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

Carro Cake Recipes Biography

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My hubby and kids love carrot cake my son calls it raisin cake as he’s in denial there are carrots in this recipe  I love making it for the obvious reason of the added carrots.  It’s the moistest, most delicious cake ever!
Grease two 9×2 inch round cake pans and line with parchment paper or line cupcake pans for 24 cupcakes
Preheat the oven to 350 deg.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa, and cinnamon.  Sift the flour mixture onto a large piece of parchment.
In the bowl of a stand mixer fitted with the flat beater, beat the granulated sugar, brown sugar, oil, eggs, and vanilla on medium speed for 1 minute, or until well blended.  Add the flour mixture and beat on low speed for about 20 seconds, just until incorporated.  Add the carrots and half the raisins and beat for another 12 seconds.  Using a silicone spatula, scrap the batter into the prepared pans and smooth the surfaces evenly with a small offset spatula.  Each will be just under half full.  Scatter the remaining raisins evenly on top of the batter in each pan.  Use the back of a fork to push them gently into the batter.
Bake for 45-55 minutes, or until a wire cake tester inserted in the centres comes out clean and the cakes spring back when pressed lightly in the centers.  The cakes should just start to shrink from the sides of the pans.

Let the cakes cool in the pans on a wire rack for 10 minutes.
For the icing, I like to use this one I made up:
 I blend 1-2 packages of cream cheese together with 1/2 cup of butter {both room temperature} with 2-3 cups of sifted icing sugar, 1 teaspoon of vanilla and a bit of milk to thin the consistency.
I find this is the best cream cheese icing recipe for piping onto cakes or cupcakes.  Other recipes I’ve tried are often too runny.  The icing sugar definitely firms the consistency.
Enjoy the best carrot cake recipe ever!
For cake recipes, I don’t mess around and go straight for the heavyweights like Martha Stewart and Rose Levy Beranbaum The Cake Bibl
I love Rose’s cake books.  This recipe is from her Heavenly Cakes cookbook.
So here it is:
Classic Carrot Cake
2 2/3 cups unbleached all-purpose flour sifted into the cup and leveled off
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 cups granulated sugar
1/2 cup minus 2 teaspoons firmly packed light brown sugar
1 1/4 cups canola or safflower oil, room temperature
4 large eggs
2 teaspoons pure vanilla extract
3 cups coarsely coarsely shredded carrots
1 cup raisins, tossed with 2 teaspoons flour

I have been struggling with writing this post for over a week.
It’s a recipe post – one of my better recipes if I do say so myself!  Except, it’s not my recipe.
The recipe is from one of the loveliest people I have ever known – a good friend and colleague who was killed in a car accident by somebody who ran a stop sign, while she was on vacation with her husband.
I was going to write a post about who she was and what she meant to so many people but I just couldn’t.  It all sounded trite and formulaic and nothing conveyed just how special she was to everyone who knew her.  A “once in a lifetime” person, if you know what i mean. We would all be so lucky to have just one person like her in our lives.  She was a glue person – kept everyone together.

But what I can tell you is, she was a fantastic cook and baker.  She and her husband loved to entertain – she was the queen of the dinner party and was always planning menus and trying out new dishes often making her lucky co-workers the recipients of her test runs.. hehe!
  Honestly, I could totally have seen her becoming a food blogger.  She would have loved this world!
The one memory of her that makes me smile every time I think of her is of our little group of four.  Four of us girls would go for lunch once a month, totally outside of work, on a weekend.  She always arranged it. (the glue person).  Our ages ranged from early 20’s to late 40’s and we were all at different stages in our careers and lives.  It was almost a little mentor and support group but with friends.  I don’t know how to explain it really.  We tried so hard to keep it up after she left us and we did manage for a little while – always keeping an empty place for her at the table and toasting her with our first drink.  Gosh, I miss her.

Sketch of LoretteThe fellow I was seeing at the time of her death had only known her briefly before she passed.  He was a talented artist and even he had been so charmed and touched by her in that brief time that he insisted on sketching her.  He gave me the drawing and asked that me and my colleagues give it to her family, which we did.
This carrot cake recipe is hers.  And it is indeed, the best carrot cake I’ve ever had.  Even I can’t screw it up!  And I have a whole company who will vouch for how good it is!
So Lorette.. cheers to you my dear  you are so often in my thoughts
00mm, 1/40, f/2.8, ISO500, no exposure compensation.  I shot all of these mid-day in my kitchen with fairly overcast skies.  I used a reflector here, off to the right (foam board actually and the window light is coming from the upper left.  It was perfect light actually – not too harsh but light enough to give the airy tea party feel I wanted.  I used a tripod for all of the photos in this post.

