James Martin's Carrot Cake - Sweet Baby James - BBC
James returns to Castle Howard in Yorkshire to make some classic British deserts starting with carrot cake with mascarpone and candied carrots.
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Homemade Carrot Cake Bars | EASTER DESSERT IDEA | How to make homemade CARROT CAKE
This carrot cake recipe is incredibly moist and delicious. I hope you try it!
Carrot Cake Recipe
Ingredients
1 cup Oil
2 cups Sugar
4 Eggs
2 teaspoons Vanilla Extract
1 cup finely grated Carrots
2/3 cup unsweetened Applesauce
2 cups all-purpose Flour
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 teaspoon Salt
1 ½ teaspoon Pumpkin Pie Spice
For Frosting
1 stick (1/2 Cup) softened Butter
2 packages (16 ounces) of cream cheese softened
4 ½ Cups Powdered Sugar
Pinch of Salt
1 teaspoon Vanilla Extract
2 Tablespoons milk or cream
Directions
1. Preheat oven to 350°
2. Mix together oil, sugar, and eggs.
3. Add applesauce, vanilla extract, and carrots. Stir until combined.
4. Add in flour, baking soda, baking powder, salt, and pumpkin pie spice and stir just until combined.
5. Grease a large sheet pan/jelly roll pan (15.5x10.5) very well. Pour batter into pan and tap out any air bubble.
6. Bake for 25-30 minutes or until a tooth pick comes out clean.
7. Make frosting by mixing all ingredients together with a hand mixer. Beat until smooth.
8. Frost cake once completely cooled.
TIP: Place frosted cake in freezer until it is very cold. Then cut into bars. This allows you to get nice even cut pieces.
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Delicious Carrot Cake
This carrot cake is so moist and beautiful. It's one of my favourite cakes, not just because it tastes so good, but because it's so easy to make!
Ingredients:
175g Demerara sugar
175ml Vegetable/Sunflower oil
3 Eggs
180g Carrot
100g Mixed fruit
Zest of 1 lemon/orange
175g Self-raising flour
1 Tsp. Baking powder
1 Tsp. Cinnamon
1 Tsp. Nutmeg (optional)
50g Walnuts (optional)
For the frosting
100g Butter
300g Cream cheese
100g Icing sugar
1 Tsp. Vanilla extract
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