Source(google.com.pk)
Preheat oven to 175C 350 degrees F. Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended I usually leave the cake in the 13x9 pan and just ice the top
To make the frostin
melt butter in a pan and let cool. mix flour with baking soda in a bowl. mix sugar, salt, cinnamon, ground cloves, grated carrots, almonds, lemonzest and -juice.
mix cooled butter with eggs and add to the mixture. mix well until all is well coated and you end up with a moist cakebatter. fill into prepared caketin.
bake for about 50-60 minutes on the lower level of the oven until a skewer comes out clean. let cool.
for the glaze: mix all ingredients and spread generously on top of the carrot cake. decorate with marzipan carrots before serving.
keeps - wrapped in clingfilm - for about a week in the fridge.
Although I baked it in a non-stick bundt pan and it came out a little too brown, so if any of you decide to use a non-stick bundt pan, I'd suggest baking it for about 35-40 minutes instead.
And I would ease up a little tiny bit on the almonds.
It's really yummy, though! Mmmm!
This 100% Whole Wheat Carrot Cake is incredibly moist and nobody will believe it’s whole grain!
I’ve seen a lot of carrot cake recipes around lately and most of them claim to be the best carrot cake recipe ever. And here’s another one! Seriously. The best carrot cake I’ve ever had. If you prefer carrot cakes without chunks of carrots, pineapple, nuts and other stuff, this is your recipe!
I really do not like carrots. You might already realize that since I’ve mentioned I dislike all vegetables except for corn and potatoes, but I do. I couldn’t possibly have carrots in my cake unless they were undetectable, so I used the really fine grater of my food processor. I’ve also used a Microplane zester but that took a long time!
I’ve brought this cake into work several times and all the Americans recognized it as carrot cake. But nobody has any idea that it was a whole wheat carrot cake! That should mean something, right? So this tastes like awesome carrot cake but doesn’t taste like vegetables! There. :D
I don’t think they don’t have carrot cake here in Germany (it might be at Starbucks or something like that
and whenever I give this to Germans, they say it’s the “best Christmas cake ever!” At first I thought it was absurd, but then I realized they have a point. This has cinnamon and ginger. That is kind of Christmas-y. Do we associate carrot cake with Easter because the Easter Bunny eats carrots? I’ve googled it and couldn’t find an answer. It’s because of the bunnies, right? :D
The Greek yogurt cream cheese frosting is kind of tangy. I only used 1/2 cup of sugar, but the more you add, the less tangy it is. It is made a little healthier, though. We all know that Greek yogurt instantly makes stuff healthier, right? :) If you prefer a traditional recipe, this one is my favorite.
2 cups (240 grams) whole spelt flour or whole wheat flour
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
4 large eggs
1 cup (200 grams) granulated sugar or coconut sugar159 grams
¾ cup (183 grams) unsweetened apple sauce
½ cup (118ml) canola oil or light olive oil
14.5 oz / 410 grams grated and peeled carrots1
Frosting:
8 ounces (225 grams) cream cheese
1 6-ounce container (170 grams) Greek yogurt
½ – 1 cup (60 – 12 grams) powdered sugar
Preheat your oven to 350°F / 175°C and grease three 8″ pans or line them with parchment paper.
In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and ginger.
In a large bowl, whisk the eggs and then add the sugar, apple sauce, and olive oil and mix until combined.
Add the dry ingredients to the wet and stir just until combined.
Then fold in the carrots, again only until combined.
Bake for 13 – 17 minutes or until a toothpick inserted in the middle comes out clean. I accidentally had the fan on so these minutes could be off. It might be longer, but just check it at 13 and see how it is.
Let cool for 5 minutes in the pans, and then turn onto a wire rack to cool.
Frost when completely cooled.
For the frosting, beat together the cream cheese and Greek yogurt. When combined, add the powdered sugar, a little bit at a time. This frosting isn't pipeable, but if you refrigerate it overnight, it it sets a little more than when first made. This recipe only makes enough to fill the two layers and the top. You can see that the layers also only had thin layers of icing. I used a little less than ½ cup per layer. If iced, store in the fridge. The cake stays moist for several days.
Notes
I used the fine grater of my food processor. I can’t say if this would work if you grate them coarsely. It might lose some of its moisture. Mine was almost like a puree.
Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the
nuts and grated carrots.
You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
Bake at 350 Farheinet in a 9x13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
his is my Number One. The item that I bring to gatherings with lots of people I don’t know. The cake that my husband and friends request for their birthdays. I have bartered pottery from an artist with this cake. It was the reason I almost started a cake business.
For two years, I have been blogging and baking this cake regularly on the side. A little part of me felt it was the one recipe I shouldn’t share. After all, a “chef” doesn’t want to tell all her secrets. So, why post it now? A few reasons… For one, I didn’t realize I was going to keep blogging this long and I have grown great affection for all of you kind people who stop by Whipped to pay visits. I want to share this cake with you.
Secondly, I have decided that instincts to keep a recipe secret are prideful and weird and I will no longer listen to them! So, I not only want to share the recipe but all the little tips that I have honed over the years to make it just the way I like. For additional general baking tips, click here.
3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 Tablespoon baking soda
1 Tablespoon ground cinnamon
1 1/2 cups canola oil
4 large eggs, lightly beaten
1 Tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 cup shredded coconut
1 1/2 cups pureed cooked carrots
1 small 8 oz. can of crushed pineapple, drained
Cream Cheese Frosting recipe below
1/2 cup walnuts for the top optional
Preheat oven to 350. Grease two 9 inch cake pans. Line the bottoms with parchment paper. Peel and cook carrots until a fork easily can be poked in to them. One small bag of full sized carrots should yield about the right amount of pureed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot puree and set aside.
Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add oil, eggs and vanilla. Beat well for about 2 minutes. Fold in walnuts, coconut, carrots and pineapple. Pour equal amounts of batter into each pan. Set in the middle of the oven and bake for about 50 minutes or until edges have pulled away from sides and toothpick inserted in middle comes out clean.
Remove from oven and let sit in pans 10 minutes. Turn out onto a rack and cool completely. When cool, level cakes to take humps off the center with a serrated knife. Spread cream cheese frosting between the layers and on top. I leave the sides out in the open because they are a beautiful brown and nice and crunchy. Sprinkle chopped nuts on the top if desired.
makes enough for middle and top of cake. Double if you want to frost sides
Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Moist Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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