Best Carrot Cake Recipe Biography
Source(google.com.pk)Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
No doubt it was the original baking powder manufacturers who convinced the world that cakes should be “light and airy.” But what a pity if we have to use baking powder that contains aluminium in order to enjoy such cakes – especially in these days when we know so much about the harmful properties of aluminium?
The good news is that you can now use bio-friendly ingredients to produce cakes that are just as light and airy, just as delicious, and far more nutritious. In fact, you can even use our suggested substitutions below to convert your favourite “junk” recipe into a bio-friendly recipe – and don’t be surprised if you prefer the bio-friendly alternative.
Before baking any cakes using natural methods, the reader is urged to consider a timely article by The Natural Health Foundation on Bio-Friendly Cookware. See
At Nature’s Choice we supply an NC aluminium-free baking powder. If you cannot avail yourself of our baking powder, and you do not have the ingredients to make your own, then you can use the following method to achieve light, fluffy cakes and scones, or you can make your own aluminium-free baking powder at home.
(1) separate the eggs
(2) beat the whites until they are stiff
(3) slowly add the honey or fructose and continue beating
(4) add the yolks and continue beating 1 minute
(5) whip the cream separately
(6) fold the cream into the egg-whites
(7) gently fold in the remaining ingredients
(8) bake in the usual way
Obviously, these cakes do not rise as high as they would when using baking powder, but they do not present any threat to health. Healthy icing and toppings are discussed in the next section.
In the best interests of health, almost any cake recipe can be converted, by using the following substitutions. Proportions may be altered to taste. Remember, if it costs a little more, it is only because in the long term it will save you a lot more in doctor’s and chemist’s bills. You will be surprised at how much tastier the natural alternative is.
part NC potassium bicarbonate
parts NC cream of tartar
parts corn flour or arrowroot powder
Store separately in refrigerator. Mix together only for your immediate needs, and use as you would conventional baking powder.
1/2 cup NC wholewheat pastry flour
1/4 cup ground NC hazelnuts
1/3 cup NC honey
You may use any nut in place of the hazelnuts, or even leave out the nuts and add a bit more whole-wheat flour. The results are much the same. Rub out 2 cake tins with cream. Preheat oven to 220C. Separate eggs. Place egg-whites in large mixing-bowl and whisk until very stiff. Add honey and whisk a little more. Add yolks and whisk a little more. Gently fold in whole-wheat flour and hazelnuts. When well mixed in, pour into prepared tins (or muffin tins or cake cups) and bake in centre of oven for 15-20 min. until just firm. Place on cooling trays and allow to settle.
Preheat oven to 180C. Separate eggs. Beat whites until stiff. Slowly add honey and continue beating. Add egg-yolks and beat for another minute. Whip cream separately, until stiff. Gently fold whipped cream into egg mixture. Toss flour with coriander and dates, and then gently fold into mixture. Pour into non-stick baking-tray. Bake for 3/4 hour.
Cream fructose and cream together. Separate the egg-yolks from the egg-whites. Beat the egg-yolks well, and add the egg-yolks and the milk to the creamed mixture. Fold in the ww flour and salt. Beat the egg-whites until stiff, and add to the batter. Pour this batter into a pie dish. Chop the apple fine and spoon over the batter. Sprinkle ground cardamon on top. Bake for 30 min. at 180C. While still hot, pour over sauce made from 1 cup cream and 1/2 cup honey.
2 cups cream cheese
1/2 cup NC fructose
2 eggs
2 Tbsp lemon juice
1 Tbsp lemon-rind
Separate eggs. Beat cream cheese and fructose until light and fluffy. Beat in egg-yolks, lemon juice and lemon-rind until smooth. Beat egg-yolks in bowl until stiff. Fold beaten egg-whites into cream cheese mixture. Spread evenly in crust. Bake at 180C for 30 min. Refrigerate until cool. Mix 1/2 cup sour cream and 1 Tbsp fructose, and carefully spread over cheese cake before serving
Pre-heat oven. Separate eggs. Beat whites until stiff. Add honey and continue beating. Add egg-yolks and beat for a further minute. Gently fold in flour and ground nuts. Place in non-stick baking-tray. Bake @ 220C for 15 minutes. Allow to cool. See Icing Suggestions.
Blend coconut to paste with a little water. Chop pecans and dates separately. Coat dates and raisins with some of the flour. Mix all ingredients together, and bake at 300F or 160C for 45 min. to 1 hr.
Note: Flour may be sifted for lighter cake.
Rub the butter into the flour, baking powder and fructose. Add the raisins and salt and mix well. Add enough yoghurt to mix to a fairly stiff dough. Knead the mixture. Form into desired scone shapes. Bake at 225^C for 15 minutes. Remove and cool. Sprinkle with icing sugar made by blending fructose until fine. Delicious.
Mix all the above ingredients together. Place in baking pan.
Bake in preheated oven hot 200^C for 15 – 20 minutes. While still hot pour sauce made of 2Tbsp honey and 2Tbsp cream over this. Serve as is or with whipped cream, custard or ice cream. Lovely.
