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The BEST Carrot Cake Recipe | Jamaican Style
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Amazon Gift Registry: Cooking and Film Equipment
Cake ????
3 cups grated carrots
1/2 cup raisins
1/2 cup brown sugar
10 inch pan
2 eggs
1/2 tbspn almond flavoring
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoon vanilla flavoring
1.5 cups flour
1/2 teaspoon salt
1/2 tbspn baking powder
1 tbspn cinnamon
Dash all spice
1/2 cup water
Cream cheese frosting ????
8 ounces cream cheese2 tablespoons unsalted butter, melted and cooled2 tablespoons light brown sugar1 teaspoon vanilla extract1 teaspoon almond extract
Bake Time:20-28 minutes ( depending on the container)
Temp: 180c
Music: Yugen
Musician: Jeff Kaale
CARROT SOUFFLÉ / MADE FAMOUS BY PICCADILLY CAFETERIA / VEGETABLE OR DESSERT
Here's all you need to know about making CARROT SOUFFLÉ.
Carrot Soufflé is a delicious dish that was made famous by Piccadilly Cafeteria.
I'm sure if you ate this at Piccadilly, you will not recognize it because their soufflé was made in advance and never as fluffy as when you make it at home.
Follow this recipe to make a fantastic Carrot soufflé.
INGREDIENTS
3 POUNDS FRESH CARROTS PEELED AND CUT INTO 1 PIECES
6 JUMBO EGGS
1 1/2 STICKS BUTTER SALTED
1/3 CUP HEAVY WHIPPING CREAM
1/3 CUP FLOUR ALL PURPOSE
1 TBSP. BAKING POWDER
1 TSP. VANILLA
2 CUPS BROWN SUGAR
1/4 TSP. NUTMEG
1/2 TSP. KOSHER SALT
Confectioners Sugar for topping
COOKING INSTRUCTIONS
STEAM OR BOIL CARROTS
PROCESS WITH BUTTER TO CREATE THE PUREE
MIX IN ALL OTHER INGREDIENTS (NOT CONFECTIONERS SUGAR)
POUR INTO A GREASED 9X13 CASSEROLE DISH
BAKE AT 350 DEGREES F FOR 1 HOUR.
Chef's Notes: The secrets to making this very successful.
1. Cut carrots small
2. Steam or boil carrots until very soft
3. Use a food processor to turn the carrots into a puree.
4. Use a mixer to mix all ingredients together
If you want to impress your guests, pull the soufflé out of the oven in front of them because it will have risen to it's maximum amount. Otherwise, it's flavor will do the rest!
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 Sheet Cake Recipe with Cream Cheese Frosting
Only 25 mins of prep work, common ingredients, and simple instructions get you a delicious and moist Carrot Sheet Cake in just over an hour. Bake along with us in the NeighborFood kitchen as we mix up the batter and loads of silky cream cheese frosting.
Recipe at:
Classic Carrot Cake
Spring gives me carrot cake vibes! Also, I always have carrot cake vibes. This one is packed with carrots and is my classic go-to. Make it and you’ll taste why!
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INGREDIENTS
For the cake:
- 1/2 cup brown sugar
- 1 cup white sugar
- 4 large eggs
- 1 1/4 cups neutral oil
- 1 1/2 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg, freshly ground
- 3 cups grated carrots, lightly packed
- 1 cup toasted pecans, chopped
For the cream cheese frosting:
- 8 oz cream cheese, room temperature
- 8 tbsp unsalted butter, room temperature
- 2 tbsp sour cream
- 2 tsp vanilla extract
- 1 1/2 cups powdered sugar, sifted
INSTRUCTIONS
Preheat oven to 350°F.
Grease two 9-inch round cake pans. Line bottoms with parchment paper and grease the paper. Set aside.
In the bowl of an electric mixer, combine the brown sugar, white sugar, eggs, oil, and vanilla. Mix on medium speed until combined, 3 minutes.
Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until just combined and only a few streaks of dry ingredients remain. Fold in carrots and prepared pecans.
Pour into prepared cake pans and bake in preheated oven until a skewer inserted into the middle of the cake comes out clean, 35-45 minutes.
Remove from oven and cool in pans for 10 minutes. Then remove from the pans and cool completely before frosting.
For the frosting:
While the cake is cooling, in the bowl of an electric mixture, mix the cream cheese on medium until smooth. Add in the butter and continue mixing until the cream cheese and butter are smooth and combined with no lumps, 3 minutes. The sides of the bowl may need to be scraped periodically while mixing.
Add the sour cream and mix to incorporate, 1 minute. Add the vanilla and powdered sugar. Mix on low until the sugar is incorporated and then mix on medium until smooth, 3-4 minutes.
To assemble the cake:
Spread 1 cup of frosting on top of one 9-inch cake. Add the second cake and frost around the sides and top to cover the cakes. Serve immediately or store in the refrigerator to keep the frosting from getting too soft.
#carrotcake #cake #Easter