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Carrot cake

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Carrot Muffins Recipe. Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. In a separate bowl whisk together the eggs, oil, and vanilla extract.

Remove from oven and let cool on a wire rack. Makes 12 standard-sized muffins. Frosting:Beat the butter and cream cheese until very smooth with no lumps. Place a dollop of the cream cheese frosting on the top of each muffin. View comments on this recipe on YouTube. Carrot, almond and macadamia cake Recipe - Contemporary. Carrot cake. Carrot cake 1¼ cups (220g) brown sugar ¾ cup (185ml) vegetable oil 3 eggs 1½ cups (225g) plain (all-purpose) flour 1½ teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger 2½ cups grated carrot (about 5 carrots) ½ cup (60g) chopped pecan nuts ½ cup (80g) sultanas cream cheese frosting 250g cream cheese, softened ⅓ cup (110g) icing (confectioner's) sugar, sifted 1½ tablespoons lemon juice Preheat oven to 180°C (350°F).

Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. For the cream cheese frosting, process the cream cheese in a food processor until smooth. Ultimate Carrot Cake – revisited and even better! My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins.

Try them both and let me know which you like best. I am gearing up to go on book tour with Artisan Pizza and Flatbread in Five Minutes a Day . Ultimate Carrot Cake – Even better than before, and that is saying something. 1 pound finely grated carrots 1 1/4 cups sugar 1 cup firmly packed brown sugar 1 1/4 cup canola oil 4 extra large eggs, at room temperature 2 teaspoons pure vanilla Finely grated zest of 1 large orange 2 1/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves Cream Cheese Frosting: Carrot cake with maple-cream cheese frosting. After months and months and months of the kind studying, stressing and panicked all-nighters I only vaguely remember from college in part because I am very, very old and in part because, no, I did not graduate with a 4.0, my friend Alice finally took her very big exam this past weekend.

In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home. Me? I made cupcakes, carrot cupcakes to be specific because carrot cake is Alice’s favorite. But do you know what I have come to realize about people who say their favorite cake is carrot cake? It’s really the cream cheese frosting (and perhaps the orange and green carrots eloquently piped on top) that they love.

Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it? Preheat oven to 350°F. Carrot Cake | Carrot Cake Recipe | Carrot Cake with Maple Cream Cheese. Click "Like" to Get New Recipes and Updates on Facebook Daily! Carrot Cake Recipe Yields 24 cupcakes/one 9-inch two-layer cake/one 8-inch three-layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated/castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8-ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups/650 grams grated peeled carrots (from about 5-6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method: Preheat oven to 350°F/180°C/gas mark 4.

For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them. If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Cream Cheese Frosting II Recipe. Carrot Cake III Recipe. Sam's Famous Carrot Cake Recipe. Carrot Cake Cupcakes Recipe. Carrot Cake Recipe. Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”.

Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. The original recipe called for 3 cups of sugar (too much even for me) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple. Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Ingredients Cake: Frosting: Method.