How To make Carrot Cake 2

Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South

Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as she shares three show-stopping regional desserts tangy buttermilk pie, decadent bourbon bread pudding with a boozy bourbon glaze, and a delectable carrot cake with a heavenly orange cream cheese frosting. Plus, learn how to transform carrots into brilliantly colored finishing touches for your next carrot cake.

#Desserts #CarrotCake #SouthernDesserts #Recipes #MarthaBakes #MarthaStewart

00:00 Introduction
00:43 Buttermilk Pie
06:39 Bourbon Bread Pudding
12:07 Carrot Cake
18:45 Candied Carrots
23:40 Bonus: How to Frost Cupcakes

Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!

This episode originally aired in Season 7 Episode 12.

Full Recipes:
Tangy Buttermilk Pie:
Bourbon Bread Pudding with Glaze:
Carrot Cake with Orange Cream Cheese Frosting:

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Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South

Easy Carrot Cake Recipe||HOW TO MAKE MOIST CARROT CAKE || JERENE'S EATS

Simply delicious Carrot Cake!

I used 9 inch layer cake tins

The oven temperature is 350F

HOW TO MAKE CREAM CHEESE FROSTING/ICING:


HOW TO REMOVE CAKE FROM TIN AND DECORATE LAYER CAKE WITH CREAM CHEESE FROSTING????⤵️

(FFW to 9:53 in the video)



INGREDIENTS:

2 cups allpurpose flour

1 tsp baking powder

1 tsp baking soda

1 1/4 tsp salt

1 1/2 - 2 tsps ground cinnamon

1 - 1 1/4 tsp freshly grated nutmeg

1/4 tsp ground ginger

1/8 tsp cloves

3 eggs

Between 1 and 1 1/4 cup soft brown sugar

1/4 cup granulated sugar

2 tsps vanilla

1 cup canola oil

2 1/2 - 3 cups shredded carrot

....................
Music:
chill. by sakura Hz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Low Effort Carrot Cake That Anyone Can Make

This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.

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Recipe:

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How to make a super moist Carrot Cake! Recipe #Shorts

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Soft & Moist Carrot Cake | Easter Special | Dessert

I wish you all a Blessed Good Friday :) I hope you all have a pleasant weekend as we celebrate Easter this Sunday. And... for that occasion I decided to post a soft, moist and delicious Carrot Cake! It's quite simple, no complex equipment required, just a little preparation. It has the warmth of Cinnamon which feels like a Christmas memory, and then, of course, the Carrots make their way to shine through as well. I like the level of sweetness of this cake— it's just right. It goes perfectly with my hot cup of tea! Can't wait to bake it again, with my family getting together this Sunday ❤️
Mog Asum ????


Wet-Mix Ingredients:
1/2 Cup or 100 grams Granulated Sugar
2 Carrots, peeled (approximately 100 grams each. Grate one and chop one)
1/2 Oil (any vegetable Oil)
2 Whole Eggs (at Room Temperature)
1/2 teaspoon Cinnamon Powder (you may add some more, if you like)
1 & 1/2 teaspoon Vanilla Essence
A pinch of Salt
2 Tablespoons Salted Butter (optional; butter must be soft)

Dry ingredients:
1 & 1/4 Cup or 150 grams Maida
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda (this makes it more fluffy)
1/2 teaspoon Salt

Baking Instructions:
• Bake it in a preheated oven at 180°C for 35-40 minutes, on the middle rack. Check with a skewer to know if done.
• I used a 9 X 4.5 tin. Line it with parchment paper and grease it with oil.
• Once baked, let the cake remain inside the oven for 10 minutes. Then, open the oven door slightly, and let the cake remain there for 15 minutes. After that, bring the cake out & let it cool to room temperature.

Tips:
Use room temperature ingredients for the cake (i.e. the eggs, carrots, and butter, must not be cold).
Once poured into the mould, tap the mould on the countertop a few times to force out trapped air pockets. I forgot to do that and had some large pores.


#ExperienceSusegad
Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’


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Music Credits:
Tuzo Mog by Lorna Cordeiro
(Cover by Tabitha Dias)

Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free

Vegan WFPB Carrot Cake

Wet:

1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth)
2 flax eggs (2 tbls ground flax mixed with 6 tbls water)
¾ cup date syrup
1/4 cup non dairy milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
1 ½ cups grated carrots

Dry:
2 ¼ cup oat flour
1 ½ cup almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
⅛ tsp cloves
¼ tsp nutmeg

Preheat oven to 350.

Line a 9” pan with parchment paper.

In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour batter into prepared pan.
Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack.

Cream Cheese Frosting (optional

1 ½ cup raw cashews (soaked for min.2 hrs)
½ cup coconut milk or cream
2 tbls lemon juice
6 soft pitted medjool dates
1 tsp vanilla extract

Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.

Enjoy!