Carrot Cake Recipe From Scratch Biography
Source(google.com.pk)Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar.
You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake.
For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins
2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks
Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
Frost the cake:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.
Even if you don't try any of these dishes, I hope this list inspires you to think of the many wonderful foods that are allowed on the GAPS diet.
I wanted cornbread, but I obviously can't have it. I came up with this recipe that's not really like cornbread at all, but is very tasty nonetheless. It's more like a savory torte in that it's dense and moist. I'm sure it would be delicious with various herbs and spices added too.
1/4 cup GAPS "legal" bacon grease
2 Tbsp. butter
1 large onion thinly sliced
3 eggs, well beaten
1/4 cup filtered water or chicken broth
2 tsp. cider vinegar
1 tsp. honey
1 cup almond flour*
1/2 cup ground sunflower seeds
1/2 cup ground pumpkin seeds
1 tsp. sea salt
Pepper to taste
Preheat oven to 325 degrees F. Melt grease and butter in an 8 inch cast iron skillet. Sautee the onion in the fat until translucent. Mix the remaining ingredients well. Add extra water, if needed. It should be about the texture of cornbread batter. Pour into the pan with the onions. Place in the oven and bake for 30-40 minutes until lightly browned on top and cooked through.
*I bought slivered blanched almonds and ground them to a fine meal in my food processor. I used raw seeds, but I will soak them and dehydrate them next time.
I arrived at this recipe after modifying the ones I found online, which all called for more honey. I found that with more honey, the whites took much longer to beat, and the finished product was sticky and burned easily. These are crisp all the way through and only a little sticky. They are the color of caramel, and to a non-GAPS diet follower, calling them "caramel" will transform that odd honey flavor into something special.
Combine all ingredients and beat on high for a very long time. Using the whisk attachment on my KitchenAid, I can beat it until stiff peaks form, although I wouldn't call them as stiff as normal meringue "batter". If you are not able to get to the stiff peak stage, this should still work.
Preheat the oven to about 175-200 degrees. Line cookie sheets with parchment paper. Using two tea spoons, scoop up about a spoonful of the "batter" and drop it onto the cookie sheet, then use both spoons to form it into a flat circle. These do not spread and can be placed close together.
Bake them at least 2 hours, then check to see if you need to rotate the pans so that they will brown evenly. I then leave mine in the oven overnight with the oven temp set as low as it will go (about 150 degrees). When they are done, they will be mostly firm but still a little gooey and sticky. Turn the oven off, and leave them in the oven with the door propped open to let them dry. If after 30 minutes they are still too gooey, you can just turn the oven back on bake longer. Once they are dried and crunchy, they should immediately go into an airtight container, and make sure to close the container fully each time- these can get a little gooey if left out pretty quickly.
Put peanut butter between two of them to make a sandwich cookie.
Instead of baking the batter, put it into an ice cream maker- it makes something close to soft serve ice cream that my kids love.
The batter would work well as a whip cream substitute, which would be delicious served with berries or other fruit. It would also function as a light frosting, especially if a flavor extract where used.
The batter has the taste and texture of marshmallow cream. I will be experimenting soon with trying to make marshmallows out of it.
I used this recipe from The Spice House, and made my own sauerbraten spice mix from the list of spice blend ingredients that it links to. It was delicious! I served it with green beans in a lemon vinaigrette dressing and purple cauliflower. When I took the meat out of the dutch oven, there was this fabulous soup left in the pot of the chopped veggies in this very flavorful broth. This can be turned into a sauce, but as I was running short on time, I simply served the veggies alongside the meat. I plan to use these veggies to stuff cabbage rolls to serve with the leftovers. My kids loved the meat and beans from this dinner.
Technically, I'm supposed to have only "weak" coffee. I'm not sure if the decaf espresso in this drink qualifies, but I'm limiting myself to once a week, on Sunday mornings. I used coconut milk instead of regular milk for the foam, and it really tastes great. I sweetened it with a touch of honey and topped with a sprinkle of cinnamon. I made this last week when our guests were here, and my non-GAPS friend really enjoyed this too.
