How To make Surprise Carrot Cake
-Pat Dwigans fwds07a- 8 oz Cream cheese; softened
1/4 c Sugar
1 Egg; beaten
----- 2 c Flour
1 3/4 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Oil
3 Eggs; beaten
3 c Carrots; shredded
1/2 c Nuts; chopped
Combine cream cheese sugar and egg, mixing until well blended. Set aside. Combine dry ingredients. Add combined oil and eggs, mixing just until moistened. Fold in carrots and nuts. Reserve 2 cups batter. Pour remaining batter into a greased and floured 9-inch Bundt pan. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover. Bake at 350~ for 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Sprinkle with powdered sugar, if desired. Variation. Substitute light Philadelphia Brand Neufchatel cheese for cream cheese. -----
How To make Surprise Carrot Cake's Videos
Incredibly Moist Carrot Cake Recipe | Carrot cake recipe from scratch | Deesee kitchen
Incredibly Moist Carrot Cake Recipe - Carrot cake recipe from scratch - Homemade carrot cake recipe - Christmas carrot cake recipe - Perfect for Christmas treats & holidays, melts in your mouth❗- with cream cheese frosting
This is the original Delicious Moist Carrot Cake Recipe!! A perfect holiday treat for adults and kids. This cake can be made with just whole wheat flour for super healthy version. Feel free to use nuts of your choice.. Some great options are pecans, walnuts, raisins.. You also make this cake eggless. Check the recipe below.
For more easy and delicious recipe Subscribe to Deesee Kitchen here :
Ingredients: ( For Carrot Cake )
▪ ¾ cup Vegetable oil
▪ ½ cup Sugar
▪ ¼ cup Brown sugar
▪ 2 Eggs ( For Eggless version — use ½ cup buttermilk )
▪ 1 tbsp Vanilla extract
▪ 1¼ cup all purpose flour (Maida)
▪ 1 tsp baking soda
▪ 2 tsp ground Cinnamon(Dalchini)
▪ ¼ tsp ground Nutmeg (Jaayaphal)
▪ ½ tsp Salt
▪ 1 tsp Orange zest or Sweet lime zest
▪ 1½ cup shredded Carrots
▪ ½ cup Raisins
(FOR CREAM CHEESE FROSTING )
▪ 100 gm cream cheese
▪ ¼ cup unsalted Butter
▪ 1 cup powdered Sugar
▪ 1 tsp Vanilla extract
▪ ¼ tsp ground Cinnamon( Dalchini )
PROCEDURE:
1) Preheat your oven to 180 C or 350 F
2) Grease a baking pan. Lay the bottom with parchment paper and set aside.
3) In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.
4) In a large bowl mix together all of the wet ingredients (oil, sugar, brown sugar, eggs, vanilla ) until well combined. In another bowl add the dry ingredients (flour, baking soda, cinnamon, salt, nutmeg, orange zest) and mix properly. Combine the dry with wet ingredients .Add the carrots and raisins and mix until they are well incorporated through the batter. *** (For eggless version use ½ cup Buttermilk.)
5) Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the centre comes out clean.
6) When the cake is ready, let it cool completely to room temperature.
7) Prepare the frosting by simply mixing all of the ingredients together until you get a nice thick frosting. If necessary, add a tbsp water to get a spreadable frosting consistency. Spread it on the completely cooled cake.
8) The original delicious super moist Carrot cake is ready!! *****( Feel free to use whole wheat flour for a healthier version. In this cast add 2 -3 tbsp milk to the cake batter to get the right consistency. )
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The Most AMAZING Carrot Cake Bundt
This Carrot Cake Bundt is lightly spiced incredibly moist and topped with a velvety smooth orange flavoured cream cheese frosting.
GET THE RECIPE:
Upgrade Your Carrot Cakes with these 7 Recipes
Recipes:
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Easter Carrot Cake | Swedish Carrot Cake Recipe
This Swedish Carrot Cake is a wonderfully moist, perfectly spiced, simple to make and is always a good idea for Easter!
INGREDIENTS
2 cups carrots, finely shredded
1 cup chopped hazelnuts
1 cup chopped almonds
⅓ cup powdered sugar
4 large eggs, divided
1 teaspoon baking powder
Juice and zest of 1 lemon
1 cup dark brown sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
Royal Icing:
2 egg whites
1 cup powdered sugar
PREPARATION
1. Preheat the oven to 350°F (180˚C). Butter and sprinkle with flour a 8-9” pan.
2. Beat the egg yolks with ½ cup of sugar, until they white fluffy foam.
3. Add the flour, baking powder, lemon zest and juice, cinnamon and nuts, mix well.
4. In a separate medium bowl, whisk together the egg whites and sugar until stiff peaks form; stir in carrot mixture until smooth.
5. Pour cake batter into the pan and bake for 40-45 minutes,or until a toothpick comes out clean.
6. Remove cake from pan and onto wire cooling racks to cool completely. Then cover with a plastic wrap and place in the refrigerator until you prepare the frosting.
7. To Make the Royal Icing. Beat the egg whites with powdered sugar on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks.
8. Turn the cake and cover it with royal icing. Let the cake stay in the fridge for a couple of hours or a better taste. Enjoy!
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Carrot Cake Cheesecake
Carrot Cake Recipe
Carrot Bundt Cake
Carrot Mousse Cake
Carrot Coconut Cake
Carrot Casserole Recipe
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Carrot Cake
Ingredients
Wet mix
- 4 large eggs
- 1 cup of canola oil
- 1 3/4 cups of sugar
- 3/4 tea spoon of salt
Dry mix
- 2 cups flour
- 1 tea spoon cinnamon
- 2 tea spoons baking soda
- 2 tea spoons baking powders
Final ingredients
- 2.5 table spoons of milk
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped walnuts
- 3 cups peeled shredded carrots
Pan size: 9 inches
Baking time: 55 min at 325 Fahrenheit
Instructions
- Put all wet ingredients in a bowl and beat with a whisk until homogeneous
- Put all the dry ingredients in a bowl and mix thoroughly with a fork
- Mix wet and dry ingredients and beat until homogeneous
- Add the milk and beat again
- Add the coconut and stir one minute
- Add the walnuts and stir another minute
- Add the carrots and stir for two minutes
Baking
- Bake for 55 minutes at 325 Fahrenheit
- Test for readiness by shaking the cake gently. If the center moves cook for another 5 minutes. If the center is stiff double check inserting a toothpick in the center of the cake. If the toothpick comes dry you are all set. If it comes wet, bake for another 5 minutes
And that is it. I will post a frost recipe soon. In the meantime enjoy with whipped cream or alone
Carrot Bundt Cake -Recipe- | Ep #47
Hi Everyone!
Today we will be demonstrating how to make a very delicious carrot bundt cake. So easy to make & extremely delicious!
Cake Recipe:
2 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
2 cups sugar
1 cup vegetable oil
2-1/2 cups shredded carrots
4 eggs
Icing:
1/4 cup softened cream cheese at room temperature
1/4 cup softened butter at room temperature (I used salted)
1 cup + 3 tablespoons icing sugar or powdered sugar
1 teaspoon vanilla extract
4-6 tablespoons milk
1/4 chopped toasted pecans