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How To make Whole Wheat Carrot Pineapple Cake
1 1/2 c Whole wheat flour
3/4 c Sugar
1 t Baking powder
1 t Baking soda
1 t Cinnamon (or more to taste -
I like LOTS) 1/2 t Salt (optional)
2/3 c Applesauce
2 Egg whites or Ener-G
Replacements 1 c Finely shredded carrot
1/2 c Juice packed pineapple (with
Juice) 1 t Vanilla (I was out and
Didn't miss it) In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remailing ingredients. Mix well (use an electic mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350F (180 C) for 30-35 minutes or until toothpick-test done.* I didn't use a frosting-it was very moist and yummy without. If you must, you could mix ff cream cheese, vanilla and powdered sugar and frost with that. *insert toothpick into center of cake. If it comes out clean, the cake is done. Margie - I'm still working on the cookies! From: "Margaret M. Saad" . Fatfree Digest [Volume 9 Issue 5] June 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Whole Wheat Carrot Pineapple Cake's Videos
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
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Measuring Spoons & Cups -
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Pastry Brush -
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
No sugar, no wheat, no eggs, no dairy, no oil, no butter! Quick and delicious Moist Carrot Cake!
Moist carrot cake. No sugar, no wheat, no eggs, no dairy, no oil, no butter! Quick and delicious recipe!
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Ingredients:
▪️ 180 g ground oat flakes/ oat flour
▪️ 120 g grated carrot
▪️ 180 - 200 g mashed banana
▪️ 150 g dried fruit (raisins, cranberries, prunes, appricot)
▪️ 50 g chopped nuts
▪️ 120 ml plant milk
▪️ 2 - 3 tbsp orange juice
▪️ 1/3 tsp baking powder
▪️ 1/3 tsp baking soda
▪️ 1/2 tsp cinnamon
Baking tin 16 cm x 20 cm (approximately)
Bake 180°C - 35-40 minutes
Method:
1. Mix all ingredients well.
2. Pour the mixture into a baking tin lined with baking paper.
3. Bake 180°C - 35 - 40 minutes.
4. You can sprinkle the cake with powdered erythritol.
Enjoy :)
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The Best Carrot Cake Recipe - Tasty Healthy Carrot Loaf - Homemade Carrot Cake with whole wheat
Welcome to Sadhya!
Carrot cake just makes you feel good about having a treat, because your having your veggies…not dessert :P I happen to like using whole wheat flour particularly in this loaf recipe because it’s slightly more dense and wholesome. In the video, we were making it for a nut free guest, but usually we add walnuts for an added crunch. I also double the recipe and freeze the second for impromptu guests :)
The Best Carrot Cake Recipe | Tasty Healthy Carrot Loaf | Homemade Carrot Cake
#carrotcake #carrotloaf #carrotcakerecipe
Please Visit our cooking Blog:
Serving: 1 loaf
Tasty Healthy Carrot Loaf - Healthy Carrot Cake Recipe - Homemade Carrot Cake | How to make Moist Carrot Cake
INGREDIENTS:
1 cup (140 grams) whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (100 grams) granulated sugar
½ cup (100 grams) dark brown sugar
2 large egg
½ cup plus 1 tablespoon canola oil
1 teaspoon pure vanilla extract
1 ½ cups grated carrots
½ cup pecans or walnuts, roughly chopped optional
INSTRUCTIONS:
Preheat oven at 350F
Sieve together the first 6 ingredients together. and put aside.
Cream together the sugars and eggs.
Add the oil and vanilla, mix well.
Stir in the grated carrot until just combined.
Add the flour mixture in thirds again until just combined. It’s important not to over mix.
Butter a 9x5 loaf pan and line with parchment on the bottom.
Pour in the batter and tap it out evenly.
Bake for 40-50 minutes. Allow to cool (if you can) and enjoy.
To freeze put in a ziplock freezer bag after completely cool. Will keep for 2-3 months. Thaw in fridge and reheat in toaster oven or microwave.
You can find more recipes in our food blog:
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Pwede pala gawin mas healthy ang Carrot Cake!!! Masarap na, very good pa dahil high in fiber!
Whole Wheat Carrot Cake
This recipe is so moist and delicious! You won't believe it is made with whole wheat! Visit dvo.com to see the full recipe. Download this recipe to your Cook'n app (it's free!).
Carrot and pineapple mini loafs with Cream cheese frosting /gawa's kitchen/Southafricanyoutuber
Carrot and pineapple Cake
Recipe credit unknown
Tried and Tested by gawa's kitchen
Ingredients
2+1/2 Cups Cake flour
1+1/2 teaspoon bicarbonate soda
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons Cinnamon
1+1/2 Cups Sugar
4 X Large eggs
1+1/2 Cups oil
2 Cups grated Carrots
250g tin Crushed pineapple drained
115g butter
230g cream cheese
2 teaspoons vanilla essence
4 Cups icing csugar
Bake @180 degrees for 20 minutes
Round Cakes or tray bakes
40-45 minutes
depending on your oven
if toothpick inserted comes out clean your Cake should be done.
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