Carrot Cake Recipe Biography
Source(google.com.pk)Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.
Cream Cheese Frosting:
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.
Cointreau Carrots:
Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.
Recipe courtesy Tyler Florence
Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
In a large bowl, beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into the prepared tin.
Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make topping: In a medium bowl, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.
This is my new favourite dessert. I am a fiend for carrots. It’s almost a strange addiction.
I love them. In stews, as snacks, in cakes. This dessert is raw, so no fear of burnt edges. They are great for a summer picnic and a fantastic pick-me-up!
I have made a cashew frosting which gives this cakes a nice creamy topping to balance to sweet gooeyness underneath. Cashews are rich in the mineral copper. This is an essential component of many enzyme processes. One copper-containing enzyme, called tyrosinase, converts tyrosine to melanin which is the pigment that gives hair and skin its colour. Pretty cool hey!?
Dried Apricots are rich in magnesium, which is a stress-buster and act as a natural muscle relaxant as well!
These babies will keep in the fridge all week… but I doubt that you will be able to resist them for that long.
To make the base, place the nuts and apricots into a food processor and process until full combined, then add the desiccated coconut, spices, honey and coconut oil add process for a minute. Fold in the grated carrot and then scoop into a small baking tray, greased with coconut oil.
In the food processor, process the cashews and coconut water for around 3 minutes or until smooth. Lather this over the top of the carrot mix and pop in the freezer for an hour.
Take them out and cut them into rectangular shapes and then pop into the fridge or simply dive straight in!
Kathi here from over at Deliciously Yum. We’re talking breakfast today. Even though it’s not my personal favorite of the day, breakfast foods eaten at any other time, definitely have my heart skipping a beat.
With the holiday season just around the corner, I started thinking about special breakfast treats that will keep you satisfied and full until it’s time to dig into that holiday dinner you’ve been waiting for all year.
And in order to keep things fun and festive, I decided to put a twist on one of our family favorites. Best ever pancakes are upping the ante with the wonderful flavors of carrot cake.
Classic carrot cake spices like cinnamon, nutmeg, and ginger are shining alongside grated carrots (which make the pancakes even more amazing and moist) and transform pancakes into an indulgence you have got to try for yourself.
Topped with a healthy amount of butter and dripping with maple syrup, I am pretty sure hardly anyone will be able to resist a stack of these. There’s not a doubt in my mind. You might even want to consider making a double batch, especially if you’re feeding a crowd. You won’t believe how fast they disappear and just in case you do have some leftovers, these pancakes freeze extremely well.
've made many carrot cakes in my life, and I have loved them all! However, I believe this recipe to the Best I have made! This recipe came from Chow.com. I'm not a big fan of having all the extras in it, I like it plain and simple! This is loaded with carrots and has just the right amount of spice! Of course, the cream cheese frosting makes the cake! This cake was so good that my son who has never liked carrot cake, has now come to love it!
Proof that the recipe is definitely good!
Preheat the oven to 325 degrees. Lightly grease and flour a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a seperate bowl. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrots. (Add the nuts and raisins at this time if you like)
Pour into prepared pan. Bake for 40-45 minutes, or until a fork comes out clean. (Check, baking time will depend on your oven)
Cool after taking out of oven.
For the frosting, blend together the cream cheese and butter until creamy. Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.
Spread over the cooled cake.
2 1/4 cups (560 ml) unbleached all-purpose flour
1 1/2 teaspoons (7.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
1/4 teaspoon (1 ml) salt
4 eggs, separated
1 3/4 cups (430 ml) brown sugar
3/4 cup (180 ml) canola oil
1/2 cup (125 ml) orange juice
4 cups (1 litre) carrots, peeled and grated
1 cup (250 ml) walnuts, coarsely choppe
1/2 cup (125 ml) dried currants
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform pans with parchment paper. Do not butter the pans.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml (1 cup) of brown sugar and beat until the meringue forms stiff peaks. Set aside.
In another bowl, combine the egg yolks, oil, orange juice and the remaining brown sugar (180 ml / 3/4 cup) with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the meringue followed by the carrots, walnuts and currants.
Divide the batter among the pans. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool in the pan on a rack. Run the blade of a knife around the cakes and unmould.
Frosting
In a bowl, cream the cheese with the butter with an electric mixer. At low speed, gradually beat in the icing sugar until the frosting is smooth and creamy.
Spread the frosting over the top of the cakes and stack them on a platter.
NOTE
A detail not to overlook: we specify not to butter the pan, otherwise the cake loses volume as it cools and becomes deformed as it shrinks in the pan.
