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How To make Helen's Carrot Cake
4 Eggs, separated
1 1/2 c Sugar
1 c Carrots, grated
1 c Walnuts, finely grated
1 1/2 c Flour
1 t Baking powder
1/4 t Nutmeg
1/2 t Cinnamon
1 t Vanilla extract
1 pn Salt
1 c Oil
2 1/2 t Water, hot
1/2 t Baking soda
FILLING:
8 oz Cream cheese
1/2 c Sugar
1/2 c Jam (strawberry,
-apricot or raspberry) FROSTING:
1 c Whipping cream
2 T Sugar
Preheat oven to 350 degrees F. Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix together hot water and soda and stir into flour mixture. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture. Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper and bake for 45 minutes or until done. Cool. Slice in half horizontally, to form two layers. Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam. Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream. NOTES: * Carrot cake with cream cheese filling -- I got this recipe originally from _The Oregonian_ in Portland, Oregon. : Difficulty: easy to moderate. : Time: 30 minutes preparation, 1 hour baking and cooling, 10 minutes frosting. : Precision: measure the ingredients. : Gary L. Scott : Tektronix, Inc, Beaverton Oregon, USA : garys@tekcbi.UUCP : Copyright (C) 1986 USENET Community Trust
How To make Helen's Carrot Cake's Videos
Apple Cake (The Secret to the Best Texture Is…)
Apple Cake
This recipe is adopted from Oshpaz Kelin Apple Cake:
October 2023 update: I've improved the cake batter and made a new video about it: In that video I use plums, but you can use apples or other fruit. Additional testing also showed that fewer apples (4 instead of 5) results in better cake texture.
Streusel Topping:
16g unbleached all-purpose flour
26g granulated sugar
15g cold butter
Mix together with fingers until it looks like bread crumbs. Put in the fridge until needed.
Cake Batter:
4 apples (about 800g before peeling and coring)
3 eggs (ideally around 85F, but at least 70F)
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
200g granulated sugar
300g sour cream
1 tsp vanilla extract
230g unbleached all-purpose flour
15g baking powder
Preheat the oven to 350F (180C). Peel and core the apples. Cut them in half pole to pole and then slice. Butter a 13x9 (33x23cm) baking dish.
Put the eggs and salt into a bowl of a mixer and beat on high with a whisk attachment until very foamy, about 2 minutes. Add the sugar gradually on low speed. Turn up the speed to high and beat until very pale and thick, about 3 minutes, scraping down as needed. Beat in the sour cream and vanilla.
Sift the flour and baking powder. Fold into the egg mix in 3 additions using a rubber spatula (you can start it on very low in the mixer and finish with a spatula). Don’t mix too much. There should be no streaks of dry flour, but little lumps are ok. Fold in the apples. Pour into a buttered 13x9 pyrex dish. Sprinkle with the streusel topping.
Bake in the middle of the oven for 50 min or until the tester comes out clean. Let cool for at least 1 hour. Leftovers will keep till the next day, but the top crust will lose its crispness. If that happens, pop under the broiler just until it crisps up, about 1 min.
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✅ Carrot cake
● carrot - 600 g
● sugar - 200 g
● vegetable oil - 130 ml
● wheat flour - 450 g
● dried ginger powder - ½ tsp.
● salt - ⅓ tsp.
● ground nutmeg - ¼ tsp.
● baking powder - 1 tsp.
● cinnamon - 1 tsp.
● baking soda - 1 tsp.
● water (warm) - 150 ml
● raisins - 50 g
● walnuts - 100 g
● juice of half a lemon
● vegetable oil
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EASY & MOIST CARROT CAKE ll Helen's Cravings
Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 tsps baking soda
1 tsp salt
2 tsps ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups vegetable oil
4 large eggs
1 tsp vanilla extract
3 cups finely grated carrots
1 cup pineapple, crushed, juice included
1/2 cup roasted walnuts, crushed+some for toppings
Candied carrots for toppings (optional)
1/2 cup raisins (optional)
Buttercream frosting:
1/2 cup butter, softened
4 cups powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Buttercream Frosting:
To make the Caramel Sauce, go to this link,
Raisins (optional)
Candied carrots and crushed walnuts for topping
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carrot cake
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MỨT CÀ RỐT - Candied Carrot | Helen's recipes
The Candy Tray is an important feature of the Lunar New Year or Tet Holiday. This sweet treat could vary from any fruit to seeds or beans. The sugar that coat outside is not only bring the sweetness to the table but also help to preserve the main ingredients.
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VEGAN CARROT CAKE WITH BEETROOT
This delicious vegan carrot cake has lots of amazing and healthy ingredients, like chia seeds, walnuts, and beetroot! My family loved it!!!
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