How To make Glazed Carrot Nut Cake
1 1/4 c salad oil
2 c fine granulated sugar
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
3 c grated raw carrots
1 c finely chopped walnuts or pecans
Glaze: 1 c sugar
grated peel of 1/2 an orange 1/4 c cornstarch
1 c orange juice
1 tsp lemon juice
2 tbsp butter
1/2 tsp salt
Beat the oil and sugar with mixer for 5 minutes. Sift the next 5 ingredients together and stir half into sugar mixture. Blend thoroughly. Add remainng half of dry ingredients, alternately with eggs, one at a time, mixing well after each addition.
Add carrots and nuts, mix well and pour into a lightly oiled 10-inch tube pan. Bake at 325 degrees F for 1 hour and 15 minutes. When done, invert pan on cake rack and let it cool.
For the glaze, place the sugar, orange peel, cornstarch, and orange juice in a saucepan and stir until well mixed. Then add the lemon juice, butter and salt. Cook over medium low heat, stirring constantly, until thick and glossy.
Let cool until tepid, then spread on unmolded cake. When cool, freeze cake on a tray, then remove cake, wrap, label and put back in freezer, if desired, for storage.
How To make Glazed Carrot Nut Cake's Videos
Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
Recipe:
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Carrot Nuts Cake | Soft Moist Cake Recipe | Carrot Cake with Cream Cheese Frosting
Carrot Nuts Cake | Soft Moist Cake Recipe | Carrot Cake with Cream Cheese Frosting
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#buttercreamfrosting #baking #bakedcake #trendingvideo #trending
Carrot Cake (with walnuts)
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Associated with:
Carrot Cake
Ingredients:
4 Large Eggs (weighs 59 - 62 grams each with shells)
180 grams Bastard Sugar/ Light Brown Sugar
180 grams/ ml. Vegetable Oil
180 grams Plain Flour/ All Purpose Flour
2 tsp. Baking Powder
1 tsp. Cinnamon Powder
1/2 tsp. Sait
200 grams Grated Carrots
80 grams Ground Walnuts
Toppings:
200 grams Powdered Sugar/ Icing Sugar
35 grams Butter
35 grams Cream Cheese
Ground Pistachio nuts for decoration
Pan Size: 20 cm
Baking Temperature: 170°C
Baking Time: 50 - 55 minutes
Baking time may vary depending on the accuracy and the type of oven you are using.
THE BEST CARROT CAKE RECIPE | Carrot cake with chocolate SMBC and walnut praline
Hi friends! I’m sharing my favourite carrot cake recipe today. While I typically love to add walnuts to the cake, and pair it with a cream cheese frosting, I opted for a richer flavour profile for this one. I made a chocolate Swiss meringue buttercream, and layered the inside with walnut praline – SO GOOD GUYS!
CARROT CAKE
Ingredients:
175 g AP flour
100 g brown sugar (I prefer dark brown sugar)
100 g granulated sugar
1 tsp ground ginger
1 ½ tsp cinnamon
½ tsp baking soda
1 ½ tsp baking powder
½ tsp sea salt
60 g unsalted butter, room temperature
140 g shredded carrots
¼ C canola or vegetable oil
75 g sour cream
2 eggs
1 tbsp vanilla extract
¼ c water or milk
1. Set oven to 325 F if using a convection or 350 F if using a standard oven.
2. Spray three 5” rounds with oil spray and set aside.
3. In your mixer bowl combine flour, both sugars, ginger, cinnamon, baking soda, baking powder, salt, and butter.
4. In another bowl, combine the oil, sour cream, eggs, and vanilla extract. Set aside.
5. Fit mixer with paddle attachment and mix on medium speed until the butter is thoroughly combined. Like the vanilla cake recipe, the butter should be fully incorporated.
6. Add in the wet ingredients and carrots. Let it combine.
7. Once combined, add the ¼ c of water or milk and let it mix for 1 minute. You want to develop enough gluten so your cakes have a nice crumb and rise perfectly.
8. Divide between the pans and bake for 40-45 minutes. Do not open the oven at any time during baking. Only open at the end of baking. Give it another 5 minutes if your cakes are not ready at the end of the timer.
9. Remove cakes from the oven and let them cool for 5 minutes.
10. Flip the cakes out onto a piece of parchment paper and let them cool thoroughly.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
Ingredients:
One batch of vanilla SMBC
80 g high quality dark chocolate, melted, I use Callebaut callets
30 g high quality cocoa powder, I use Valrhona
1. Melt your chocolate and let it cool for about 5-10 minutes.
2. Add the melted chocolate to your SMBC. Fold to combine.
3. Sift in the cocoa powder and fold to combine thoroughly.
4. If you need to loosen your SMBC a little bit, place it over a bain-marie and let it gently warm up.
5. Remove from the heat and mix to a creamy and smooth consistency.
6. I like to add a little bit of salt to my chocolate SMBC, but you don’t have to.
This combo has quickly become my favourite. You can find the recipe for my walnut praline in my “Pralines and ganaches” video. I hope you love these recipes as much as I do ????
I used sprinkles by Sweetapolita. Use code PURPLECUPCAKE15 to save 15% off your purchase ????
For more dessert videos and cake content, find me on Instagram @thepurplecupcake_
MOIST CARROT LOAF CAKE with Cream Cheese Frosting + Walnuts & Chocolate Chips
CARROT CAKE
✔️Cake
3 large whole eggs
1 cup [240 ml] vegetable oil
1 cup [200 grams] brown sugar
1/2 tsp salt
1 tsp cinnamon powder
2 tsp baking powder
2 cups [256 grams] all purpose flour
2 cups [250 grams] shredded carrots
*Optional Add-ons
1/2 cup [60 grams] walnuts
1/2 cup [80 grams] chocolate chips
✔️Frosting
1 cup [225 grams] cream cheese
1/4 cup [60 grams] butter
1/4 cup [30 grams] powdered / icing sugar
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BANANA BREAD / CAKE
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Carrot Cake Muffins With Cream Cheese Glaze
How to Make Carrot Muffins with Cream Cheese Glaze | Carrot Cake Muffins Recipe
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!