The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Biography

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My favourite vegetable has to be carrots,so much so I felt it needed its own blog post! Apart from the reaping benefits of good eyesight ;) Its definitely the most sweeter of all the vegetables and for me one of the most versatile. I’ve put together my top three simple carrots recipes from sweet to savoury. Starting off with what I can say is the best cake I have made yet! But hold on before you bypass the other two. The sesame carrots are the best accompaniment for any dinner, so easy to make and insanely mouth watering! Lastly quick coconut carrots, its great for adding a hint of taste to any plan meat or fish dish!
Cream eggs yolks & honey together
Add in almond meal, carrots, orange, essence and spices if used
In separate bowl whip egg whites till stiff and fold into mixture
Add walnuts now if using
Spoon mixture into a lined tin or silicone loaf tin
Bake for 50-60 min, check using a knife, if it comes out completely clean its done could take longer than 60 depending on oven…so don’t freak out. After 25 min I put tinfoil on top to stop the top from getting over cooked.

Drain water from cashews, blitz in blender until smooth
Add the rest of ingredients and combine
Wait until the cake has fully cooled before spreading on top or use like a butter and spread it on a slice!
I’m sorry if you get addicted.
 from ‘Its All Good ‘ Gwyneth Paltrow cookbook! w/a few alterations of my own!
In a hot pan heat up the oil and add in the carrots, stir and cook until carrots are turned golden brown
Add in the seeds and let them toast alongside the carrots, check to see if the carrots are a little soft but not too over done you still want a little Al Dente!
Add sesame oil, soya sauce and cook for a further 2 min

Such a simple dish but it is so flavoursome and after you make it once it becomes second nature, everyone who has eaten at mine thinks its taken way more time and is always impressed by it! Well now they know… just how easy it is!
Simply blend carrots until smooth, stir in coconut oil and salt
Garnish with toasted coconut
Good to have with plain white fish or plain grilled chicken, it adds a bit of flavour and makes eating clean a little easier!

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform 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 cup) of 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. 



I can’t believe I’ve waited this long to share this recipe with you!  This is my Nana’s recipe {slightly modified} and it is sooo amazing!  I get requests several times a year for this To-Die-For Carrot Cake and made it just last week for my sister’s birthday.  I love this recipe because it’s a one-two-three recipe and that makes it so easy!  The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!
My Nana’s recipe is super simple and tastes incredible but what’s a carrot cake without cream cheese frosting.
In the interest of full disclosure, I ALWAYS double this recipe.  We love our cream cheese frosting and although I never use it all, it’s amazing on top of graham crackers.  That’s how my Nana would serve it to us for snacks ;)
Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread.Gently place the second cake on top.
Sometimes if the cake is crumbly, I’ll do a crumb coat.  If I’m in a hurry or don’t think it’s going to be an issue, I’ll skip this step.
You can decorate the cake however you want {of course!} and I do it differently every time.  I left out the nuts in this recipe and opted to decorate with them instead.  I chopped up some pecans…
and then inverted a bowl onto the cake.  I spread the pecans around the bowl…
and ended up with a nice clean circle on the center of the cake.

I could have left it like this but my family loves coconut so I filled in the center with shredded coconut.  Turned out really pretty!
Now all we needed was some candles.
I’d love for you to give this recipe a try – it really will blow your mind!  I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake
1 1/4 c unsweetened applesauce (or oil, this is what my Nana used)
2 c sugar
3 eggs
Two
2 c flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Three
2 c grated carrots
1 c coconut
1 c chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1/2 c butter (softened)
8 oz cream cheese (softened)
1 tsp vanilla

Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks.
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting.
Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.
Do you have family recipes that the whole family just LOVES  I’m so thankful that I was able to get so many fabulous recipes from my Nana.  Every time we eat this cake, I think of her and all the yummy times we had together.  Here are some more of my favorites.


Grease and flour a 13x9 inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.

