DELICIOUS Carrot Cake Recipe | Anyone can make this cake!
Today I'm going to show you how to make a super easy, delicious, and moist Carrot Cake!
We're getting closer to Easter and this dessert is perfect to make for your friends and family! Covered in a cream cheese frosting - you don't want to miss out on this one!
Do you call it icing or frosting? Leave your comments below!
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#cake #easter #carrotcake #carrotcakerecipe
Simple Vegan Carrot Cake NO ONE Will Know Is Vegan!
This simple vegan carrot cake recipe is rich, moist, & perfectly spiced. An easy vegan cream cheese frosting makes it a stunner for a special occasion!
Recipe Links:
Simple Vegan Carrot Cake:
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Key Moments:
00:00 Introduction
00:41 Ingredients
01:10 How To Make A Flax Egg
02:06 How To Make A Simple Vegan Carrot Cake
02:47 Oil-Free Option
03:28 Using Different Sized/Shaped Pans
03:47 Oven Temp & Baking Time
03:58 Make Muffins Or Cupcakes
04:28 Vegan Cream Cheese Frosting Introduction
05:05 Vegan Cream Cheese Brands
05:33 Best Vegan Butter For Cake Frosting
05:52 How To Make Vegan Cream Cheese Frosting
06:52 How To Frost Your Carrot Cake
07:48 Recipe Cost
08:22 Coming Up For Part 2 Of Our Easter Special
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Inside-Out Carrot Cake Muffins
Make a dozen inside-out carrot cake muffins with a delicious, velvety cream cheese filling!
Ingredients:
cream cheese filling
8 oz package cream cheese, room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 pinch salt
carrot cake
1 cup granulated sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 lb carrots, grated, 1½–2 cups
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda
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EGGLESS WHOLEWHEAT CARROT CAKE RECIPE | NO MAIDA, NO EGGS | BEST EVER CARROT CAKE
Eggless carrot cake is one of my favourite dessert. If you love carrot cakes as much as I do and if you don’t consume eggs, this easy eggless carrot cake recipe is going to become your favorite. This eggless carrot cake is moist, full of flavor and super delicious. The best part- it’s also very easy to make. Once you realize how easy it is to bake this eggless carrot cake from scratch, you’d want to bake it every day!
Ingredients :
1 cup milk
2 tsp white vinegar
1 cup castor sugar
1 cup brown sugar
1 cup + 4 tbsp oil
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp cinnamon powder
1 orange zest
3 cups of grated carrot
1 cup crashed walnuts + more of topping
1⁄4 cup dried cranberries to decorate
Butter Cream Frosting:
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Carrot Cake Cupcakes
These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet, cream cheese frosting. Moist but NOT oily! And by the by that cream cheese frosting is the BEST!
Recipe:
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Dr Gundry’s Favorite Carrot Cake Muffins
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Ingredients:
1 1/4 cups blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 omega-3 or pastured eggs or VeganEggs
1/3 cup MCT oil or avocado oil
2/3 cup unsweetened coconut milk
1/3 cup Swerve (erythritol)
2 teaspoons vanilla
2 large carrots, grated
1/4 cup chopped walnuts
1. Preheat the oven to 350F. Prepare a muffin tin with cupcake liners and set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small bowl, combine the eggs, oil, coconut milk, swerve and vanilla.
4. Whisk wet ingredients into dry, then add the grated carrots and walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups.
7. Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh five days in the refrigerator or three months in the freezer.
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