Carrot Cake Recipe with Walnuts and Raisins | Easy Carrot Cake Recipe
#flavoursbyAR #carrotcake
Carrot Cake Recipe with Walnuts and Raisins | Easy Carrot Cake Recipe | Easy Carrot Cake Recipe Moist & Soft |Moist Carrot Cake
Recipe -
It's winter and carrots are in plenty, why not make the best of it and bake this moist and delicious carrot cake. This cake not only has the goodness of carrots but also has raisins and walnuts in every bite.
This cake is so moist and delicious with a beautiful light orange hue and shreds of carrot in every bite. This is a simple carrot cake recipe that is loved by families with little kids.
2 cups Carrots shredded 3 large carrots
2 cups Flour (1 cup wheat flour + 1 cup all-purpose flour) (1 cup = 120 grams of flour)
1½ cup Sugar (300 grams)
4 whole Eggs
1 cup Vegetable Oil (Use 200 ml)
1 tsp Spice powder (Cinnamon, Cloves & Nutmeg powder)
1 tsp Vanilla essence
1 tsp Baking powder
½ tsp Baking soda
½ tsp salt
75 grams Walnuts
25 grams Raisins
Mawa Cake Recipe:
Coconut Cake with Fresh Coconut -
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#carrotcake
0:00 Introduction
0:13 Line a 9-inch baking tin with parchment paper
0:39 Carrot cake has a mix of Whole Wheat flour and AP flour
0:53 The cake is moist and perfectly sweet.
1:02 We also add walnuts & raisins along with grated carrots
1:12 Oil is used for this cake but feel free to use butter instead
1:22 Grease the tin with butter and set aside
1:54 4 whole eggs & caster sugar 1.5 cups
2:04 Begin by beating on a low speed & gradually increase the speed
2:16 You could also use a hand whisk for this
2:49 01 cup vegetable oil
3:03 Combine the ingredients till light & fluffy
3:14 Sieve 01 cup each all-purpose flour & whole wheat flour
3:33 Add 01 tsp Baking powder & 1/2 tsp Baking Soda
3:58 Fold with a spatula. Do not use the beater now.
4:25 3/4 tsp spice powder (1/2 cinnamon & 3 cloves)
4:32 1/4 tsp Nutmeg powder or grated nutmeg
4:49 Also add 1/2 tsp salt
4:58 1/2 tsp Vanilla Essence
5:05 Batter will feel a little sticky due to whole wheat flour
5:18 02 cups (heaped) grated carrots
5:25 75 gms walnuts (chopped) & 25 gms raisins
5:50 Mix gently with a spatula only
6:00 Pre-heat your oven to 170 deg C
6:17 Pour the cake batter into the greased baking tin
6:49 Top with some additional walnuts (optional)
7:11 Let the cake cool for 10 min before unmoulding
Carrot cake: the easy and quick recipe for a irresistible dessert!
INGREDIENTS
250 g (2 medium) carrots, peeled and chopped;
4 eggs;
150 ml (⅔ cup) vegetable oil;
200 g (1 cup) sugar;
250 g (2 cups) flour;
10 g (2 tsp) baking powder.
METHOD
Preheat the oven to 180C/350F.
Blend carrots with eggs and oil, whisk the sugar in.
Combine liquids with flour and baking powder and pour the batter into a 20x20cm baking pan, covered with parchment.
Bake for 30-35 minutes, dust with powdered sugar before serving.
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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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Eggless Super Moist Carrot Cake | Easter Special
Eggless Super Moist Carrot Cake – At first I wanted to combine both eggs and eggless in one video. But second thought, some of you might say I cheat by showing the one with eggs. For those who like the egg one, just substitute the yogurt with 2 eggs, that’s it! You will get this super moist carrot cake. Folks, please try this cake, it’s so easy, you’ll definitely get this soft and moist texture.
Also, I am showing you this incredible no grit cream cheese frosting (inspired by Cupcake Savvy’s Kitchen). I love her frostings. Hope you’re inspired, enjoy!
