Best Carrot Cupcake Recipe! ???????????? FullyRaw Vegan Dessert + Fun Zero Waste Juice Pulp Tips...
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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.
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Time Codes:
0:00 Intro
0:10 Best Raw Vegan Carrot Cupcakes
1:30 Equipment Needed
2:00 Vitamix Spring Sale
4:00 Carrot Cupcake Base Creation
6:00 Vanilla Cashew Icing
9:00 Outro
#vegan #dessert #recipes #plantbased #healthy
Professional Baker Teaches You How To Make BROWNIES!
Professional Baker Anna Olson teaches you how to make her world famous Fudge Brownies! Follow along with the recipe below!
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Ingredients
Salt Roasted Pecans
- 1 Tbsp (15 g) unsalted butter
- 1 cup (100 g) pecan halves
- ½ tsp (3 g) sea salt
Brownies
- 4 oz (115 g) unsweetened chocolate, chopped
- 1 ¼ cup (285 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- 3 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (150 g) all-purpose flour
- ¼ cup (30 g) Dutch process cocoa powder
Directions
Salt Roasted Pecans
1. Preheat the oven to 350ºF (180ºC) and grease a 12-square brownie pan or 8-inch square pan.
2. For the salt roasted pecans, melt the butter in a sauté pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
Brownies
1. Melt the chocolate and butter in a medium sauce pot over medium-low heat, stirring until melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.
2. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour before removing from the tin (and slicing, if baking in a larger pan).
3. The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.
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Carrot Cake Tray Bake! Recipe #Shorts
How to make a Carrot Cake tray bake!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Carrot cake is my WEAKNESS ???? A super moist carrot cake, packed with juicy, plump raisins, topped with a thick and creamy cream cheese icing ???? I love it so much!
It’s super easy to make, similar to my carrot cake loaf cake with a few adjustments ????
Sound on for full instructions ????
All you need is????
For the cake:
2 large eggs, room temp
100g dark brown sugar
75g granulated sugar
50ml buttermilk
175ml vegetable oil
225g plain flour
1/2 tsp baking powder
½ tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
220g carrots (finely grated)
150g raisins
For the icing:
90g unsalted butter, softened
90g full-fat cream cheese
1 tsp vanilla extract
250g icing sugar, sifted
Tin size: 8x8”
Bake 160C (fan) 25-30 minutes or until a toothpick comes out clean
Make sure you let the cake cool before icing it ????
Happy baking everybody! Enjoy ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cake #recipe
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.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
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Low Effort Carrot Cake That Anyone Can Make
This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.
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Recipe:
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The Most Amazing Carrot Cake
The Most Amazing Carrot Cake is moist, fluffy, and is topped with an easy, homemade cream cheese frosting that is over-the-top delicious!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
CARROT CAKE:
• 3 cups all-purpose flour
• 2 cups sugar
• 3 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 cup unsweetened applesauce
• 1 cup canned crushed pineapple lightly drained
• 1/2 cup vegetable oil
• 5 large eggs
• 1½ teaspoons vanilla extract
• 3 cups finely shredded carrots
• 2 cups chopped walnuts
• 2 cups golden raisins (optional)
CREAM CHEESE FROSTING:
• 16 ounces cream cheese softened
• 1 cup salted butter softened
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
CARROT CAKE RECIPE:
00:00:27 - How to shred carrots for carrot cake
00:04:01 - Quick recap Carrot Cake Recipe
1️⃣ 00:00:11 - Preheat oven to 350 degrees F. Lightly grease three 9-inch cake rounds. Dust with flour and tap out the excess or line bottoms with parchment paper.
2️⃣ 00:00:46 - In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3️⃣ 00:01:27 - Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
4️⃣ 00:01:49 - Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
5️⃣ 00:02:15 - Divide batter among the three pans, about 3 cups of batter per pan.
6️⃣ 00:02:23 - Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
7️⃣ 00:03:18 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
CREAM CHEESE FROSTING:
1️⃣ 00:02:33 - Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
2️⃣ 00:02:54 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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