I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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HOW TO MAKE LOW CARB WALNUT CARROT CAKE - SOFT, MOIST, FLAVORFUL & DELICIOUS !
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1. The Ultimate Keto Bread Recipes
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Walnuts goes so well with carrot cake so making this cake with walnut meal takes it up to the next level. It is so good - soft, moist, flavorful and delicious. This is also a great dessert for Christmas.
Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour.
The recipe can be viewed and printed at this link:
NUTRITION INFO
(Note : This is a guide only. If you have a more accurate macro calculator app, please refer to it)
[ Total servings = 12 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.4 g
Net Carb = 3.1 g
Calories = 408
Total Fat = 39.1 g
Protein = 9.4 g
INGREDIENTS
DRY INGREDIENTS FOR CAKE
Walnut Meal = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
Baking Powder = 12 g / 3 tsp
Salt = 4 g / 1 tsp
Erythritol or any keto friendly sweetener = 100 g / 1/2 cup
Ground Cinnamon = 11 g / 4 tsp (Note: You can use between 2 to 4 tsp according to your preference)
All Spice = 12 g / 3 tsp
Grated carrots = 115 g / 1 cup
Chopped walnuts = 60 g / 1/2 cup
Note : You can replace the walnut meal with 2 Almond flour options as follows;
1. Almond flour = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
2. Almond flour = 360 g / 3 cups (without coconut flour)
WET INGREDIENTS
Eggs = 5 large whole eggs
Melted Butter = 60 ml / 1/4 cup (OR Coconut oil)
Whipping Cream = 240 ml / 1 cup (Note: You can replace with coconut cream, yogurt or sour cream)
CREAM CHEESE FROSTING
Cream Cheese (softened) = 350 g / 1 1/2 cup
Zest = 1 lemon (optional)
Erythritol Powdered Sweetener = 100 g / 1/2 cup (Note: You can grind the granulated sweetener until powdery. You can also choose to use the granulated sweeteners except that it may taste a little grainy especially after the cake is refrigerated)
Note: Using a hand held or stand mixer, beat the cream cheese and sweetener until light and fluffy. Then add the lemon zest (if using) and mix to combine. Set aside. You can chill it in the fridge if not using immediately.
TO MAKE THE WALNUT MEAL
If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too.
Otherwise, you can easily grind the raw walnuts yourself with the following steps;
1. Use a seed, bean, nut or multi grinder as they are the most effective. I have received feedbacks that the following works too ;
(a) Vitamix
(b) Cuisinart food processor
(c) Table top drum grater with the fine cheese drum
2. It is not necessary to roast the raw walnuts before grinding.
3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND !) 3 times for a few seconds each. Stir to mix.
4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.
5. Repeat the process with the balance of walnuts and coconut flour.
6. The texture of the ground walnuts are coarse, like meal, not flour.
7. It's fine if there are some ungrounded nuts as they make a great addition by providing extra crunch.
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. For the grated carrots, add half only and reserve the the other half for the toppings.
3. Add all the wet ingredients and whisk until well combined, smooth and thick.
4. Pour batter equally into 2 x 8 round shallow pans that are greased and lined with parchment paper.
5. Bake for 30 mins or until cooked. Let it cool completely on a wire rack.
5. Apply half the cream cheese frosting on the bottom layer of the cake and spread evenly. Top with half the reserved grated carrots.
7. Top with second layer of cake.
8. Apply the balance of cream cheese frosting on the top layer of cake and spread evenly. Dust with ground cinnamon and top with the balance of grated carrots.
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Christmas is the perfect season to indulge in all the holiday baking we want. So here's our Carrot Walnut Bread recipe that will truly make you feel the most delicious time of the year!
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Hi! I’m Sheilla Lopez. I'm a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and Video Editor. I'm sharing my passion and talent by making delicious cooking videos that you can also make at home easily.
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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:
Moist Pineapple Cake:
Moist Banana Chocolate cake:
Whole-wheat carrot cake :
Low fat No Bake Blueberry Cheesecake :
6 Minutes Eggless Chocolate cake :
Lamingtons :
Soft & Fluffy star bread:
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
Ginger Mascarpone Frosting:
Yield: frosts one 9-inch cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
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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