How To make Carrot Cake 2

Carrot Cake!

Soft & Moist Carrot Cake | Easter Special | Dessert

I wish you all a Blessed Good Friday :) I hope you all have a pleasant weekend as we celebrate Easter this Sunday. And... for that occasion I decided to post a soft, moist and delicious Carrot Cake! It's quite simple, no complex equipment required, just a little preparation. It has the warmth of Cinnamon which feels like a Christmas memory, and then, of course, the Carrots make their way to shine through as well. I like the level of sweetness of this cake— it's just right. It goes perfectly with my hot cup of tea! Can't wait to bake it again, with my family getting together this Sunday ❤️
Mog Asum ????


Wet-Mix Ingredients:
1/2 Cup or 100 grams Granulated Sugar
2 Carrots, peeled (approximately 100 grams each. Grate one and chop one)
1/2 Oil (any vegetable Oil)
2 Whole Eggs (at Room Temperature)
1/2 teaspoon Cinnamon Powder (you may add some more, if you like)
1 & 1/2 teaspoon Vanilla Essence
A pinch of Salt
2 Tablespoons Salted Butter (optional; butter must be soft)

Dry ingredients:
1 & 1/4 Cup or 150 grams Maida
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda (this makes it more fluffy)
1/2 teaspoon Salt

Baking Instructions:
• Bake it in a preheated oven at 180°C for 35-40 minutes, on the middle rack. Check with a skewer to know if done.
• I used a 9 X 4.5 tin. Line it with parchment paper and grease it with oil.
• Once baked, let the cake remain inside the oven for 10 minutes. Then, open the oven door slightly, and let the cake remain there for 15 minutes. After that, bring the cake out & let it cool to room temperature.

Tips:
Use room temperature ingredients for the cake (i.e. the eggs, carrots, and butter, must not be cold).
Once poured into the mould, tap the mould on the countertop a few times to force out trapped air pockets. I forgot to do that and had some large pores.


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Music Credits:
Tuzo Mog by Lorna Cordeiro
(Cover by Tabitha Dias)

Carrot Cake Recipe - Chef Tips

Chef Jason Hill shares an easy carrot cake recipe in this episode of Chef Tips. This is one of my favorite dessert recipes for Easter, but it's really great for all occasions!

FROSTING:

This recipe was adapted from Cooks Illustrated.

1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil
3 cups peeled and shredded carrots (6 medium carrots)
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Raisins and walnuts, if desired

Cream Cheese Frosting:

1 1/4 cups powdered sugar
8 ounces cream cheese, softened
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon sour cream

#carrotcake #carrotcakerecipe #cheftips

make a tiny carrot cake…that you can eat all by yourself

i did give myself a high five when i came up with this mini carrot cake. the cake itself is so flavourful thanks to the addition of orange, it's vibrant, and it's on the denser side of the cakes i've done so far but still incredibly soft. then the frosting, with the lightness of whipped cream and unique flavours the brown sugar and nutmeg adds to the cream cheese, it pairs SO well with the carrot cake. but the decoration. like come on. there's not too much one can do with fresh carrots in the cake decorating realm so guess what, i candied it. these candied carrots created the most delightful floral design on this single serving carrot cake, perfect as an Easter dessert and Spring baking.

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4x3 Cake Pan →
Cake Strip →
Cake leveler→
Offset Spatula →
Bench Scraper →
Tweezer →

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INGREDIENTS

Cake batter:
1 large egg
40 g (3 tbsp) light brown sugar
45 g (1/4 cup) flavourless oil
1 tbsp orange zest
2 tbsp (25 g) orange juice
80 g (1 small) shredded carrot
10 g (2 tbsp) chopped pecan
80 g (2/3 cup) all purpose flour
1 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
Pinch of salt

Frosting:
50 g (1/4 cup) cream cheese
25g (2 tbsp) light brown sugar
Pinch of ground nutmeg
75 g (1/3 cup) whipping cream

Candied carrots:
45 g (1/4 cup) white sugar
80 g (1/4 cup) water
Thinly sliced carrot

Roasted pumpkin seeds for decor

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食材

蛋糕面糊：
1个 大号鸡蛋
40 克（3 汤匙）红糖
45 克（1/4 杯）无味食用油
1 汤匙 橙皮屑
2 汤匙（25 克）橙汁
80 克（1 小根）切碎的胡萝卜
10 克（2 汤匙）切碎的山核桃
80 克（2/3 杯）中筋面粉
1 汤匙 玉米淀粉
1/4 茶匙 泡打粉
1/4 茶匙 小苏打
1/4 茶匙 肉桂粉
少许 盐

奶油霜：
50 克（1/4 杯）奶油奶酪
25 克（2 汤匙）红糖
少许 豆蔻粉
75 克（1/3 杯）淡奶油

胡萝卜脯：
45 克（1/4 杯）白糖
80 克（1/4 杯）水
切成薄片的胡萝卜

装饰用烤南瓜子

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❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X

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???? Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!!
???? Editing and Graphics/后期 by Jasma Zhou

How To Make Moist Carrot Cake With Kiano • Tasty

Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:

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Mini Carrot Cake - Perfect Recipe for Carrot Cake for Two, with Brown Butter Cream Cheese Frosting!

Mini carrot cake recipe with pineapple, toasted pecans, and brown butter cream cheese frosting Recipe for small carrot cake for two or three!

FULL RECIPE and INSTRUCTIONS:

Don't forget to SUBSCRIBE!

Ingredients:

¾ cup all-purpose flour - (96g)
¾ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
pinch ground cloves
¼ tsp salt
3 tbsp toasted pecan halves - chopped, plus more for topping (see note)
1 large egg - room temperature
½ cup dark brown sugar - packed
⅓ cup granulated sugar
½ tsp pure vanilla extract
¼ cup vegetable oil
3 tbsp crushed pineapple - well-drained
⅔ cup carrots - freshly grated

Brown Butter Cream Cheese Frosting:

8 oz full-fat cream cheese - room temperature
½ cup salted butter - browned, then solidified to room temperature (see note)
1½ tsp pure vanilla extract
3½ cups powdered sugar - (420g)

FULL INSTRUCTIONS AND TIPS:


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