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

Carrot Cake Icing Biography

Source(google.com.pk)
Learn how to make classic carrot cake with our easy recipe. The dense sponge of a carrot cake is easy to produce in the comfort of your own home, you just need to know how it's done. Our easy recipe, which comes with a step-by-step video, has been triple-tested by Woman's Weekly. Topped with a simple cream cheese frosting, this carrot cake is the perfect base for a birthday cake or even split into 12 for cupcakes
To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
Bake in centre of oven at 180°C, 350°F or gas mark 4 for about 1 hr, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.
Remove from the oven. Allow to cool in the tin for 10 mins, then turn out on to a wire rack and leave to cool completely.
To make the cream cheese topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.
Colour a small amount of icing orange and a small amount green, and use to fill a disposable piping bag each. Spread the remaining uncoloured icing over the top of the cake.
Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a 'V' shape and pipe leaves.

For the cake, preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
Whisk  the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
 In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated  carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using.

Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
 For the frosting , beat the cream cheese and butter until smooth. Add half of the icing  sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing  sugar until light and fluffy.
 To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting  and top with the second cake.
 frosting  the top and sides of the cakes and use your spatula to create swirls in the frosting . Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
 The cake will keep, refrigerated, for up to 3 days.

Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.
4 eggs
225g caster sugar
300ml sunflower oil
9 medium carrots, finely grated
300g plain flour, sifted
1 tsp ground cinnamon, 1 rounded tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp salt
150g finely chopped walnuts
for the icing
125g unsalted butter, softened
250g cream cheese
1/2 tsp natural vanilla extract
50-75g icing sugar
Preheat the oven to 180C/gas 4. Butter a 23cm cake tin and line the base with parchment. Beat the eggs and caster sugar until light and fluffy. Pour in the oil and beat for a few more minutes. Fold in the carrots then the flour, cinnamon, baking powder, bicarbonate of soda and salt. Fold in the walnuts. Pour the mixture into the tin and bake for about 45 minutes or until a knife inserted in the centre comes out clean. Cool the cake in the tin before taking it out. To make the icing, beat the butter with the cream cheese and add the vanilla extract and icing sugar. Ice when the cake is cool.
Where to find foodie Brits in Paris
John Brunton

Willi's Wine Ba
Mark Williamson, doyenne of British restaurateurs in Paris, has been going strong for 26 years. His wine bar/restaurant is as popular as ever.
Le Timbre
 rue Sainte-Beuve,
They are open six days a week for lunch, and brunch at weekends. As Jean-Charles explains, 'At nine-thirty we start cooking until midday, when we open. We don't have any storage fridges, so everything has to be eaten that day. We normally sell everything, which often means that we sell out by 2.30.'
They've got a big fan base in Paris, despite the initial scepticism - not only do they always sell out but they also recently catered for the Comme des Garçons shows at Paris Fashion Week. Rose's brother is married to Rei Kawabuko, who presides over the company.

The book came about by chance. Jean-Charles explains: 'One day, this man came in for breakfast. He said, "I work for Phaidon Press and we'd like to do a book with you." Two days later I was in London in his office. We talked for a couple of hours, and then he said, "OK, let's do the book." As I was leaving, I said, "I hope you don't mind me asking, but what is your position in the company?" "I own it," he said.'
Their next project might be another Rose Bakery in Paris, or even Tokyo. Rose has found a bit of land in Normandy where she wants to plant fruit trees and build an eco-house. For now, though, it's a chance for them to enjoy a rare afternoon off. And another slice of cake.

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

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

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

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

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

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

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

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

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

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

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