Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two
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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.
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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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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carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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music: Prelude No. 22 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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