lift the nozzle. Sprinkle the top of the cake with praline. Keep the cake refrigerated until serving.

Pre-heat over to gas mark 2, 150 C (300 F). You will need one 20cm (8 inch) round cake tin (lined with greaseproof paper) and two mixing bowls.
In the first mixing bowl you place: eggs, oil, vanilla essence, soured cream. Next sieve the sugars into it as well (to avoid lumps).
Into the second bowl you sift the: flour, nutmeg, cinnamon, soda, salt.
Beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hours.
When the cake is cool mix the topping ingredients together and spread thickly all over the top . As an option you can slice the cake in half and spread some of the 'topping' in between the two halves

We all know it and we all love it, we've all had it. Extra- easy carrot cake, a must have.
It should be New Zealand's favourite.
I first came across this on the day of Christchurch celebrating its 125th birthday, they made a large carrot cake, and they cut it up for everyone to enjoy. I've loved it since.
the soft texture, and cream cheese icing, not too sweet, but it is enough to satisfy our cravings.
Also carrot cakes are very healthy: using reduced fat cream cheese, canola oil and also carrots, it is a good treat for everyone.

For the cake:
Heat the Oven to 180 degree Celcius
Measure the oil, brown sugar and milk into a large bowl.
Break in the eggs and stir to combin.
Add the remaining ingredients and stir until just combined
Non-stick spray a 20-21 cm ring tim (7-10- cup capacity),
Then pour in the cake mixture.
Bake for about 25 minutes or until a skewer inserted in the middle comes out clean. (Alternatively, put the mixture in a microwave tin, cover with a paper towel and microwave on High (100%) power for 8 minutes or until cooked)
Leave the cake to cool in the pan for about 5 minutes, then turn out onto a rack and cool completely before icing.
For the Cream Cheese Icing
Measure the cream cheese and icing sugar into a bowl, ass the citrus zest and stir until just combined
Spread icing over the cooked cake, then garnish with the pumpkin seeds and chopped dried apricots.

For a 20cm ring cake:
1/2 cup canola oil
1 cup brown sugar
1/2 cup milk
2 eggs
1 cup self-raising flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 tsp vanilla essence
2tsp cinnamon
1 tsp mixed spice
1/4- 1/2 tsp grated nutmeg
200g grated carrot (2 medium)
For the Cream Cheese Icing
1 cup cream cheese (regular or reduced fat)
1/2 cup icing sugar
zest of 1 lemon or 1/2 orange
pumpkin seeds and chopped dried apricots to decorate.

Pre-heat the oven to 180°C conventional or 160ºC fan forced.
Sift flours, spices and soda into a large mixing bowl.
Add the remaining ingredients and stir with a wooden spoon until just combined, don’t beat. Grease and line with baking paper a 20cm or 23cm cake tin (6 cm deep). Pour the cake mixture into the prepared tin and smooth the surface.
Bake for 1 hour or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool, then remove from the cake tin and peel away the paper. Swirl icing over the cake.
“Why won’t you share it?” I asked CJ. We were standing in the kitchen, looking at a carrot cake recipe written on the back of a long, white envelope.
“Because it’s too special,” he answered.
“But all the neighbors are asking for it.”

“Too bad,” CJ said. “If we share this recipe then everyone will make it, and it won’t be special anymore. Besides, it’s the only cake we know how to make! And we can’t serve store bought ever again. The locals will shoot us.”
It was true. The first time we’d invited our local friend Anna over for morning tea, she actually reprimanded us for not baking. “We don’t serve store bought out here in the country,” she said. It took us a moment before we realized she wasn’t joking.

The recipe on the back of the long, white envelope CJ and I were looking at wasn’t just any carrot cake recipe.
It was an unbelievably rich, two-layer carrot cake – moist to the point of impossibility, graced with just the right touch of cinnamon, and covered in snowdrifts of heavenly cream cheese frosting.

Like all ood recipes, it has a story.
Eggs for carrot cakeChicago days
Years ago, when CJ and I were in our 20s and first dating in Chicago, CJ’s friend Dave made this amazing carrot cake all the time. It was Dave’s mother’s recipe back in Iowa.

Every time CJ’s circle of friends gathered together – at Thanksgiving, Christmas, Easter, and summer dinners – Dave brought his carrot cake. Years later, when CJ and I moved to Japan, CJ asked Dave for the recipe. With out hesitation Dave wrote it down, from memory, on the back of a nearby envelope.
Not long after that, Dave suddenly died of a heart attack. He was only 50 years old.

Global nomads
CJ and I wandered the globe together for years – from Yamagata to Tokyo to Wellington. Our worldly goods were scattered to the wind, and Dave’s carrot cake recipe became lost in the sands of time. It was gone.
Grated carrots for carrot cakeThen, after we moved out to Martinborough and learned that our neighbors here view store-bought baked goods with a level of disdain normally reserved for large toxic waste dumps, I asked my mom to send me an old, barely-used cookbook that I’d stashed away in her Michigan basement.

