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- Dish type
- Vegetable cakes
- Carrot cake
- Pineapple carrot cake
Puréed carrots give this cake extra moisture and texture. Altogether a gorgeous carrot cake!
42 people made this
- 250g sifted plain flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 400g caster sugar
- 355ml vegetable oil
- 4 eggs
- 250g carrots, chopped
- 225g tinned crushed pineapple, drained
- 60g chopped walnuts
- 35g desiccated coconut
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Place carrots in a medium saucepan; add enough water to cover and bring to the boil. Simmer until carrots are soft (about 5 to 7 minutes), then drain and purée carrots in a blender; set aside.
- Preheat oven to 180 C / Gas 4. Grease and flour one 20x30cm tin.
- Mix together the flour, baking powder, bicarb, salt and ground cinnamon. Stir in the caster sugar, then add the oil and eggs and mix well. Stir in carrot purée, pineapple, chopped nuts and coconut. Pour mixture into the prepared tin.
- Bake at 180 C / Gas 4 for 40 minutes or until a skewer inserted in the centre comes out clean.
Reviews & ratingsAverage global rating:(25)
Reviews in English (25)
Amazing cake and absolutely huge! It feels very extravagant when baking due to the large quantities and range of ingredients but it is also so easy to make. I layered and topped the cake with a cream cheese frosting using lemon zest which was a great contrast to the sweet, juicy cake. This is now my new celebration cake which I will make time and again.-28 Aug 2013
by T. MARTIN
Taste is a subjective thing but I'm going to add my two cents on this cake regardless.IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cakebut if that's is all I wanted there are other cakes I could have made. If you reallywant a carrot cake wait until you have the time and the energy to grate those carrots.Otherwise wait.....this shortcut isn't worth it.-01 Dec 2001
This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden!-27 Mar 2005
3 Secrets To Moist Gluten-Free Baking | MeghanTV
It gets oh-so-tricky to make amazingly delicious and moist baked goods when you choose to kick it whole and healthy by ditching the butter, sugar, eggs and white flour — all the things that typically make muffins awesome.
I have been gluten-free for 10 years now, though this run was not my first attempt. I tried going gluten-free back when I was 18 and my doctor told me I was depressed. Instead, I thought maybe it was the bread (I’d heard something about gluten and depression.) Trying to cut out gluten in 1997 was a whole other story — now, it’s easy and when you are able to make healthy and delicious treats, it’s even easier.
Today on MeghanTV, I am sharing one of the most popular recipes from my book UnDiet, and in the process, will also share my three best tips I have come up with over the last ten years for baking the best moist muffin.
Best Carrot Cake Recipe with Frosting
Happy New Year to all you lovely people! Hope this year has started on a sweet note and I wanted to greet you with this beautiful carrot cake recipe that looks (and tastes) spectacular! Last week when I sat down to make our meal plan, I wanted to bake my big apple-cinnamon cake for the holiday season but Sikander asked for a Carrot cake complete with cream cheese frosting. And so it was decided :-).
This is the BEST CARROT CAKE with a super easy recipe! Perhaps I’m taking a risk claiming it “the best”, but I honestly have not tasted a more delicious, and moist carrot cake than this one. Most carrot cakes tend to be a bit heavy and dry — not this one. It is made with 100% wholewheat flour. It’s perfectly sweet not too much, not too less with a moist base and a delicious cream cheese frosting.
But before we get into the carrot cake recipe, I want to express gratitude for all those who have already filled up my First annual Reader’s survey and humbly requesting those who haven’t to please take a few moments to fill it right here. It would just take about 5 mins of your time but help me a lot in improving the blog the way you want to see it!
And now back to the carrot cake recipe:-)
What makes the carrot cake moist?
The secret to the moistness of this carrot cake is the applesauce. I simply boiled one apple with a little water and puréed it while I was preparing other ingredients for the cake. It hardly takes any time.
Carrot cake is THE treat for this season. With naturally sweet carrots in the season, don’t let it go without feasting and sharing this delicious treat with friends and family. The recipe makes a generous amount, which is great for about 24 people (less if you are greedy!). I made two cakes — one an 8” round two-layer carrot cake and a 6” round single layer carrot cake. We shared it with our friends who came over on 25th and 26th, we shared it with our neighbors, and we shared it with the building guards and workers who returned to work on 27th. And in between all, the two us kept sneaking in a “just a thin slice” till it was all gone!
Did you know that carrot cake originated from a shortage of sugar?
While the exact origins of Carrot cake are disputed, I like these two theories:
- Sugar Shortage: Seasonal carrots had long been used as sugar substitutes in carrot puddings and so in Middle Ages when there was a shortage of sugar, the carrot pudding evolved into the carrot cake.
- A bumper carrot harvest: I couldn’t find much support for this theory but the story goes that a bumper carrot harvest led people to come up with new recipes so that the carrots won’t go waste and out of that was born the Carrot cake!
