Carrot Cake Recipr Easy Biography
Source(google.com.pk)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.
Mix until just blended and then add the carrots and pecans.
. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.
Frosting Directions:
Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
Our story begins in 1975 with a simple family recipe for the ultimate moist and delicious carrot cake.
Ne-Mo’s founder, Ed Smith, first baked up a batch of our now famous Ne-Mo’s Carrot Cake and began selling it to local restaurants and delis. To the delight of both Ed and the restaurant owners, it was an immediate hit. The orders started rolling in and it quickly became clear that there was a demand for high quality, fresh baked, delicious bakery products. And so Ne-Mo’s Bakery was born.
Since then, Ne-Mo’s has been setting the standards in the commercial baking industry. Our line of individually portioned specialty bakery treats has a long, rich history of satisfying consumers and retailers alike. In all our years of growth and expansion, we have never wavered from our commitment to producing great tasting products from premium ingredients, and supporting our retail partners with customer service excellence. And the original family carrot cake recipe that sent us on our way – it remains unchanged.
Growth and expansion is a product of excellence. With our high-end gourmet test kitchen and enthusiastic team of bakers, Ne-Mo’s is constantly developing new and delicious bakery products for consumer consumption. Our skilled bakers work diligently, developing and testing new recipes to produce the finest fresh baked goods on the market. To keep up with our growth, in 2010 we opened a brand new state-of-the-art commercial bakery to support our existing facility.
Aspirations
Successful growth is not possible without a commitment to the qualities and standards Ed Smith baked into that very first Ne-Mo’s Carrot Cake – fresh, high-quality ingredients; careful attention throughout the entire baking process; knowledge and understanding of consumer tastes; and a pure and simple love of baking. The Ne-Mo’s family is dedicated to carrying on in the tradition that began in 1975 and brought us to where we are today. Whether for our Ne-Mo’s brand, or for private label, you can be sure our commitment to tradition and excellence is the driving force behind everything we bake.
Quality
Ne-Mo’s is recognized for our careful adherence to quality. We proudly follow the highest industry standards in quality control and quality assurance to ensure continuous recognition of Ne-Mo’s brand integrity. From ingredients and baking methods, to handling and shipping, our dedicated bakery staff ensures that our methods of production and delivery meet and exceed the Good Manufacturing Practices guidelines set for all commercial bakeries. We deliver quality you can touch, see, and taste.
Advantage
Authentic scratch baking from traditional family recipes
Baked with only the finest, fresh ingredients
Home-baked goodness you can see and taste
Full line bakery for greater selection and assortments
State of the art bakery and test kitchen
Nationwide recognition and availability through convenience store distribution
Ne-Mo’s branded and private label offerings
An unwavering passion for excellence
Dedicated to keeping our customers smiling
Mission
The mission of Ne-Mo’s Bakery is to satisfy the American consumers’ desire for an enjoyable taste experience by producing and marketing individually portioned bakery products with an appealing homemade goodness.
Preheat the oven to 350°F. Spray two 9-inch cake pans with canola oil cooking spray and set aside. Using an electric mixer, gently cream the butter with the oil. Add the applesauce and the sugar, beating until well combined.
In a medium bowl combine both flours with the baking soda, cinnamon, and salt. Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Divide batter between the cake pans and bake for about 30 to 40 minutes or until done when tested with a toothpick or thin knife.
Remove from the oven and let the cakes rest in the pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the frosting, blend softened cream cheese with sugar, milk and vanilla. Frost the cakes with desired amount of frosting and serve.
Nutritional Info:
Per Serving:Serving size: 1 piece, includes frosting, 460 calories (270 from fat), 31g total fat, 11g saturated fat, 110mg cholesterol, 350mg sodium, 43g carbohydrate (3g dietary fiber, 29g sugar), 7g protein
2 cups macadamias, preferably soaked for a couple hours
2 tablespoons lemon juice
2 tablespoons coconut oil, melted
1/3 cup organic maple syrup
Water, as needed I added ¾ cup
Carrot Cake
2 lare carrots, peeled
1 1/2 cups almond meal
2 cup medjool dates, seeds removed
1/2 cup organic shredded or desiccated coconut
1/2 teaspoon cinnamon
I am totally sold on raw desserts. I love that they are full of healthy ingredients, are easy to make and taste so fresh. This Raw Carrot Cake with Macadamia Frosting is no exception. I found the recipe over at The Rawsome Vegan Life and decided that I needed to make it asap.
