Carrot Walnut Cake (for snacking)
This Carrot Walnut Cake recipe is super easy loaded with grated carrots and walnuts. Just stir ingredients together and bake! It does not involve any fancy ingredients and is perfect for snacking, breakfast or with your coffee.
#carrotcakerecipe #carrotwalnutcake #carrotwalnutcakerecipe
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Music credit - Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
Soft And Moist Carrot Cake Recipe for Easter
Super soft and moist carrot cake recipe
1 cup = 240ml
The cake
180g all purpose flour (1.5 cup)
1.5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
1/2 tsp allspice mix
3 eggs
50g white sugar (1/4 cup)
50g brown sugar (1/4 cup)
75ml vegetable oil (1/3 cup)
200g shredded carrots (1 3/4 cup)
50g crushed pineapple (1/4 cup)
40g walnuts (1/3 cup)
Cream cheese frosting
200g cream cheese (room temperature) (7 oz or 1/2 lb)
100g softened butter (1/3 cup)
100ml heavy cream (1/2 cup)
100g powdered sugar (1 cup)
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Carrot Cake Recipe By Food Fusion
The holiday season special. A perfect Carrot Cake recipe for to turn your holidays in a festive occasion. Those who have not tried it, would probably regret that you had never had it before. #HappyCookingToYou
Written Recipe:
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Carrot Cake
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-In bowl,add all-purpose flour,caster sugar,nutmeg powder,cinnamon powder,salt,baking soda,mix well and set aside.
-In lukewarm milk,add lemon juice,mix well and let it rest for few minutes.Butter milk is ready & set aside.
-In bowl,add eggs and beat well.
-Add vegetable oil,prepared butter milk,vanilla essence and beat again.
-Gradually add dry flour mixture and beat until well combined (don’t over beat).
-Add carrots,walnuts and fold gently with the help of the spatula.
-Grease 8” inch baking pan with cooking oil,place butter paper and pour cake batter in prepared baking pan.
-Bake in preheated oven at 180 C for 40-50 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool.
Cream cheese Frosting:
-In bowl,add butter and beat until fluffy.
-Add cream cheese and beat until smooth.
-Add vanilla essence and icing sugar,beat again and refrigerate until use.
Assembling:
-With the help of the cake knife,horizontally cut two layers of cake.
-On cake tray,place cake layer and apply frosting.
-Place another cake layer and cover the cake with cream cheese frosting & chopped walnuts.
-Decorate & serve.
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted 2 Cups
-Bareek cheeni (Caster sugar) 1 & ½ Cups
-Jaifil powder (Nutmeg powder) ¼ tsp
-Darchini powder (Cinnamon powder) 2 tsp
-Namak (Salt) ½ tsp
-Baking soda 1 tsp
-Neem garam doodh (Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
-Anday (Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
-Gajar (Carrots) grated 2 Cups
-Akhrot (Walnuts) chopped 1 Cup
Frosting:
-Makhan (Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-Bowl mein maida,bareek cheeni,jaifil powder,darchini powder,namak aur baking soda dal ker ache tarhan mix ker lein & side per rakh dein.
-Neem garam doodh mein lemon juice dal ker ache tarhan mix ker lein aur kuch dair kliya chor dein.Butter milk tayyar hai & side per rakh dein.
-Bowl mein anday dal ker ache tarhan beat ker lein.
-Vegetable oil,tayyar butter milk aur vanilla essence dal ker dubara beat ker lein.
-Thora thora ker ka dry maida ka mixture dal dein aur combine hunay tak beat kertay rahein (don’t over beat).
-Gajar aur akhrot dal dein aur spatula ki madad sa gently fold ker lein.
-8” inch baking pan ko cooking oil sa grease ker ka butter paper laga lein aur tayyar cake batter dal dein.
-Preheated oven mein 180 C per 40-50 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
-Cake ko wire rack per rakh dein aur thanda ker lein.
Cream cheese Frosting:
-Bowl mein makhan dal dein aur fluffy hunay tak beat ker lein.
-Cream cheese dal dein aur smooth hunay tak beat ker lein.
-Vanilla essence aur icing sugar dal ker dubara beat ker lein aur istamal kernay tak refrigerate ker lein.
Assembling:
-Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
-Cake tray per cake ki layer rakh dein aur frosting laga lein.
-Cake ki dosri layer rakh dein aur cake ko cream cheese frosting aur chopped akhrot sa cover ker lein.
-Decorate ker ka serve karein.
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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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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Carrot Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cake. Carrot Cake never seems to go out of style. This rich and moist spice cake, full of grated carrot, toasted nuts, and crushed pineapple, has great flavor, especially when covered with a tangy sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color, sweetness, and a moist texture, its flavor is almost indistinguishable.
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