Well, whatever be the origins, this easy, delicious, and moist carrot cake is great for a special occasion or gathering.
Along with seasonal carrots, the cake has hints of warm winter spices like cinnamon, ginger, and nutmeg. Plus a lot of walnuts to add a nice crunch to the soft base.
How to make the best carrot cake
Carrot cake Ingredients
- Fresh Produce:Carrots and apple.
- Dry Ingredients: Wholewheat flour, spices (cinnamon, nutmeg, ginger), salt, baking powder, and baking soda.
- Wet ingredients: Oil, sugar, eggs, and vanilla extract.
- For the carrot cake frosting: Cream cheese, butter, icing sugar, and vanilla extract.
Tools you will need to make carrot cake
- Basic utensils (spoons, knife, spatula, etc) (optional): If you want to weigh the flour but I have given quantities in both weight and volume measures.
- Cake beater: I simply use a hand held portable mixer (I love the storage that comes with this particular model!).
- cake pan(s): I have used one 8” springform cake pan and one 6” regular cake pan to make two cakes.
Best Carrot cake recipe
- Grate the carrots and prepare the applesauce.
- Measure and mix the dry and wet ingredients in separate bowls.
- Beat the wet ingredients.
- Fold in the dry ingredients and then the carrots and walnuts.
- Beat the frosting ingredients and cover the cake with it!
It is an easy-to-follow recipe that makes a super delicious, fluffy, and moist cake. If you like it, please take a moment to rate and/or leave your thoughts in comments. It will really encourage me to keep exploring, learning and improving.
- Pineapple. Make sure to drain the pineapple. The carrots already contain a lot of moisture, so adding crushed pineapple with the juice will ruin the consistency of the cake.
- Applesauce. Applesauce can be used in place of crushed pineapple if you prefer.
- Extra mix-in’s. Feel free to mix extras into the batter, like raisins, chopped nuts or shredded coconut. You can even toast the nuts first for even more flavor.
- Line the pan. The cake is super moist, so make sure to use parchment paper and cooking spray. You don’t want it to stick to the pan!
- Toasted coconut. Before serving, try topping the cake with freshly toasted coconut. It adds incredible flavor and just the right amount of sweetness.
- Doubling. To double the recipe, use a 9吉″ baking dish or two 9″ circle cake pans.
On the rise
Claire Clark recipe banana bread. Photograph: Felicity Cloake
British banana bread recipes tend to call for baking powder, either directly, as in Nigella, Clark, Wareing and the Hummingbird's recipes, or in the form of self-raising flour, as in Campion's bread. America's Test Kitchen and Martha Stewart use only bicarbonate of soda – while Nigella and the Hummingbird add that in too for good measure. As Clark's recipe is the lightest and fluffiest, I'm sticking with baking powder.
Wareing uses strong bread flour, rather than the more common plain variety. Strong flour has a higher gluten content, which gives a better rise, and his cake does indeed have large pockets of air in it but it's not particularly impressive in the height department.
Pecan Carrot Cake Muffins!
Author: Tahis Sánchez Román
Total Time: 45 minutes
Yields: 8 to 12
Grounded Cinnamon | 1 teaspoon
Grounded Nutmeg | 1/4 teaspoon
Baking Powder | 1 teaspoon
Flax eggs | 2 tablespoons of flax meal + 4 tablespoons of water
Lime juice | 2 tablespoons
For the carrots cake muffins:
1) Preheat oven to 350 degrees.
2) Prepare your muffin baking pans by greasing them or by using muffin liners.
3) In a large bowl mix all the wet ingredients with the exception of the carrots. Add brown sugar, almond butter, flax eggs, apple sauce, and vanilla extract. Mix until well combined.
4) In a medium bowl mix dry ingredients, oat flour, dates, cinnamon, nutmeg, baking powder, and salt.
5) Add the dry ingredients to the wet ingredients and mix just until combined. After that, fold in carrots and chopped pecans.
6) Fill your muffins liners with the carrot cake batter.
7) Bake for 22 to 25 minutes or until toothpick comes out clean.
For the carrot cake muffin cream:
1) In a high speed blender add the soaked almonds, maple syrup, lime juice, and a pinch or cardamom. Smooth it out once completely blended. Place desired amount of cream on each muffin.
The Most Popular Recipes at Epicurious
O ut of the 25,000 recipes in our database, some truly stand out. These particular recipes have become the most popular classics on our site because they are delicious and relatively easy to make. Frequently, Tanya Steel, editor-in-chief of Epicurious, demonstrates a highly-ranked (four-forks), most-commented-on Epi recipe on the Today Show. Here are the ones she&aposs demonstrated so far.
Key Lime Pie
Bask in the summer sun with this delicious Key lime pie. This classic recipe makes a pie that has a smooth, creamy texture and a refreshing sweet-and-tart flavor.