Have I mentioned how much I love my food blogging friends? I’m not talking about the ones I chit-chat with on Twitter late at night but haven’t met in real life yet (though I love them as well, and I hope that we can all meet sometime soon). I’m talking about the ones that I go and get brunch with here in San Francisco, scheming about taking over the world, one sugary treat at a time. Take, for instance, my friend Shauna Sever. She and I immediately bonded over our love of cake, cookies and brownies back when I was just a newbie blogger, barely a month old and crashing the First San Francisco Food Blogger Bake Sale. So when she told me that she was writing a cookbook called Marshmallow Madness!, I immediately knew it was going to fantastic and I couldn’t wait to get my sticky sweet hands on it. Thankfully her publisher sent me a review copy of the puffilicious publication and I started flipping through the book to figure out what to make. My final ‘mallow creation, which isn’t in her book, but uses one of her techniques, coincidentally would work perfectly with the upcoming Peep™-tastic holiday of Easter. Visualize how awesome your Easter basket will be, filled with these homemade Carrot Cake Marshmallows featuring Carrot Marshmallows and Cream Cheese Marshmallows.
It turns out that carrot marshmallows and cream cheese marshmallows are not the easiest thing to make however, which may have been why Shauna did not include them in her book. Not that there aren’t fantastic other recipes in her book, and not that Shauna couldn’t have just whipped these up with her eyes closed. Making marshmallows at home are super duper easy, especially if you follow the methodology that Ms. Sever has developed. But the problem with both the carrot part, and the cream cheese part is that my original test batch fell flat and turned dense and rubbery like a joke chicken pulled out of a top hat. I needed something with more fluff. Enter the egg white.
Most of Shauna’s recipes eschew the egg white for a couple of reasons. It’s one extra step in making the marshmallows and you have to make sure that you are using quality fresh egg whites, as the egg whites don’t heat up enough to kill any bacteria that might be in them. I’ve never had a problem with egg whites in my marshmallows, and in fact, prefer the extra bounce they give, but if it’s an issue with you, maybe this recipe isn’t for you. Since nearly every other recipe in Shauna’s book is egg white free (including an awesome vegan marshmallow) by all means, don’t let my silly carrot cake marshmallow stop you from wading (or waddling as the case may be with my expanding waistline) into the m’mallow madness.
Of course, if you aren’t scared of the egg white (or you want to use pasteurized egg whites, which don’t quite fluff up but will work) I definitely recommend these. Though Shauna doesn’t have my carrot cake marshmallow recipe in her book, it’s definitely keeping in the spirit of her book, which includes some pretty tasty little gems like Key Lime Pie, Fuzzy Navel Marshmallows and Maple Bacon Marshmallows. Turns out marshmallows are a pretty blank slate in which you can impress all sorts of fabulous flavors onto. of course, once you taste fresh made marshmallows, in the myriad of varieties that you can make them in, you’ll never go back to the grocery store kind. With this book, I expect marshmallow expert Shauna to have taken over the world sooner rather than later. You have been forewarned.
By reducing carrot juice down in concentration, you intensify the flavor of the carrot and get a brighter orange than you would with just out-of-the-bottle carrot juice. Unfortunately you have to cool the carrot juice down to at least room temperature or colder, so make sure to allow for enough time in making these marshmallows. Make sure to use room temperature cream cheese and room temperature egg whites, as you’ll get more bounce and fluff that way. If egg whites are a concern, you can certainly use pasteurized egg whites, but you won’t be able to whip them as fluffy as raw egg whites.
By the way, the recipe looks really long, but keep in mind that you need to make two batches of marshmallows, the carrot and the cream cheese, which is why it really looks twice as long as a normal marshmallow recipe would be. Don’t be scared off of the length. And yes, these marshmallows really do taste like carrot cake.
Loosely adapted from Marshmallow Madness by Shauna Server.
Make the carrot marshmallows by pouring 2 cups of carrot juice into a large skillet. Turn the heat to high until the carrot juice starts to boil, then reduce the heat until the juice is just barely simmering. Cook the carrot juice down to 3/4 cup (about 15 to 20 minutes) being careful not to let the carrot juice boil. Once reduced, let the juice cool to room temperature (do not try to use it when it is warm, you want to have cooled it first). You can also refrigerate the carrot juice overnight if you wish.
Once the carrot juice has cooled, pour 1/2 cup of the carrot juice (reserving the 1/4 cup for later) in a small bowl and sprinkle the powdered gelatin over it, and put it aside for five minutes to let it hydrate and soften. Lightly spray a 9 x 9 inch square baking pan with cooking oil.
While the gelatin softens, place the egg whites in the mixing bowl of a standing mixer fitted with the wire whisk attachment. Sprinkle a pinch of cream of tartar over the egg whites and then whip on medium high speed until the whites are opaque and hold soft peaks, about 2 or 3 minutes. Stop the mixer while you prep the syrup.
