Birthday Carrot Cake
Sorry about the quick ending. I had Birthday priorities! My baby girl turned 18!
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Upside down Carrot cake
Katty's Kitchen - Upside down carrot cake
Ingredients:
Caramel
Butter: 2 tbs
Light brown sugar: 5 tbs
Lemon juice: 1 tsp
Carrot: 2 medium
For cake
All purpose flour : 1 cup
Eggs: 3
Brown sugar: 3/4 cup
Vegetable cooking oil: 1/2 cup
Baking soda: 1/2 tsp
Baking powder: 1 tsp
Ground clove: 1/4 tsp
Ground cinnamon: 1 tsp
Salt: 1/4 tsp
Thinly grated carrots : 1 cup
Desiccated unsweetened coconut: 3 tbs
Crushed walnuts:1/4 cup
Canned pineapple chunks:1/3 cup
Dried raisins:1/3 cup
For butter milk: 3/4 cup warm milk and 1 tsp vinegar
Pastry cream
Milk:1 glass
Egg yolks: 3
Sugar:3 tbs
Vanilla extract:1 tbs
Corn starch: 2 tbs
Butter:1 tbs
Frosting
Philadelphia cream cheese:227 gram
Whipped cream:1 ,1/2 cup
Gel food colouring
Red, yellow, and green
Cake mold:8 inch
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3 QUICK CAKES| IRANI MAVA CAKE| CARROT CAKE| PINEAPPLE UPSIDE DOWN CAKE
PINAPPLE UPSIDE DOWN CAKE
PREPARATION TIME – 55 MINUTES
Maida – 200 grams
Castor sugar – 1 cup
Milk – ½ cup
Vinegar – 1tsp
Oil – ½ cup
Baking powder – 1tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Pineapple essence – 1tsp
Brown sugar – 2tbsp
In mould, add brown sugar and top it with pineapple. In a mixing bowl, add oil, sugar, pineapple essence, milk, vinegar and whisk and mix nicely. Sieve flour, baking powder, baking soda, salt. Mix all the dry and wet ingredients using cut and fold method. Pour the mixture on the pineapple and pat twice. Bake the cake in a preheated oven for 50 minutes on 180 degrees. Take out the cake and do the toothpick taste. Once warm, put the cake upside down. Pineapple upside down cake is ready to serve.
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CARROT CAKE
Maida – 2 cups
Carrot – 2 medium
Eggs – 3
Sugar – 1 cup
Oil – ½ cup
Cinnamon powder – 1tsp
Baking powder – 1tsp
Baking soda – ½ tsp
Desiccated coconut – 1 cup
In a bowl , whisk eggs, sugar and oil together until sugar melts. Sieve Maida, cinnamon powder, baking soda, baking powder to the Egg and sugar mixture. Mix well using cut and fold method. Add Raisins, almonds and desiccated coconut and mix well. Pour the batter to the Greased tray and bake at 180 degrees for 35 minutes.Take out the cake once Baked completely and let it come to room temperature.
Remove the crust and apply the whipped cream to the top. Sprinkle the desiccated coconut over the whipped cream. The cake is ready to serve.
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IRANI MAVA CAKE
Butter – 125 grams
Powdered Sugar – 150 Grams
Eggs – 2 or Yogurt – ½ cup
Maida – 150 grams
Baking powder – 1tsp
Baking soda – ½ tsp
Salt – 1 pinch
Milk – ½ cup
Mava – 125 grams
Cardamom Powder – 1tsp
Beat Butter and sugar until they are soft and light. Add Eggs and beat again until sugar dissolves. Sieve Maida, baking powder, Baking soda and salt. Mix gently. Add required milk and mix using cut & fold method. Do not over mix. Add mava and cardamom powder and mix well. Pour the mixture to the cake mould. Tap well. Top it with Chopped Nuts and Bake at 180 degrees for 50-60 minutes. take out of Oven once ready and cool completely. Cut in to pieces.
The Most Amazing Carrot Cake
The Most Amazing Carrot Cake is moist, fluffy, and is topped with an easy, homemade cream cheese frosting that is over-the-top delicious!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
CARROT CAKE:
• 3 cups all-purpose flour
• 2 cups sugar
• 3 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 cup unsweetened applesauce
• 1 cup canned crushed pineapple lightly drained
• 1/2 cup vegetable oil
• 5 large eggs
• 1½ teaspoons vanilla extract
• 3 cups finely shredded carrots
• 2 cups chopped walnuts
• 2 cups golden raisins (optional)
CREAM CHEESE FROSTING:
• 16 ounces cream cheese softened
• 1 cup salted butter softened
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
CARROT CAKE RECIPE:
00:00:27 - How to shred carrots for carrot cake
00:04:01 - Quick recap Carrot Cake Recipe
1️⃣ 00:00:11 - Preheat oven to 350 degrees F. Lightly grease three 9-inch cake rounds. Dust with flour and tap out the excess or line bottoms with parchment paper.
2️⃣ 00:00:46 - In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3️⃣ 00:01:27 - Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
4️⃣ 00:01:49 - Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
5️⃣ 00:02:15 - Divide batter among the three pans, about 3 cups of batter per pan.
6️⃣ 00:02:23 - Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
7️⃣ 00:03:18 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
CREAM CHEESE FROSTING:
1️⃣ 00:02:33 - Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
2️⃣ 00:02:54 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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My Version of Pineapple Upside Down Carrot Cake using Saladmaster EOC | Chef Lawyer
Learn how to cook this dish using Saladmaster Cookware!
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