How to Make Carrot Cake Recipe Biography
Source(google.com.pk)Carrot Cake never goes out of style and one bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet cream cheese frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color and texture, along with sweetness and moisture, its' flavor is almost indistinguishable. I think the biggest debate surrounding the Carrot Cake is whether crushed pineapple or applesauce should be added to the batter. Adding either of these ingredients will give the cake added flavor and moisture so, if you like, add 1/2 cup (120 ml) of either crushed pineapple or applesauce to the batter, right along with the oil and vanilla extract. Take note, though, that you may need to bake the carrot cake a few minutes longer than the recipe states.
Although using carrots in baking may seem odd, Alan Davidson in 'The Oxford Companion to Food' tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts. Speaking of carrots, the orange carrots we enjoy today originated from the purple variety grown in Afghanistan since the 7th Century AD. As carrots moved westward into Europe the orange variety came about and this is the variety the English settlers brought to America. 'Carrot' comes from the Greek word "karÅton" and the Greeks started the belief that eating carrots would improve your eyesight. John Ayto in "An A-Z of Food & Drink" tells how during World War II the British furthered this belief by saying that British pilots improved their night vision by eating huge amounts of carrots. They were, however, only trying to encourage the eating of carrots as it was one of the few foods that were not in short supply during the war.
If you would like to make marzipan carrots to decorate the top of the cake, you will need marzipan and orange and green icing colors (can use liquid or paste food coloring). Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins. Knead a small amount of green food coloring into the marzipan and make the carrot tops. Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It comes in plastic-wrapped rolls.
Also, for a more casual dessert you could bake this cake in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes.
Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
Makes 12 standard-sized muffins.
Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Place a dollop of the cream cheese frosting on the top of each muffin.
Yes, because spreading out the carrot cake increases the surface area. The cake is hotter than the surrounding air. If the cake has a larger surface area, that means that m
Yes, you can freeze any kind of cake, frosted or unfrosted. I would place the cake on a cookie sheet and freeze first. When it is frozen, move it to a sealed baggie or contain
Depending on the recipe, some carrot cakes can have as many as 1,500 calories per serving. In a day and age when many people are trying to eat healthier, this kind of calorie
This cake is moist, flavorful, and has a cinnamon flare. This cake only serves 9 and uses a 9-inch baking pan but is a great recipe to use up some leftover apples and carrots
Carrot cake is fantastically moist and decadent, without being too compact and heavy. This Southern carrot cake recipe places a sinfully delicious apricot filling between each
1 1/3 cups granulated sugar
1 cup and 5 1/2 teaspoons vegetable oil
2 eggs, at room temperature
2/3 teaspoon pure vanilla extract
1 2/3 cups plus 1 tablespoon all-purpose flour, divided
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup raisins
2/3 cup chopped walnuts, plus more for toasting and topping
2/3 pound carrots, grated
1/3 cup diced fresh pineapple
Whipped Icing Ingredients:
1 cup milk
5 tablespoons flour
1 1/4 cups granulated sugar (not powdered sugar)
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup butter, at room temperature
Directions:
Make the cake: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a parchment paper sling. In a large bowl, beat the sugar, oil, and eggs together until light yellow. Stir in the vanilla. In another bowl, whisk together 1 2/3 cups flour, cinnamon, baking soda, and salt. Mix the dry ingredients into the wet ingredients. Toss the raisins and walnuts with the remaining 1 tablespoon flour and fold them, with the carrots and pineapple, into the batter. Pour the batter into your prepared pan and bake around 40-45 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool completely.
Make the frosting: Heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled cake with a thick layer — you’ll probably use about 3/4 of the frosting, but not all. Top with toasted walnuts. Store leftovers in an airtight container in the fridge, but be sure to let it sit out for 30 minutes before serving so the frosting can soften
Trigger Warning: While I’ve tried to make the details of disordered eating behavior mentioned in this post very vague, they still may be triggering. If you’ve struggled with disordered eating and are vulnerable to that, you may not want to read.
I read an article yesterday that made my blood boil to the point where I could barely sleep a wink. Instead, I stayed up all night processing. What was so bad about the article? Why did it bother me so much? Why did the website’s flippant, patronizing responses to readers’ criticism on their Facebook page bother me so much
I won’t link to the article, 10 Mistakes Women Make in the Gym, because T-Nation seemed particularly proud that it was one of the most popular articles on the website and I don’t feel like giving them anymore traffic. Instead, I’ll summarize: it’s a list of things women “should” change about how they exercise written in your typical peacocky fitness-website tone. It takes for granted that women should prioritize appearance above all else in the gym, mixes in some body shaming and triggering language, and ticks all the SEO boxes for the post to do well on the internet.
