Do it like this with your cake and you'll be surprised! Super tasty orange cake!
Do it like this with your cake and you'll be surprised!
This easy orange cake melts in your mouth. It's very juicy and simply delicious! All who taste it can't help to repeat!
INGREDIENTS:
3 EGGS
SUGAR 180g (6.35oz)
OIL 150 ml (5.07 fl oz)
A GRATED ORANGE PEEL
ORANGE JUICE 450 ml (15.22 fl oz)
FLOUR 250g (8.8oz)
BAKING POWDER 15 g (0.5 oz)
SOME BUTTER AND FLOUR FOR THE CAKE PAN
Enjoy it!
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Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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Caramel Carrot Cake Recipe
Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce.
#carrotcake #caramelcarrotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-16 servings
Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
For Decoration
remaining caramel sauce (160g)
pecans
1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
9. Remove the pan from the heat and add the cream. It will bubble a little bit.
10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.
15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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Festive moist carrot cake with orange marmalade
THANK YOU for SUBSCRIBING, LIKING & SHARING - i appreciate it :)
Have an amazing day wherever you are.
#carrotcake #carrotcakerecipe #cakes #dessert #cakerecipe
An easy, moist, crowd pleasing carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.
BLOG POST LINK:
INGREDIENTS
FOR THE CAKE
290g plain flour
263g granulated sugar
100g soft brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
243g grated carrots
3 medium-size eggs
1 tbsp vanilla extract
1 cup (170ml) sunflower/vegetable oil
Zest of 2 large oranges (you will need 1 more orange for the zest)
40g orange marmalade
FOR THE GLAZE
100ml freshly squeezed orange juice
Matchstick orange peel (from one orange)
60g granulated sugar
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Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting
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0:00 Intro
0:43 Grating carrots
2:10 Carrot Sheet
4:53 Cream Cheese Frosting
8:24 Assembly
We all love carrot cakes! This is my take on a classic carrot cake. Please enjoy!
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Carrot Cake◀
Quantity: 1 Carrot Cake (3 sheets/layers of 1.5cm thickness + plenty of cream cheese frosting)
⊙Carrot Cake Sheet (15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x)⊙
Cake Flour 111g
Almond Powder 55g
Cinnamon Powder 3g
Baking powder 4.4g
Baking Soda 2.1g
Salt 1g
Light Brown Sugar 89g
Grapeseed Oil 77g (any other odourless oil works)
Eggs 122g
Chopped Pecans 25g
Chopped Walnuts 25g
Raisins 50g
Grated Carrots 168g
① Add eggs & light brown sugar into a bowl and whisk.
② Add the grapeseed oil & mix.
③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
④ Add all the rest (pecans, walnuts, raisins, carrots) and mix.
⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
⑥ Place the carrot cake onto a cooling rack and let it cool completely.
⑦ Slice it into 3 sheets of 1.5cm thickness.
⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 320g
Sugar Powder 120g
Unsalted Butter(room temp) 160g
Lemon Zest 3.5g
Heavy Cream 30g
① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
⊙Putting things together⊙
Pls refer to the video.
⊙How to store⊙
Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#carrotcake #carrot #sugarlane #조한빛 #슈가레인
Spiced Carrot Cake with Orange Cream Cheese Glaze
#carrotcake #holidaybaking #creamcheese
Hey! This is my Spiced Carrot Cake recipe that you have to try!
For Plant Based Alternative:
-use flax egg (2 tbsp flax meal & 1 tbsp water) to replace egg
-vegan butter
-vegan cream cheese
-non dairy milk
Ingredients:
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
pinch of salt
3 eggs
1 cup brown sugar
1/4 cup maple syrup
1/2 cup coconut oil
1 tsp vanilla paste (or extract)
1 orange
1/2 cup raisins
1/2 cup walnuts
2 cups shredded carrot
Spices (pinch of):
cardamom
cinnamon
nutmeg
allspice
Glaze:
1 stick softened butter
8 oz. cream cheese packet
1 cup powdered sugar (1/2 cup extra depending on how sweet you want it)
1 orange
1 tsp vanilla paste
2 or 3 tbsp milk
-Preheat oven to 350F. Combine eggs and brown sugar first. Then, add your coconut oil, maple syrup & vanilla paste. In a separate bowl, add your dry ingredients; flour, baking soda, baking powder, salt & spices. Incorporate your dry to your wet ingredients in increments (helps to combine well).
-Then, add your carrot, zest & juice of orange, raisins, and walnuts. Scrape your bowl to make sure everything is mixed. Oil your cake pan (sides too) and place your parchment paper on bottom of pan. Pour your batter in, tap on surface to eliminate air bubbles and bake for 45-50 mins, or when toothpick runs clean.
-While cake is baking, start your glaze. Add softened butter to mixer, followed by cream cheese. You want to add your powdered sugar in increments. Add juice and zest of orange, vanilla paste, and sugar. Combine well, as you scrape the sides of the bowl. Add your milk slowly by the tbsp to the consistency you desire (I used 2 tbsp) & the rest of your powdered sugar. Make sure to taste as you go before dumping all the sugar in, as some may like it sweeter than others vice versa. Transfer glaze to container & chill for 15-30 mins.
-Let your cake cool for 30 mins-1 hour, if you can. A warm cake will separate your glaze! Once cooled, drizzle your glaze on top of cake, letting it run down the sides. Decorate to your liking by adding nuts, cinnamon, shredded carrot, etc. I just used pecans cuz why not!? Enjoy!
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