All created equal
If you can&apost find Key lime juice in your local supermarket, try an online source like Nellie & Joe&aposs Famous Lime Juice. For fresh juice, you can use regular limes, but the flavor won&apost be as intense as that of Key limes.
The perfect crust
Use a food processor to grind the crackers into crumbs or place the crackers in a large sealable plastic bag and use a rolling pin to crush them. Experiment with ginger snaps, chocolate or vanilla wafers, or shortbread cookies.
Triple-Layer Carrot Cake with Cream Cheese Frosting
With carrots, nuts, and raisins as main ingredients, a carrot cake is about as healthy as cake gets. This recipe yields a beautiful three-layer creation that will wow naysayers who don&apost believe healthy and tasty can go together.
Here are som substitutions to reduce fat and calories:
• Instead of 1 1/2 cups of vegetable oil, use 3/4 cup oil and 3/4 cup unsweetened applesauce, pur cooked carrots, or carrot baby food.
• Reduce the sugar from 2 to 1 1/2 cups. You won&apost notice the 1/2 cup that&aposs missing.
• Replace one of the eggs with 2 egg whites.
• For the frosting, use 1 1/2 packages of regular cream cheese and half of a 5.3 ounce container of low- or non-fat Greek yogurt.
Macaroni and Cheese
Finally, a variation on mac and cheese that both kids and adults rave about! The spiciness of the cayenne pepper cuts the rich texture of the cheese, and the mustard gives the dish an added depth of flavor.
A multicheese blend turns the tables on your taste buds. Experiment with other fromages, such as Gruyère, a blue cheese like Gorgonzola, or Asiago, for some more delicious combinations.
Giant Chocolate-Toffee Cookies
What makes this the most popular cookie recipe on our site? Two key ingredients make it extraordinary: Brown sugar helps the cookies stay moist, and the sweetness of the toffee bits blends wonderfully with the chocolate&aposs richness.
After making the dough, place it in the fridge to chill. This will help the cookies retain their shape when baked.
Size it up
Use an ice cream scoop to control the size of the cookies. Just remember: As the cookies bake the dough will expand, so be sure to leave enough space between them.
Three-Cheese Fondue with Champagne
This fondue makes the perfect date dinner. Combine traditional Emmenthal Swiss cheese with Gruyère and Brie (or Camembert) for a unique flavor that will impress.
Use the highest-quality cheese and bubbly that you can afford, especially since you&aposll want to sip the Champagne (or cava or Prosecco) as you eat the fondue.
Go ahead, dip anything you like: apples, cauliflower, sausage, and even bread.
Crème Brûlພ French Toast
Why not marry two of the most delicious dishes of all time𠅌rème brûlພ and French toast? This easy and extremely popular recipe can be prepared the night before and baked in the oven the next morning.
Raid your bread basket
For this recipe, almost any type of bread will do, including day-old loaves. Try using a baguette, a country bread, challah, or even English muffins, but avoid croissants, as they&aposre too soft.
Double Chocolate Layer Cake
This old-fashioned chocolate cake is the most popular recipe on Epicurious. First published in Gourmet, it has received more than 1,000 reviews and 91 percent of commenters would make it again.
Layer it on
You can make this into a three-layer cake if you&aposd like. Just reduce the cooking time by a few minutes.
To see how to prepare each recipe, check out these videos of Tanya in action.
Tip for Easily Frosting a Carrot Cake
If you are making this cake in layers, one of the easiest tips for frosting a cake is to freeze the layers first.
I just wrap each cooled layer in plastic wrap, then pop them in the freezer until they’re frozen.
Remove and unwrap the layers when you’re ready to frost them, and this helps to drastically reduce the crumbs (and reduce the need for a “crumb coat” of frosting).
I know it seems strange, but the cake is firmer when it’s frozen, which makes it easier to work with.
Obviously, this isn’t necessary, so if you don’t have time to freezer the layers, just frost as usual!
I like to use an offset spatula to make it easier to frost the cake. You can also pipe a pretty design on it if you want.
Carrot Cake Frosting Alternatives Without Cream Cheese
I personally think cream cheese frosting and carrot cake were meant to be together–a match made in heaven.
But, if you don’t like cream cheese frosting or can’t have it for whatever reason, know that there are plenty of other options you can choose from!
This is one of my all time favorite cakes.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 528
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
If you like this mini carrot cake for two, you’ll want to check out all my small batch dessert recipes! I’ve got a mini vanilla cake, Keto chocolate mousse for two, a 6-inch pumpkin dump cake, and so many other, including this deliciously decadent mini chocolate cake! They’re exactly what you need for a small group celebration, or just for your own major sweet tooth!
You will also want to check out my brown butter pecan cake, which is a similar recipe to this mini carrot cake, but with all the indulgent flavor of butter pecan ice cream! It’s got brown butter baked into the cake and in the cream cheese frosting, and toasted pecans throughout. It’s so nutty, buttery, and delicious!