Particularly offensive highlights include:
Too many women, because of poor exercise choices or practices, end up building a body that’s “skinny fat,” a condition where they appear thin in clothes, but actually have a higher body fat percentage than they did before they started exercising.
God forbid we build the “wrong” body type. Ugh. Hope we’re not unlucky enough to be one of those women born with the “wrong” body type to begin with! Wouldn’t that suck!
flabby, pasty-white guys that should never be naked, even when they’re alone in a secluded cabin on a mountaintop.
No reason to limit body shaming to women. We alllll know those flabby, pasty-white guys that don’t deserve to be naked even in the shower, right? They’re probably skinny-fat! The Worst. Thing. Ever.
Women are torn between what they read in Shape or on some insane aerobic queen’s blog, their unqualified husband’s or boyfriend’s pontifications on diet and exercise, or society’s conflicting and confounding expectations of what a woman should look like.
Haaahaha, women are so dumb, am I right? It’s just so hard to decide whether to listen to magazines, insane aerobic queens, or our boyfriends. So hard.
Bodies, at least the most aesthetically pleasing ones, are a combination of convex and concave curves instead of straight lines. You’re a delectable and enticing mammal, not a tree.
Awesome! I was hoping for more body shaming. Tell me more about the body type I should want. So far I’ve got, “delectable,” “convex and concave in appropriate places,” “not tree-like,” “NEVER SKINNY FAT,” and “mammalian.” And apparently insect-tiny:
If you want a waist that’s as broad as a tree stump, then have at it. If, however, you want the mythical wasp waist .
This is where my eyes turned red and my head exploded. Did they just say mythical wasp waist? As the goal?
There’s nothing wrong with wanting to be strong and healthy, or even wanting to alter your appearance for healthy reasons. I love the saying, “strong is the new skinny,” and I love that women are getting into fun fitness routines to be proud of their strength and dedication. If that’s their pursuit, I think it’s a wonderful one. And really, this article had plenty of good advice and even good intentions. But packaging this otherwise good advice in an offensive, body shaming article that feeds into “ideal body” stereotypes and fails miserably at humor? No. That assumes women all want the same thing or should/would be ashamed to have certain
When confronted on their Facebook page by someone who pointed out the body shaming, T-Nation responded in excruciatingly typical invalidating fashion, telling her she was overreacting and emotional despite the fact that she had neither stated or implied any emotion. Other commenters chimed in with, “If women feel bad about themselves because of reading an article, they should shut up and change themselves!”
Oh, you guys.
Listen. I’ve shut up and changed myself.
I’ve starved. I’ve lost feeling in limbs. I’ve modified myself. I’ve counted. I’ve sweated. I’ve subsisted on ridiculous food choices. I’ve consumed special concoctions. I’ve worked very, very hard. Mike sometimes says he doesn’t understand why pictures of unrealistically perfect women hurt me rather than inspire me and I tell him: “Oh, they do inspire me! And that’s the problem. That’s what hurts me. Because I don’t need to be inspired towards an unrealistic or unhealthy body type. And I don’t need to be inspired to have a different body type than I naturally have.”
Despite being at a normal weight now, when I feel bad about myself, you better believe I shut up and keep trying to change. Even as someone who considers myself mostly recovered, that voice is there: thinner thinner thinner. It’s not something I chose: I was raised with this obsession. I inherited it. I’m fed it. It’s there every day, and I work hard to quiet the voice and tell myself I’m good enough even though I don’t feel small enough.
And that’s why I reacted so viscerally to this article: I’m suffering. I suffer every day because someone at some point coined the phrase “wasp waist.” Because someone at some point decided women should want X, Y, and Z. Because dropping out of the race to get X, Y, and Z will reduce my worth in this society. I can manage my own suffering — I’ve worked hard to be able to do that. But there are many, many, many women suffering out there to varying degrees: they are feeling a pang in their chest when their jeans won’t zip, feeling guilt about skipping an exercise class when they have a cold, feeling confused about when it’s okay for them to indulge hunger, and on and on and on.
This cake is perfect for those of you who love carrot cake but don’t want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won’t end up with too many leftovers. The whipped icing is wonderful on this moist spice cake. Enjoy.
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
How to Make 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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