Tuesday 9 December 2014

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

Carrot Cake Recipe Easy Biography

Source(google.com.pk)
I know i have been missing from action for a couple of days now. The past few days has been hectic, exciting, tiring and fun filled. The past few days has been so exciting, simply because it is that time of the year. The time for Christmas, The time to end 2013 and welcome 2014 and the time for our annual trip to India. Oh yes!!! I am all set for Bangalore and I can't tell you how happy and excited I am. The mere thought is seeing my mom, grand mom, baby sis, my niece and my in laws fills me with joy!!
The past few days were spent in fever of anticipation . There was a lot planning, a lot of shopping and a lot more baking done. It seemed like my oven never went cold. I baked ginger biscuits and the Italian Panforte to be given away as edible gifts (the recipe will be posted soon). Apart from these, I also baked this carrot cake.
To me, this cake is one of the best cakes I have baked so far. For an eggless version, this cake is incredibly moist and light. I have made this cake quite a few times now and each time, I have got rave reviews. This dessert gets it sweetness from the carrots and condensed milk and lightly spiced with the flavor of cinnamon. I feel that the use of cinnamon lifts the flavor quotient of the cake to a large extent.

I know that some carrot cake enthusiasts swear by the cream cheese frosting to go with the cake. But I some how prefer the whipped cream. I feel that the whipped cream frosting does not overshadow the taste of the cake and allows the flavors of the cake to shine through. But honestly speaking, this baked goodie does not need any frosting. The can be savored whilst warm by sprinkling some icing sugar on top.
So if you are looking for a delicious, eggless and relatively healthy cake this holiday season, then this cake is the one!!

Preheat the oven to 180 C. Grease an 8"cake pan with butter and line with baking sheet.
Sift the flour, baking powder, baking soda, salt and cinnamon. Toss the grated carrot and ground almonds and keep aside.
In another bowl, combine the melted butter, condensed milk, butter milk and vinegar and mix till the mixture is light
Fold in the flour mixture into the butter milk mixture and mix till well combined.
Add two tbsp of water if you feel the mixture is dry.
Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35min or till  an inserted skewer comes out clean.
Allow the cake to cool in the pan for five min before transferring the cake to a wire rack to cool completely.
For the whipped cream frosting:
Combine the whipping cream, sugar and vanilla in a chilled bowl and beat till soft peaks form.
Spread the frosting over the cake and serve immediately.

I sifted the flour first and then measured.
You can omit the frosting completely and serve the cake warm with icing sugar on top.
Last week was my eldest son’s birthday and I had fun planning and organizing the party. He turned 7. I see a sudden change in his likes and dislikes. He was this little kid who was watching Max and Ruby, Caillou and Diego even 2 months back but all of a sudden everything has changed. He is into Power Rangers, Avengers, rocket/space ships etc. I’m still wondering how all of this happened in such a short span of time. So I was really having a hard time to figure out what sort of party to plan for. Wish it was as easy as when he turned 3 and all I had to do was bake this gorgeous eggless chocolate cake.

I was thinking of making a rocket shaped cake but a trial run didn’t work out as expected and we ended up having a lot of cake. I didn’t want to keep testing it again and again and end up baking so much cake. Then we had the black or white debate. My son and I prefer chocolate cake but my husband and mother-in-law like vanilla cake. So my husband suggested to bake a two-in-one cake; with vanilla on one side and chocolate on the other. That’s when I started looking for ideas to bake a two tone cake. That made me think about what frosting to choose. Would that be 2 flavors too or just one? I was literally pulling my hair to figure it all out.
Then I had this “light-bulb” moment. I decided to bake one 9-inch round layer cake for adults and a few cupcakes both chocolate and vanilla for the kids. I would frost the 9-inch layer cake and my son would be cutting it and keep the cupcakes as it is for the kids to frost and decorate themselves. For the 9-inch layered cake I decided to bake the vegan carrot cake from Sticky Fingers’ Sweets by Doron Petersan. I also wanted to try the vegan cream cheese frosting recipe she had in the book.

For the cupcakes I used my eggless vanilla cake recipe (veganized it) and whacky vegan chocolate recipe. My original plan was to bake regular size cupcakes but then I decided to go with mini cupcakes. I thought by doing so the kids could enjoy both the flavors if they wanted to. I laid down a variety of sprinkles, butter cream frosting and chocolate frosting on a tray and the kids had to do the icing by themselves. I was really not sure if a cupcake party would go well with a group of 7-10 year old boys. But I was in for a surprise when I saw that they actually loved it. The kids had a fun time frosting and decorating the cupcakes. I wonder if they were able to settle down for bed that night after all that sugar rush!
Even though I had planned out everything well in advance, I had one issue though. I would not be able to taste the carrot cake until it was cut by my son. So I was really worried and was even thinking of getting a cake from the store and keep it ready just in case. As soon as the carrot cake came out of oven I was eager to level it off for frosting, so that I could taste the crumbs and make a decision. Unfortunately the cake did not bake with a big dome like the usual white/chocolate cakes do. It was a very thin layer cake and was almost flat without the necessity to be trimmed. Even then I did not let got off it. I slightly leveled it off and tasted the crumbs and was relieved. It was good but I was not really jumping up and down. Then I prepared the frosting too. The frosting tasted good on its own and later with the cake too. Once the cake was frosted it got a decent height. Otherwise the 2 layers looked very small which made me seriously doubt if it would be enough for the 6-8 adults.

