Recipes For Carrot Cake Biography
Source(google.com.pk)For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Preheat the oven to 180°C fan 160°C/350°F/Gas 4. Grease two deep 20cm 8in round sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, combine all the ingredients for the cake mixture, as in the tips below. Spoon the mixture evenly between the tins.
Put the cakes in the oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
Make the icing: measure the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
In a large bowl, beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into the prepared tin.
Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make topping: In a medium bowl, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled.
This is my new favourite dessert. I am a fiend for carrots. It’s almost a strange addiction.
I love them. In stews, as snacks, in cakes. This dessert is raw, so no fear of burnt edges. They are great for a summer picnic and a fantastic pick-me-up!
I have made a cashew frosting which gives this cakes a nice creamy topping to balance to sweet gooeyness underneath. Cashews are rich in the mineral copper. This is an essential component of many enzyme processes. One copper-containing enzyme, called tyrosinase, converts tyrosine to melanin which is the pigment that gives hair and skin its colour. Pretty cool hey!?
Dried Apricots are rich in magnesium, which is a stress-buster and act as a natural muscle relaxant as well!
These babies will keep in the fridge all week… but I doubt that you will be able to resist them for that long.
To make the base, place the nuts and apricots into a food processor and process until full combined, then add the desiccated coconut, spices, honey and coconut oil add process for a minute. Fold in the grated carrot and then scoop into a small baking tray, greased with coconut oil.
In the food processor, process the cashews and coconut water for around 3 minutes or until smooth. Lather this over the top of the carrot mix and pop in the freezer for an hour.
Take them out and cut them into rectangular shapes and then pop into the fridge or simply dive straight in!
150g of grated carrot
100g of dried apricots
2 tbsp of honey
30g of coconut oil
100g of desiccated coconut
100g of cashew nuts
1 tsp of cinnamon
1/2 tsp of ginger and nutmeg
Frosting
100g of cashews nuts
50ml of coconut water
To make the base, place the nuts and apricots into a food processor and process until full combined, then add the desiccated coconut, spices, honey and coconut oil add process for a minute. Fold in the grated carrot and then scoop into a small baking tray, greased with coconut oil.
In the food processor, process the cashews and coconut water for around 3 minutes or until smooth. Lather this over the top of the carrot mix and pop in the freezer for an hour.
Take them out and cut them into rectangular shapes and then pop into the fridge or simply dive straight in!
With the rack in the middle position, preheat the oven to 180 °C50 °F Line two 20-cm 8-inchspringform pans with parchment paper. Do not butter the pans.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml 1 cuof brown sugar and beat until the meringue forms stiff peaks. Set aside.
In another bowl, combine the egg yolks, oil, orange juice and the remaining brown sugar 180 ml / 3/4 cup)with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the meringue followed by the carrots, walnuts and currants.
Divide the batter among the pans. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool in the pan on a rack. Run the blade of a knife around the cakes and unmould.
Frosting
In a bowl, cream the cheese with the butter with an electric mixer. At low speed, gradually beat in the icing sugar until the frosting is smooth and creamy.
Spread the frosting over the top of the cakes and stack them on a platter.
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.
I've made many carrot cakes in my life, and I have loved them all! However, I believe this recipe to the Best I have made! This recipe came from Chow.com. I'm not a big fan of having all the extras in it, I like it plain and simple! This is loaded with carrots and has just the right amount of spice! Of course, the cream cheese frosting makes the cake! This cake was so good that my son who has never liked carrot cake, has now come to love it!
Proof that the recipe is definitely good!
Preheat the oven to 325 degrees. Lightly grease and flour a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a seperate bowl. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrotsAdd the nuts and raisins at this time if you like
Pour into prepared pan. Bake for 40-45 minutes, or until a fork comes out clean. Check, baking time will depend on your oven
Cool after taking out of oven.
For the frosting, blend together the cream cheese and butter until creamy. Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.
Spread over the cooled cake.
Preheat the oven to 350°F. Spray two 9-inch cake pans with canola oil cooking spray and set aside. Using an electric mixer, gently cream the butter with the oil. Add the applesauce and the sugar, beating until well combined.
In a medium bowl combine both flours with the baking soda, cinnamon, and salt. Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Divide batter between the cake pans and bake for about 30 to 40 minutes or until done when tested with a toothpick or thin knife.
Remove from the oven and let the cakes rest in the pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the frosting, blend softened cream cheese with sugar, milk and vanilla. Frost the cakes with desired amount of frosting and serve.
Nutritional Info:
Per Serving:Serving size: 1 piece, includes frosting, 460 calories 70 from fat, 31g total fat, 11g saturated fat, 110mg cholesterol, 350mg sodium, 43g carbohydrate 3g dietary fiber, 29g sugar 7g prot
detail not to overlook: we specify not to butter the pan, otherwise the cake loses volume as it cools and becomes deformed as it shrinks in the pan.
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For 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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Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Recipes For 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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