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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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
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How to Make Low-Fat Cream Cheese Frosting
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Miranda Valentine, founder/editor of the popular lifestyle blog, Everything Sounds Better in French, , shows us how to make low-fat cream cheese frosting!
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Best Creamcheese Buttercream Recipe- Crusting
Best Crusting Creamcheese Buttercream. Great recipe for decorating cakes!
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How to Make a Cake Healthy
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Watch as Eating Well shows you how to make a cake healthy! These healthy food swaps can trim calories and fat from this classic celebration dessert. Beat 1 1/4 cups of granulated sugar with four tablespoons of unsalted butter and 1/3 cup of canola oil in a large mixing bowl. Add in four large eggs at room temperature. Substituting vegetable oil for some of the butter reduces the amount of saturated fat in this cake recipe. In a separate bowl, combine two cups of whole-wheat pastry flour, a cup of cake flour, and 1/2 teaspoon each of baking soda and salt. The whole-wheat pastry flour adds plenty of fiber while the cake flour helps keep the mixture moist. In a liquid measuring cup, whisk together a cup of buttermilk, the zest and juice from a lemon, two teaspoons of vanilla extract, and 1/2 teaspoon of almond extract. Gradually add the dry ingredients and the buttermilk mixture to the original mix, alternating until completely incorporated. Spread the batter into a pan, and let it bake at 350 degrees for between 28 and 34 minutes. For the cream cheese frosting, combine a 12-ounce package of low-fat cream cheese, 1/2 cup of confectioner's sugar, three tablespoons of low-fat, plain Greek yogurt, and 1/2 teaspoon of vanilla extract. With these ingredient swaps, you'll take in fewer calories and grams of fat. When the cake has cooled, spread the frosting on. Make flowers on top of the cake using raspberries and blueberries, and let strawberry slices serve as a decorative edge. This healthy dessert recipe saves you over 100 calories and 10 grams of fat. Now that you know how to make a cake healthy, start spreading this good-for-you vibe into all of your cooking!
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Best Ever Refined Sugar Free Carrot Cake | Healthy Carrot Cake Recipe
I am glad to share with you the Best Ever Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts. This Healthy Carrot Cake cake consists of three layers of moist carrot cake enriched with toasted pecans, frosted with a delightful frosting of light cream cheese and whipping cream and served with a date caramel sauce. I am extremely pleased with the results and happy to be able to share this delicious recipe with you all.
To print the recipe check the full recipe on my blog:
#lowfatcarrotcake #refinedsugarfreecarrotcake #lowcaloriecarrotcake
0:00 - Intro
0:34 - Preparing date paste
1:04 - Grating the carrots
1:13 - Sifting dry ingredients
1:43 - Preparing the carrot cake batter
3:27 - Pan's size
3:47 - Baking time
3:55 - Cream Cheese Frosting
4:39 - Assemble the cake
5:45 - Smooth the top and sides
5:52 - Using the teeth edge scraper
5:58 - Preparing the Date Salted Caramel Sauce
6:47 - Decorating the cake
7:24 - Enjoying the cake!
Ingredients:
Makes about 12-16 servings
Refined sugar free carrot cake layers
10 oz (300g) pitted dates
1/2 cup (120g) hot boiling water
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
4 eggs
2/3 cup (150g) coconut oil/vegetable oil
1 tsp (5g) vanilla extract
1 cup (100g) pecans, toasted and chopped
Light Cream Cheese Frosting
17 oz (500g) light cream cheese, room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
1/3 cup (115g) Honey or maple syrup
Date Salted Caramel Sauce, optional
4 oz (120g) pitted dates
1/4 cup (60ml) hot boiling water
1/2 cup (120ml) milk
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
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