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

Carrot Cake Recipe NZ Biography

Source(google.com.pk)
 Preheat the oven to 180ºC. Line the bases of two 20cm baking pans with baking paper and spray the sides with oil.
. Place the eggs and the brown and white sugar in the bowl of an electric beater. Beat for 4-5 minutes until the mixture is pale and thick. At a low speed, beat in the oil, pineapple and vanilla essence. Sift over the flour, baking powder, cinnamon, baking soda and salt and gently fold together until the ingredients are well combined. Fold through the grated carrot and nuts.

. Pour the mixture evenly into the prepared pans, smoothing the tops. Bake the cakes in the preheated oven for 45-50 minutes until a skewer inserted into the middle of each comes out clean. Leave to cool in the pans for 10 minutes before transferring them to cooling racks.
. To make the cream cheese icing, cream the cream cheese and butter with an electric beater until the mixture is light and fluffy. Add the icing sugar and vanilla essence and beat well.

 To make the caramel for the praline, place the sugar and ¼ cup water in a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil, then simmer without stirring until the mixture turns a dark golden colour.
. Place the nuts on a baking paper-lined oven tray. Pour over the hot caramel and leave it to set. Roughly chop the praline, then put it in the bowl of a food processor. Pulse the praline until you have a mixture of crumbs and larger pieces. Store in an airtight container until you are ready to use it (leftovers can be used as an ice cream topping).

. To assemble the cake, spread a layer of cream cheese icing on top of one of the cakes (trim the top of the cake if necessary).
 Top with the second cake, face down so the top is as flat as possible. Cover the whole cake with a layer of cream cheese icing. Use a round piping nozzle with a 12mm opening to pipe peaks. Hold the nozzle at a 90-degree angle, straight up and down, close to the cake surface. For each peak, squeeze then stop and lift the nozzle. Sprinkle the top of the cake with praline. Keep the cake refrigerated until serving.

Pre-heat over to gas mark 2, 150 C (300 F). You will need one 20cm (8 inch) round cake tin (lined with greaseproof paper) and two mixing bowls.
In the first mixing bowl you place: eggs, oil, vanilla essence, soured cream. Next sieve the sugars into it as well (to avoid lumps).
Into the second bowl you sift the: flour, nutmeg, cinnamon, soda, salt.
Beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hours.
When the cake is cool mix the topping ingredients together and spread thickly all over the top . As an option you can slice the cake in half and spread some of the 'topping' in between the two halves

We all know it and we all love it, we've all had it. Extra- easy carrot cake, a must have.
It should be New Zealand's favourite.
I first came across this on the day of Christchurch celebrating its 125th birthday, they made a large carrot cake, and they cut it up for everyone to enjoy. I've loved it since.
the soft texture, and cream cheese icing, not too sweet, but it is enough to satisfy our cravings.
Also carrot cakes are very healthy: using reduced fat cream cheese, canola oil and also carrots, it is a good treat for everyone.

For the cake:
Heat the Oven to 180 degree Celcius
Measure the oil, brown sugar and milk into a large bowl.
Break in the eggs and stir to combin.
Add the remaining ingredients and stir until just combined
Non-stick spray a 20-21 cm ring tim (7-10- cup capacity),
Then pour in the cake mixture.
Bake for about 25 minutes or until a skewer inserted in the middle comes out clean. (Alternatively, put the mixture in a microwave tin, cover with a paper towel and microwave on High (100%) power for 8 minutes or until cooked)
Leave the cake to cool in the pan for about 5 minutes, then turn out onto a rack and cool completely before icing.
For the Cream Cheese Icing
Measure the cream cheese and icing sugar into a bowl, ass the citrus zest and stir until just combined
Spread icing over the cooked cake, then garnish with the pumpkin seeds and chopped dried apricots.