Peel, core and grate apples. Place all ingredients in a saucepan, cover and simmer for 10 minutes until tender. Transfer to a medium sized baking pan. Allow to cool while preparing batter.
Batter:-
3/4 cup NC wholewheat pastry flour
pinch NC sea salt
2t NC aluminium-free baking powder
3/4 cup buttermilk or sour cream
2 eggs
1/2 cup NC fructose or NC honey
Mix all ingredients together. Pour batter over apples and bake at 180^ for 25 – 30 minutes until golden. Pour glaze made of 2T cream and 2T honey over top of apple bake while still hot. Serve hot or cold as a cake or dessert. Delicious with ice cream, whipped cream or custard. TIP Add a few pieces of fresh or dried naartjie peel to the simmering apples and remove before pouring the batter over.
1/2 cup cream or butter
1 1/2 cups NC fructose
1/4 cup buttermilk or NC yoghurt or milk
1 cup mashed ripe bananas
1/2 cup chopped NC almonds or NC nuts
2 large eggs
2 cups NC wholewheat pastry flour
1 tsp NC aluminium-free baking powder
1 tsp NC sea salt
Mix flour, salt, baking powder together. Cream butter and fructose until creamy. Add eggs and beat in till fluffy. Into buttermilk blend in bananas and nuts and stir in alternately with flour mixture into a batter. Pour in loaf pan or place in muffin tin which is slightly greased. Bake in preheated oven at 180^C for 30 minutes or until done.Dust with icing made from fructose.
Mix flour, fructose, salt and baking powder in a bowl. Rub in butter finely. Beat eggs well and add the vanilla. Add about 2/3 of the egg mixture to the dry ingredients and blend to a softish dough. Roll out dough to 5mm thickness. Cut in small rectangles, fill with coconut filling and roll up. Dip in well beaten egg and then roll in coconut. Place on greased sheets and bake in preheated oven at 180^C for 10 – 15 minutes.
Cream butter till soft. Add fructose and beat till light. Add eggs one at a time and beat well after each addition. Add vanilla. Mix dry ingredients and add alternately with milk. Place mixture in a greased loaf pan. Bake in a preheated oven at 180^C for 30 minutes switch down to 125^C and bake till cake is done. Leave in pan for 10 minutes then cool and spread with icing.
Icing:
2tbsp milk
1 tbsp cream or butter
1 or 2 tbsp NC carob powder.
Mix the above on low heat then beat in one egg yolk. Then add enough fructose to sweeten.
Pour boiling water over chopped dates and leave to steep. Cream fructose and butter, add egg and vanilla and beat well. Mix dry ingredients and add to above mixture. Add date mixture. Pour into greased cake pan or loaf tin. Bake in preheated oven at 180^C for 25 – 30 minutes or until done.
1 cup butter
1 1/2 cups NC wholewheat pastry flour
2 cups NC semolina
1 1/4 cups NC fructose
1 tsp NC aluminium-free baking powder
Mix dry ingredients. Rub in butter and knead together. Grease a round baking dish and press mixture into it. Bake in a preheated oven at 180^C for about 25 minutes or until golden brown. When still warm,cut into triangles and dust lightly with icing sugar made by blending fructose until fine.
Dry mill the sunflower seeds in your blender till fine. Now add the raisins, milk and bananas and blend well. Lastly, add the NC carob powder and blend till smooth. Chill thoroughly. Serve with whipped cream. Serves 3.
Stir into the above ingredients, 2 cups ww flour and 1 cup nuts. Spoon into a 20 cm square, oiled baking-tray or a non-stick pan. Bake at 375F for 30 minutes till firm. Do not overbake. Frost with Carob Peanut Butter Icing. See Icing recipe below.
Note: Milk used may be soy or regular dairy milk, and 1/2 cup peanut butter may be substituted for 1/2 cup sesame paste.
Although a little sugar now and then is not that harmful, sugary icings are not the best for health. Once you have cut sugar out for some time, you will discover for yourself that, indirectly, sugar is the major cause of sneezing, colds and coughs. You can make a number of delicious toppings, using only natural ingredients. Be different and serve the cake un-iced and then have your (warm) liquidized topping in a gravy bowl. Allow guests to pour their own topping over their portion. Always allow cake to cool before adding icing.
1) Mix 1/2 cup cream and 1/4 cup NC honey together. Gently heat and serve warm. Do not overheat cream or honey.
2) Blend 2 cups pitted dates with 1 cup milk, or as desired.
3) Blend any fruit in season, together with milk and NC honey to taste.
4) Top with Farmhouse Ice-cream.
5) Try any of the toppings listed below.
Mash up bananas. Mix cream, bananas, honey and lemon juice together. Spread on both cakes, and form a two-layer cake.
This is great!! I thought I had to give up all cakes and puddings. Looking forward to trying it out,thanks
This site is so user friendly and recipes are so encouraging. Will definitely try some. I read No more illness and it has changed my mindset
I’ve read several good stuff here. Certainly worth bookmarking for revisiting. You have put a lot of effort into making this a wonderful, informative website.
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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