Chocolate Carrot Cake Recipe Biography
Source(google.com.pk)With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns pale and doubles in volume, about 10 minutes. Using a spatula, gently fold in the melted butter. Gently whisk in the dry ingredients. Add the grated carrots and chocolate.
Pour the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Unmould onto a cooling rack and let cool.
Sour Cream with White Chocolate Icing
Melt the chocolate in a bain-marie or double boiler. Remove from the heat. Add the sour cream and stir until the mixture is smooth. Set aside until the cake is fully cooled, about 2 hours.
With an electric mixer, beat the chocolate mixture until it stiffens slightly, about 2 minutes. If necessary, refrigerate for a few minutes. Ice the top of both cakes. Set 1 cake on top of the other.
Candied Carrots
In a saucepan, bring the orange juice and sugar to a boil. Add the sliced carrots. Simmer until tender and translucent, about 8 minutes depending on thickness. Let cool completely. Drain. Twist each carrot slice and arrange on the cake to mark the slices
Preheat oven to 350°F. Lightly spray two 9-in. round pans with vegetable pan spray or use Wilton Cake Release Click here for complete instructions on preparing baking pans.
e mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans.
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool.
Melt Candy Melts according to directions. Allow to cool slightly, stirring occasionally (don't let it harden). In mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled candy until blended and smooth. Beat in the butter and lemon juice
Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing.
Refrigerate until ready to serve; bring to room temperature 30 minutes before serving.
Chocoholics can eat their heart out with this selection of lipsmacking chocolate cake recipes. What’s your poison? Towering chocolate fudge cake, decadent chocolate orange cake or a rich chocolate mousse cake?
I’m not sure whether to call these dessert or breakfast?
I tend to have a bowl stashed in my fridge at all times so I can just grab one or five anytime the hankering hits so I guess, technically, they could be called bressert, snunch, lupper, deakfast, or my midnight denack.
Either way, they are some damn good balls that taste just like a carrot cake Larabar.
This was another recipe that was born from my days on the Whole30 diet, but I had to add some white chocolate for two reasons: 1. I’ve had a jar of white chocolate chips staring at me for months now tapping its foot and snidely sighing as if it was wondering when in the world I was going to finally throw them into a recipe and B. The balls needed a bit of boost to take them from decently delicious to Oh-em-gee I can’t stop eating these things take them away from me before I start to turn orange like that chick from the Partridge family.
But forreal doh, I feel like a lot of things in my life could use a pinch of pizzazz at the moment. You know how they say bad things come in threes?
Well, I think what they really meant is that bad things come in three times infinity.
Ugh, and then I go and start sounding all whoa-is-me when, in fact, the things that are dragging me down are totes #firstworldproblems, and I have to remember to look and see that the glass in my hand is half full…of wine lots and lots of wine.
And no, I swear that’s not a rogue cat hair all up in that pic.
Carrot cake Larabar bite sprinkled with essence of Weasley, anyone?
OMG, speaking of needing a special spark in your life, I found a new vampire series to read!
Hi, my name is Amber, and I’m a fang banging vamp tramp who is all up on A Hidden Fire: Elemental Mysteries Book One
Series by Elizabeth Hunter. I downloaded the first book (which is free BTW…FREE!!!!) on the 10th, and I’m halfway through the 3rd book already! Lucky for me, my husband is a workaholic so I get to spend every waking second of free time I have getting lost in the sizzling hotness of the immortal world and stuffing my face full of carrot cake Larabar bites! Hooray!
So, in conclusion, if you are having a rough couple of months and you want to escape your life for a bit, make up a batch of these, download the books above, and disappear in a billowing cloud of wood smoke and whiskey (read the books).
1/2 cup pitted dates, packed
1/2 cup golden raisins, packed
1 cup warm water
1 cup roasted cashews
1/4 cup carrots, sliced or cubed
1/2 cup unsweetened shredded coconut
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of sea salt
1/8 cup white chocolate chips, white chocolate bark, or vegan white chocolate chips divided
2 tsp coconut oil
Directions
Add dates and raisins to a small bowl and pour in warm water. Let the fruit soften for 5-10 minutes. Drain and pat dry with paper towels or a kitchen cloth. NOTE: If your fruit seems soft enough to process, skip to the next step.
Add cashews and carrots to a food processor and pulse until the ingredients are broken down a bit.
Add dates, raisins, coconut, spices, salt, and 2 tbsps of white chocolate chips to the food processor with the cashews and carrots and pulse until a soft dough forms.
Roll the dough into balls and refrigerate.
While balls are refrigerating, microwave remaining white chocolate and the coconut oil in a microwave safe bowl in 30 second increments until the chocolate is melted, being sure to stir after each 30 second interval.
Remove balls from fridge, drizzle with white chocolate, and store in an air tight container until ready to eat.
Enjoy!
Jump up and down if you’d like a single-serving carrot cake that takes less than 5 minutes to make and is so healthy you can eat the entire recipe in one sitting.
Yes, you really can.Oh, um, and you can stop jumping up and down now.
People at work will start to think you’re craz.
1/2 tsp ener-g OR 2 tsp flaxmeal (If you must, you can omit completely. It just won’t rise as well.)