When the cookbook arrived, out fell that long, white envelope.
“Dave’s carrot cake recipe!” I yelled out to CJ.
It was like something out of a time machine. CJ almost started crying – half out of love for Dave, and half, I’m sure, out of eagerness to sink this teeth into that cake again.
“We’re saved!” he said. “It’s so easy to make, even we can do it!”

The baking begins
Since I have celiac disease and have to stick to a gluten free diet, I experimented with converting the recipe. To my delight, I discovered that the carrots keep the cake so moist that this cake is just as amazing even when gluten free.
I immediately started baking a gluten free version of Dave’s carrot cake like there was no tomorrow. For morning teas, for dinners, for barbeques. Everyone absolutely loved it.

Carrot cake batterBut then things got out of hand.
The more people who tasted it, the more people there were who desperately, even urgently, wanted the recipe. When I said no, people insisted. It was exhausting. They hounded me. They tugged at my sleeves like addicts begging for crack.

“Pleease,” they said. “Pleease give us the recipe.”
I tried reasoning with CJ. “Come on,” I said. “Just let me share it with people. Dave would have shared it. After all, he shared it with you.”

“Nope,” CJ said. “Not sharing.”
It was around then that our neighbors started ganging up on me.

Recipe warfare
When our neighbor Kiwi Bronwyn inevitably asked for the carrot cake recipe, she was a bit surprised when I explained that I couldn’t give it to her. But she let it go.
Shortly after that, however, I asked our neighbor across the road, Aussie Bronwyn, for one of her recipes.
“I’m sorry,” Aussie Bronwyn said with a wry smile. “I understand you won’t give Kiwi Bronwyn your carrot cake recipe. When you give her that recipe, I’ll give you mine.”
I couldn’t believe it. I’d been blacklisted. “That’s not fair!” I whined. “It’s CJ’s fault! Punish him!”

Aussie Bronwyn was unmoved.
A few weeks later, our friend Anna invited us over for dinner. I said we’d bring carrot cake for dessert. “Okay,” she said. “As long as it’s not store bought.”
Carrot cake poured and ready to bakeThe night of the dinner everyone at Anna’s raved about the cake.

“You’ve come a long way, boys,” Anna said.
Then, the next day I received a surprise email. It was from a friend of Anna’s, another woman named Bronwyn. This Bronwyn is a musician.
It turns out that Musician Bronwyn had stopped by Anna’s for morning tea, and Anna had served some of the leftover carrot cake that CJ and I had left behind. You guessed it – Musician Bronwyn wanted the recipe.
The next time I saw Anna, she told me how upset Musician Bronwyn had been when I emailed back explaining that I couldn’t share the recipe.
“This has got to stop.” I told CJ. “It’s completely out of control. I’m being bullied by a band of belligerent Bronwyns!”

Still, CJ refused to share the recipe.
Then, at long last, something pushed him over the edge.

A real chef
For a bit of cultural education, CJ and I went to Hamilton to see the national agricultural show, Fieldays. While there we went to see New Zealand chef and TV presenter, Al Brown, do a cooking demonstration.
Up on stage, Al started talking about giving away recipes.
“I don’t understand why people are so miserly when it comes to recipes. Why don’t people give them away? Recipes are like love letters from people you care about. They were meant to be shared.”
Carrot cakeI nudged CJ in the side so hard that he nearly fell off his chair.
When Al’s cooking demonstration was over, CJ said, “Okay, okay. Share the damn recipe. I give in.”

Finally.
So now I’m sharing Dave’s carrot cake recipe not only with the neighbors, but with the entire world.
And it’s not a moment too soon. Any longer and I’m afraid CJ and I would have ended up with an angry mob of carrot cake loving locals at our door, yelling and brandishing pitchforks.
How about you? Do you have any recipe you refuse to share?

Dave’s carrot cake
Cake
2 cups flour (For gluten free, replace flour with gluten free baking mix. I use Bakels.)
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 & 1/2 cups cooking oil (I use canola.)
4 eggs
3 cups carrots, finely grated
1 cup chopped walnuts (optional)
Sift dry ingredients together. Add oil, stirring constantly.
Add remaining ingredients and mix.
Place in two round springform pans. Bake at 350 °F / 175 °C for 45 minutes.

Frosting
1 package cream cheese (8 oz / 250 g)
1/2 cup butter
2 tsp vanilla
1 pound of icing sugar! (16 0z = 453 g)

I’ll be trying this one! My grandmother gave me a pie recipe after many years of begging, but admonished me to never, ever give it to anyone else. She had gotten it from a lady at church and had promised her she’d never share it since it was an old family recipe. I made it for special dinners and was always asked for the recipe, but I never gave it out. About 15 years after my grandmother died, and after many more requests, I decided to share the recipe. I fully expected something horrible to happen for having done so, but (of course) nothing did. Since then, I’ve shared it with anyone who asks (all my recipes are freely given upon request) and it’s very satisfying to make someone happy simply by giving them the recipe. There’s a twist to the recipe saga: About 5 years ago I was looking through some old magazines and in one of the ads was a photo of my grandmother’s pie! Turns out the recipe was developed by a company (I think it was Jello) to get people to buy their product (pudding)! Old family recipe indeed.

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