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How To make 14 Carat Cake with Vanilla Cream Cheese Frosting
2 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 t Salt
2 ts Ground cinnamon
4 Eggs
2 c Sugar
1 1/2 c Oil
2 c Grated raw carrots
8 1/2 oz Canned crushed pineapple
- drained 1/2 c Chopped nuts
VANILLA CREAM CHEESE FROSTIN:
1/2 c Butter or margarine
8 oz Cream cheese softened
1 t Vanilla
1 lb Powdered sugar :
sifted
Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
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Carrot Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cake. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable.
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Moist Carrot Cake recipe with whip cream cheese frosting/ Simple and easy Healthy recipe
Ingredients;
2 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/2 cup white sugar
1 & 1/3 cups vegetable oil
4 eggs
3 cups grated carrots
For Frosting;
360 grams cream cheese
3/4 cup icing sugar
1 cup heavy cream
1 tsp vanilla extract
Classic Carrot Cake with Cream Cheese Frosting
Hello everyone! Today I made a delicious carrot cake with vanilla cream cheese frosting in honor of the Fall season. I hope you enjoy this video, and please subscribe for more videos!
Nordic Carrot Cake with Cream Cheese Frosting
This deliciously moist and soft carrot cake is very popular in Denmark. The wonderful flavour is enhanced by the addition of a sweet cream cheese frosting. This is perfect either as a snack or even as a dessert.
Chapters/Time Codes:
0:00 Introduction
1:11 Preheat the oven
1:23 Ingredients
3:52 Make the cake batter
7:49 Fill the pan and bake
8:59 Make the frosting
12:26 Top the cake
14:08 Taste Test
Recipe:
All the recipes on my blog:
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TRENDING CARROT CAKE W/ CREAM CHEESE FROSTING for Business (Costing included)
Carrot cake with Cream Cheese Frosting
3cups All Purpose Flour/ Cake Flour = 15.12
2 tsp. Baking Powder = 2.00
2 tsp. Baking Soda =2.00
1/2 tsp. Salt = 0.25
1 1/2 tsp. Cinnamon powder = 3.00
4 large eggs = 28.00
1 cup white sugar = 10.00
1 cup Brown sugar =9.00
1 cup veg.oil =17.53
1/2 cup evap.milk = 7.09
1 can of 227g Pineapple crushed ( 149g drained) =26.00
2 1/2 cups grated carrots
= 21.00
TOTAL = 140.99
Cream Cheese frosting
1pack or 225g cream cheese
=145
1/4cup butter or margarine
=11.40
1 cup powdered sugar = 11.25
TOTAL =167.65
Other Expenses
700ml oval sugarcane boxes with lid (6 pcs) = 66
Carrot candy ( toppings) = 15.00
Gasul / electricity = 10.00
Labor cost = 20 (for trial only)
TOTAL PUHUNAN = 419.64
PUHUNAN EACH = 69.94
SELLING PRICE = 140-150 PESOS
KITA = 840-900 PESOS
TUBO = 420-480 PESOS
6 CONTAINER A DAY X 30 DAYS = 14,410 PESOS MONTHLY!
700 ML SUGARCANE CONTAINER:
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TRENDING CARROT CAKE W/ CREAM CHEESE FROSTING for Business (Costing included)
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Incredibly moist and easy carrot cake recipe !
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Easy & Moist Carrot Cake :
115g Carrots, cut into chunks (1 and a half medium carrots)
100g any unflavored Oil (3.5 ounces or 1/2 cup)
1 egg
120g Milk (1/2 cup)
100g Brown Sugar ( 1/2 cup)
150g All Purpose Flour ( 1 cup + 1 tbsp)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp vinegar
Bake at 160C or 320F for around 24-25 minutes. Do the toothpick test and don't over bake.
For the cream cheese frosting:
- 150g Cold Philadelphia Cream Cheese ( 2/3 cups or 5.5 ounces Cream Cheese)
- 60g Powdered Sugar ( 1/2 cup, or add to your liking)
- 1 tsp Vanilla ( optional)
Website with written recipe:
Enjoy!
♥
Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Chapters:
00:00 Intro
00:18 Blend the Carrots for the Carrot Cake
00:40 Make the Carrot Cake Batter
02:00 Bake the Carrot Cake
02:30 Make the Cream Cheese Frosting for the Carrot Cake
02:45 Frost the Carrot Cake