I had baked a big batch of the vanilla and chocolate cupcakes anticipating a situation of the carrot cake not coming through as expected. I thought that if I screwed up with the cake I would serve the cupcakes for the adults too. Fortunately the vegan carrot cake did not let me down and it was a huge hit with everybody.
This carrot cake/carrot muffins is in my to do list since long and I set my apron to bake this cake to pack it when we were on a short trip to Kerala. You can use the same recipe to make carrot cupcakes / muffins too.
As Christmas is nearing I wanted to bake something but the power cuts here totally puts me off as it is mostly unscheduled power cuts here. And after I had few disasters few months back....I held back myself for baking. Now that justifies the absence of baking recipes in this space for quite sometime.
This cake turned out absolutely moist and delicious. The addition of carrots, olive oil and yogurt in this recipe makes it all the more healthy too. Ever since I baked the vanilla yogurt cake I have great confidence in yogurt as egg replacer. Do try this cake and am sure you will thank me enough

Grate carrots finely and keep aside. Sieve maida,wheat flour with baking soda and baking powder, set aside. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.
Then add cinnamon powder, vanilla essence and give a quick stir. Finally fold in carrots then add maida+wheat flour mixture.
Whisk it well to form a smooth creamy flowing batter. You can fold in chopped walnuts into the batter itself. I forgot to add it and remembered only after I added the batter to the tin so just sprinkled on the top :)  Preheat oven at 182 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)...Grease it with butter and maida,  I had some remaining batter so poured into my individual muffin tin.Bake the cake at the same temperature for 20-25mins or until the toothpick inserted at the center comes out clean.The muffins were done in 12 mins.

Immediately transfer the tin onto a wet cloth for easy unmoulding. Allow it to cool for 15mins, hen invert and carefully peel of the butter paper. Then allow it to cool for atleast an hour before slicing.
Slice it into squares, cool completely and store in an airtight container.

The orginal recipe uses canola oil but I used olive oil as I had it in hand. Olive oil gives a great texture to the cake.I didnt find any difference here while adding olive oil, its the same as the normal cooking oil cake.
You can use the same recipe to make carrot cupcakes/muffins and bake them for 15-20mins.
Baking time again differs from oven to oven, depends on the tin too... mine took around 30 mins flat for the cake to bake fully but what I would suggest is check at 20mins then proceed accordingly.
The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.
I was skeptical whether to saute the carrots for a while and then add it to the batter but I was short of time so added it raw. But the carrots did not leave the raw smell at all...so go ahead adding them raw itself.
I used homemade yogurt, you can use Nestle set dahi too.
Walnuts give a great crunch to the cake so dont skip it and I recommend adding them in the batter itself.
I wanted to add wheat flour so added 1/4 cup, but you can skip that and add 1 cup maida fully also.
The cake is normal sweet and it was just right for us. You can increase sugar to 3/4 cup if you want your cake to be more sweeter.As carrots doesnt give a unique flavor, vanilla essence is a must.

Looking to bake a cake? From easy to extravagant, these cake recipes are here to inspire you. Whether it's birthday cake or cupcake recipes you're after, in as little as 10 minutes you can get one of these classic cakes in the oven - quicker than you can go to the shop, and all the better tasting. On your mark, get set, bake...

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!
Be sure to keep me posted if you try and test this recipe by posting on Twitter, Facebook, or Instagram #gettheglow

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.
2. Mix until just blended and then add the carrots and pecans
3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
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.
1½ cups all-purpose or whole wheat flour
3½ teaspoons baking powder
¾ teaspoon salt
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1⅓ cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons butter, melted
2 medium carrots, grated

In a medium bowl, combine the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg. Add the milk, egg, vanilla, and melted butter. Whisk until smooth, it’s okay if some lumps remain. Fold in grated carrots.
Turn a griddle to high and spray with nonstick spray. Pour batter onto griddle, using a ¼ cup for each pancake. Brown on both sides for about 2 minutes each and serve hot with syrup or desired toppings.
Picture of carrot cake recipe
This is my grandmother's carrot cake recipe. My mom recently mailed me all my grandmother's recipe cards and I've been going through them and trying to decide what to make. This is the first one I've done - it was so hard to choose. :D

This carrot cake recipe stood out because I remember eating it as a kid around the holidays and I loooooooove carrot cake even more now as an adult, especially carrot cake with lots of yummy spices. According to the recipe card, my grandmother's original carrot cake didn't include any spices so I added cinnamon, cloves, cardamom, and ginger.
Picture of ingredients:
3 3/4 cups all purpose flour
3/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup margarine or butter (I used Earth Balance margarine, but I think unsalted butter would be magical and rich)
4 eggs
3/4 cup orange juice
3/4 cup maple syrup I used pancake syrup, the fake stuff - that's what I gathered from what she wrote on the
You can change up the spices as you like as well - as long as you stay within the warm and sweet spices you'll be fine. Oh! And I think it would be amazing with a little molasses too - maybe 1/4 cup or so? Going to try it next time and see what happens.
Picture of shred the carrots
If you have a food processor this will go super quick! It took me about five minutes to finish the carrot part.
Peel the carrots and trim the ends, and then grate with a food processor or on a box grater.
Six carrots was exactly 3 cups for me, but I would start with four carrots in case yours are bigger!

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














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