Soft & moist CARROT CAKE with whole wheat flour| English| Wandering Eyes
#carrotcake #healthycake #wheatflourcake #lockdownrecipes #cake #atacake #nomaida #wholewheatflourcake #lockdownrecipesathome
Ingredients:-
Dry:-
Whole wheat flour- 1cup
Carrot grated- 1cup
Salt- 1/2tsp
Baking soda- 1/2tsp
Baking powder- 1tsp
Wet:-
Vegetable oil- 1/2 cup
Eggs- 2nos
Sugar- 3/4cup (180gms)
Vanilla extract- 1tsp
Process:-
Mix (sift) together all the dry ingredients (except carrots) and keep aside.
Whisk all the wet ingredients in a large mixing bowl until sugar melts. Add the dry ingredients mixture in batches. whisk it altogether (dry and wet).
Mix 1-2 cups grated carrots (according to your taste) with 2tbsp of wheat flour.
Now adding the carrots in batches, cut and fold the cake batter until smooth (or5-6mins) with the help of a spatula.
Pour the batter in a greased tin. Dab it for 3 times.
Bake the cake in a preheated oven (at180degrees) for 40-45 mins.
BANANA cake-
APPLE Cake-
COTTAGE CHEESE Cake-
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Easy Carrot Cake Recipe||HOW TO MAKE MOIST CARROT CAKE || JERENE'S EATS
Simply delicious Carrot Cake!
I used 9 inch layer cake tins
The oven temperature is 350F
HOW TO MAKE CREAM CHEESE FROSTING/ICING:
HOW TO REMOVE CAKE FROM TIN AND DECORATE LAYER CAKE WITH CREAM CHEESE FROSTING????⤵️
(FFW to 9:53 in the video)
INGREDIENTS:
2 cups allpurpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 - 2 tsps ground cinnamon
1 - 1 1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/8 tsp cloves
3 eggs
Between 1 and 1 1/4 cup soft brown sugar
1/4 cup granulated sugar
2 tsps vanilla
1 cup canola oil
2 1/2 - 3 cups shredded carrot
....................
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Carrot Cake | Carrot Cake Recipe | How to Make Carrot Cake
#cake #cakerecipe#carrotcake
Carrot Cake
Servings - 3 - 5
INGREDIENTS
Carrots - 600 grams
All purpose flour - 200 grams
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Walnuts - 100 grams
Eggs - 4
Powdered sugar - 200 grams
Oil - 80 milliliters
Vanilla extract - 1 teaspoon
Cinnamon powder - 1 teaspoon
Milk - 50 milliliters
Cream cheese - 350 grams
Fresh cream - 90 milliliters
Vanilla extract - 2 teaspoons
Butter - 50 grams
Powdered sugar - 400 grams
Coconut - 40 grams
PREPARATION
1. In a blender, add 600 grams carrots and blend well.
2. In a mixing bowl, add 200 grams all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 100 grams walnuts and mix it well.
3. In a another mixing bowl, add 4 eggs and whisk it well.
4. Add 200 grams powdered sugar and mix it well.
5. Then, add 80 milliliters oil and mix it again.
6. Add 1 teaspoon vanilla extract, 1 teaspoon cinnamon powder and mix it well.
7. Now, add the blended carrot in it and mix it well.
8. Add 50 milliliters milk and mix it again.
9. Add the prepared flour mixture in it and mix it well.
10. Now, add the prepared mixture into a baking dish.
11. Preheat the oven to 400°F/200°C. Bake for 40 - 50 minutes.
12. Remove it from oven and allow it to cool.
13. In a mixing bowl, add 350 grams cream cheese, 90 milliliters fresh cream, 2 teaspoons vanilla extract and mix it well.
14. Add 50 grams butter and mix it again.
15. Now, add 400 grams powdered sugar, 40 grams coconut and mix it well to make the frosting.
16. Spread the frosting over the cake.
17. Garnish with coconut.
18. Cut it into slices.
19. Serve.
Caramel Carrot Cake Recipe
Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce.
#carrotcake #caramelcarrotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-16 servings
Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
For Decoration
remaining caramel sauce (160g)
pecans
1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
9. Remove the pan from the heat and add the cream. It will bubble a little bit.
10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.
15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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Carrot Cake I Betty Crocker Recipe
Besides its tender texture and decadent cream cheese frosting, the best part about of this homemade carrot cake is its 20-minute prep time. Save even more time by swapping the scratch frosting for Betty Crocker Rich & Creamy cream cheese frosting. We won’t tell if you don’t.
Find recipe here:
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #carrotcakerecipe #carrotcake
Purchase Collard Valley Cooks Cookbooks:
Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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