Best Carrot Cake Recipe Cooking Classy from www.cookingclassy.com
Introduction
Carrot cakes are a classic dessert that almost everyone loves. It's moist, flavorful, and has a unique texture. If you're looking for the best carrot cake recipe, you're in the right place. This recipe is easy to follow and yields a delicious cake that's perfect for any occasion.
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots (about 2-3 medium carrots)
1 cup crushed pineapple (drained)
1/2 cup chopped walnuts (optional)
For the frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
For the cake:
Preheat the oven to 350°F.
Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat oil and sugar until well combined.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Gradually add flour mixture, mixing until just combined.
Stir in grated carrots, crushed pineapple, and chopped walnuts (if using).
Divide batter evenly between prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans for 10 minutes before removing to wire racks to cool completely.
For the frosting:
In a large bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until light and fluffy.
To assemble:
Place one cake layer onto a serving plate.
Spread a thick layer of frosting over the top.
Top with the second cake layer.
Spread remaining frosting over the top and sides of the cake.
Garnish with additional walnuts and grated carrots, if desired.
Nutrition
This recipe yields 12 servings. Each serving contains approximately:
Calories: 605
Total Fat: 33g
Saturated Fat: 9g
Cholesterol: 86mg
Sodium: 540mg
Total Carbohydrates: 74g
Dietary Fiber: 2g
Sugars: 56g
Protein: 6g
Conclusion
This carrot cake recipe is easy to make and yields a delicious cake that's perfect for any occasion. With its moist texture and flavorful spices, this cake is sure to become a family favorite. Try it out and see for yourself!
The Weekly Bake Off Challenge Mary Berry Carrot Cake « Beesteas Mary from www.pinterest.co.uk
Introduction
Carrot cake is one of the most popular cakes around the world. It is a moist and delicious cake that is perfect for any occasion. In this article, we will be sharing with you a fantastic carrot cake recipe by Mary Berry. Mary Berry is a well-known British food writer and television presenter who has published many cookbooks over the years. Her carrot cake recipe is incredibly easy to make, and it tastes amazing.
Ingredients
For this carrot cake recipe, you will need the following ingredients:
225g self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
225g light muscovado sugar
150ml sunflower oil
4 large eggs
200g grated carrots
50g chopped walnuts
For the icing:
175g cream cheese, at room temperature
85g unsalted butter, softened
350g icing sugar, sifted
1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm sandwich tins.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together 225g of self-raising flour, 2 teaspoons of baking powder, and 1 teaspoon of ground cinnamon. Add 225g of light muscovado sugar and mix well.
Step 3: Add the Wet Ingredients
Add 150ml of sunflower oil and four large eggs to the bowl. Mix well until all the ingredients are combined.
Step 4: Add the Grated Carrots and Walnuts
Fold in 200g of grated carrots and 50g of chopped walnuts.
Step 5: Bake the Cakes
Divide the mixture between the two prepared tins and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden and spring back when lightly pressed.
Step 6: Prepare the Icing
While the cakes are baking, prepare the icing. In a large mixing bowl, beat 175g of cream cheese and 85g of unsalted butter with an electric mixer until smooth. Sift in 350g of icing sugar and add 1 teaspoon of vanilla extract. Beat until the icing is smooth and creamy.
Step 7: Assemble the Cake
Once the cakes are baked, remove them from the oven and leave them to cool in the tins for a few minutes. Then, turn the cakes out onto a wire rack to cool completely.
Step 8: Ice the Cake
When the cakes are cool, place one cake on a plate or cake stand and spread half of the icing over the top. Place the other cake on top and spread the remaining icing over the top and sides of the cake.
Nutrition
Here is the nutritional information for one slice of Mary Berry's carrot cake:
Calories: 490
Protein: 5g
Carbohydrates: 72g
Fat: 21g
Saturated Fat: 6g
Fiber: 2g
Sugar: 57g
Sodium: 300mg
Conclusion
Mary Berry's carrot cake recipe is a delicious and easy-to-make cake that is perfect for any occasion. The combination of moist cake, grated carrots, and chopped walnuts is a winner, and the cream cheese icing is the perfect finishing touch. Give this recipe a try, and we're sure you won't be disappointed.
The Best Vegan Carrot Cake The Hidden Veggies from thehiddenveggies.com
Introduction
Are you a vegan who loves sweets? Do you crave for a delicious carrot cake that is free from dairy, eggs, and other animal products? If your answer is yes, then this recipe is perfect for you! This vegan carrot cake recipe will satisfy your sweet tooth without compromising your health or ethical beliefs. With its moist and fluffy texture, rich and creamy frosting, and the goodness of carrots and walnuts, this cake is the perfect dessert for any occasion, be it a birthday party, a family gathering, or just a cozy afternoon snack.
Ingredients
Here are the ingredients you will need for this vegan carrot cake recipe:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup chopped walnuts
1/2 cup raisins (optional)
For the frosting:
1/2 cup vegan butter, softened
1/2 cup vegan cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Now, let's move on to the instructions on how to make this delicious vegan carrot cake: Step 1: Preheat your oven to 350°F. Grease a 9x13 inch baking pan with vegetable oil or cooking spray. Step 2: In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well combined. Step 3: In a separate mixing bowl, whisk together the sugar, vegetable oil, applesauce, and vanilla extract until smooth and creamy. Step 4: Add the wet ingredients to the dry ingredients and mix well until a thick batter forms. Step 5: Stir in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed. Step 6: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Step 7: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Step 8: Once the cake is done, remove it from the oven and let it cool completely on a wire rack. Step 9: While the cake is cooling, prepare the frosting. In a mixing bowl, beat the vegan butter and vegan cream cheese together until smooth and creamy. Step 10: Gradually add the powdered sugar and vanilla extract to the mixture, and beat until well combined and fluffy. Step 11: Once the cake is cooled, spread the frosting evenly over the top using a spatula or knife. Step 12: Sprinkle some chopped walnuts on top of the frosting for decoration (optional). Step 13: Slice the cake into squares or rectangles and serve.
Nutrition
Here's the nutritional information for one serving (1/12 of the cake):
Calories: 441
Total Fat: 23g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 314mg
Total Carbohydrates: 57g
Dietary Fiber: 2g
Sugars: 41g
Protein: 3g
Conclusion
There you have it, a delicious and healthy vegan carrot cake recipe that you can enjoy anytime! This cake is not only tasty but also nutritious, as it is packed with the goodness of carrots, walnuts, and other wholesome ingredients. Whether you're a vegan or not, this cake is sure to please your taste buds and satisfy your cravings. So go ahead and give it a try, and let us know how it turned out for you! Happy baking!
Ginger and Walnut Carrot Cake Latest Nigella Lawson from www.nigella.com
Introduction
Carrot cake is a classic dessert that can be enjoyed any time of the year. Nigella Lawson's recipe for carrot cake is a delicious and easy-to-follow recipe that is perfect for beginners. This recipe is moist, flavorful, and comes with a creamy frosting that is sure to satisfy your sweet tooth. In this article, we will go over the ingredients, instructions, and nutrition of Nigella Lawson's carrot cake recipe.
Ingredients
For the cake, you will need: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 1/3 cups light brown sugar - 4 large eggs - 1 1/4 cups vegetable oil - 3 cups grated carrots - 1 cup walnuts, chopped For the frosting, you will need: - 1/2 cup unsalted butter, softened - 8 oz cream cheese, softened - 1 teaspoon vanilla extract - 2 cups powdered sugar
Instructions
1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper. 2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 3. In a separate large bowl, whisk together the brown sugar and eggs until pale and fluffy. 4. Slowly pour in the vegetable oil while whisking continuously. 5. Add in the dry ingredients, a little at a time, whisking until just combined. 6. Fold in the grated carrots and chopped walnuts until evenly distributed. 7. Divide the batter between the two prepared cake pans and smooth the tops with a spatula. 8. Bake the cakes for 35-40 minutes or until a toothpick inserted into the center comes out clean. 9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 10. While the cakes are cooling, make the frosting. In a large bowl, beat together the softened butter and cream cheese until smooth. 11. Add in the vanilla extract and powdered sugar, whisking until the frosting is smooth and creamy. 12. Once the cakes have cooled completely, place one cake on a cake stand or plate. 13. Spread a thick layer of frosting over the top of the cake. 14. Place the second cake on top of the frosting and press down gently. 15. Spread another layer of frosting over the top of the second cake. 16. Use a spatula to smooth the frosting over the sides of the cake, covering it completely. 17. Decorate the top of the cake with chopped walnuts or fresh flowers. 18. Chill the cake for at least 30 minutes before serving.
Nutrition
This recipe makes a 2-layer 8-inch cake that serves 12 people. Each serving contains approximately: - 606 calories - 39g fat - 35g carbohydrates - 4g protein
Conclusion
Nigella Lawson's carrot cake recipe is a delicious and easy-to-follow recipe that is perfect for any occasion. With its moist and flavorful layers and creamy frosting, it is sure to please any sweet tooth. Whether you are a beginner or a seasoned baker, this recipe is a must-try. So go ahead, give it a try, and enjoy a slice of homemade carrot cake!
Carrot cake is a classic dessert and a favorite among many. However, for those who are gluten intolerant, it can be a challenge to find a recipe that works. Fortunately, this gluten-free carrot cake recipe is easy to make and tastes just as delicious as the original. If you're looking for a moist and flavorful gluten-free carrot cake recipe, you're in the right place.
Ingredients
For this recipe, you will need: - 2 cups almond flour - 1/2 cup coconut flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 4 large eggs - 1/2 cup coconut oil, melted - 1/2 cup honey - 1 teaspoon vanilla extract - 2 cups grated carrots - 1 cup chopped pecans (optional)
Substitutions
If you don't have almond flour or coconut flour, you can try using a gluten-free all-purpose flour blend instead. However, the texture and taste may be slightly different. You can also use a different oil, such as vegetable oil or melted butter, instead of coconut oil. And if you don't have pecans or prefer a nut-free cake, you can leave them out.