1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
1 packet NuNaturals stevia OR 1 more tbsp sugar
1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)
1 tablespoon milk of choice
1 tablespoon oil or more milk of choice
1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.
View Carrot Cake Nutritional Info
Carrot cake is nothing without frosting! Alternatively, you can use vanilla frosting, peanut butter, or whatever your carrot-loving heart desires. (It should be no surprise to you that my own carrot-loving heart often desires coconut butter.) Slice the cake–or cakes–in half and then slather on that frosting!
I love cake. I love veggies. I love chocolate. I love low-fat.
This cake has all of that and guess what? It tastes fabulous.
This Chocolate Carrot Cake was inspired by the absence of zucchini in my fridge. You see, zucchini is in season right now but the local grocery stores I frequent seem to have forgotten that. All the zucchini I`ve seen lately has been expensive or looks like tiny sad looking pickles. When I go shopping next week maybe I'll find some...fingers crossed. The reason I was looking for cheap plentiful zucchini is that I really wanted to make chocolate zucchini bread.
Yesterday my craving couldn't wait a day longer. I had to make some kind of chocolate loaf. Peering into my crisper I then saw them. 2 carrots. Chocolate Carrot Cake was born.
I made this recipe healthier by substituting unsweetened applesauce for the oil. The blogger I got this recipe from said that they had already reduced the sugar. I was tempted to reduce it more but didn't and I'm glad because any less sweet and it would no longer be cake. This cake is moist, slightly sweet and oh so chocolaty. I will be making this again and again! Take that zucchini!
There is a cup and a half of carrot in this cake and they definitely count towards your daily servings. So dig in and don't feel guilty when you devour half of it in one sitting. I know I
Preheat oven to 350F and grease a 9" loaf pan.
Cream the applesauce, sugar, eggs, and vanilla. (I used my kitchenaid standmixer)
In a separate bowl whisk together the flour, cocoa, baking powder, baking soda, cinnamon and salt.
Add the dry ingredients to the wet and beat together until smooth. Stir in the carrots.
Pour into prepared pan and sprinkle with chocolate chips. Bake for 30- 40 mins until toothpick comes out clean. Cool for an hour before serving.
I mentioned this in my guest post I did for Caroline, but her lemon blueberry scones post is the reason why I started blogging. Baking for myself is fun, but baking and taking pictures of it and then writing about it for the internet to see? So much better. I feel like I owe Caroline a lot, having given me this hobby that has enriched my life so much. I’ve never met her in real life, but I can tell she’s just the sweetest person and if anyone deserves to have an awesome virtual baby shower, it’s her.
I was so excited for Caroline that I asked a group of her blogging pals if they’d like to throw her a virtual baby shower. This was two months ago and it’s been so hard to keep the secret (Caroline and I are exchanging emails about cupcakes right now and it’s killing me not to hint at what she’s going to wake up to!) but the day is finally here.
Caroline, I’m sure you are going to be an amazing mom and that is one lucky kid to be born into such a large and loving extended family. I wish you all loads of fun with your soon to be newest member!
Caroline, whose blog is Chocolate & Carrots, once said that she hadn’t yet made a chocolate carrot cake because she hadn’t found the right recipe. So I made her one! I think that these taste like normal yummy chocolate cupcakes, but other people have said that they could taste the carrots (maybe I’m just too focused on the chocolate to notice). I don’t like carrots but I definitely liked these. I’m not a huge fan of mixing carrot cake spices, which for me means ginger, cinnamon, and nutmeg with chocolate, so I left it at just cinnamon. I’m not convinced that I like cinnamon and chocolate together, but I had to add something in there to make it “carrot cake” and not just chocolate cake. Next time I’ll try it without the cinnamon and see which is better.
These don’t have much honey so they really rely on the chocolate chips to sweeten them up a bit. Don’t skimp! And the icing also helps sweeten them up. The thing is, I don’t want to eat all that icing you see on these cupcakes. I only wanted to make them look pretty for the occasion. If you want to be able to pipe the icing, I suggest this pipeable cream cheese frosting from Recipe Girl. But make sure you look at how much it yields before you begin. And if you don’t care about piping it on, I like the cream cheese and Greek yogurt frosting recipe found here. It’s not too sweet, has no butter and still tastes enough like cream cheese to make me happy.
Preheat your oven to 350°F / 175°C and line a 12 cup muffin tin with liners. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. In another medium bowl, whisk the eggs and add the honey, apple sauce, olive oil, and vanilla. Using the fine grater of your food processor, process the carrots. There might be some chunks that get stuck at the top, but we don’t want those. Measure out 270 grams of carrots and mix them into the wet mixture. Add the wet mix to the dry and mix only until combined. Fold in the chocolate chips (don’t skimp! ;)). Divide into muffin cups (about 2/3 full) and bake for 17 – 20 minutes or until a toothpick inserted in the middle comes out clean. But be careful because it could be a chocolate chip that you’re hitting. So try a few areas if you’re not sure. Turn out onto a wire rack and let cool completely before icing.
Here’s what they look like naked and in much better lighting. I forgot the chocolate chips and didn’t realize it until they were in the oven. I took them back out and dumped in some chips, which is why all mine chocolate is lumped together. Don’t forget the chocolate and this won’t be a problem..
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Chocolate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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