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 ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cake #recipe
Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
Subscribe for more video recipes:
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.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
Subscribe to Tasty:
Tasty
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:
Credits:
MUSIC
Licensed via Audio Network
HOW TO MAKE THE BEST CARROT CAKE EVER (Super Moist + A Secret Technique!)
SUBSCRIBE TO MY CHANNEL:
LIKE ME ON FACEBOOK:
FOLLOW ME ON INSTAGRAM:
FOLLOW ME ON TWITTER:
FOLLOW ME ON PINTEREST:
Check out my wife Jeannie and I where we show you how to make the Best Ever Carrot Cake you will ever taste. This Carrot Cake is super moist because of our SECRET and SIMPLE technique. Watch the video and you will find out. It also has a really delicious Lemon Cream Cheese Frosting that is so light and refreshing. Enjoy! :)
The Best Ever Carrot Cake with Lemon Cream Cheese Frosting
Serves 12-24 depending on how you cut it.
Ingredients
2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1-cup canola oil or vegetable oil
3 eggs
2 teaspooons vanilla extract
1 1/2 cups pureed cooked carrots (make sure it’s chilled before adding it to the batter)
1 cup chopped toasted walnuts
1 cup shredded sweetened coconut plus ½ cup toasted coconut for the topping.
¾ cup canned crushed pineapple, drained
Directions
1. Preheat the oven to 350 degrees. Butter a 13x9 cake pan.
2. Sift the flour, baking soda, and cinnamon together in a bowl.
3. In a large bowl whisk together the oil, sugar, eggs, vanilla, and beat well. Then mix in the sifted flour mixture into the batter.
4. Finally add in the pureed carrots, toasted walnuts, coconut, and pineapple mix together until incorporated.
5. Now pour the batter into the pan. Place the pan in the middle rack of the oven and bake for about 40 to 45min until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool the cake for about an hour. Then frost the whole top of the cake and garnish with toasted coconut. Cut into either 12 large pieces or 24 smaller pieces.
Frosting
8 ounces cream cheese, at room temp.
3 tablespoons unsalted butter, at room temp.
2 ½ to 3 cups confectioners’ sugar depending how sweet you want it.
½ teaspoon vanilla extract
1 Tbsp. grated lemon zest
Juice of ½ lemon
Directions
1. Cream the cream cheese and butter together in a mixing bowl with a paddle attachment.
2. Slowly sift the confectioners’ sugar, and continue beating until fully incorporated and smooth.
3. Then add in vanilla, lemon zest and lemon juice.
Best Carrot Cake Recipe -- The Frugal Chef
This is by far the best carrot cake recipe you are going to find. It is also the easiest. It is moist and deliciously spiced and simply perfect.
Carrot cake is great for anytime of the year. We will be frosting it with a cream cheese and heavy cream frosting that is silky, creamy and just out of this world. That too is very easy by the way.
SUBSCRIBE HERE! -
Share, like and comment.
Follow me :
Twitter :
Facebook :
Instagram :
Serves twelve
2 cups (256 grams) all purpose flour
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) cinnamon
½ tsp. (2.5 ml) ground ginger
¼ tsp. (1.25 ml) ground cloves
¼ tsp. (1.25 ml) nutmeg
2 cups (400 grams) of sugar
1 cup (220 grams) oil
4 eggs – lightly beaten
1 tsp. (5 ml) vanilla extract
3 cups (150 grams) grated carrots (about 3 large carrots – peeled)
Preheat your oven to 350 degrees F (176 C). Prepare 2- 9 inch (23 centimeter) round cake pans or a 9x13 inch (23x33 centimeters) rectangular one by lightly oiling and flouring them.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger cloves and nutmeg until it is well mixed. Ads the sugar and whisk until it is well mixed.
Add the oil, eggs and vanilla. Mix until all the dry ingredients are incorporated with the wet ones. Add the grated carrots and mix well.
Divide your batter equally into the 2 round cake pans or simply transfer it into the rectangular one. Bake for about 30 minutes or until an inserted cake pin comes out clean.
Remove the pans from the oven and allow the cake to cool down completely on a cooling rack. You can unmold the rectangular cake on a large cutting board or rectangular platter. Or you can simply frost it in the pan, cut and serve. You will only need half of the frosting recipe for a rectangular cake. (Frosting recipe follows).
If you made two circular cakes – unmold the first one in the platter or cake stand where it will be served. Simply place the platter upside down on top of the cake pan and flip it.
Cover the top of the cake with half of the frosting. Unmold the other one on a separate plate. Carefully slide it on top of the other one – softly nudging it with your hand. Finish frosting the cake with the remaining frosting.
Keep this cake in the fridge. Tent it with foil without touching the cream cheese.
FROSTING & FILLING:
2 – 8 oz. (227 grams) packages of cream cheese – room temperature
1 tsp. (5 ml) vanilla extract
1 cup powdered sugar (128 grams) – sifted
1½ (348 grams) cup cold heavy cream
Cream the cream cheese with the vanilla and sifted sugar for a few minutes. Add the cold cream and beat. The longer you beat the thicker your frosting will be. Beat until you have the desired consistency.
This frosting will last you for up to two weeks in a closed container in the refrigerator.
Print your recipe here --
Music Courtesy of YouTube -
'Whistling_Down_the_Road'
Making a Carrot Cake Wedding Cake #shorts
I made 4 batches of my layered carrot cake cake recipe:
If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e
If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here:
INSTAGRAM:
BLOG:
TIKTOK:
PINTEREST:
FACEBOOK: