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

Carrot Cake Recipe Simple Biography

Source(google.com.pk)
My favourite vegetable has to be carrots,so much so I felt it needed its own blog post! Apart from the reaping benefits of good eyesight ;) Its definitely the most sweeter of all the vegetables and for me one of the most versatile. I’ve put together my top three simple carrots recipes from sweet to savoury. Starting off with what I can say is the best cake I have made yet! But hold on before you bypass the other two!…. The sesame carrots are the best accompaniment for any dinner, so easy to make and insanely mouth watering! Lastly quick coconut carrots, its great for adding a hint of taste to any plan meat or fish dish!

Cream eggs yolks & honey together
Add in almond meal, carrots, orange, essence and spices if used
In separate bowl whip egg whites till stiff and fold into mixture
Add walnuts now if using
Spoon mixture into a lined tin or silicone loaf tin
Bake for 50-60 min, check using a knife, if it comes out completely clean its done (could take longer than 60 depending on oven so don’t freak out). After 25 min I put tinfoil on top to stop the top from getting over cooked
Drain water from cashews, blitz in blender until smooth
Add the rest of ingredients and combine
Wait until the cake has fully cooled before spreading on top or use like a butter and spread it on a slice!
 I’m sorry if you get addicted.
In a hot pa heat up the oil and add in the carrots, stir and cook until carrots are turned golden brown
Add in the seeds and let them toast alongside the carrots, check to see if the carrots are a little soft but not too over done you still want a little Al Dente!
Add sesame oil, soya sauce and cook for a further 2 min
Such a simple dish but it is so flavoursome and after you make it once it becomes second nature, everyone who has eaten at mine thinks its taken way more time and is always impressed by it! Well now they know… just how easy it is!
Simply blend carrots until smooth, stir in coconut oil and salt
Garnish with toasted coconut
Good to have with plain white fish or plain grilled chicken, it adds a bit of flavour and makes eating clean a little easier!
Preheat the oven to 160 C / gas 3. Lightly grease and flour a 20cm cake tin.
In a large bowl, combine flour, salt, cinnamon, baking powder and bicarbonate of soda.
In a large mixing bowl cream together eggs and sugar. Add oil.
Slowly add dry ingredients and blend together well. Add carrots, walnuts and sultanas.
Pour into cake tin and bake for 35-45 minutes. Check after the first 35 minutes, to see if a skewer inserted into the centre of the cake comes out clean. If not, continue to cook, checking every 5 minutes.
Top with a cream cheese icing and enjoy.
Editor’s note:
This carrot cake recipe was edited by Allrecipes.co.uk staff, to conform to measures and ingredients that are familiar to UK and Irish cooks.
Watch how!
Watch our video how easy it is to make your own delicious carrot cake. Watch now!

Everything that comes out of my kitchen is dairy-free, but for my family, at special events, I like to bake things that are as “normal” as possible. To do so, I often peruse the recipes that grandma clips from the newspaper or dog-ears in her favorite magazine, Taste of Home. Though I’m not completely sure of the original source, this dairy-free carrot cake recipe was born from one that I found at my grandma’s house.
My grandma, father, and I are big carrot cake fans, and it took just a few minor tweaks to develop a dairy-free carrot cake recipe that we all loved. I surprised her with a big slice of it for her 6th 75th birthday (you do the math).
I topped it off with the dairy-free cream cheese frosting recipe that I created for Allergic Living magazine, but this one is also quite delicious. To maintain the thickness of the frosting, start with just a cup of powdered sugar and only add as much as needed for your tastes. I find that adding the full amount does make it a touch runny when using dairy-free cream cheese alternative.

This dairy-free carrot cake recipe is also naturally peanut-free, tree nut-free and soy-free. To make it egg-free and vegan, I believe Ener-G egg replacer would work quite well, though I haven’t tested it. For gluten-free, well, my recipe for that is also in Allergic Living (sorry, I can’t reprint as of yet! But you can buy the issue online), but I can tell you that a basic gluten-free flour blend, without xanthan gum, works nicely. I use brown rice flour + potato starch + tapioca starch, and do keep the eggs whenever possible for the gluten-free version. I offer all types of allergy-friendly options for that one, and they really do look like this…
Note that I do grate the carrots for this dairy-free carrot cake recipe by hand – that is the only time-consuming thing about baking this dessert. If you have a food processor to help make fast work of the carrots, this cake will come to together quite quickly.
I adapted this recipe from one of my Grandma’s favorites. Grandma’s original version used a simple sugary glaze rather than frosting, but for a more festive touch, I frosted the cake with a dairy-free “cream cheese” frosting – see notes on that frosting in the comments.
Author: Alisa Fleming
6 cups grated carrots
1 cup light brown sugar
1 cup coarsely chopped raisins
4 eggs (see notes in the post for egg-free suggestions)
1½ cups white sugar
1 cup vegetable or grapeseed oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour (see notes above on my gluten-free recipe)
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts (optional)

