Rustic Carrot Cake or Muffins
My dear friend Chef AJ created this delicious recipe. Her CRAM Muffins (carrot, raisin, apple, millet) can be found on page 142 of The Secrets to Ultimate Weight Loss. My slightly altered recipe is hers, halved.
I especially like this baked in a 9” round cake pan (square will also work), lined with parchment paper (unless the pan is nonstick). Or make muffins using a nonstick muffin pan, like silicone. By heaping the batter, I got 12 muffins. They rise very little and are marvelously dense, moist, and flavorful!
Rustic Carrot Cake (Chef AJ's Cram Muffin recipe) is gluten, sugar and oil free. It is yummy, slightly sweet, and full of whole food goodness. It is nearly as whole food plant-based as a cake can be. It is indeed rustic---a bit chunky and chock full of real food---rolled oats, millet (ground), bananas, apples, apple sauce, carrots, raisins, nuts, a touch of date paste, and lovely antioxidant spices. The cake is moist, sweetened mainly with fruit, nicely textured, and very satisfying as a dessert, snack, or as part of a mini meal like breakfast.
I have broken up a bit of it into my morning oat groat porridge for added fruit and flavor and texture. Yum!
Enjoy!
PRINTABLE RECIPE:
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When everyone wants a different flavor muffin, try this!
Make a lot of variety flavors from ONLY 1 RECIPE! Carrot cake, Braspberry (Justin Timberlake) Double Chocolate and Banana. You can add a lot of other mixins if these 4 don't suit your tastes.
I've adapted this from the most famous Blueberry Muffin Recipe on You Tube, Preppy Kitchen's John Canel. You can find the original video here:
After making his recipe (without adding blueberries) I divided my doubled badder into 4.
Carrot cake - add 1 tsp cinnamon, 4 oz grated carrots
Banana - 1 mashed banana, 1 tsp cinnamon
Braspberry (blueberry + raspberry) - 4 oz combined blueberries and raspberries, mixed with 1 tsp of flour. (I used frozen but fresh will work too)
Chocolate - add 2 tbsp cocoa powder and 1/3 cup chocolate chips
Bake at 400 degrees F for 20 - 30 minutes depending on the size of your pan.
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Amy
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We Tried 12 Different Carrot Cake Recipes | The Pancake Princess
In this bake off, I made 12 popular carrot cake recipes and am tasting my way through them!
The full breakdown, including the data analysis and my top picks, will be live on my blog. Thank you to our sponsor Imperial Sugar for providing the high-quality granulated sugar, brown sugar, and powdered sugar that went into this bake off!
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Videography thanks to Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the Carrot Cake Bake Off
1:29 King Arthur:
2:21 Southern Living:
3:16 Cook's Illustrated:
4:03 Bravetart:
5:11 David Lebovitz:
6:00 All Recipes:
6:47 Pappas Family:
7:46 Grandbaby Cakes:
8:54 Allison Robicelli:
9:45 Sally's Baking Addiction:
10:45 Plain Chicken:
11:45 Claire Saffitz:
12:57 Favorite cake
13:20: Wrap up!
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of 25-45 tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
Carrot Cupcakes by Deliciously Ella
Who can resist a carrot cake for an afternoon treat or to celebrate a special occasion? Here Ella's turned the classic into cupcakes. This crowd-pleasing recipe uses coconut yoghurt for a naturally sweet topping — the higher the fat content, the thicker and more suited to frosting it will be.
Get the recipe:
Cream Cheese Filled Carrot Cake Muffins - Lynn's Recipes
An easy way to enjoy the flavor of carrot cake with cream cheese frosting in muffin form. Adapted from King Arthur Flour.
Cream Cheese Carrot Cake Muffins
Preheat oven to 400°
Lightly grease a standard 12-well muffin pan, or line the pan with paper muffin cups and grease the cups.
1 (8 ounce) package cream cheese
¼ cup granulated sugar
To make filling: Place the cream cheese in a microwave-safe bowl and heat in microwave on low power for 40 seconds. Stir in the sugar and set aside.
2-1/4 cups all purpose flour
½ cup granulated sugar
¼ cup light brown sugar, firmly packed
1-1/2 teaspoons baking powder
¼ teaspoon baking soda
1-1/2 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
¾ cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed -- it will be about 2 medium carrots
In a medium bowl, whisk together the dry ingredients.
In a small bowl, whisk together the eggs, water and oil.
Stir the wet ingredients into the dry ingredients
Fold in the grated carrots, stirring to combine.
Drop about 2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom.
Dollop on a heaping tablespoon of filling.
Cover with enough batter to fill the muffin cups quite full. The batter will come to within about ¼ to 3/8 of the top of each muffin cup. You may have some batter left over.
Bake the muffins until a toothpick inserted into the cake part of the muffin comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
Remove the muffins from the oven and when able to handle transfer to a rack. These need to cool before serving to firm up and not burn your mouth.
Printable version:
Incredibly Moist and Simple Carrot Cake/ 2 Recipes for Cream Cheese Frosting
How To Make Incredibly Moist and Easy Carrot Cake
This is my favorite recipe for carrot cake! It is completely homemade, simple to prepare, adaptable, and utterly delicious.You can make this cake quickly without lots of fancy equipment.
Carrot Cake Ingredients:
Unsalted Butter 120g
Grated Carrot 200g
Soft Brown Sugar 180g
Eggs 4
Vegetable Oil 100ml
Plain Flour 300g
Salt 1tsp
Bicarbonate of soda 1tsp
Baking Powder 1tsp
Vanilla 1tsp
Cinnamon 1tbsp
Nutmeg 1/2tsp
Bake at 160C for 25 to 30 mins.
Italian Meringue Buttercream Cream Cheese Frosting: -
145g sugar (3/4cup)
40g water (3 tbsp)
140g Egg White (3/4cup)
400 g butter (approx 2 cups/3.5 sticks)
100g Cream Cheese
Full Instruction -
OR
Whipping Cream Cheese Frosting:
Cream Cheese 150g
Whipping Cream 150g
Condensed Milk 2tbsp
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