I made a few changes, notably the frosting. The original is made with cashew cream cheese frosting and my version is made with macadamia frosting. I have also made a Chocolate Chia Pecan Pie from this site and I have a few other recipes that I found on this site that I am looking forward to bringing you.
To make the macadamia frosting, blend all ingredients in your blender (high speed preferably) until smooth, adding in some water as needed.
To make the cake, chop the carrots into small pieces and then throw into your food processor with the other cake ingredients and pulse until it's all in really small pieces and sticks together.
To assemble, put half of the cake mix into the bottom of a lined spring-form cake tin and press firmly with a spoon. Then spread on about 1/3 of the macadamia frosting. Then place into the freezer until the macadamia frosting is hard.
Then put the rest of the cake mix into the cake tin and press firmly with a spoon.
The put the remainder of the macadamia frosting into the cake tin and place back into the freezer until the frosting is hard.
When ready to serve, take out of the freezer and decorate with walnuts.
Serve and enjoy
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.
It is DAY 15 of Gluten Free Baking With KitchenAid to celebrate our 7QT KitchenAid stand mixer giveaway, and boy, do I have a treat for you! This incredible gluten free, dairy free, drunken rum & raisin carrot cake created by the fabulous Karen Morgan from BlackBird Bakery made me weak at the knees! It is SPECTACULAR. I have admired Karen for a long time, and was thrilled when she agreed to participate in this event and share one of the inspired recipes from her amazing book, Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries.
So, who is Karen Morgan? She is basically the gluten-free baker to the stars! After being diagnosed with Celiac disease in 2002 and feeling frustrated with the wasteland of gluten-free products, as well as the nonexistence of quality, tasty gluten-free baked goods, she decided to create baked treats that surpassed their wheat-infused counterparts. In the summer of 2006, with almost 100 show-stopping gluten free desserts under her belt, she decided to test her recipes on the patrons of the chateau where she was baking in France, by serving them without revealing that they were gluten-free. When people found out, they were amazed, and she was serving packed houses and being hailed a sensation with standing ovations every night.
Upon her return to Austin, Texas, she started her first food blog, The Art of Gluten Free Cooking, sharing her masterful creations with the world. Then, in 2008, Blackbird Bakery was born. This online gourmet, gluten-free bakeshop was soon shipping hand-crafted treats to gluten-free gastronomes all over America. Word of Karen's genius spread fast, and she was soon catering to celebrities like Ben Harper, David Arquette and Kelly Slater, as well as marquee events at the Grammy Awards, the Sundance Film Festival, and many others.
Karen is now the star of Whole Food’s new cooking show, Gluten Morgan. Her work has been featured in The New York Times, About, The Daily Candy, Gluten-Free Girl, Silvana’s Kitchen, Spa Magazine, The Oregonian, The Austin American Statesman, Living Without, Yoga Journal and on NPR. Quite the resume, huh? AND she is juuuuust getting started!
I was so excited to hang out with Karen at the Nourished Food Bloggers Conference and the Gluten and Allergy Free Expo in Chicago this weekend. For those of you living in the Chicago area, Karen will be teaching a gluten free baking class today. Beg, Borrow or steal a last-minute ticket if you can, because this lady works a whisk like nobody I have ever seen! But more importantly, she is kind, generous, wicked smart, sassy, and soooo much fun!
I was lucky enough to hear Karen speak about her gluten free recipe development process at Nourished. Her incredible passion for the science and art of gluten free baking, and the depth and breadth of her knowledge, was mind blowing. I was humbled and inspired by the meticulous nature of her work ethic (sometimes testing recipes over 100 times before publishing) and her unending quest for excellence. No wonder her recipes are so extraordinary. I really learnt a lot!
This gluten free, dairy free carrot cake is a shining example of the fruits of her labour. Karen says, “Who doesn’t love a tender carrot cake? What I love the most about this particular recipe is that it is incredibly moist, and the rum-soaked raisins explode in your mouth with bright promises of pleasure. If you can have dairy, the traditional cream cheese icing on this cake is absolutely fantastic, especially refrigerated. Either way, it’s divinity on a fork that happens to be gluten free.”