For a 20cm ring cake:
1/2 cup canola oil
1 cup brown sugar
1/2 cup milk
2 eggs
1 cup self-raising flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 tsp vanilla essence
2tsp cinnamon
1 tsp mixed spice
1/4- 1/2 tsp grated nutmeg
200g grated carrot (2 medium)
For the Cream Cheese Icing
1 cup cream cheese (regular or reduced fat)
1/2 cup icing sugar
zest of 1 lemon or 1/2 orange
pumpkin seeds and chopped dried apricots to decorate.

Pre-heat the oven to 180°C conventional or 160ºC fan forced.
Sift flours, spices and soda into a large mixing bowl.
Add the remaining ingredients and stir with a wooden spoon until just combined, don’t beat. Grease and line with baking paper a 20cm or 23cm cake tin (6 cm deep). Pour the cake mixture into the prepared tin and smooth the surface.
Bake for 1 hour or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool, then remove from the cake tin and peel away the paper. Swirl icing over the cake.
“Why won’t you share it?” I asked CJ. We were standing in the kitchen, looking at a carrot cake recipe written on the back of a long, white envelope.
“Because it’s too special,” he answered.
“But all the neighbors are asking for it.”

“Too bad,” CJ said. “If we share this recipe then everyone will make it, and it won’t be special anymore. Besides, it’s the only cake we know how to make! And we can’t serve store bought ever again. The locals will shoot us.”
It was true. The first time we’d invited our local friend Anna over for morning tea, she actually reprimanded us for not baking. “We don’t serve store bought out here in the country,” she said. It took us a moment before we realized she wasn’t joking.

The recipe on the back of the long, white envelope CJ and I were looking at wasn’t just any carrot cake recipe.
It was an unbelievably rich, two-layer carrot cake – moist to the point of impossibility, graced with just the right touch of cinnamon, and covered in snowdrifts of heavenly cream cheese frosting.

Like all ood recipes, it has a story.
Eggs for carrot cakeChicago days
Years ago, when CJ and I were in our 20s and first dating in Chicago, CJ’s friend Dave made this amazing carrot cake all the time. It was Dave’s mother’s recipe back in Iowa.

Every time CJ’s circle of friends gathered together – at Thanksgiving, Christmas, Easter, and summer dinners – Dave brought his carrot cake. Years later, when CJ and I moved to Japan, CJ asked Dave for the recipe. With out hesitation Dave wrote it down, from memory, on the back of a nearby envelope.
Not long after that, Dave suddenly died of a heart attack. He was only 50 years old.

Global nomads
CJ and I wandered the globe together for years – from Yamagata to Tokyo to Wellington. Our worldly goods were scattered to the wind, and Dave’s carrot cake recipe became lost in the sands of time. It was gone.
Grated carrots for carrot cakeThen, after we moved out to Martinborough and learned that our neighbors here view store-bought baked goods with a level of disdain normally reserved for large toxic waste dumps, I asked my mom to send me an old, barely-used cookbook that I’d stashed away in her Michigan basement.

When the cookbook arrived, out fell that long, white envelope.
“Dave’s carrot cake recipe!” I yelled out to CJ.
It was like something out of a time machine. CJ almost started crying – half out of love for Dave, and half, I’m sure, out of eagerness to sink this teeth into that cake again.
“We’re saved!” he said. “It’s so easy to make, even we can do it!”

The baking begins
Since I have celiac disease and have to stick to a gluten free diet, I experimented with converting the recipe. To my delight, I discovered that the carrots keep the cake so moist that this cake is just as amazing even when gluten free.
I immediately started baking a gluten free version of Dave’s carrot cake like there was no tomorrow. For morning teas, for dinners, for barbeques. Everyone absolutely loved it.

Carrot cake batterBut then things got out of hand.
The more people who tasted it, the more people there were who desperately, even urgently, wanted the recipe. When I said no, people insisted. It was exhausting. They hounded me. They tugged at my sleeves like addicts begging for crack.

“Pleease,” they said. “Pleease give us the recipe.”
I tried reasoning with CJ. “Come on,” I said. “Just let me share it with people. Dave would have shared it. After all, he shared it with you.”

“Nope,” CJ said. “Not sharing.”
It was around then that our neighbors started ganging up on me.