When it came time to try the pancakes for the intro diet- the ones made with nut butter, squash, and eggs- I was not inspired. I couldn't find suggested proportions of each ingredient, and the first batch I made came out dense and very flat and not terribly appetizing. I played around with this recipe until I came up with this version, which are light and fluffy, look like regular pancakes, and taste pretty good.
Separate the eggs, and beat the whites until fluffy soft peaks are fine. In a large bowl, mix together the 5 egg yolks, the squash, the nut butter, and the salt and spices. Blend thoroughly. Fold the egg whites into this mixture gently, so that the resulting batter is airy and light.
Cook on a well-greased griddle on a somewhat low heat, as they do burn easily. Flip them gently as they do not stay together as well as regular pancakes.
NOTE- Pancake batter provides a great opportunity to "hide" healthy ingredients. This morning, I blended in T of beef marrow and about 1/4 of pureed mushroom soup, and the pancakes looked and tasted fine.
Combine the first two ingredients in a saucepan and heat over medium heat. They will heat up and become much thinner very quickly. Turn off heat, and add vanilla, if using. At this point you can further thin the syrup by adding in some filtered water.
This would also be good with a different fruit juice, such as pomegranate or cherry. The Knudsen's Just Juice line is supposed to be acceptable for GAPS, and this could offer some welcome variation.
combine all ingredients with a stand mixer or with your hands.
Form the meat into patties and fry in fat or oil. I find that smaller patties work better, so I make 6 out of this amount of meat.
This is a great way to "hide" healthy things, such as marrow or pureed or chopped soft tissue. Pureed veggies also blend in well, as do chopped mushrooms.
These patties can also be made in large batches and freeze well, with a square of wax paper between each patty to keep them from merging together.
Hi everyone, my name is Sierra and my family began following the GAPS Diet in January of 2009. We have been having fun experimenting with ways of making the food interesting and enjoyable, and we now have an assortment of recipes and ideas to share with you- I hope you find them helpful!
First, a note about my family's dietary needs so that you know what to expect from my recipes. We are coming to GAPS from a gluten-free, casein-free, low histamine diet. We are still in the intro phase and moving slowly, and will be extra slow in adding in high histamine foods such as tomato and berries. My family has a number of health problems that we are hoping will be corrected or helped by this diet, including allergies, poor immune function, sensory processing issues, visual impairment, Irritable Bowel Syndrome, insomnia and other sleep problems, and moodiness and mood swings. Additionally, my younger child has Hyperlexia, which in his case is a mild Autism Spectrum Disorder. For more about Hyperlexia and my son's progress towards recovery, you can visit my blog here.
And now, here is a recipe I came up with the other day to bring more variety into our still-so-limited diet:
I'll be off-line for the next week. We are having guests from out-of-town. Wish us luck, as my toddler and I try to stick to GAPS amidst the inevitable onslaught of non-GAPS foods and eateries! I have prepared lots of soup, sauerkraut, boiled eggs, homemade date-nut bars, etc. in anticipation. We've also laid in a huge stock of fruit, easy veggies, GAPS-friendly sausages, ham, hot dogs, pickles and nuts.
I seem to need constant inspiration especially at this time of year for my menu planning, so I thought I'd post was we had for dinner.
Last night we had a roasted chicken, garlic-thyme butternut squash, belgian endive and homemade mayonnaise. After dinner, DH removed the leftover meat from the bones and threw the carcass in the slow-cooker. The meat went in the fridge! I added a little salt and apple cider vinegar to the water, and put it on low. I'll leave it simmering all day today, and it will be good!
I have been enjoying using Belgian endive leaves as dippers lately. I've tried it with eggplant caviar from Nourishing Traditions and my own guacamole, as well as the mayo last night. I really love it.