What do I say about this rum and raisin carrot cake? Make it, or you are letting one of life’s greatest pleasures pass you by! This little slice of piggy heaven made me drunk with pleasure! Just TRY stopping at one piece! You will never believe this is gluten free. This is one of those “serve and don’t mention the GF” recipes, where nobody will even question the ingredients. I have a feeling you will be thanking me for sharing this little gluten free gem for years to come.
I know I said it yesterday with Beth Hillson’s berry bundt cake, but it bears repeating for this gluten free carrot cake -- a stunner, a winner, and not to be missed.
Thanks Karen. You really are a STAR
Learn more about Karen Morgan at BlackBird Bakery.
Grab a copy of her sensational book, BlackBird Bakery Gluten-Free.
Follow Karen on Facebook and Twitter.
rum/raisin mixture to be prepared the night before:
1 cup dark raisins
6 Tbsp dark rum
cake ingredients:
2 cups grated carrot
1 1/2 cups granulated sugar
1 cup safflower oil
1/2 cup light brown sugar
1/2 cup sorghum flour
1/2 cup almond flour
1/2 cup glutinous rice flour
1/2 cup tapioca flour
¼ cup potato starch
4 large eggs
1 Tbsp pure vanilla extract Mexican if available
2 1/4 tsp ground cinnamon Vietnamese if available
2 tsp guar gum
1 1/4 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp kosher salt
classic 7 minute icing ingredients:
1 1/2 cups granulated sugar
3/4 cups water
6 large egg whites
1/3 tsp cream of tarter
1/4 tsp kosher salt
In a small bowl, pour the 6 tablespoons rum over the raisins, cover with plastic wrap and refrigerate over night.
Preheat oven to 350°F and set the oven racks to the middle position.
Lightly grease two 8-inch cake rounds with vegetable spray and then line the bottom of each pan with parchment paper. Set aside.
In a medium bowl, combine all the dry ingredients, including the cinnamon and the nutmeg. Set aside.
In a stand mixer with the paddle attachment, cream together the sugars and the oil on medium speed for about one minute.
Scrape down the sides of the bowl, add the eggs and the vanilla and whip on high speed for two minutes or until the mixture is light, a fluffy yellow colour, and doubled in volume.
Add the dry ingredients to the egg mixture and again, whip on high for a minute more.
Remove the mixing bowl from the stand and fold in the shredded carrots and the rum soaked raisins.
Divide the batter evenly between the two pans and bake for 40 minutes, rotating the pans from front to back half way through. The cakes are done when the edges of the cake begin to pull from the sides of the pan and a wooden skewer inserted into the middle comes out clean.
Allow the cakes to cool for 15 minutes in the pan before inverting on a wire rack to cool completely. It should take at least an hour for the cakes to cool all the way through. Wrap in plastic wrap and store in the refrigerator overnight if assembling the cake the next day.
After the cakes have cooled, make your seven minute icing:
In a heavy, non-reactive saucepan, heat the sugar and the water on medium-high heat until the syrup reads 239°F on your candy thermometer. This will take about 10 minutes.
When the syrup reads 220°F, begin beating the egg whites in a stand mixer with the whisk attachment on high until opaque.
Add the kosher salt and continue to whip until white and frothy.
Add the cream of tarter. Whip until the egg whites are thick and foamy.
By now, your syrup should be ready. With the mixer on high, add the hot syrup to the egg whites and continue to whip on high for about seven minutes. The mixing bowl should be cool to the touch.
Take one of your cake rounds and place it on your desired cake stand or serving platter.
Cover the top of this layer with about 3/4 cup of icing. Smooth with an offset spatula. Place the other cake round on top and ice the remainder of the cake.
Serve immediately.
Serves 8.
This will keep in the refrigerator for three days. Cover only the exposed cake with plastic wrap as the icing will stick and get pulled off the cake.
Learn more about Karen Morgan at BlackBird Bakery.
Grab a copy of her sensational book, BlackBird Bakery Gluten-Free.
Follow Karen on Facebook and Twitter.
What a pretty photo of what looks like a delicious cake!! Even though I can’t make this at my house, I will certainly share it and then hope someone makes it and invites me over for a pieceThank you for the recipe And Tess, you just keep them coming, don’t you.Sarah.
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipr Easy Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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