FOR FULL RECIPE, please visit my blog at
For Carrot Cake with Eggs, click here
Ingredients:
• For the carrot cake
I am using 2 7-inch round pans
250g (2 cups) cake flour or all-purpose flour (but I strongly recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp salt
100g (1/2 cup) fine sugar
100g (1/2 cup) brown sugar
112g (1/2 cup) vegetable oil
122g (1/2 cup) plain yogurt
120g (1/2 cup) milk
1 tsp vanilla extract
1 ½ cup or 250g carrots (grated) – you will need 2 large carrots
• For the Cream Cheese Frosting (no grit) – inspired by Cupcake Savvy’s Kitchen
125g (1 cup) powdered sugar
2 ½ tbsp boiling water
250g (1 cup) unsalted butter
75g (1/3 cup) cream cheese
1 tsp vanilla extract (not shown in video)
Piping:
Orange and forest green food coloring
Garnishing:
Chopped walnuts
Instructions:
Preparing Carrot Cake
1. Preheat oven at 180°C/355°F.
2. Skin and grate the carrots. Set aside.
3. In a bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4. In another large bowl, add both the sugars, oil, yogurt, milk and vanilla extract. Whisk until well combined.
5. Add the sifted dry ingredients in 2 batches. Do not over mix. Mix just until the flour disappear.
6. Add the grated carrots. Use an electric mixer to combine evenly.
7. Grease 2 7-inch baking pans and line them with parchment papers. Divide the batter evenly into the 2 pans. Using a weighing scale is an option to get even layers. Tap the pans few time to even out the surface.
8. Bake in preheated oven at 180°C/355°F for about 25-30 minutes.
9. Cool the cake on cooling rack while preparing the next step.
Preparing the Cream Cheese Frosting
10. In a cup/bowl, add powdered sugar and boiling water. Stir until the sugar is dissolved. Strain the sugar syrup to prevent from lumps and grains.
11. In a large bowl, add butter. Mix the butter until creamy, fluffy and pale. This will take about 5 min. You will notice the volume increased after the mixing. Add in the sugar syrup gradually.
12. Add the cream cheese. Mix until incorporated.
Piping frosting
13. Scoop a small lump of frosting into 2 small bowl. Add in the food colorings. Mix well until you get the desired color.
14. The cake is ready to assemble.
15. Garnish the cake with chopped walnut.
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Perfect Carrot Cake recipe | Easter Carrot cake.
Hey everyone welcome back to Flavorrit this is the Perfect Carrot Cake recipe | How to make Easter Carrot Cake that I recently made. This super soft carrot cake is an extra moist crumb and this cake is perfect for celebrating small occasions. This is the easy carrot cake I have ever made and I'm sure that you will love it at first bite. Make this Easter carrot cake 2023.
Most of the time I used this cake to celebrate little occasions in my home like birthdays, and anniversaries and make Easter carrot cake using this as an Easter treat. Even if I didn't put any frost here you can use any frost to cover and decorate this soft and extra moist cake.
INGREDIENTS
Ground carrot cups 01
Flour cups 01
Sugar cups 01
Vegetable Oil 1/2 cups
Salt 1/4 tsp
Baking soda 1/2 tsp
Baking powder 1 1/2 tsp
TIMESTAMP
0:00 - Intro
0:13 - How to prepare carrots for cake
0:54 - Prepare dry ingredients for the cake
1:27 - Introduce Wet ingredients
2:30 - How to mix dry ingredients and wet ingredients
3:20 - This is how I added carrots to cake batter
3:48 - Baking, Cooling
4:43 - Outro
WATCH MY OTHER VIDEOS
Chocolate lava cookie
My Oreo cake recipe
Easy no-bake bread pudding
Super soft eggless Vanilla cake
Semolina cake recipe
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#carrotcake #eastercarrotcake #eastercake
Carrot Cake Tray Bake! Recipe #Shorts
How to make a Carrot Cake tray bake!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Carrot cake is my WEAKNESS ???? A super moist carrot cake, packed with juicy, plump raisins, topped with a thick and creamy cream cheese icing ???? I love it so much!
It’s super easy to make, similar to my carrot cake loaf cake with a few adjustments ????
Sound on for full instructions ????
All you need is????
For the cake:
2 large eggs, room temp
100g dark brown sugar
75g granulated sugar
50ml buttermilk
175ml vegetable oil
225g plain flour
1/2 tsp baking powder
½ tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
220g carrots (finely grated)
150g raisins
For the icing:
90g unsalted butter, softened
90g full-fat cream cheese
1 tsp vanilla extract
250g icing sugar, sifted
Tin size: 8x8”
Bake 160C (fan) 25-30 minutes or until a toothpick comes out clean
Make sure you let the cake cool before icing it ????
Happy baking everybody! Enjoy ❤️
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#shorts #tutorial #baking #cake #recipe