Pumpkin Spiced Carrot Orange Cake | Halloween Special | Vegan Fall Recipe
This Halloween, we like our cakes just like we like our lattes - Pumpkin and Spicy! Here is our take on a completely Vegan Pumpkin Spiced Carrot Orange Cake, which you try out to really get into that spooky mood and have a Happy Halloween!
Products used in this recipe:
1. Pumpkin Pie Spiced Powder :
2. T55 Flour :
3. Baking Powder :
4. Baking Soda :
5. Icing Sugar :
6. Coconut Condensed Milk :
7. Kratos Olive Oil :
8. Vanilla Extract :
9. Vegan Cream Cheese :
10. OatWOW! :
11. Dried Orange Slices :
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#urbanplatter #pumpkinspicecake #carrotcake #carrotorangecake #halloween #halloweenrecipe #pumpkinspice #pumpkinspiceeverything #fallrecipe #veganrecipe #veganbaking
The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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Super Easy Orange Cake
How to make a super easy whole orange cake. Just put everything and blend them away, that's how easy this recipe is :). A very fast recipe to prepare with no time at all.
▶ Written recipe (UPDATED WITH CUPS AND G MEASUREMENTS) with instructions and tips :
If you’re thinking of trying this recipe, then please READ THIS.
KEY:
- Use SWEET RIPE orange, not bland orange
- Don’t use orange with seeds
- Don’t use orange with thick skin
- Don’t blend the ingredients too long, just enough for the orange to be blended through
DON’T MAKE IT:
- If using this very simple method and you’re looking for a cake with similar texture like Victoria sponge cake or similar
- If you don’t like the natural bitterness of freshly squeezed orange juice
If you’re up for whisking your cake, then you might want to check out my Clementine Loaf Cake recipe video here:
- It’s a simple recipe that only requires one additional task, whisking, and the result is guaranteed delicious with soft texture cake
- Only change 3 clementine zest to 2 orange zest for the cake
- If you want to go a bit further, make the sticky sauce also (you’ll not regret it). Replace clementine zest and juice with orange zest and juice.
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How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
In this recipe video, Martha Stewart bakes a pillowy orange chiffon cake. Her light and airy creation packs plenty of orange flavor into the batter using fresh citrus, and she folds in beaten egg whites to give the batter extra lift. For some extra pop on the plate, serve Martha's voluminous chiffon cake with fresh whipped cream and candied orange slices. This dish makes the perfect companion for an afternoon cup of tea or the ideal dessert course at a summer barbecue.
#MarthaStewart #Dessert #Orange #ChiffonCake #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:08 How To Make The Chiffon Cake Batter
1:50 Incorporating Beaten Egg Whites
3:04 How To Put the Batter In The Pan
3:37 Baking Instructions
3:47 How To Get The Cake Out Of The Pan
5:10 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Orange Chiffon Cake | Martha Bakes Recipes | Martha Stewart
I never thought I could love PUMPKIN CAKE this much! Super moist & easy pumpkin cake recipe
RECIPE:
SHOP:
This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it's topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Pumpkin Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp ground cinnamon
▢1 tsp ginger powder
▢½ tsp ground nutmeg
▢½ tsp allspice
▢¼ tsp ground cloves
▢1½ cups (300 g) white granulated sugar
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢1¼ cup (300 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 on blog post for fresh pumpkin option)
▢¼ cup (60 g) milk - full fat, room temperature
▢2 tsp vanilla essence/extract
▢1 tsp white vinegar
Cinnamon Cream Cheese Frosting
▢¾ cup (170 g) unsalted butter - room temperature
▢3¼ cups (400 g) icing sugar - also known as powdered/confectioners sugar
▢1 heaped cup (250 g) cream cheese - cold
▢1 tsp vanilla
▢½ tsp ground cinnamon
For Decorating (OPTIONAL)
▢½ cup (50 g) walnuts or pecans
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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 -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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Thanks for watching!
Torta zucca e arance - Pumpkin and orange cake
E' soffice e morbida la TORTA CON ZUCCA E ARANCE. La zucca nell'impasto la rende morbida e il succo dell'arancia la rende profumatissima. Un dolce speciale a colazione o a merenda, anche semplicissimo da preparare. Una ricetta che vi consiglio di provare subito
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#ricetta #zucca #lacucinadiloredana