How To make Carrot Tea Bread

Carrot Tea Cake with Cream Cheese Frosting - Everyday Food with Sarah Carey

Made with freshly grated carrots and fragrant spices, Sarah's special carrot tea cake is sure to please just about everyone, paired with a warm cup of tea, it’s a wonderful afternoon snack or a decadent breakfast treat.
Recipe: ?xsc=soc_yt_food_edf_edfsc_EDFSC4024__

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Carrot Tea Cake with Cream Cheese Frosting - Everyday Food with Sarah Carey

I never thought this strange CARROT CAKE ingredient would be the best thing ever

CARROT CAKE RECIPE:
SHOP:

If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:

INGREDIENTS (I recommend using gram measurements):

Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.

Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
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CAKE DECORATING ESSENTIALS:
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Piping Tips -
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Steel Turntable -
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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
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Peaceful Evening time for Tea & Snacks | Moist Carrot cake | Soft Cinnamon mini buns | Vlog

Evening & weekend morning are the best I love. Evening for snacks and weekend morning for a lavish brunch. This video includes evening snacks prepared on 2 consecutive days. I used to wonder how the deliciously aromatic buns come very soft in bakeries. Always wanted to make those. Now I know but maida is a villain to health. So I try to make it occasionally. My family, specially my kids enjoy them. I feel happy to see the smile on my kids face when they have that first bite of whatever I cook for them. i have told this even before, the secret ingredient to any dish is love. Prepare your food with that, you become the best chef for your family or for whoever get to taste your food.

Anyways, just like how I enjoy cooking food for them, I do enjoy creating videos for you all. Hope you enjoyed watching it.

Take care everyone

Love you all !!!

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Stand mixer ( similar ) -
Philips kettle -
Silicon oil dispenser -
Iron neer dosa tawa -
Baking tray -
Oil brush -
Steamer -

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Carrot cake :

Sugar - 1/2 cup
Water - 3 tbsp + 1/2 cup

Powdered sugar - 1 cup
Oil - 1/2 cup
Egg - 3
All purpose flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cardamom powder - 1/2 - 3/4 tsp
Cinnamon powder - 1/2 - 1 tsp
Salt - 1/2 tsp
Carrot - 2 large grated
Caramelised sugar - 1/2 cup

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Cinnamon mini buns

Milk - 1/2 cup
Hot water - 1/2 cup
Sugar - 1 tbsp
Instant yeast - 1.5 tsp
Flour - 2 all purpose flour + 1cup whole wheat flour
Sugar - 4 tbsp
4 tbsp vegetable oil

Cinnamon butter filling
Butter - 100 grams
Sugar - 1/2 cup or more
Cinnamon powder - 1/2 - 1 tbsp
Cheese

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Hummus

Cooked Chickpeas - 1.5 cup
Tahini - 5 - 6 tbsp
Garlic cloves - 4
Olive oil - 1/4 cup
Vinegar - 2 - 3 tbsp
Salt - 1 tsp
Ice cubes - 3

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Teatime Carrot Cake | Carrot Loaf. | Tea cake

Carrot Cake | Tea Time Carrot Cake | Carrot Loaf

Step # 01
2 cups red carrots (shredded/grated)
use chopper/grater/kaddu crusher/nicer dicer.

Step #02
In a Bowl mix:
1 ⅓ cup all purpose flour
Salt 3 pinch
half tsp baking soda
1 tsp cinnamon powder

mix everything and keep it aside

Step #03
(You can use Hand whisk/ Fork/Electric Beater/Stand Beater)
In a mixing bowl
add
half cup oil
2 eggs (room temperature)
beat for 3 minutes
add
half cup sugar
half cup brown sugar
Half tsp vanilla essence
Add the grated carrots (2 cups)

add dry mix and half cup of buttermilk. (recipe in video)

Preheat for 10 minutes at 180°C
Bake for 40 minutes at 150°C

How to make Carrot Bread (Un-iced Carrot Cake Loaf) RecipeㅣCooking ASMR ㅣ 4K

This is a recipe for a super simple carrot bread! This bread is very moist, flavorful, and fluffy! Its a great quick dessert you can make for the family or even to give as a gift! This recipe is very similar to a carrot cake, except that we bake it in a loaf pan and this particular recipe doesn’t have any icing. However, if you want to add some icing to it, I’m sure it would taste fantastic!


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Prep Time: ~20 mins
Cook Time: ~60 Minutes
Servings: 1 9x5 Loaf Pan


Ingredients

- 1.5 Cups (225g) AP flour
- 2/3 Cup (160g) Oil
- 1 Cup (245g) Sugar (If you want it less sweet you can use 1/2 cup or 3/4 cup)
- 2 Eggs
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3/4 tsp Baking Soda
- 1.5 Cups Shredded Carrots (~2 Carrots)

Directions:
1. In a bowl, mix together oil and sugar until fully combined. Then mix in your eggs.
2. In a separate bowl mix together your flour, salt, cinnamon, nutmeg, and baking soda.
3. Then gently mix in your dry ingredients into your wet mixture until you see no more dry spots.
4. Shred your carrots and then fold in your mixture. It will start super thick but as you stir the carrots will release their moisture and it will become more batter like
5. Once fully combined, then pour into a loaf pan lined with parchment paper.
6. Then bake at 350F (176C) for about 60 mins or until a chopstick/knife poked into the center comes out clean. If it starts getting too dark then you can cover with aluminum foil.
7. Let cool and then cut slices.
8. Enjoy!


#CarrotBread
#Bread
#CarrotCake