Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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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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कॅरट वॉलनट केक | Carrot Walnut Cake | Christmas Special | Sanjeev Kapoor Khazana
Anytime can be cake time! Let's make a spiced cake made with the beautiful combination of carrots and walnuts. The sweet and warm aroma with the soft texture of this cake will make this an absolute hit!
CARROT WALNUT CAKE
Ingredients
1 cup grated carrot
2-3 tbsps chopped walnuts
1½ cups brown sugar
1½ cups oil + for greasing
3 eggs, whisked
1 tsp cinnamon powder
½ tsp nutmeg powder
¼ tsp clove powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla essence
2 cups refined flour (maida)
Fresh rosemary sprigs for garnish
Ready-made butter cream as required
Fresh blueberry halves to serve
Fresh strawberry quarters to serve
Icing sugar for dusting
Method
1. Preheat the oven at 180ºC.
2. Take brown sugar in a large bowl, add oil and beat with an electric beater till the mixture is well combined.
3. Stir in the eggs and continue to beat till light. Add cinnamon powder, nutmeg powder and clove powder and mix well.
4. Add the baking powder, baking soda, salt, carrot, vanilla essence and mix well. Sprinkle the chopped walnuts and mix well.
5. Add the flour and gently fold till well combined.
6. Grease a silicon cake mould with some oil and transfer the batter into it. Tap a few times. Place it in the preheated oven and bake for 35-40 minutes. Take the cake out of the oven and allow to cool to room temperature.
7. Garnish with rosemary sprigs and pipe out the butter cream on the sides and top of the cake. Place some fresh blueberries, strawberries and ust the icing sugar. Cut into wedges. Serve.
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Delicious Carrot Cake Recipe | Super Easy & Tasty Carrot Cake Recipe Without Oven | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Delicious Carrot Cake Recipe | Super Easy & Tasty Carrot Cake Recipe Without Oven | Yummy
INGREDIENTS:
2 eggs
Sugar 1/2 cup
Beat until foamy consistency
Oil 1/3 cup
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Cinnamon powder 1/2 tsp
Milk 1/3 cup
Grated carrot 1 cup
Vanilla 1 tsp
6 inch pan
Cashew nut
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on low flame for 30-40 mins
Or bake in a preheated oven at 170c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Carrot Cake with Walnuts, Pineapple, and Raisins! A Perfect Harmony of Flavors and Textures!
Get ready to experience the ultimate carrot cake like never before! We're sharing a recipe that takes carrot cake to new heights with the addition of walnuts, pineapple, and raisins. Join us as we guide you through the process of creating a cake that's bursting with flavors and textures. Watch as we combine freshly grated carrots with the natural sweetness of pineapple and the subtle chewiness of raisins. The addition of crunchy walnuts adds a delightful nutty dimension to every bite. Witness the cake rise to perfection in the oven, filling your kitchen with an irresistible aroma. Once cooled, we'll generously frost it with a creamy cream cheese frosting that brings all the elements together. Whether you're celebrating a special occasion or simply craving a slice of pure indulgence, this carrot cake with walnuts, pineapple, and raisins is a true showstopper. Let's dive into the mouthwatering world of carrot cake perfection!
Ingredients:
Baking pan: 19 cm × 9 cm
- Eggs: 3 pcs
- Brown sugar: 1 cup
- Vegetable oil: 1 cup
- Vanilla extract: 1 tsp
- All purpose flour: 2 cups
- Baking powder: 2 tsp
- Cinnamon: 1 tsp
- Salt: ¼ tsp
- Carrots, shredded: 2 cups
- Walnuts, chopped: ½ cup
- Pineapple, finely sliced: ½ cup
- Raisins: ½ cup
Frosting: (optional)
- Cream cheese: 1 cup
- Butter: ½ cup
- Icing sugar: ½ cup
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