The Best Carrot Cake-Inspired Treat Ever - Carrot, Raisin, and Walnut Scones (Recipe in description)
Savor the perfect blend of flavors and textures in these Carrot Walnut Raisin Scones. Grated carrots, chopped walnuts, and plump raisins are delicately spiced and enveloped in a buttery scone, topped with a luscious drizzle of cream cheese frosting. We have a feeling that once you’ve tried this scone recipe, it will be on repeat in your house! Luckily, these scones are made with ingredients that are always in season in California like almonds, walnuts, carrots, and raisins. So you can indulge all year round in this delicious carrot cake-inspired recipe for scones.
Printable recipe:
Carrot Raisin Walnut Scone
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 20 minutes
Yield: 8 scones
For the scones:
1 ½ cup all-purpose flour
1 ¼ cup almond flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ teaspoon cinnamon
¾ teaspoon ginger
½ teaspoon clove
¼ teaspoon nutmeg
8 tablespoons butter, frozen, grated
1 ½ cup carrot, grated, water squeezed out
1 cup raisins, packed heaping
1 cup walnuts, chopped
½ cup buttermilk
1 teaspoon vanilla paste or extract
1 egg
1 tablespoon heavy cream
2 tablespoons coarse turbinado sugar (sugar in the raw)
For the frosting:
2 ounces cream cheese, softened to room temperature
2 tablespoons heavy cream
⅓ cup powdered sugar
½ teaspoon vanilla paste or extract
Preheat the oven to 400F. Line a baking sheet with parchment paper and coat with pan spray. Set aside.
Place one stick (8 tablespoons) butter in the freezer for about 20 minutes.
In a medium mixing bowl, whisk together all purpose flour, almond flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, clove, and nutmeg. Remove the butter from the freezer and grate it into the flour mixture with the coarse side of a box grater. Using your hands, gently mix the flour and butter together.
Use a box grater or food processor to shred the carrots. Then in handful-sized batches, place the shredded carrots in a clean kitchen towel or tea towel and squeeze as much water out of the carrots as you can, discarding the liquid.
Add carrots, walnuts, and raisins to the mixing bowl and continue mixing with your hands until everything is well distributed. Lightly whisk the buttermilk, egg, and vanilla together and pour it into the mixing bowl. Fold the dry ingredients into the wet ingredients just until combined, being careful not to overwork the dough.
On a lightly floured surface, turn the dough out and knead it a few times to finish incorporating any dry bits that stuck to the bowl. Form the dough into a circle about 7-8 inches in diameter and 1 ½ inches thick. Cut into 8 pie shaped pieces and arrange on the prepared baking sheet about 2 inches apart.
Place in freezer for 30 minutes.
With a pastry brush, lightly coat the top of each scone with heavy cream then sprinkle turbinado sugar on top of that.
Bake for 15-20 minutes. Remove from the oven and let cool on a wire rack.
While the scones are cooling off, whisk together the cream cheese, heavy cream, vanilla, and powdered sugar, until smooth. Place in a small piping bag or in the corner of a resealable freezer bag and cut a small tip. Drizzle over scones and serve immediately.
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Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe
Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe
This is one of my favorite dessert recipes for all occasions! A simply delicious, soft carrot cake recipe. if you want to use cinnamon, almond, raisin you certainly can.
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Ingredients
all-purpose flour - 1 Cup
Baking Powder - 1.5 Tsp
Baking Soda - 1/2 Tsp
Salt - 1/4 Tsp
Egg - 2
Sugar - 1 Cup
Vanilla Essence - 1 Tsp
Oil - 1/2 Cup
Grated Carrot - 1 Cup
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Baking A Carrot Cake With Easy Candied Curls | Dessert Recipes | Jock Zonfrillo
Here's another one of my super easy, dessert recipes! (You're welcome). Here's my carrot cake with candied curls - even if you stuff this up, I've got a sneaky trick for making this still look good!
Want to see more of my super easy dessert recipes that everyone is guaranteed to love? Find them here:
???????? INGREDIENTS:
For the Carrot Cake:
• 3 Egg yolks
• 180g Brown Sugar
• 32g Walnuts, roughly chopped
• 55g Raisins
• 130g Carrot (about one large), grated on the coarse side of a box grater.
• 140g Plain flour
• 3g Cinnamon powder
• 3g Baking soda
• 3g Baking powder
• 100g Grapeseed Oil
For the cream cheese icing:
• 100g Icing sugar, sifted
• 140g Unsalted butter, at room temp
• 350g Cream cheese, at room temp
• 25g Honey
• 5g Vanilla paste
• 20g Lemon juice
???????? METHOD:
For the cake, grease and line a 21cm springform cake tin. Preheat oven to 160C.
In the bowl of a stand mixer fitted with a whisk, cream the eggs and sugar on high speed until pale and thick enough that the mixture falls in ribbons from the whisk, about five minutes.
Remove the bowl from the mixer and fold in the walnuts, raisins and carrot by hand. In another bowl, whisk to combine all the dry ingredients, then gently fold into the cake batter. Gradually fold in the grapeseed oil.
Pour the finished batter into a baking tin and bake for 60 minutes, rotating halfway, or until a wooden skewer inserted in the batter comes out clean. Allow the cake to cool to room temperature before icing.
For the cream cheese icing, combine all ingredients in a bowl with a spatula or in a stand mixer fitted with a paddle attachment. Pass through a fine sieve if you wish to ensure it is extra smooth. Allow the cake to cool to room temperature before icing.
For the candied carrot, use a mandolin to slice the carrot lengthways as thinly as possible. Cut each slice in half lengthways with a knife.
Dissolve the sugar and water in a pot over medium heat, then add carrots and simmer until tender and translucent, about 15 minutes. Strain.
Line an oven tray with baking paper and lightly spray the surface with baking spray. Place carrot slices on the tray and cook at 100 degrees for 20 minutes. Working one at a time, remove the slices from the oven and coil tightly around a chopstick. Allow to stand until the coil shape sets, then carefully remove from the chopstick. Repeat with remaining carrot slices. Leave everything to cool fully at room temperature until crisp, about 30 minutes.
To assemble, slice the cooled cake through the centre. Spread half the icing on the bottom layer, cover with the top layer of cake and repeat with the remaining icing. Cover with as many candied carrot coils as you possibly can!
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Carrot and Nuts Tea Cake | Carrot Cake with Raisin | No Oven Teacake
Carrot and Nuts Tea Cake | Carrot Cake with Nuts and Raisin | No Oven Teacake| Carrot Cake with out oven | Easy tea cake recipe by Secrets of Frozen Delights
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Eggless Carrot Cake | One Layer Carrot Cake | Carrot Cake with Cream Cheese Frosting
Moist Eggless Carrot Cake Recipe – Simple to make from scratch, perfectly delicious with lots of fresh carrots, toasted pecans and raisins. It’s heavenly topped with a homemade cream cheese frosting.
For full recipe, visit -
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Moist Carrot & Dates Cake | Cake Recipes
Recipe here :
Eggless Carrot Dates Cake:
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Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.
Few recipes to try:
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