mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
mix bananas with some walnuts! the famous dessert that drives the world crazy! ready in 5 minutes!
ingredients :
3 bananas
a half lemon juice
1/4 cup of sugar (60g)
2 tbsp of butter (30g)
1/2 cup of chopped walnuts
2 eggs
a pinch of salt
8g of vanilla sugar
1/4 cup of vegetable oil (60ml)
1/2 cup of milk (120ml)
1 and 1/2 cup of all purpose flour (160g-180g)
2 tbsp of cocoa powder (20g)
1 tbsp of baking powder (15g)
some powdered sugar for garnish
enjoy it !
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Easy Banana Cake Recipe
Moist, soft, and tasty, this homemade Banana Cake recipe is the best I’ve ever had. Loaded with fresh banana flavor and slathered in a rich and tangy cream cheese frosting, this cake is a dessert everyone will love. You won’t believe how fluffy, moist and rich this Easy to make banana cake recipe is. This irresistible dessert is perfect for any occasion.
RECIPE:
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Carrot Cake Cupcakes
These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet, cream cheese frosting. Moist but NOT oily! And by the by that cream cheese frosting is the BEST!
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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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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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EGGLESS CARROT CAKE | CHRISTMAS SPECIAL RECIPE | EASY EGGLESS CARROT WALNUT CAKE RECIPE
Here is a #Christmas special for you- it’s an #Eggless Carrot Cake with buttercream frosting, straight from my winter wonderland dream❄️
This eggless carrot cake is a very simple recipe. It’s soft, light and fluffy and so delicious! If you need one eggless carrot cake recipe, this is all you need- I promise!
Carrot cake with eggs-
Buttercream frosting -
For more recipes, follow me on Instagram at @shivesh17
Decor by- rose buck -
Note- this recipe makes 2 six inch layers. I made 1 + 1/2 the recipe to make three layers.
2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (6g) baking soda
2 teaspoons (8g) cinnamon powder
1 teaspoon (4g) ginger powder
1 tin condensed milk (400gm)
1/2 cup (113g) butter, softened
1/2 cup (120mL) milk
1/2 cup (64g) crushed pecans/ walnuts
3 cups (300g) grated carrots