Thanksgiving Carrot Zucchini Cake
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WEBSIGHT: nrg@griffinpublishing.org
FACEBOOK: R. Griffin
Email: Nancygriffin25@gmail.com
I have always been drawn to quality food due to health issues. I started working at one of the first health food stores in San Fernando Valley, California. I became aware of the vegetarians being so peaceful, and friendly and looking younger than their age, I witnessed natural healing taking place repaired heart, cured arthritis and cancer.
This started a new chapter in my life of what was possible with just by changing my diet.
Nancy R. Griffin
Carrot Zucchini Bread Recipe Video
Get the Recipe:
Carrot Zucchini Bread is moist, dense, and highly nutritious! If you are trying to introduce veggies to kids, then, serving this is a subtle way to do it!
Gluten and Dairy free Carrot-Zucchini Cake
We all need healthy desserts once a while, and especially around the holidays. This Carrot Cake is secretly healthy and can suit anybody; it's gluten and dairy-free. The thick creamy coconut frosting will make you go for seconds.
Ingredients for the cake
2 cups shredded carrots (no need to peel)
1 cup shredded zucchini
3 cups almond flour
1 cup of walnuts
1 cup of raisins
5 large eggs
1/2 cup of honey
1/4 cup of olive oil
1 Tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon Celtic salt
Chocolate nibs or chopped walnuts (for garnish)
Ingredients for the frosting
2 cans of full fat coconut milk (refrigerated)
3-4 Tablespoons of honey
1 teaspoon of vanilla paste
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#carrotcake
#nutritiousspinsondeliciousfoods
#bakingfromscratch
#healthycarrotcake
#glutenanddairyfreedessert
#quickandeasyrecipe
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MORE IDEAS FOR HEALTHY DESSERTS:
Probiotic Matcha Balls: A Healthy Treat
Protein-Packed Breakfast Cookies
Guilt-Free Frozen Mojito Pie
Coconut Cookies: Vegan and Gluten-Free
Raspberry Tahini cookies: Vegan and Gluten Free
ITEMS I USED IN THIS VIDEO:
Chef knife – 8-inch:
Measuring cups:
Silicone spatula set:
Wooden cutting board
Mixing bowl
Cuisinart smart stick
Lemon zester
Rectangle 9 inches by 12-inch pan
Kitchen thermometer
Cooling rack
INGREDIENTS I USED IN THIS VIDEO:
Extra virgin olive oil
Almond flour
Raisins
Walnuts
Cocoa nibs
Celtic salt
Coconut milk
Vanilla paste
Nutmeg
MY KITCHEN MUST-HALVES:
Electric teapot
Watermelon knife
Coffee press
Hand blender
Offset spatula
Ceramic non-stick pan
Pizza stone
Rolling pan
Potato peeler
Mortar and Pestle
Salad spinner
Blender/food processor
Plastic wrap
Cutting boards
Cast iron grill pan
Cast iron griddle pan
Soup cups
Mason jars
Pizza cutter
Pizza paddle
Lemon squeezer
Potato smasher
Cheesecloth
Steel potato ricer
Greek yogurt maker
Kitchen scale
Silicone pops mold
Pops wooden sticks and bags
Wide mouth Mason jar
Disposable food prep gloves
Ice cream pepper cups
Toaster Kitchen Aid
MY PANTRY STAPLES:
Poppy seeds
Sweet paprika
Saffron
Unflavored Gelatin
Arborio rice
Blackstrap molasses
Olive oil
Sunflower oil
Cane sugar
Black tea
Green tea
Coffee beans
Chicory drink
Celtic salt
Pink salt
Hot pepper flaxes
Fish sauce
Sweet rice flour
Whole wheat flour
Beet powder
Tahini paste
Coconut butter
Carrot Zucchini Cake - No More Dry Cake!
If you like Carrot Cake with a Cream Cheese Frosting, you're going to really going to love this cake! Super moist, spicy and not overly sweet! It's going to be your new favorite cake!