Icing:
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. Make-ahead: Cover loosely and refrigerate for up to I day.
Tips:
Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
When is the cake done: fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester a toothpick of skewer works well inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

 ate lots of gluten-free + vegancarrot cake.
 played tennis for the first time.
took a nice long bubble bath.
The carrot cake was born of a desire to make a somewhat frugal Easter-ish dessert with ingredients I had on hand. Joseph wasn’t excited about the prospect of me making carrot cake I don’t blame him–most people’s experience with carrot cake is that it’s smothered in overly rich & sugary frosting To be honest, this was my first attempt at carrot cake–so I had some trepidation.
I didn’t use any oil or refined-sugar except for in the glaze, which is an optional addition, but totally worth it.
I’ve often thought I don’t like cake. And, I’ve realized, it’s just not true.

I love cake–if it’s moist & tender, with just the right blend of flavors. I think it can usually be improved by a scoop of vanilla ice cream, but if it’s good enough, it can stand alone.
A few weeks ago, on the frugal dates & why you need to date your husband post, Marly made a comment about how she & her husband make it a point to play tennis together as part of their date routine. I thought–brilliant! I’m totally stealing that idea. I’ve been wanting to branch out & do more physical type dates & playing tennis absolutely fit the bill. So this weekend we bought some inexpensive rackets & balls & went out & played for awhile while we left the kids with a sitter. It was relaxing to laugh together & get moving & the weather couldn’t have been more perfect. We both agreed that this the start of a new dating tradition. And we figured we’d like our kids to learn too & make it a family event sometimes.

Many of you have left comments on Thursday’s post about raising independent children. Like the homeschooling post, I’m seeing a theme in women’s desire to be a good mom and to have some time/space/interests apart from child rearing. This is definitely a topic I think we could explore more especially how to make time for other pursuits, while remaining a present & responsible parent. Thanks for all your insights, & if you haven’t commented, chime in here.

My dear friend one of my favorite bloggers Gena made a surprising, delightful announcement–she’s coming out with a cookbook this year! She managed I don’t know how, so much self-control to keep it under wraps until the very last minute prior to launching her book. You can get a sneak peak of it here I promise it’s going to be an amazing compilation of inspiringdo-able recipes & writing &or pre-order on Amazon now.

I love foxes. These pictures will make you love them too.
First, a few notes. I grind my flours from bulk grains, using my Blendtec. This a great way to keep flours fresh & to save money more on frugal baking, here. If you make substitutions for the flours, it will change the end product slightly make it a bit more dense, especially if you substitute brown rice flour for the white rice, but it will still be delicious. I highly recommend toasting your quinoa flour before using otherwise, just regular quinoa flour has a very strong flavor.
Preheat oven to 350 F.
Sift flours, baking soda & baking powder.
In a large measuring cup, combine coconut milk, vinegar, molasses, vanilla. In a standing mixer, pour liquid. Add sugar & flax seed. Blend until smooth.
Add sifted flours & mix just until batter is smooth.
Add grated carrots, chopped cashews & shredded coconut. Mix until incorporated.
Pour into greased bundt cake pan.
Bake for 50 minutes, or until a toothpick can be inserted & comes out clean.
Cool for 15 minutes on cooling rack.
While cake is cooling, make the glaze. Add melted coconut oil, vanilla & milk to powdered sugar & whisk until smooth.
Place a plate over bundt cake pan, flip over so that cake is now on plate. Transfer cake gently to cake stand, or final destination.
Pour glaze over cake, reserving some to use as additional topping when the cake is served. Sprinkle with additional shredded coconut.
Eat immediately.
For leftovers: Flash free individual servings of left over cake put in freezer on cookie sheet for an hour or so & then wrap individual servings in plastic wrap, then place in a freezer bag--good this way in the freezer for up to 3 months. When you want to eat, just remove from freezer & allow to defrost for 2-3 hours before serving

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

The Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu