did you know you can make a cake with a can of coke and a cake mix?
A super easy vegan cake hack = a can of coke + a pre-made cake mixture
The back of the packet usually suggest adding eggs, oil and water but you can actually substitute all this for a fizzy drink to make it both easy and vegan - i used Coke Zero but you can use Coca Cola, Diet Coke or lemonade tbh the list is endless, if it fizzes try it out haha
The result is a yummy cake that hardly takes any time at all! 10/10 would recommend ????
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Carrot Cake Pancakes with Cream Cheese Frosting - Gemma's Bigger Bolder Baking Ep 117
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Hi Bold Bakers! We are having our cake for breakfast with my Carrot Cake Pancakes with Cream Cheese Frosting. These are another one of my over-the-top pancake recipes, and I will help you make the best-ever pancakes every time. So let's get baking!
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Faith Hill Makes Her BEAUTIFUL Coca-Cola Chocolate Cake | Be My Guest With Ina Garten
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Singer Faith Hill and her daughter Gracie joins Ina in the kitchen where they show her how to make their family's traditional coca-cola cake.
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The Simple Recipe You Need: Carrot Cake For Two
The Simple Recipe You Need: Carrot Cake For Two
Sometimes an entire cake is a bit much - especially if you have a small family or want 'just a taste'.
Today Glen cooks this super moist carrot cake with cream cheese frosting just enough for a taste, and not so much that you're eating it all week. Or feeling horrible because you ate a full size cake in one sitting. Glen bakes this carrot cake for two using the mayonnaise method of emulsifying the egg and oil together first... so this is a mayonnaise carrot cake recipe.
Yields 1 - 6 cake.
Ingredients:
Cake:
60 mL (¼ cup) neutral oil
60 mL (¼ cup) white sugar
60 mL (¼ cup) brown sugar
1 large egg
2 mL (½ tsp) cinnamon
2 mL (½ tsp) nutmeg
¼ tsp (1 mL) allspice
2 mL (½ tsp) pure vanilla extract
125 mL (½ cup) packed grated carrot
125 mL (½ cup) flour
2 mL (½ tsp) baking powder
60 mL (¼ cup) chopped pecans
Icing:
85g (3 oz) cream cheese, softened
30 mL (2 Tbsp) butter, softened
90 mL (6 Tbsp) powdered sugar
2 mL (½ tsp) pure vanilla extract
Method:
Preheat the oven to 180ºC (350°F).
Grease a 6 round cake pan.
Whisk together the egg and oil.
Whisk in the sugars, cinnamon, nutmeg, allspice and vanilla and beat another minute.
Beat in the carrot until well combined.
Combine the flour and baking powder then stir into the carrot mixture until just combined.
Stir in the pecans at this point or save them for the icing… up to you.
Pour the batter into the pan, and bake for about 25 minutes.
Allow the cake to cool completely on a wire rack before icing it.
Icing:
Cream together everything until light and fluffy.
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How to Make Coca-Cola Cake | Cake Recipes | Allrecipes.com
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Watch how to turn cola, cocoa, a little buttermilk, and marshmallows into an amazing chocolate cake with a creamy cola-based frosting. The buttermilk keeps the cake nice and moist, while the cola adds sweet caramel flavor.
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Ina makes her carrot cake extra special with pineapple and a cream cheese frosting!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Carrot and Pineapple Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network