How To make Carrot and Honey Cake

Best Ever Refined Sugar Free Carrot Cake | Healthy Carrot Cake Recipe

I am glad to share with you the Best Ever Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts. This Healthy Carrot Cake cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful frosting of light cream cheese and whipping cream and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this delicious recipe with you all.

To print the recipe check the full recipe on my blog:

#lowfatcarrotcake #refinedsugarfreecarrotcake #lowcaloriecarrotcake

0:00 - Intro
0:34 - Preparing date paste
1:04 - Grating the carrots
1:13 - Sifting dry ingredients
1:43 - Preparing the carrot cake batter
3:27 - Pan's size
3:47 - Baking time
3:55 - Cream Cheese Frosting
4:39 - Assemble the cake
5:45 - Smooth the top and sides
5:52 - Using the teeth edge scraper
5:58 - Preparing the Date Salted Caramel Sauce
6:47 - Decorating the cake
7:24 - Enjoying the cake!

Ingredients:
Makes about 12-16 servings

Refined sugar free carrot cake layers
10 oz (300g) pitted dates
1/2 cup (120g) hot boiling water
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
4 eggs
2/3 cup (150g) coconut oil/vegetable oil
1 tsp (5g) vanilla extract
1 cup (100g) pecans, toasted and chopped

Light Cream Cheese Frosting
17 oz (500g) light cream cheese, room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
1/3 cup (115g) Honey or maple syrup

Date Salted Caramel Sauce, optional
4 oz (120g) pitted dates
1/4 cup (60ml) hot boiling water
1/2 cup (120ml) milk
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt


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Trisha Yearwood's Honey Carrot Cake | Trisha's Southern Kitchen | Food Network

Trisha uses applesauce and honey to sweeten up her lighter version of this classic carrot dessert!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Honey Carrot Cake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 2 hr 15 min (includes cooling time)
Active: 25 min
Yield: 8 servings

Ingredients

Carrot Cake:

Unsalted butter, for the pan
1 1/4 cups all-purpose flour, plus more for the pan
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut

Cream Cheese Glaze:

2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk

Directions

For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.

Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.

Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

Cook’s Note

You can split this recipe into 2 smaller loaf pans if desired.

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Trisha Yearwood's Honey Carrot Cake | Trisha's Southern Kitchen | Food Network

Moist Carrot & Dates Cake | Cake Recipes

Recipe here :

Eggless Carrot Dates Cake:

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Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.

There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.

Few recipes to try:

Moist Pineapple Cake:

Moist Banana Chocolate cake:

Whole-wheat carrot cake :

Low fat No Bake Blueberry Cheesecake :

6 Minutes Eggless Chocolate cake :

Lamingtons :

Soft & Fluffy star bread:


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Honey Carrot Cake Recipe

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I love carrot cake and I think that you will love this easy carrot cake also. It tastes so good and uses honey instead of sugar.

HONEY CARROT CAKE
2 ½ cups flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/2 cup coconut oil
1 tablespoon vanilla
2 eggs
1 pinch sea salt
1 ½ cups honey
1 cup nuts
1 cup chopped carrots

Ingredients
King Arthur Flour -
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Ground Cinnamon -
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Sea Salt -
Honey -

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#cmcolemanhome is all about #cooking #baking #cocktail #youtube #vlog #vlooger #weeklyvlog #recipe #howto and more. I love the idea of expanding this channel so if you have other topics that you would like me to cover please let me know.
Thank You for watching.

Birthday Carrot Cake

Sorry about the quick ending. I had Birthday priorities! My baby girl turned 18!
Check out @TheBerserkerWoodworker for the killer cutting board!

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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