Carrot Cake Recipe Beat Biography
Source(google.com.pk)In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Filling and Icings:
In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
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 Robert Clinton from Cliftons
Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.
4 free-range eggs, at room temperature
200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin
250g/9oz carrots, coarsely grated
100g/3½oz raisins or sultanas
100g/3½oz walnut pieces, plus a few extra for decoration
1 orange, zest only
200g/7oz self-raising flour
2 tsp mixed spice
1 tsp bicarbonate of soda
¼ tsp fine salt
200g/7oz light muscovado sugar
For the frosting
150g/5½oz unsalted butter, at room temperature
45g/3 tbsp caster sugar
300g/10½oz full fat cream cheese
Preparation method
For the cake, preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.
Break the eggs into a bowl, and lightly whisk using a fork.
Add the vegetable oil to the eggs and whisk again.
Add the grated carrots, raisins, walnut pieces and orange zest.
In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.
Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.
Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.
While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.
Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. It’s now ready to serve.
I can’t believe I’ve waited this long to share this recipe with you! This is my Nana’s recipe {slightly modified} and it is sooo amazing! I get requests several times a year for this To-Die-For Carrot Cake and made it just last week for my sister’s birthday. I love this recipe because it’s a one-two-three recipe and that makes it so easy! The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!
My Nana’s recipe is super simple and tastes incredible but what’s a carrot cake without cream cheese
In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it’s amazing on top of graham crackers. That’s how my Nana would serve it to us for snacks ;)
Apply a generous dollop of frosting and spread…
Gently place the second cake on top…
Sometimes if the cake is crumbly, I’ll do a crumb coat. If I’m in a hurry or don’t think it’s going to be an issue, I’ll skip this step.
You can decorate the cake however you want {of course!} and I do it differently every time. I left out the nuts in this recipe and opted to decorate with them instead. I chopped up some pecans…
and then inverted a bowl onto the cake. I spread the pecans around the bowl…
and ended up with a nice clean circle on the center of the cake.
I could have left it like this but my family loves coconut so I filled in the center with shredded coconut. Turned out really pretty!
I’d love for you to give this recipe a try – it really will blow your mind! I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake ;)
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks ;)
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting.
Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.
Do you have family recipes that the whole family just LOVES?? I’m so thankful that I was able to get so many fabulous recipes from my Nana. Every time we eat this cake, I think of her and all the yummy times we had together. Here are some more of my favorites:
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Beat Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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