Place the sugar, corn syrup, salt and the remaining 1/4 cup reduced carrot juice in a small pot. Heat on medium high heat until the sugar has dissolved and it starts to boil. Bring the sugar syrup up to 240˚F (somewhere between the soft ball stage and firm ball stage). Take the sugar syrup off the heat, and quickly scrape the softened gelatin into the hot sugar syrup and stir with a whisk to incorporate and melt the gelatin.
Turn the standing mixer on to medium high speed, and slowly drizzle a little bit (couple of tablespoons) of the hot sugar syrup into the egg whites, warming them up. Then drizzle the remaining syrup into the egg whites in a slow stream, trying to get the syrup in the egg whites, and not on the side of the bowl. Be careful with this, as the sugar syrup is super hot, and if it hits the wire whisk, it can be flung out and burn you (it’s not as scary as is sounds, just be alert). Keep drizzling and pour the syrup until all of it is incorporated into the egg whites (use a heatproof spatula to scrape it all out). Then continue to beat on medium high speed for five more minutes. Then increase the speed to high and beat for another 5 minutes or until the marshmallow fluff has tripled in volume. Add the vanilla and cinnamon and beat for another 15 to 20 seconds to incorporate.
Quickly pour and scrape the marshmallow fluff into the greased baking pan and smooth the marshmallow fluff out evenly and flat to the edges of the pan with an offset spatula or butter knife.
Make the cream cheese marshmallows by placing the cream cheese in a clean, dry bowl of a standing mixer fitted with the wire whisk attachment. Turn the mixer to high and beat the cream cheese until it has fluffed up, about a minute. Add the vanilla extract and split the vanilla bean in half lengthwise and scrape the seeds into the bowl. Beat for an additional minute to incorporate. Scrape the entire vanilla cream cheese into a medium sized mixing bowl.
Place 1/2 cup of cold water (reserving 1/4 cup of water for later) in a small bowl and sprinkle the gelatin over it to let it soften. Clean the standing mixer bowl and make sure all cream cheese is removed, then dry the bowl. While the gelatin softens, place the egg whites in the mixing bowl of a standing mixer fitted with the wire whisk attachment. Sprinkle a pinch of cream of tartar over the egg whites and then whip on medium high speed until the whites are opaque and hold soft peaks, about 2 or 3 minutes. Stop the mixer while you prep the syrup.
Place the sugar, corn syrup, salt and the remaining 1/4 cup water in a small pot. Heat on medium high heat until the sugar has dissolved and it starts to boil. Bring the sugar syrup up to 240˚F (somewhere between the soft ball stage and firm ball stage). Take the sugar syrup off the heat, and quickly scrape the softened gelatin into the hot sugar syrup and stir with a whisk to incorporate and melt the gelatin.
Turn the standing mixer on to medium high speed, and slowly drizzle a little bit (couple of tablespoons) of the hot sugar syrup into the egg whites, warming them up. Then drizzle the remaining syrup into the egg whites in a slow stream, trying to get the syrup in the egg whites, and not on the side of the bowl. Be careful with this, as the sugar syrup is super hot, and if it hits the wire whisk, it can be flung out and burn you (it’s not as scary as is sounds, just be alert). Keep drizzling and pour the syrup until all of it is incorporated into the egg whites (use a heatproof spatula to scrape it all out). Then continue to beat on medium high speed for five more minutes. Then increase the speed to high and beat for another 5 minutes or until the marshmallow fluff has tripled in volume.
Stop the mixer momentarily and scoop out about 1/4 of the mixture (don’t worry about being too precise) and add it to the vanilla cream cheese bowl. Turn the mixer back on to medium high and then quickly stir and fold the cream cheese and marshmallow fluff together by hand with a large spatula. Once the cream cheese seems to be incorporated into the marshmallow fluff, scrape it into the mixing bowl, while the mixer is still on, and beat until just incorporated, about 15 seconds. Don’t overbeat, or it will deflate the marshmallow fluff too much.
Quickly pour and scrape the cream cheese marshmallow fluff over the carrot marshmallow in the greased baking pan and smooth the marshmallow fluff out evenly and flat to the edges of the pan with an offset spatula or butter knife. Let sit overnight for 6 to 8 hours in a cool, dry place.
Once the marshmallows have cured, mix the confectioners’ sugar and cornstarch together in a medium sized mixing bowl with a balloon whisk. Lightly dust a cutting board with some of the coating powder, and then invert the marshmallow onto the cutting board, using a butter knife to help loosen it. Lightly grease a chef’s knife (I just lightly spray it with cooking oil) and cut the marshmallow into 6 rows, then each row into 8 pieces. Toss in the coating, patting off any excess.
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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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