Image 2: 100mm, 0.6, f/8.0, ISO100, no exposure compensation.  Quite pleased with this – except for a tiny crop and some sharpening it is straight out of the camera.  This was exactly what I wanted.  Light is coming from the top.  I got the aperture just right to get good focus all the way through.  I don’t think I used a reflector for this actual shot although I did experiment with one – it actually made the carrots too bright.
Image 3: 100mm, 1/8, f/5.0, ISO500, no exposure compensation. Except for some sharpening, this was straight out of the camera.  Light was to the left and I didn’t use a reflector.
Image 4: 100mm, 1/10, f/5.0, ISO500, no exposure compensation.  The light was from behind and the reflector was at about 4 o’clock.  Post was some sharpening and tweaking of white balance.

Image 5: 100mm, 1/40, f/2.8, ISO500, no exposure compensation. You can see exactly where the light was coming from in this photos – I have a bank of three vertical windows along that wall that are about 5 ft tall! .  I used a reflector to the right and a lower f-stop to have a smaller depth of field to create some of that background blur  Straight out of camera except for sharpening and white balance tweak.

s is the classic moist and thick carrot cake recipe with a wonderfully nutty flavor. It's the carrot cake recipe from the local coffee shop, and it gets rave reviews.
Make sure to frost it with the decadent cream cheese frosting for a luxurious dessert experience.
. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
 Mix until just blended and then add the carrots and pecans.
 Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.


Frosting Directions:
 Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Butter a 23cm (9inch) cake tin and line its base with parchment paper.
Beat the eggs and caster sugar until they are light and fluffy but not too white and meringue-like. Pour in the oil and beat for a few more minutes.
Fold in the carrots and then the flour with the cinnamon, baking powder, bicarbonate of soda and salt. Finally fold in the walnuts.
Pour the mixture into the prepared tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean.

Remove from the oven and cool the cake in the tin before taking it out.
To make the icing, beat the butter with the cream cheese for a few minutes till the mixture is smooth. Add the vanilla extract and icing sugar.
When the cake is cold, ice the top with the icing – it can be as smooth or rough as you like.
Carrot cake is good. Carrot cake turned into other desserts? Is almost better.

If you need a new recipe for the flavor of the season, you’re in the right place today!
We’ve collected over 90 ways to eat carrot cake. Which is good, because it has carrots in it. That means it’s (1) good for you and (2) counts as breakfast.
Find something new today!
**Please feel free to pin the collage. If you see a recipe you love, please click through to that site to pin. Please do not pin the images below. Bloggers around the world thank you.**

Delicious ways to eat carrot cake...that's not just cake!
While I applaud your husband’s wanting to save electricity, I join you in saying, “Tough!” to him.
The issue with holding batter over is about the leavening.  I’m not sure what your recipe calls for, but if it’s like many carrot cakes, it is leavened with baking soda.  Baking soda has its rather boisterous chemical reaction as soon as it gets wet.

That means that the closer to mixing that you bake, the lighter your cake will be since all those bubbles will still be present to leaven the cake.  The longer you let the batter sit, the fewer the bubbles that remain.
If your recipe calls for baking powder, at least in part, you’ll be a bit better off if you use double acting baking powder.  As its name implies, it has double the chemical reaction.

Or rather, it’s comprised of components that release gases under different conditions.  Some release gas once they get wet, or are mixed into the batter.  Others release their gases as they get hot, or in the oven.  This buys you some time since you’ll still get some of the leavening effect from the gases emitted in the oven.
The bottom line is that, with either type of leavening, if you wait a substantial amount of time between mixing and baking, your cake will not rise as high and will be somewhat dense.  Having said that, carrot cakes are generally extremely moist, and lots of folks like them kind of dense.  So, I guess I’d better amend my “tough” to your husband.

If you are a fan of light, well risen cakes, you’ll need to either mix and bake in the evening (and mixing shouldn’t take too much time, especially if you have all of your ingredients ready), or live with kinda dense cake.  Actually, I’d suggest you measure/prep your ingredients in the morning and then mix and bake in the evening to get the best of both worlds.  Compromise is a beautiful thing!
Chef JenniIf you spend any time here on my blog or web site, you will hear me talk about Chef Jenni Field. She is a wonderful writer with encyclopedic knowledge of all things pastry and baking.

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

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

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

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

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

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

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

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

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

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

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