How To make Carrot Raisin Loaf
1 c Whole-Wheat Four
1 c Unbleached All-Purpose
Flour 1 ts Baking Soda
2 ts Baking Powder
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 ts Ground Cinnamon
2 lg Eggs, Slightly Beaten
1/3 c Honey
1 c Lowfat Lemon Yogurt
2 tb Canola Oil
1/2 c Shredded Carrots
1/2 c Chopped Raisins
Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the
whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended. Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling. Each slice contains: Tot Sat. Cal. Prot. Carb. Fib. Fat Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg
How To make Carrot Raisin Loaf's Videos
Super Moist Carrot Loaf Cake With Stable Cream Cheese Frosting Recipe
How to make yummy Carrot Loaf Cake with stable Cream Cheese Frosting.
Here's what you'll need:
3 large eggs
1 cup oil (250ml)
1 cup brown sugar (200g)
1 tsp vanilla (5ml)
2 cups all purpose flour (250g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
1/2 tsp salt (3g)
1 tsp cinnamon powder (4g)
2 cups grated carrots
1/3 cup pineapple bits
1/2 cup chopped pecans (60g)
FROSTING:
1 cup cream cheese (227g)
1/2 cup unsalted butter (110g)
1 cup icing sugar (130g)
1 tsp vanilla (5ml)
Food for the soul:
Jeremiah 1:8 Do not be afraid of them, for I am with you and I will rescue you, declares the LORD.
#savoreasy
#carrotcake
#moistcarrotcake
Carrot Cake Tray Bake! Recipe #Shorts
How to make a Carrot Cake tray bake!
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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 ❤️
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Carrot Cake
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Carrot and Raisin Loaf
A delightful loaf cake with the goodness of carrots and raisins.
Carrots and raisin bread recipe
#bored#nagbake
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
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Spatulas -
Measuring Spoons & Cups -
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Pastry Brush -
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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