PERFECT CARROT CAKE / BEST RECIPE EVER/ HOME MADE CREAM CHEESE FROSTING /CHERYLS HOME COOKING
This video is about HOMEMADE CARROT CAKE with Home made CREAM CHEESE FROSTING. This cake is quick and easy to make.
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Ingredients
For carrot cake:
Sugar 2 Cup (32 tbs)
Baking powder 2 Teaspoon
Baking soda 2 Teaspoon
Ground cinnamon 2 Teaspoon
Flour 2 Cup (32 tbs)
Eggs 4
Vegetable oil 1 Cup (16 tbs)
Grated carrot 4 Cup (64 tbs)
Chopped pecan 1 Cup (16 tbs)
Cooking oil spray 1
For cream cheese frosting:
Butter 4 Tablespoon (1/2 stick)
Cream cheese 8 Ounce
Vanilla extract 1 Tablespoon
Powdered sugar 2 Cup (32 tbs)
Directions
GETTING READY:
Preheat oven to 375°.
Grease cake pan using cooking oil spray.
MAKING:
Mix together sugar, baking soda, baking powder, flour, ground cinnamon, vegetable oil and eggs in a mixer in low to medium speed.
Once done, add grated carrots and chopped pecans to the batter and mix well.
Pour the batter into greased cake pan and tap well.
Pop the pan into oven and bake for 40 minutes at 375°.
For cream cheese frosting, combine together butter, cream cheese, vanilla extract, powdered sugar and mix well using a mixer.
Once the cake is done, cool it completely. Apply the frosting over the cake and spread it to all sides.
SERVING:
Serve and enjoy!
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)
These Quick and Easy Carrot Cake “Blender” Muffins are so hearty and so delicious that it’s almost a shame that I’m forced to list all of the things they aren’t (for SEO purposes) before I can tell you how amazing they actually are. They are vegan and whole-food plant-based, which means they don’t contain any dairy or egg, but they also happen to be gluten-free, refined sugar free, oil free, soy free, and they can be made nut free by simply not putting the nuts on top.
Now that I’ve gotten everything they are not out of the way, I can tell you that these are pretty much the easiest muffins you’ll ever make. Whole ingredients are put into a blender in two stages, before being combined, and then divided into 6 lined muffin cups. This recipe makes the perfect amount of muffins to make for an individual to eat throughout the work week, or for a family to enjoy on a weekend morning.
Did I mention that they taste like CARROT CAKE?
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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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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Thanks for watching!
Cheryl's 18-Piece Fall Cake Slice Sampler w/ 1-lb Tub Frosting on QVC
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