Carrot Cake Recipes Biography
Source(googgle.com.pk)This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
Carrot ke is a cake made with carrots as the featured ingredient.
The leavener is usually baking soda.
Some recipes add raisins, coconut and even pineapple.
The cakes are usually frosted, quite often with a cream cheese frosting.
Some Carrot Cakes can be disappointingly dry. They really should be moist, soft and dense, with a coarse crumb.
Most carrot cake recipes are assembled as you would quick breads: dry ingredients and wet ingredients mixed separately, then folded together.
There is a perception Carrot Cake is healthy. Partly owing to the carrots, partly owing to the nuts and cream cheese that some recipes call for. Some recipes even call for wholewheat (aka wholemeal in the UK) flour. Most recipes also call for brown sugar, which feeds into the (mistaken) perception that brown sugar is healthier than white.
In addition to Carrot Cakes, Carrot Puddings and Carrot Flans are made. A French carrot flan mentioned in Larousse [1] under the Carrots entry has a pastry shell, over which is spread a carrot purée, then glazed carrots, and which is then baked. As such it can be served as a savoury; Larousse suggests that with the addition of more sugar, it can be served as a sweet.
Carrots with good-sized roots were introduced into the continent, likely through Spain, in the 1300s and into Britain in the 1400s previous carrots had spindly roots.
Shortly after that, carrot desserts started being made. All but the most destitute had access to carrots, and carrots contain a good deal of sugar in them, though nowhere near enough to be able to compete with sugar beets.
Diego Granado put a recipe for carrot pie ("Torta de Zanahoria") in his 1599 cookbook, "Libro del Arte de Cozina" His also had candied peel and meat broth in it, making it one of those mixed savoury and sweet dishes that still existed before the French codified cooking.
In 1783, the Fraunces Tavern in lower Manhattan served carrot cake Reputedly, it was served to George Washington on 25 November 1783, as per Molly O'Neill in her New York Cookbook(1992)
Carrot Cake featured prominently in the Uncle Wiggly children's stories, which started about 1910. The earliest recipe called Carrot Cake that CooksInfo.com can find in American newspapers dates from 1913. It was baked in a pie shell. CooksInfo.com found references to iced Carrot Cakes in the 1920s. The earliest recipe we can find in American newspapers which is what we would expect to be served as Carrot Cake dates from 1931, and is iced.
During the Second World War, the British Ministry of Food worked to revive interest in desserts with carrots, because sweeteners were rationed. The Ministry promoted recipes for Carrot Buns, Carrot Fudge, Carrot Pudding, Carrot Cookies, etc though we were unable to find one published by them for Carrot Cake per se.
Carrot Cake started in become popular in America in the 1960s. It was hugely popular in the 1970s, being seen as a healthy, whole food at the start of the whole-foods movement.
Literature & Lore
"Crocus Carrot Cake. Rub four good sized cooked carrots through a sieve. Add two tablespoons ground almonds, three tablespoons sugar, the grated rind and strained juice of half a lemon, the well beaten yolks four eggs, three tablespoons melted butter and the whites of the eggs beaten stiff with a pinch of salt. Pour into a small baking tin lined with pastry. Bake in a hot oven until ready and serve hot or cold, cut in squares." -- "How to Fight the High Cost of Living" column. Ogden City, Utah: The Ogden Standard. Wednesday, 11 June 1913. Page 7.
Howard Roger Garis (1873 - 1962) featured carrot cake prominently in his series of children's stories about Uncle Wiggily the rabbit, that started in the early 1910s : "No, I am going to make a carrot cake for you. Nurse Jane is going to help me, but we thought we would look in the cook book to see how to make a new kind." -- Garis, Howard R. Uncle Wiggily Makes Candy. Published 1916 in: The Chester Times. Chester, Pennsylvania. 31 January 1916. Page 5.
In the "Little Jack Rabbit" children's story by Davidy Cory, 1923, Carrot Cake is referred to as something frosted: ".. picking up a lovely hot steaming carrot cake, he began to nibble on the frosting..." -- In New Castle News, New Castle Pennyslvania. 2 July 1923. Page 6.
Carrot Cake: Gold loaf cake, fresh diced carrots added, vanilla icing. 23 Cents." -- Mutual Grocery Store Advertisement. San Mateo Times, San Mateo, California. 21 December 1928. Page 6.
"The final item of the afternoon which Mrs. Heath demonstrated from the platform was carrot cake with cream Icing. The recipe is as follows:
Three-fourths cup butter or other shortening, 1 1/2 cups granulated sugar, 4 eggs, 1/2 teaspoon salt, 2 cups granulated [Ed: sic] carrots, 1/2 cup rich milk, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon lemon extract.
Cream the butter and sugar until lemon colored. Separate the eggs and add the yolks one by one unbeaten, beating after each addition. Add salt and then the grated carrots and stir well for five minutes. Add the milk and the flour sifted with the baking powder then the lemon extract and fold in the beaten egg whites. Grease and flour a loaf cake pan. Bake in moderate oven (325 degrees) for 30 minutes. This makes a delicious large cake. Cover with cream icing as follows:
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, combine all the ingredients for the cake mixture, as in the tips below. Spoon the mixture evenly between the tins.
Put the cakes in the oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
Make the icing: measure the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
Put the oil, eggs and sugar into a large mixing bowl. Whisk until
the mixture is well combined, lighter and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until
evenly blended.
250ml (9fl oz) sunflower oil
4 large eggs
225g (8oz) light muscovado sugar
200g (7oz) carrots, peeled and coarsely grated
300g (10oz) self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground ginger
75g (2½ oz) walnuts, shelled and chopped, plus 8 halves to decorate
FOR THE ICING
50g (1¾ oz) butter (room temperature)
25g (scant 1oz) icing sugar
250g (9oz) full-fat cream cheese (room temperature)
a few drops of vanilla extract
Butter and lightly dust with flour three 9-inch/1.5 L cake pans.
Add walnuts to dry skillet over low heat. Cook, shaking at intervals, about 5 min. or until aromatic.
Using electric mixer, in large bowl, beat eggs until combined. Add sugars and oil. Beat until light and creamy.
Into separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until blended. Stir in carrots, pineapple, toasted nuts, vanilla and raisins.
Divide batter evenly among prepared pans. Bake 30 to 40 min. or until toothpick inserted in centre comes out clean. Cool 5 min. in pan. Invert onto wire racks. Cool completely.
Cream Cheese Icing:
Using electric mixer, beat cream cheese in large bowl until light and fluffy. Add butter, lemon rind and juice; beat until blended. Add icing sugar; beat until smooth.
carrot cake is always a hit, and it's easy to make as the carrots provide enough moisture that you don't need to worry about using and egg replacer as a binder. This vegan carrot cake recipe with whole wheat flour uses dates and orange juice for a bit of sweetness so it is refined sugar-free. Pineapple juice concentrate also works well in this sugar-free carrot cake recipe.
Using whole wheat flour in this vegan cake does make it a bit heavier, but carrot cake isn't usually a very light cake anyways. Recipe courtesy of Beverly Lynn Bennett of
In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
Place the shredded carrots in a bowl and pour the hot water mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and mix well.
Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased cake pan.
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Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean. Frost with a
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.
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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