The BEST Carrot Cake Recipe | Addison Choate | Rockport MA
This Carrot Cake Recipe is a tradition in Courtney's family. It's the BEST Carrot Cake that we have ever tasted and we think that you are going to love it as well. Here is a complete step by step instruction on how to make this cake. You can find additional recipe details on the AC Test Kitchen Blog! #carrotcake #carrotcakerecipe #addisonchoate #rockport
Addison Choate is a Rockport MA Boutique hotel that is centrally located within walking distance of Rockport's beaches, art galleries, shops and the Shalin Liu Performance Center.
Addison Choate
49 Broadway
Rockport, MA 01966
Little Debbie Carrot Cake Easter Roll | Fat Dad Snack Hack !!
#LittleDebbie #Easter #Deserts #YouTubeChef #FatDad #CookingforBeginners #SnackHack #FoodHack
Sound of the Rain presents Sound of the Chef!!
This is a segment where I share some of my most beloved culinary tricks and recipes. If you enjoy it please hit it with a thumbs and share!! If you enjoy I will create more content along the lines of this.
On today’s episode I share with you what I Like to call a Snack Hack!! I make CRAZY cuz combinations to see how they tantalize your taste buds!! I hope that you enjoy!!
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Food & The Single Guy - S.07.07 - Carrot Cake (Debbie's Recipe)
On this episode: I'm baking my first ever carrot cake and my cake with eggs and flour ever! This recipe comes from my friend Debbie from Jamaica, she shouted me out in this video, check it out:
Ingredients :
- 2 cups of grated carrots
- 2 cups of all purpose flour
- 1 cup of light vegetable oil
- 4 large eggs
- 1 cup of granulated sugar
- 1 cup of raisins
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1 tbsp of vanilla
- 1/2 tsp of salt
- 2 tsp of baking powder
Bake in a preheated oven for about 90 minutes at 180 degrees C.
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Carrot Icebox Cake In The Raw with Debbie Adler
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
The Ultimate Raw Vegan Bundle
Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed The Mediterranean Plate, Sweet, Savory & Free and Sweet Debbie’s Organic Treats.
Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide.
She has been interviewed on NBC’s Nightly News, ABC-7’s Eyewitness News, CBS Los Angeles and the national superstation WGN.
Debbie has been featured in the Los Angeles Times and on NPR’s radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self.
Carrot Icebox Cake
By Debbie Adler
Makes one 9-inch cake
Must Have
Cake
18 carrots, peeled and chopped
9 Medjool dates, pitted and soaked for 20 minutes
1/2 cup raisins
1/2 cup chopped raw walnuts
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
Icing
2 cups cashews, soaked for 20 minutes
7 Medjool dates, pitted and soaked for 20 minutes
1 cup coconut water
1/2-inch vanilla bean
Toppings
Shredded unsweetened coconut
Chopped pistachios
Must Do
1. Line a 9-inch springform pan with parchment paper.
2. To make the cake: Add the carrots and dates to a food processor and pulse until smooth.
3. Add the raisins and walnuts and pulse until combined. Add the cinnamon and ginger and pulse to incorporate.
4. To make the icing: add the cashews, dates and coconut water to a high-speed blender and blend until smooth.
5. With a paring knife cut a slit in the vanilla bean in the middle, scrape out the vanilla beans and add to the icing. Pulse to incorporate.
6. To assemble the icebox cake: spread 1/2 the carrot mixture to the bottom of the prepared pan.
7. Top the carrot layer with 1/2 the icing.
8. Add another carrot layer and top again with remaining icing.
9. Top with the coconut and pistachios.
10. Freeze for 2 hours or overnight and serve.