Carrot Cake Tray Bake! Recipe #Shorts
How to make a Carrot Cake tray bake!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Carrot cake is my WEAKNESS ???? A super moist carrot cake, packed with juicy, plump raisins, topped with a thick and creamy cream cheese icing ???? I love it so much!
It’s super easy to make, similar to my carrot cake loaf cake with a few adjustments ????
Sound on for full instructions ????
All you need is????
For the cake:
2 large eggs, room temp
100g dark brown sugar
75g granulated sugar
50ml buttermilk
175ml vegetable oil
225g plain flour
1/2 tsp baking powder
½ tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
220g carrots (finely grated)
150g raisins
For the icing:
90g unsalted butter, softened
90g full-fat cream cheese
1 tsp vanilla extract
250g icing sugar, sifted
Tin size: 8x8”
Bake 160C (fan) 25-30 minutes or until a toothpick comes out clean
Make sure you let the cake cool before icing it ????
Happy baking everybody! Enjoy ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cake #recipe
No Egg No Oven Tea Time Carrot Cake | Carrot Pound Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS No Egg No Oven Tea Time Carrot Cake | Carrot Pound Cake Recipe | Yummy
INGREDIENTS:
One medium size carrot
Curd 1/2 cup
Sugar 1/2 cup
Oil 1/4 cup
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Cinnamon powder 1/2 tsp
Milk 5 tbsp
Grated carrot
6 inch pan
Grease oil
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium low flame for 30-40 mins
Or bake in a preheated oven at 180c for 30-40 mins
NOTE: 1 CUP = 250 ML
SUBSCRIBE HERE
Official Facebook Page
Follow Me on Pinterest
Follow US On Instagram
Vegan Carrot Cake | Forks Over Knives
Vegan Carrot Cake - Click SHOW MORE for the Full Recipe
Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.
Find our extensive recipe archive here ▸
Download top-rated Plant-Based recipe app today ▸
SUBSCRIBE to Forks Over Knives ▸
TURN ON NOTIFICATIONS ????
Full Recipe Here ▸
INGREDIENTS:
1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice
4½ ounces pitted whole dates, chopped
¾ cup raisins, divided
½ cup sliced ripe banana
1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
1¾ cups regular rolled oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
Pinch of ground cloves
1½ cups finely shredded carrots
½ cup chopped walnuts (optional)
1 cup Vanilla Bean Frosting (optional)
DIRECTIONS:
1. Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
2. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
3. Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
4. Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
5. Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).
FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIA
TWITTER ▸
INSTAGRAM ▸
FACEBOOK ▸
PINTEREST ▸
EXPLORE MORE ABOUT FORKS OVER KNIVES
Homepage ▸
The Film ▸
#1 Plant-Based Vegan Meal Planner ▸
Cooking Course ▸
Top-Rated Plant-Based Recipe App ▸
Books & Magazines ▸
About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
ഇതാണ് ഞാൻ Sale ചെയ്യുന്ന Perfect 1kg Carrot & Dates Cake Recipe????????????????#cake#cakerecipe#recipe
#cake#cakerecipe#recipe
THE Best KETO CARROT CAKE RECIPE | How to Make Low Carb Carrot Cake with Real Carrots
HOW TO MAKE KETO CARROT CAKE
Carrot Cake is my second favorite cake when I need a keto dessert. First is white cake and then comes carrot cake. I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving for keto cake. This low carb cake recipe is moist and full of carrot & spice flavor.
This low carb carrot cake is made using REAL carrots. Don’t be afraid of carrots on the keto diet. They are loaded with fiber and vitamins. Sure, they might have carbs, but this keto carrot cake recipe on uses 1 cup of shredded carrots for the entire cake!
I topped my keto carrot cake with cream cheese frosting. This keto frosting has a little extra bite to it because I add some sour cream. You can also use plain yogurt. My favorite keto yogurt is the plain yogurt from PEAK YOGURT. Each container has 24 g of FAT and 4 g CARBS and is delicious on it’s own. Visit their site here:
Make sure to double the recipe if you love keto cream cheese frosting.
FULL RECIPE:
Cakes pans I used:
I’ll will be coming out with MORE KETO DIET RECIPES videos soon, so make sure you SUBSCRIBE so you don’t miss it!
KETO CARROT CAKE
(Make 1 single layer 8 inch cake or 1 double layer 4 inch cake)
.cake.
1 ½ cup almond flour
½ cup granulated Swerve or sweetener of choice
¼ cup of golden Lakanto monkfruit or golden Swerve
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
1 cup loosely packed grated carrots (from one medium sized carrot)
4 eggs
4 tablespoons butter, melted
½ teaspoon vanilla
½ cup chopped pecans
.frosting.
8 oz cream cheese, softened
5 tablespoons butter, softened
1 tablespoon sour cream or plain yogurt
½ teaspoon vanilla
½ cup confectioner’s Swerve
Grease the bottom and sides of one large circle cake pan or two 4 inch pans. Line the bottom with a circle of parchment paper.
Whisk together all the dry ingredients.
Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.
Stir in the pecans.
Scoop batter into prepared pans (fill halfway). Bake at 350 for 22-30 minutes. 22-25 minutes for 4 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
Let cool completely before frosting.
For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the confections Swerve and continue to whip for another 2-3 minutes or until fluffy.
MACROS per serving (⅛ of the cake, includes frosting)
Calories: 429
Fat: 40.2 g
Net Carbs: 5.6 g
Protein: 10.5 g
ANT MORE KETOFOCUS RECIPES????
Click here to learn How to Make Keto Dough & Keto Pizza:
Click here to see how to make the Best Keto Bread:
Click here to see How to Make Keto Pancakes:
Check KetoFocus out on…
INSTAGRAM:
FACEBOOK:
PINTEREST:
Some links may be affiliate links.
Music from SoundStripe
Look Up by Aaron Sprinkle
Panko Breaded Pork Chops by Mikey Geiger
Classic Carrot Cake in 8x8 inch Round Pan | Single Layer
Single Layer Carrot Cake in 8x8 inch Baking Pan | Small Batch
:: Cook Me Food ::
This carrot cake is fully loaded with moist and fluffy, tender crumbs and topped with a subtle tang from the creamy cream cheese frosting. You really can’t beat this classic yet easy recipe for the best carrot cake which is enjoyed all year long!
You’ll need:
• 1 ¼ cup all-purpose flour (spooned & leveled)
• 1 tsp all spice (cinnamon, nutmeg, clove)
• ½ tsp salt
• ½ tsp baking soda
• ¾ tsp baking powder
• 2 large eggs (room temperature)
• ½ cup light brown sugar (lightly packed)
• ½ cup white sugar
• ¾ cup vegetable/canola oil
• 1 tsp vanilla extract
• 1 ½ cup finely grated carrots
* Using an 8x8 inch round baking pan in the video
Cream Cheese Frosting Recipe:
• 4oz. cream cheese (softened)
• ¼ cup salted butter (softened)
• ½ tsp vanilla extract
• 1 cup SIFTED powdered sugar (a little more if you like sweeter frosting)
* Mix cream cheese and butter at medium high speed until well creamed and combined (about 30 secs.)
* Add the vanilla extract at once and powdered sugar gradually. Mix until very fluffy/or stiff peaks form (about 1 min.)
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and tough cake when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Let the cake rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling completely (about 2 hours).
* Let your cake cool completely before adding the frosting. Warm cake results to soaking your cake with melted frosting.
Happy baking!
Thanks for watching!