Small Carrot Cake Recipe Biography
Source(google.com.pk)I make a lot of carrot cake this time of year. It’s not just for Easter in my house; it’s also the birthday cake of choice for many friends with spring birthdays. We’ve been munching on carrot cake cupcakes, carrot muffins, carrot cake whoopie pies and the like since February. I’m confident this cake is the absolute best carrot dessert to be had. The full-size recipe I used as a reference for scaling down is one of my grandmother’s. No one is quite certain of its origin but most of the time, in my family, a recipe without a source can be attributed to an old issue of Southern Living or a church cookbook. Whatever the source, this cake makes all who taste it a little weak in the knees. The oil and egg make for a tender cake, the cinnamon adds warmth, and the cream cheese frosting provides its wonderful tanginess.
One small note here: You really need to manually shred the carrot with a hand grater. One year, I used my food processor to save time, but the thicker shreds made the texture of the cake seem off. Along these same lines, don’t be tempted to buy pre-shredded carrots. Use some muscle, we only need ¼ cup.
Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°.
In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.
Allow the cake to cool completely on a wire rack before attempting to frost it.
To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day in the fridge before serving.
Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, mixed spice and bicarbonate of soda into a bowl. Stir in sultanas, sugar and carrot. Make a well in the centre.
Whisk together the oil, egg and yoghurt in a jug. Pour into the flour mixture and stir to combine. Spoon mixture among cases. Bake in oven for 25 minutes or until a skewer inserted into centres comes out clean. Transfer to a rack to cool.
Meanwhile, to make the frosting, use an electric beater to beat the cream cheese and icing sugar in a bowl until smooth. Add the orange rind and juice, and stir to combine.
Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
Stir wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack.
Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until creamy. On low, beat in confectioners' sugar. Beat until fluffy.
Using foil, lift cake onto work surface. With a 2 1⁄2-in. round biscuit cutter, cut out 12 rounds from cake. Place 1⁄2 cup frosting in a cup and tint orange. Place 1⁄4 cup frosting in another cup and tint green-yellow.
On half of the cake rounds, spread 1 Tbsp frosting each; top with remaining rounds. Frost each top with 1 1⁄2 Tbsp frosting. Place orange and green tinted frosting in separate quart-size ziptop bags. Snip off tip from each bag; pipe orange carrots and green tops on cakes.
1/4 cup spelt flour or white flour, or Arrowhead Mills gf
1/2 tsp cinnamon
1/8 tsp pumpkin pie spice optional
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 tsp ener-g OR 2 tsp flaxmeal If you must, you can omit completely. It just won’t rise as well.
1.5 tablespoons xylitol or brown sugar coconut or white sugar will also work
1 packet NuNaturals stevia OR 1 more tbsp sugar
1/3 cup canned carrots, drained
or steamed carrots, peeled for a variation, sub with 1/4c pureed pumpkin
1 tablespoon milk of choice
1 tablespoon oil or more milk of choice
1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients
not carrots. If you have a blender or Magic Bullet, mix all wet ingredients and blend. Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.
Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. I used two 1/2-cup ramekins. If using the microwave, cook for 1 minute 20 seconds or more or less, depending on the strength of your microwave Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves
Jump up and down if you’d like a single-serving carrot cake that takes less than 5 minutes to make and is so healthy you can eat the entire recipe in one sitting.
Yes, you really can.Oh, um, and you can stop jumping up and down now.
People at work will start to think you’re crazy.
Carrot cake is nothing without frosting! Alternatively, you can use vanilla frosting, peanut butter, or whatever your carrot-loving heart desires. It should be no surprise to you that my own carrot-loving heart often desires coconut butter. Slice the cake or cakes in half and then slather on that frosting
December 18, 2013 By Manu 1 Comment
Mini Carrot Cupcakes
I always make cupcakes for my kids birthday parties as I love how festive they look and kids always devour them! As my youngest daughter’s birthday party was all about Miffy (and bunnies), I thought of making carrot cupcakes in the hope of keeping things on the “healthy side” (well… at least they did have carrots inside!). I also made them small as I think they are the best size for kids parties, they are easier to handle and you never have leftovers. I decorated them with a classic cream cheese frosting… yum! If you follow me on Facebook, Twitter, Instagram or Google+, you will have recognised the toppers as I posted a picture of them a few days ago. I had a blast making these tiny fondant carrot toppers! And they were very easy to make… all you need is a little orange and green fondant and a knife! Don’t they look cute?? Enjoy
Put the flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl and whisk together.
In another bowl, whisk together the oil and sugar until combined. Add the eggs one at a time, whisking to incorporate between each addition.
Add the wet ingredients to the dry ingredients. Add the grated carrots and gently mix with a wooden spoon until combined.
Line a muffin tin with paper cups and spoon the mixture into them, until each cup is about ¾ full.
Bake in a preheated oven at 180°C – 355°F for 15 to 20 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack to cool down.
Fondant Carrot Toppers
Make small rounded triangles with the orange fondant try to make them look like carrots.
Make some indentations with a knife along the “carrot” to make it look more real.
With a toothpick, make a small hole at the wider end of each carrot and, using a little water as glue, attach a small piece of green fondant to make it look like carrot leaves.
Let the toppers dry for a few minutes and then put them in an air tight container until ready to use.
Cream Cheese Frosting
In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated.
Gradually add the icing sugar, and beat until light and fluffy this will take about 3-4 minutes
Pipe onto the cold cupcakes and decorate with the carrot toppers
I made half the above dose and got 34 mini cupcakes 3.5 cm – 1 ¼ inch in diameter.
I made the cupcakes in advance and froze them. I thawed them at room temperature the day of the party and frosted them before serving
Use only full fat cream cheese. I tried it with reduced fat cream cheese, but the frosting was way too soft and had to make it again!
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Small 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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