We didn't have any bananas or avocadoes today, but the boys still wanted a smoothie. So I tried it with extra flax seed oil. The result? My six year old said, "This is delicious!" and "I love blackberries!"
This is a nice light starter or side soup. If using on intro, you might like to boil the veggies for a few extra minutes and leave out the honey. This makes a striking visual presentation for company.
Wash, trim and chop watercress into one inch lengths. Bring chicken broth to a boil. Add watercress and remaining ingredients to pot and simmer for a minute or two until watercress is bright green. Serve immediately.
My personal preference for posting recipes here is that they be "company-worthy". That is to say that someone who is not on a special diet would eat the dish, and say "Wow, this is good!" and not even think that it's part of some unusual regimen. Other posters here may have a different standard, and that's OK
These pancakes are an exception to my "rule". I don't think regular eaters would enjoy them very much, but for us...they're pretty darn good. My toddler can't get enough of them, and it's a good way to get eggs into him.
Blend all of the ingredients together with a whisk or hand mixer. Pour onto a greased I use ghee griddle that's been preheated to "medium". Cook until done on one side, flip and watch carefully as second side seems to cook more quickly.
I serve these with butter and honey mixed with fresh lemon juice. I also had them with a quick raspberry syrup made from heated frozen raspberries and honey. That was good too.
Well, I was reluctant to do smoothies without dairy or some commercial dairy substitute. Before GAPS, I had been using hemp milk. But I finally gave it a try a few days ago, with great results. I figured if I added something fatty like avocado or flax seed oil, the result would be creamy, even if the base was water. This is also a great way to get my kids to consume some things they might otherwise not try.
My six year old said this was the best one yet. I think I preferred it with strawberries instead of raspberries, but they were both really good
This is so good! You can make this for a special occasion during intro, if you've already introduced egg yolk, with the modifications noted.
In the photo, I've put the lemon curd into a simple hazelnut/butter tart crust. You do not need a crust though. It is great as a pudding! I also want to try it with the honey frosting from Breaking the Vicious Cycle.
Cream the butter and honey together. Beat in egg yolks, one at a time. Mix in whole egg. Mix in lemon juice. Mix in zest.
Pour mixture into a heavy-bottomed non-reactive sauce pan. Cook over low heat*, stirring constantly, until the mixture coats the back of the spoon. Taste now. You can add a bit more honey if it's too tart, but the flavors will mellow as it cools. If you add more honey, cook until mixture coats the back of your spoon again.
Pour into a bowl. Cover with plastic wrap touching the curd so you don't get a yucky skin. Put in the fridge for several hours. It will keep for several days, but I guarantee it won't last!
Some people are finding that they need to raise their heat slightly to get their curd to thicken. Feel free to do so, but I would recommend you do it incrementally and be patient. If you heat it too quickly on too high a heat, it will curdle. If that happens, you may strain the whole product through a sieve or cheesecloth to remove the scrambled egg bits.
This is really delicious and light tasting, yet filling. Leave out the avocado, if you haven't reached that stage on intro yet.
Sautee the onion and carrot in the ghee over medium heat until softened. Add zucchini and stir to coat with ghee. Add broth, salt and pepper. Bring to a boil, then simmer until zucchini is cooked through. Remove from heat.
Just before serving, add garlic, avocado and lemon juice.
Do not reheat with avocado in the soup. It must be added just before eating.
My whole family loves these. My six year old says they are better than chocolate chip cookies
Grind
in a food processor. Remove to a plate. Chop dates as finely as possible in food processor. Add about 3/4 of the pistachios, the vanilla and salt to the food processor and mix everything together. You will have a big sticky mass.
Roll "dough" into balls about one inch in diameter. Roll the "truffles" in the reserved pistachios.
I couldn't tell you how long these keep--they haven't lasted longer than an hour or two around here!
Update March 2010: I used the beans from one vanilla pod and very soft dates this go round. I had to use all the pistachios for the truffles and chop more for the coating.
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Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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