Recipe Carrot Cake Biography
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No, not the cake balls that are at every classroom party and birthday party across the country. Think old school. Like those peanut butter crispy balls you used to get on those fortuitous days in the school cafeteria. Or buckeye balls. It all kind of went like this. I was perusing Pinterest, avoiding laundry and giggling with Ryan Gosling, when I happened upon a pin of various gluten-free snacks. Gluten-free, you say? Hook, line, sinker. This led me to a site owned by a girl who is veritably obsessed with peanut butter balls. She has dozens of tasty variations. I tried the orange chia seed balls. And were they ever splendid! But the peanut butter flavor did put me off just a tad.
So the next day while I was craving the taste of spring and thinking about those pb balls, I had an epiphany! I knew exactly what to swap out that peanut butter with. Coconut oil! Everyone knows that I <3 coconut oil and its taste is so clean and creamy that it would make a great base for almost any flavor combination without getting in the way. And that, my friends, is how these Carrot Cake Balls were born. The coconut oil needed some honey to up its gooey factor. And the balls needed a few minutes in the fridge to take/keep their form. But all in all this recipe was a home run. They are decadent, flavorful and full of good-for-you stuff. They have an almost coconut truffle texture and would be the perfect Easter treat for anyone watching their refined sugar/gluten/preservative/junk
Pulse oats in a food processor, if you are using the quick cooking oats option.
Add all ingredients to a food processor and blend until well combined.
Form balls. Roll them in shredded coconut, if desired.
Refrigerate for about 15 minutes before serving. Store in the fridge.
This is my grandmother's carrot cake recipe. My mom recently mailed me all my grandmother's recipe cards and I've been going through them and trying to decide what to make. This is the first one I've done - it was so hard to choose. :D
This carrot cake recipe stood out because I remember eating it as a kid around the holidays and I loooooooove carrot cake even more now as an adult, especially carrot cake with lots of yummy spices. According to the recipe card, my grandmother's original carrot cake didn't include any spices so I added cinnamon, cloves, cardamom, and ginger
You can change up the spices as you like as well - as long as you stay within the warm and sweet spices you'll be fine. Oh! And I think it would be amazing with a little molasses too - maybe 1/4 cup or so? Going to try it next time and see what happens.
In Taiwan, my home country, we don’t have carrot cake. The first time I heard about carrot cake I wondered if it will taste good and it was only through coming to the UK that I got the opportunity to try it and suffice to say I absolutely love it. I’m a huge fan of carrot cake.
Carrot cake while sweet is actually a pretty healthy cake as it does have carrots in it and so long as you keep the icing down to a minimum and don’t use too much sugar in this recipe then it remains fairly healthy.
This recipe is one I picked up while working as a pastry chef very briefly 3 months at my first job in Edinburgh and it’s still the best carrot cake recipe I’ve tasted. The cake texture is really soft and moist, the spice is never overpowering and both my husband and I absolutely love it. You can check out my food blog “Egg Wan’s Food Odyssey” for more information about this carrot cake recipe.
So with my love of carrot cake in mind I decided to create this cute rabbit family recipe card for this recipe. One of the first things people usually think about when they think of carrots are rabbits. Carrots and rabbits are like salt and pepper, they just belong together. So when I decided which characters to use for this recipe I immediately decided I wanted to draw a mother rabbit cooking this cake with her little bunnies around her. This was the basis of my illustration but of course I had to draw some carrots in as well. How can you bake a carrot cake and not have some carrots around?
I created two different versions of this recipe. In bakery measurements are absolutely essential, way more so than with savoury cooking, so I created one illustration with the measurements but also one without for a different look and feel. I like both of them so have included both.
So here is my “Yummy Scrummy Carrot Cake Recipe” illustration. I hope you like this and don’t forget to visit my food blog if you fancy giving this recipe a go yourself.
For dessert, my sweet Coconut Carrot Cake is so full of amazing textures and flavours, it’s guaranteed to fulfill any appetite. A soft, layered cake, made with coconut and carrot and topped with an ultra creamy, spiced frosting; my kids can never get enough, and neither can I.
If you want to add a twist to your regular carrot cake recipes, try adding some spices. It’s so easy, and so delicious.
For the cake:
4 eggs
1 3/4 cups sugar
1 cup grapeseed oil
2 cups flour
2 teaspoons baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground fennel
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
A pinch of salt
3 cups shredded carrots
1 cup sweetened shredded coconut
For the cake:
Preheat oven to 350°. Grease 2 8-inch round cake pans and line bottoms with a round of parchment paper.
Beat eggs and sugar together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift flour, baking soda, spices and salt together and add to eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour batter into prepared pans. Bake for 35-40 minutes, until cake is firm to the touch and a toothpick inserted into the center comes out clean. Let cool and remove cakes to a cooling rack. Cool completely before frosting.
For the frosting:
Beat cream cheese, mascarpone and butter together until smooth and creamy. Add icing sugar, salt and lemon juice and beat until light and fluffy. If icing seems a little runny add a little more icing sugar until it reaches desired consistency. Place a cake layer on a cake platter and cover with a layer of frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top. Freeze any unused frosting for another use.
I have been making this cake for a long time, but only recently I was asked for its recipe for a birthday treat.
Here’s a version with a delicious white chocolate frosting, I hope you will like it as much as my kids did!
Instructions:
Grind the almonds in a food processor to a fine consistency and set aside.
Grind the carrots, put them in a food blender with the lemon peel and the sugar and blend until they resemble a paste.
Add the almonds, eggs, flour, salt and baking powder and give it a good whizz until you get a smooth and creamy consistency.
Butter and sprinkle generously with flour a 24 cm diameter baking tin.
Pour the mixture and bake for 50/55 min at 175 C in a NON ventilated oven.
Test your cake with a toothpick to check that it’s cooked, if it comes out very sticky give it another 5 min.
Leave your cake to cool off.
To decorate your cake melt the chocolate and the butter together over a little pan of boiling water, brush the cake with the melted chocolate on a cake stand using a silicone brush or a spatula and decorate with fresh orange peel.
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipe 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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