Carrot Cake Surprise
Needing something that is sure to stand out at any event or family gathering? Try this amazing recipe from Zackary's Kitchen for a perfectly moist and sweet carrot cake with a cream cheese center surprise. If you've never had or made carrot cake before, this is the perfect, easy recipe that you need. Not only is it simple to replicate, but it is also delectable in every way and will leave you craving more !
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How To Make A Perfect Surprise Carrot Cake For Yaya (Acting and Pretend Play Butterbean's Cafe)
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Welcome back to our channel.
Today's video Safiya and Alana are pretend playing one of the scene from Butterbean's cafe with a our own little twist. We are making a perfect surprise carrot cake for Yaya. Yaya is our aunt who share this delicious carrot cake. Thank you Cik Yaya!
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The BEST Carrot Cake Recipe
This Сarrot Сake Recipe is my favorite! The cake is so easy to make, luscious, moist and topped with a cream cheese frosting.
INGREDIENTS
For the Carrot Cake:
1 cup and ½ cup (160g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup (180ml) sunflower oil, refined
2 large eggs, room temperature
1 cup white granulated sugar
3 cups (250g) grated carrots
½ cup finely chopped walnuts
Zest of 1 lemon
For the Cream Cheese Frosting:
16-ounce package brick style cream cheese, softened to room temperature
1 stick (113g) unsalted butter, softened to room temperature
½ cup (50g) powdered sugar
PREPARATION
1. Make the Carrot Cake. Preheat oven to 350°F (180°C). Line 7-inch (18cm) baking ring with parchment paper and set aside.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, nutmeg, salt and lemon zest until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the oil, sugar and eggs until fully combined. Add the grated carrots and chopped walnuts into the wet ingredients and mix until well combined.
4. Fold the dry ingredients into the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
5. Pour the cake batter evenly between four prepared cake pans. Bake at 350°F for 15-20 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes.
6. Make the cream cheese frosting. In a large mixing bowl using a hand-held mixer, beat the softened butter, powdered sugar and cream cheese until well combined and smooth.
7. To assemble the cake. Place one of the cakes on a cake stand, top with a little of the frosting, and smooth it out into one even layer. Repeat until all cakes and frosting are used up. Cover the cake with remaining frosting and refrigerate overnight, for the cake layers to soften. If you want, you can to leave it naked. The cake will also look pretty. Top with fruits or other toppings of choice if desired.
Enjoy!
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
Ginger Mascarpone Frosting:
Yield: frosts one 9-inch cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network