Moist Carrot & Dates Cake | Cake Recipes
Recipe here :
Eggless Carrot Dates Cake:
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You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.
Few recipes to try:
Moist Pineapple Cake:
Moist Banana Chocolate cake:
Whole-wheat carrot cake :
Low fat No Bake Blueberry Cheesecake :
6 Minutes Eggless Chocolate cake :
Lamingtons :
Soft & Fluffy star bread:
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Zucchini Brownies! So Moist! So Good!
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zucchini brownies
2 cups All purpose Flour
1/2 cup baking cocoa
1 1/2 t. baking soda
1 t. Salt
1 1/2 c. sugar
1/2 c. oil
2 t. vanilla
2 cups shredded zucchini
5 T. water
1/2 to 1 cups nuts
350 degrees. 9x13 pan
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Easy and Moist Zucchini Bread Recipe - MUST TRY!
Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test
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Chocolate Zucchini Cake | Red Cardinal Kitchen
With just a few twists of your wrist, you can make this deliciously easy and quick, rich and moist Chocolate Zucchini Cake with a creamy chocolate rum frosting in no time. Combining these beautiful additions to the cake: cocoa, pecans, coconut, and chocolate chips creates rich flavors, while the zucchini keeps it moist as it bakes; what excellent additions to a cake. Next time you crave chocolate or need a dessert for special occasions: family birthdays, church potlucks, card and board parties, or any gathering where people love delicious food, try this delightful Chocolate Zucchini Cake recipe from Red Cardinal Kitchen!
Serves 9 - 12 slices, depending on the size
# cocoa # zuchini # coconut # pecans # chocolate chips
The Tools You Need:
Measuring cups
Measuring spoons
Cutting knife
Cutting board
2 (9-inch) cake pans or one 9x12-inch baking pan
Wooden spoon
Scraping spatula
Cake plate
Cake cutter server
Frosting spatula or palette knife
Preparation:
Have all utensils and kitchen equipment ready for cooking.
Measure small and large amounts of food items carefully.
Peel and grate the zucchini.
Chop the nuts.
Mill the coconut flakes.
Sift the flour.
Sift the cocoa.
Soften the cream cheese and butter.
Set the range oven to 350 degrees Fahrenheit degrees.
Always use potholders.
Cooling racks for hot cake pans.
Leave the kitchen neat and clean when you are through because tidiness is the mark of a real cook, as much as the great flavors in the food you serve.
The Food You Need:
3 cups sifted spoon-measured flour all-purpose unbleached
2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon allspice
1 cup white granulated sugar
1 cup sucralose
1/2 cup sifted cocoa
1 1/2 cups cool water
1/2 undiluted evaporated milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup peeled and grated zucchini
1/2 cup chopped nuts
1/2 cup chocolate baking chips
1/4 cup finely milled coconut
Frosting Ingredients:
2 1/2 cups sifted powdered sugar
Pinch of kosher salt
1/4 cup sifted cocoa
4 ounces of softened cream cheese
2 tablespoons softened butter
1/4 cup sour cream
1 teaspoon rum extract
What To Do:
1. Add sifted and spoon-measured flour, baking soda, kosher salt, allspice, sifted cocoa, and sugars in a mixing bowl and blend with a wire whisk.
2. Next, make a well in the middle of the flour mixture. In the well, pour 1 1/2 cups of cool water, 1/2 cup of undiluted evaporated milk, 1/3 cup of vegetable oil, and vanilla and coconut extracts.
3. Stir the flour into the milk and oil mixture gently until all of the flour is absorbed.
4. Add and fold in the zucchini, nuts, chocolate baking chips, and coconut one at a time.
5. Divide the cake batter into 2 round 9-inch cake pans or one 9x12 long baking pan or dish.
6. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan and the top looks dry.
7. Use a toothpick test. If the toothpick comes out clean after inserting it into the center of the cake, the cake is made.
8. Cool the pans or baking dishes on cooling racks. Once completely cooled, frost the cakes.
Make the Chocolate Rum Frosting:
1. Add powdered sugar, a pinch of salt, and 1/4 cup of sifted cocoa in a mixing bowl and whisk until blended.
2. Add the softened cream cheese and butter and stir in.
3. Add the sour cream and rum extract and stir until smooth and creamy.
4. Chill for 30 minutes before spreading onto cooled cakes.
Happy Eating!