Instructions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper. 2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In another bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract. 4. Add the wet ingredients to the dry ingredients and stir until well combined. 5. Fold in the grated carrots and chopped pecans (if using). 6. Pour the batter into the prepared cake pan and smooth the top with a spatula. 7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Frosting
To make a simple cream cheese frosting, you will need: - 8 oz (225 g) cream cheese, at room temperature - 1/2 cup (60 g) powdered sugar - 1/2 teaspoon vanilla extract 1. In a bowl, beat the cream cheese until smooth. 2. Add the powdered sugar and vanilla extract and beat until well combined. 3. Spread the frosting over the cooled cake.
Nutrition
This gluten-free carrot cake recipe is not only delicious, but it is also relatively healthy. Here is the approximate nutritional information per serving (assuming 12 servings): - Calories: 380 - Fat: 28 g - Carbohydrates: 27 g - Fiber: 4 g - Sugar: 19 g - Protein: 7 g
Conclusion
This gluten-free carrot cake recipe is easy to make and tastes just as delicious as the original. With a moist and flavorful texture, it's perfect for any occasion. Whether you're gluten intolerant or just looking for a healthier version of a classic dessert, this recipe is sure to satisfy your sweet tooth. Give it a try and enjoy!
Carrot cake is one of the most loved cakes all over the world, and for good reason. It's moist, flavorful, and packed with nutrition. But for those who are gluten intolerant, finding a gluten-free carrot cake can be a daunting task. Fortunately, you don't have to miss out on this delicious treat anymore. In this article, we will share a simple and easy-to-follow gluten-free carrot cake recipe that will satisfy your cravings.
Ingredients
For the cake, you will need the following ingredients:
2 cups gluten-free all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs
1 cup granulated sugar
1 cup vegetable oil
2 cups grated carrots, packed
1/2 cup chopped walnuts (optional)
For the cream cheese frosting, you will need:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
To make the cake:
Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
Gradually add the oil to the egg mixture and beat until well combined.
Add the dry ingredients to the egg mixture in three parts, mixing well after each addition.
Stir in the grated carrots and chopped walnuts (if using).
Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool completely on a wire rack before frosting.
To make the frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract and beat until well combined.
Spread the frosting over the cooled cakes and decorate as desired.
Nutrition
This gluten-free carrot cake recipe serves 12 and contains approximately the following per serving:
Calories: 520
Protein: 5 grams
Fat: 34 grams
Carbohydrates: 50 grams
Fiber: 2 grams
Sugar: 36 grams
Sodium: 480 mg
Conclusion
This gluten-free carrot cake recipe is not only delicious but also packed with nutrition. It's a perfect dessert for those who are gluten intolerant or just looking for a healthier option. The ingredients are easy to find, and the instructions are simple to follow. So, go ahead and give it a try, and don't forget to share it with your loved ones!
The Best GlutenFree Carrot Cake Snixy Kitchen from www.snixykitchen.com
Introduction
If you're a fan of carrot cake but need to avoid gluten in your diet, you might be worried that you can't enjoy this delicious dessert. The good news is that with this gluten-free carrot cake recipe, you can still indulge in your favorite treat without any worries. This recipe is easy to follow and yields a moist and flavorful cake that's perfect for any occasion.
Ingredients
For the cake:
2 cups gluten-free flour blend
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup granulated sugar
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
2 cups grated carrots
1/2 cup chopped walnuts
For the frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). 2. Grease a 9-inch cake pan and set aside. 3. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 4. In a large bowl, beat the sugar and vegetable oil until well combined. 5. Add the eggs and vanilla extract, and beat until creamy. 6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 7. Fold in the grated carrots and chopped walnuts. 8. Pour the batter into the prepared cake pan and smooth the top. 9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. 10. Remove from the oven and let cool completely on a wire rack.
For the frosting:
1. In a large bowl, beat the cream cheese and butter until smooth. 2. Gradually add the powdered sugar and vanilla extract, and beat until creamy. 3. Spread the frosting over the cooled cake. 4. Top with additional chopped walnuts, if desired. 5. Serve and enjoy!
Nutrition
This gluten-free carrot cake recipe yields 12 servings. Each serving contains the following:
Calories: 438
Total Fat: 26g
Saturated Fat: 9g
Cholesterol: 83mg
Sodium: 329mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 35g
Protein: 5g
Conclusion
This gluten-free carrot cake recipe is a must-try for anyone who loves carrot cake but needs to avoid gluten. With simple ingredients and easy-to-follow instructions, you can whip up a delicious cake that's perfect for any occasion. Plus, the nutrition information shows that you can indulge in this treat without any guilt. So what are you waiting for? Get baking and enjoy a slice of gluten-free carrot cake today!
