Easy Carrot Cake Recipe Biography
Source(google.com.pk)For the cake, preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.
Break the eggs into a bowl, and lightly whisk using a fork.
Add the vegetable oil to the eggs and whisk again.
Add the grated carrots, raisins, walnut pieces and orange zest.
In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.
Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.
Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.
While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.
Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. It’s now ready to serve.
ust because you’ve got a sweet tooth, doesn’t mean you crave chocolate. Carrot cake is the perfect dessert for those who crave sweetness, especially when it’s covered with tangy cream cheese frosting. Not only that, but carrot cake is a great snack for tea parties or even for breakfast, and traditionally has served as a wedding cake, as well. Our recipe can easily be adapted: while it makes a three-layer cake, you can easily use it to make a 9x13 sheet cake or even muffins. Just be sure to adjust your cooking times accordingly. In this video, WatchMojo.com shows you how to make your very own Carrot Cake with Cream Cheese Frosting.
1. Start by preheating your oven to 350°, and then grease and flour three 9” round cake pans.
2. Next, place your raisins in a saucepan and cover them with orange juice. Bring that to a boil, and then allow it all to simmer for a few minutes. When that’s done, drain off the juice and set the raisins aside until later.
3. Now, sift together the flour, baking soda, salt, nutmeg and cinnamon in a medium bowl.
4. Next take a large bowl and combine the eggs, buttermilk, oil, sugar and vanilla. Make sure to mix it well, then add the flour mixture and mix it well again.
5. In another medium bowl, combine your shredded carrots, coconut, walnuts, pineapple and raisins.
6. Add your carrot mixture to your batter, and fold it in well using a wooden spoon.
7. Now, equally divide your batter between your three cake pans, and bake it in your preheated oven for 25 to 28 minutes. You’ll know it’s done when a toothpick inserted into the middle comes out clean.
While you leave your cakes to cool completely on wire racks, you can make your frosting.
8. Cream together the cream cheese and butter in a medium bowl until the mixture reaches a creamy consistency. Then, add the vanilla.
9. Now, sift in the confectioners’ sugar a little at a time until it’s all incorporated.
10. Now back to the cakes: Once they have completely cooled, ice them. Cover one cake layer with a generous coating of frosting, then place another layer on top of that and ice that layer, following with the last layer of cake. Finish by frosting the entire cake, sides and all.
11. Now decorate your cake any way you like: I’m using marzipan carrots!
You can use this same recipe to make a sheet cake, muffins or a layer cake like I’ve made here. No matter what, it’s a great way to appease your sweet tooth without reaching for the chocolate.
3 eggs
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- ¾ cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
- 1 cup Orange juice
FROSTING:
- 1 (8 ounce) packages of softened cream cheese
- ½ cup of softened butter
- 3 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
I’m so sorry I’ve been away so long, my friends. I have 497 reasons I could give you, not the least of which is the fact that I’m getting ready to launch a new version of my regular site, thepioneerwoman.com, and that has taken over my life…and the fact that I’ve been cooking so much lately, I haven’t even had time to edit photos and post recipes here…oh, and then there’s the matter of the four children I decided to bring forth from my loins. Sometimes they need attention. And clean clothes. And food.
But I’m back now, and so pleased to share with you yet another winning recipe from the innards of my mother’s recipe binders that she—ahem—”accidentally left at my house several weeks ago” and that I—ahem—keep “forgetting” to mail back to her. And I believe that next week, I shall also forget to mail them to her, and then the week after that as well. Because as long as I keep finding recipes like this one, I won’t ever be able to part with the suckers. Sorry, Mom. But I want them.
This is the original recipe card for Sigrid’s Carrot Cake, written by hand by Sigrid herself many, many years ago.
Sigrid was one of my mom’s dearest friends back in the Old Country, and Sigrid’s daughter happened to be close friends with my punk-ass sister, Betsy. As such, every holiday or family event was occasion enough for Sigrid to bring one of her delicious, delectable carrot cakes to our house. And let me tell you, this practice went on for a period of approximately 25 years and I remember every single bite of every single carrot cake she gifted us. It’s such a basic, wholesome recipe, each bite you take makes you feel like you’re doing something good for yourself. Okay, so the thing is loaded with sugar. But it also contains 2 cups of vibrant, vitamin-rich carrots, so how bad can it be?