Combine the grated carrots and brown sugar in a medium bowl and set aside for an hour. After the two have had some good mingling time, stir in the raisins.
Preheat your oven to 350ºF, and grease and flour two 10-inch cake pans, three 8-inch cake pans, or two 8-inch cake pans +8 cupcake tins.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, and briefly set aside. In a large mixing bowl, beat the eggs, and gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Stir the flour mix into the wet mixture, being careful not to over mix. Gently fold in the carrot mixture and nuts.
Pour the batter evenly into your prepared pans. Bake as follows: 10-inch pans – 40-50 minutes, 8-inch pans – 30-35 minutes, Cupcakes – 20-22 minutes, or for all, until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.
Place the pans on a wire rack to cool for 10-20 minutes before removing them from the pan.
Once the cake is completely cool, then you can frost it or drizzle with icing.

This lovely moist traybake is always a sure thing for me: I’ve been making it for years and years. If you cook it for a children’s party, you may well find that the visitors’ parents stay to make sure they get some of it themselves! When cut in larger slices, it also makes a great family dessert

You will need a 25cm x 20cm (10in x 8in) baking tin, greased and lined with baking parchment.
Preheat the oven to 180C/160C fan/350F/gas 4.
Mix together the sugar and oil using either an electric hand whisk or in the bowl of a free-standing mixer. Add the eggs and mix until smooth.
Using a large metal spoon, fold in the flour, mixed spice and a pinch of salt.
Add the grated carrots, chopped pecans and orange zest and mix until thoroughly combined. Spoon into the prepared tin and bake on the middle shelf of the preheated oven for 30-40 minutes until golden and a wooden skewer inserted into the middle of the cake comes out clean.
Prepare the orange syrup. In a small saucepan, heat the orange juice and caster sugar until the sugar has dissolved and the liquid has reduced
by one-third.
Brush the warm cake with the warm orange syrup and leave until completely cold.
To make the frosting, beat the cream cheese, icing sugar, orange zest and orange juice until smooth.
Once the cake has cooled, spread over the frosting with a palette knife and scatter with pecan halves to serve.
The carrot cake was born of a desire to make a somewhat frugal Easter-ish dessert with ingredients I had on hand. Joseph wasn’t excited about the prospect of me making carrot cake (I don’t blame him–most people’s experience with carrot cake is that it’s smothered in overly rich & sugary frosting). To be honest, this was my first attempt at carrot cake–so I had some trepidation.
 didn’t use any oil or refined-sugar (except for in the glaze, which is an optional addition, but totally worth it).
’ve often thought I don’t like cake. And, I’ve realized, it’s just not true.

I love cake–if it’s moist & tender, with just the right blend of flavors. I think it can usually be improved by a scoop of vanilla ice cream, but if it’s good enough, it can stand alone.
A few weeks ago, on the frugal dates & why you need to date your husband post, Marly made a comment about how she & her husband make it a point to play tennis together as part of their date routine. I thought–brilliant! I’m totally stealing that idea. I’ve been wanting to branch out & do more physical type dates & playing tennis absolutely fit the bill. So this weekend we bought some inexpensive rackets & balls & went out & played for awhile while we left the kids with a sitter. It was relaxing to laugh together & get moving & the weather couldn’t have been more perfect. We both agreed that this the start of a new dating tradition. (And we figured we’d like our kids to learn too & make it a family event sometimes.)
promise this photo was absolutely authentic–not staged at all! Salem really was “reading” Fermat’s Enigma–& she did Tyndale’s hair.

Many of you have left comments on Thursday’s post about raising independent children. Like the homeschooling post, I’m seeing a theme in women’s desire to be a good mom and to have some time/space/interests apart from child rearing. This is definitely a topic I think we could explore more (especially how to make time for other pursuits, while remaining a present & responsible parent). Thanks for all your insights, & if you haven’t commented, chime in here.
 My dear friend (one of my favorite bloggers) Gena made a surprising, delightful announcement–she’s coming out with a cookbook this year! She managed (I don’t know how, so much self-control) to keep it under wraps until the very last minute prior to launching her book. You can get a sneak peak of it here (I promise it’s going to be an amazing compilation of inspiring/do-able recipes & writing) &/or pre-order on Amazon now.

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

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

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

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

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

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

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

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

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

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

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