Ultimate Carrot Cake Recipe #shorts
Carrot Cake Recipe | Without Oven | Soft & Sponge Carrot Cake Recipe | Carrot Pound Cake
#CarrotCake #SpongeCake #CakeRecipe
Carrot Cake Recipe | Without Oven | Soft & Sponge Carrot Cake Recipe | Carrot Pound Cake | N'Oven Foods
Ingredients & Process:
1 Carrot
Great The Carrot
3 Eggs
Beat For 1 Min.
2/3 Cup Sugar
Beat Until Sugar Dissolve
1/3 Cup Oil
Mix
1 Cup Flour
1 Tspn Baking Powder
¼ Tspn Baking Soda
½ Tspn Cinnamon Powder
Sieve
Mix Well
Grated Carrot
3 Tbsp Walnut
Mix
8 Inch Mould
Grease Oil
Place A Baking Paper
Pour The Batter
Cook For 35-40 Min.
Visit My Official Website:
Subscribe My YouTube channel for Recipe Videos:
Like My FB Page for update info:
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’
It's now available internationally:
Music Credits:
Tuzo Mog by Lorna Cordeiro
(Cover by Tabitha Dias)
Soft & moist CARROT CAKE with whole wheat flour| English| Wandering Eyes
#carrotcake #healthycake #wheatflourcake #lockdownrecipes #cake #atacake #nomaida #wholewheatflourcake #lockdownrecipesathome
Ingredients:-
Dry:-
Whole wheat flour- 1cup
Carrot grated- 1cup
Salt- 1/2tsp
Baking soda- 1/2tsp
Baking powder- 1tsp
Wet:-
Vegetable oil- 1/2 cup
Eggs- 2nos
Sugar- 3/4cup (180gms)
Vanilla extract- 1tsp
Process:-
Mix (sift) together all the dry ingredients (except carrots) and keep aside.
Whisk all the wet ingredients in a large mixing bowl until sugar melts. Add the dry ingredients mixture in batches. whisk it altogether (dry and wet).
Mix 1-2 cups grated carrots (according to your taste) with 2tbsp of wheat flour.
Now adding the carrots in batches, cut and fold the cake batter until smooth (or5-6mins) with the help of a spatula.
Pour the batter in a greased tin. Dab it for 3 times.
Bake the cake in a preheated oven (at180degrees) for 40-45 mins.
BANANA cake-
APPLE Cake-
COTTAGE CHEESE Cake-
Copyright: Using this video or part of the video for any content creation is strictly prohibited without permission.
For any further information regarding this video, please feel free to write in the comments section.
Video edited in HitFilm Express:
Music used from Bensound:
THE BEST CARROT CAKE RECIPE
#carrotcake #carrot #cake #baking
RECIPE: ( CAKE )
2 large eggs, room temperature
60 grams fine granulated sugar
100 grams brown sugar
175 ml canola oil
50 ml buttermilk or substitute with 25ml water mixed with 25 ml full fat yoghurt
1/2 teaspoon vanilla extract
230 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg
220 grams finely grated carrots
( CREAM CHEESE FROSTING )
60 grams room temperature unsalted butter
110 grams room temperature cream cheese
250 grams sifted icing or powdered sugar
* For decorations, i used toasted almond flakes on the sides & piped colored cream cheese frosting to look like carrots on top
BAKING TIME: approx. 45-50 minutes
BAKING TEMPERATURE: 170'C
BAKING PANS USED: 2 pcs 6 x 2 inches pans
PROCEDURE:
1. In a medium bowl, put the eggs, granulated sugar & brown sugar. Whisk together using an electric mixer till the mixture becomes pale in color.
2. Add the canola oil, buttermilk & vanilla extract. Continue whisking for about 1 minute. Then use a spatula to combine all the ingredients making sure that the sugar has been dissolved.
3. Then sift over the dry ingredients starting with the flour, baking powder, baking soda, salt, cinnamon & nutmeg.
4. Fold in the dry ingredients until there are no more traces of flour left.
5. Lastly, add the grated carrots.
6. Blend thoroughly using a spatula until you achieve a homogenous mixture.
7. Divide & pour the mixture into ( 2 ) 6 inches baking pan making sure they are equal in amount. After pouring, tap the pans on the table 3 times to remove trapped bubbles.
8. Bake at 170'C for 45-50 minutes ( do the toothpick test ).
9. After baking, remove the pans from the oven and let them cool on a wire rack for 10 minutes.
10. After 10 minutes, loosen the cakes from the sides of the pan using a blunt knife. Then invert the pans on the wire rack to completely cool approx. 1 hour. Warm cakes will not be suitable when frosting is applied.
11. While cakes are cooling, you may start making the cream cheese frosting. Combine the butter, cream cheese & powdered sugar & whisk using an electric mixer. Mix for approximately 1 minute or until there are no more traces of icing sugar left. It is essential that you do not overmix otherwise you will end up with a soupy frosting.
12. Start icing & decorating your cake after cooling.
*This carrot cake recipe is the best recipe i tried so far - cake is beautifully moist, so delicious & the frosting is super stable. You may add walnuts, raisins or pineapple ( just reduce the amount of carrots in place of the pineapples). Also, you can use toasted coconuts instead of almonds whichever way suits you.
If you like this video please leave a comment, share, like & subscribe to my channel and hit the notification bell for new recipes i will be sharing.
HAPPY NEW YEAR!
Take care, enjoy and happy baking ! :-D
God bless,
YEYET
******************************************
Facebook:
Instagram:
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