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Carrot Zucchini Cake with Brown Butter Cream Cheese Frosting!
Cake Ingredients:
1 ⅓ cup vegetable oil
4 large room temperature eggs
1 cup packed light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 cups AP flour
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
1 tsp ground ginger
½ tsp ground nutmeg
2 tsp baking soda
½ tsp kosher salt
3 cups finely grated carrots, peeled
1 cup finely grated zucchini
1 cup chopped nuts (pecans or walnuts work best), optional
Frosting Ingredients:
1 cup unsalted butter, browned and cooled to room temperature
16 oz Cream Cheese, room temperature
3 tsp vanilla extract
2 tsp ground cinnamon
pinch of kosher salt
5 to 6 cups sifted powdered sugar (start with 5 cups and check stiffness of frosting, add as you like for stiffer frosting)
I hope you enjoy making this and really enjoy eating it!
Thanks again for watching and leave me a comment below!
Peace and Love!
~Tony, The Cajun Baker
Music from Atch - Over you
Professional Baker Teaches You How To Make ZUCCHINI CAKE!
Chef Anna Olson is here to teach you all of the steps you'll need to know bake the perfect Zucchini Cake with Orange! Try out the recipe below and then let us know in the comments how yours turned out!
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Ingredients
½ cup (115 g) vegetable oil
2 large eggs
1 cup (200 g) sugar
2 tsp (2 g) finely grated orange zest
1 tsp (5 mL) vanilla extract
1 ½ cup (225 g) all-purpose flour
1 tsp (3 g) baking powder
¼ tsp (1 g) baking soda
¼ tsp (1 g) salt
1 ½ cup (225 g) loosely packed, coarsely grated zucchini
½ cup (88 g) milk or dark chocolate chips (optional)
Directions
1. Preheat the oven to 350 F. Grease a 9-x-5-inch and line the pan with parchment paper so that it comes up the sides.
2. Whisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the zucchini to coat it with the flour and add this to the wet mixture, stirring until blended. Stir in the chocolate chips (if using) and scrape the batter into the prepared pan.
4. Bake the loaf for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in the pan until turning out to slice.
5. The loaf will keep, well wrapped, for up to 3 days, and can be frozen for up to 3 months.
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How to make CARROT AND COURGETTE CAKE recipe
Makes: Serves 12
Ingredients:
280g Raisins or sultanas
250ml Vegetable oil or melted coconut oil
280g Light muscovado sugar
250g Self-raising flour
1 tsp Dr. Oetker Baking Powder
1 tsp Dr. Oetker Natural Madagascan Vanilla Natural
1 tsp Dr. Oetker Bicarbonate of Soda
2 tsp Ground cinnamon
140g Grated courgette
140g Grated peeled carrot
5 Medium free range eggs, lightly beaten
Dr. Oetker Wafer Daisies to decorate
Frosting
150g Icing sugar
150g Cream cheese
150g Quark
1 tsp Dr. Oetker Natural Madagascan Vanilla Natural
Method:
1. Preheat the oven to 160C fan and line 2 x 8” round tins with baking parchment
2. In a bowl add the sugar and oil, lightly mix with a spoon, add the eggs and mix again to combine
3. Add the grated carrot, grated courgette and raisins then mix
4. Place the self-raising flour, baking powder, Dr. Oetker bicarbonate of soda and cinnamon in a bowl and whisk together to distribute the ingredients
5. Add dry ingredients into wet and fold through until batter is fully mixed
6. Divide the batter into two tins and bake for approx. 40-50 minutes until cooked and an inserted skewer comes out clean. Place on a wire rack to cool.
7. Beat the cream cheese and quark together with a spoon until smooth, stir in the Vanilla Extract
8. Add the icing sugar. Mix again until your frosting is creamy
9. Layer the cake with the natural cream cheese frosting
10. Decorate with Wafer Daisies
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