The best thing about Sigrid bringing her carrot cakes to our house was that my punk-ass siter, Betsy, is deathly allergic to tree nuts. And since the carrot cake icing contains chopped pecans, that meant more for me. And make no mistake, I ate my fair share. I also ate Betsy’s fair share, and probably some of my brother, Mike’s, too. And then I’d start in on my mother’s fair share because, I reasoned, her hips didn’t need it.
Karma’s a real bummer, because now MY hips don’t need it. But that didn’t stop me from making—and devouring—this carrot cake a couple of days ago. But only because I wanted to honor Sigrid.
The Cast of Characters (cake only): Sugar, Vegetable Oil, Eggs, Flour, Salt, Baking Soda, Baking Powder, Cinnamon, and Grated Carrots. It’s all very natural and wholesome and innocent. Just like me.
Now, if you follow Sigrid’s instructions, you’ll sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Then you’ll add the dry mixture into the bowl. But I didn’t feel like sifting that day, and I don’t like doing things I don’t feel like doing. So I just added the dry ingredients straight into the mixing bowl.
Mix it together, just LOOK what the carrots did to the batter.
Now you can grab whatever pan you want to use. Sigrid always used a Bundt or tube pan, which made it special. But I just love sheet cakes, partly because they’re just easy to slice and grab…and partly because I have no fewer than nineteen sheet cake pans lying around my kitchen and I feel the need to justify my compulsion to buy new sheet cake pans despite the fact that I don’t need any more sheet cake pans. I don’t think I’ve ever confessed that problem until just this moment. I feel cleansed.
Oh, and you can also do cupcakes. Carrot cupcakes. How cute.
Sigrid says to grease and flour the pan, and to me that means: Grab the Baker’s Joy. It’s this baker’s joy.
Pour it into the pan and smooth out the surface. And I realize this batter might look equal parts delicious and unappetizing. But just you wait, Henry Higgins.
Name that Broadway musical.
Now! Pop the pan into a preheated 350 degree oven for anywhere from 25 (sheet cake) to 50 (Bundt cake) minutes. Just give the pan a very gentle shake if you’re unsure. If it jiggles, it ain’t ready. And while the cake is baking, you have plenty of time to make the icing!
The Cast of Characters: Butter (softened), Cream Cheese (softened), Vanilla, Powdered Sugar, and Pecans.give or take. Mix that in. Then stick your finger in, pull it out, and lick it. Then say, “Oh my Lord.” Then close your eyes and be at peace.
But we’re not finished yet! We need to chop 1 cup of pecans. I like to get them pretty fine, as large chunks of pecans ruin my afternoon.
And then, if you’re like me, add in 2 teaspoons vanilla extract. If you’re like Sigrid, you would have already added this in with the butter and cream cheese.
Again, don’t be like me.
Anyway, this is what the icing looks like when you’re finished. It’s beyond delicious on its own, and you’ll be hard pressed not to eat it by the spoonful.
Plop the icing on top of the baked and cake, and smooth it out.
This really is just enough icing to cover a large sheet cake, but if you’d used a 9 x 13 Pyrex dish, there’d be more than enough. If you wanted to do a layer cake, I’d probably suggest doubling the icing recipe to ensure you’ll have enough to cover the cake.
Now, the first thing I like to do is cut the cake into pretty little squares, and set the squares on a Fenton milk glass cake stand so I’ll feel like Martha.
Then I like to remove the pieces from the Fenton milk glass cake stand and place them into cheap foil pie pans. Then I like to give them all away because the cold, hard truth is that I can’t be trusted with this kind of temptation in my house.
But I haven’t taken total leave of my senses…
And of course, I had to go ahead and try it. But only to honor Sigrid, remember.
Sigrid’s Carrot Cke, my friends, is moist. It’s flavorful. It’s basic and wholesome and natural.
It’s perfect for Easter: carroty and exceedingly Springy. Try it this weekend!
Love,
Pioneer Woman
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
Cool completely.
Icing:
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy 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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