Recipe warfare
When our neighbor Kiwi Bronwyn inevitably asked for the carrot cake recipe, she was a bit surprised when I explained that I couldn’t give it to her. But she let it go.
Shortly after that, however, I asked our neighbor across the road, Aussie Bronwyn, for one of her recipes.
“I’m sorry,” Aussie Bronwyn said with a wry smile. “I understand you won’t give Kiwi Bronwyn your carrot cake recipe. When you give her that recipe, I’ll give you mine.”
I couldn’t believe it. I’d been blacklisted. “That’s not fair!” I whined. “It’s CJ’s fault! Punish him!”

Aussie Bronwyn was unmoved.
A few weeks later, our friend Anna invited us over for dinner. I said we’d bring carrot cake for dessert. “Okay,” she said. “As long as it’s not store bought.”
Carrot cake poured and ready to bakeThe night of the dinner everyone at Anna’s raved about the cake.

“You’ve come a long way, boys,” Anna said.
Then, the next day I received a surprise email. It was from a friend of Anna’s, another woman named Bronwyn. This Bronwyn is a musician.
It turns out that Musician Bronwyn had stopped by Anna’s for morning tea, and Anna had served some of the leftover carrot cake that CJ and I had left behind. You guessed it – Musician Bronwyn wanted the recipe.
The next time I saw Anna, she told me how upset Musician Bronwyn had been when I emailed back explaining that I couldn’t share the recipe.
“This has got to stop.” I told CJ. “It’s completely out of control. I’m being bullied by a band of belligerent Bronwyns!”

Still, CJ refused to share the recipe.
Then, at long last, something pushed him over the edge.

A real chef
For a bit of cultural education, CJ and I went to Hamilton to see the national agricultural show, Fieldays. While there we went to see New Zealand chef and TV presenter, Al Brown, do a cooking demonstration.
Up on stage, Al started talking about giving away recipes.
“I don’t understand why people are so miserly when it comes to recipes. Why don’t people give them away? Recipes are like love letters from people you care about. They were meant to be shared.”
Carrot cakeI nudged CJ in the side so hard that he nearly fell off his chair.
When Al’s cooking demonstration was over, CJ said, “Okay, okay. Share the damn recipe. I give in.”

Finally.
So now I’m sharing Dave’s carrot cake recipe not only with the neighbors, but with the entire world.
And it’s not a moment too soon. Any longer and I’m afraid CJ and I would have ended up with an angry mob of carrot cake loving locals at our door, yelling and brandishing pitchforks.
How about you? Do you have any recipe you refuse to share?

Dave’s carrot cake
Cake
2 cups flour (For gluten free, replace flour with gluten free baking mix. I use Bakels.)
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 & 1/2 cups cooking oil (I use canola.)
4 eggs
3 cups carrots, finely grated
1 cup chopped walnuts (optional)
Sift dry ingredients together. Add oil, stirring constantly.
Add remaining ingredients and mix.
Place in two round springform pans. Bake at 350 °F / 175 °C for 45 minutes.

Frosting
1 package cream cheese (8 oz / 250 g)
1/2 cup butter
2 tsp vanilla
1 pound of icing sugar! (16 0z = 453 g)

I’ll be trying this one! My grandmother gave me a pie recipe after many years of begging, but admonished me to never, ever give it to anyone else. She had gotten it from a lady at church and had promised her she’d never share it since it was an old family recipe. I made it for special dinners and was always asked for the recipe, but I never gave it out. About 15 years after my grandmother died, and after many more requests, I decided to share the recipe. I fully expected something horrible to happen for having done so, but (of course) nothing did. Since then, I’ve shared it with anyone who asks (all my recipes are freely given upon request) and it’s very satisfying to make someone happy simply by giving them the recipe. There’s a twist to the recipe saga: About 5 years ago I was looking through some old magazines and in one of the ads was a photo of my grandmother’s pie! Turns out the recipe was developed by a company (I think it was Jello) to get people to buy their product (pudding)! Old family recipe indeed.

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

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

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

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

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

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

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

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

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

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

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