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Here's how to bake carrot cake with cream cheese frosting. Click on SHOW MORE for recipe ingredients and guide. INGREDIENTS For the Cake ¾ cup vegetable oil 3 large eggs 1 cup packed light brown sugar ½ cup granulated sugar 1 tsp vanilla extract 2 cup all-purpose flour 2 tsp baking powder 1 tsp ground cinnamon ½ tsp baking soda ½ tsp salt ½ tsp ground allspice ¼ tsp ground cloves 2 cup loosely packed, finely grated carrot (about 7 oz) ¾ cup lightly toasted walnut pieces or raisins (optional) For the frosting 1 pkg (225 g) brick cream cheese, at room temperature ¼ cup unsalted butter, at room temperature 3 cup icing sugar, sifted 1 tsp vanilla extract 1 tsp lemon juice lightly toasted walnut pieces, for garnish DIRECTIONS Cake 1. For the cake, preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper. 2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended. 3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely. Frosting 1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy. 2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake. 3. The cake will keep, refrigerated, for up to 3 days. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv
I've made FullyRaw Vegan Carrot Cupcakes with Orange Vanilla Cream Frosting just for YOU! Just WAIT until you try these bite size party favors that are absolute PERFECTION! http://youtu.be/14KR2TEUBxU These desserts are PERFECT to make for any occasion and perfect to share with family, friends, kids, and more! The cupcakes are also perfectly portioned for those who want to keep true to a low fat raw vegan lifestyle; a few cupcakes meet your requirements for a low-fat day so that you can have your cupcakes and eat them too! Ingredients for the Carrot Base: Food Processor Cupcake Holders/Fillers Approximately 2-3 Cups of Shredded Carrots (Food Processed) 1.5 Cups (According to You) of Fresh Dates Half Cup of Walnuts (Less if You Want Lower Fat) Cinnamon Fresh Slice of Ginger Dash of Turmeric Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture. Press this mixture into the cupcake liners and refrigerate. Get ready to make your frosting! For the Orange Vanilla Créme Frosting: Approximately 2 Cups Soaked Cashews 1 Cups Pitted Dates Small Stem or Scrape of Fresh Vanilla Fresh Squeezed Orange Juice from 2-4 Oranges Blend in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect! Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there! Enjoy immensely! Thank you for sharing in my birthday celebration with me! I am so blessed to have you in my life! HUGS!!! Sign up for my email newsletters at http://www.fullyraw.com Want to be inspired daily to be FullyRaw? Keep up with Kristina here: Co-op: http://www.rawfullyorganic.com FullyRaw: http://www.fullyraw.com FullyRaw You Tube: http://www.youtube.com/fullyrawkristina Rawfully Organic YouTube: http://www.youtube.com/rawfullyorganic FullyRaw Kristina Facebook Page: http://www.facebook.com/fullyrawkristina Kristina's Personal Facebook Page: http://www.facebook.com/kristinacarrillobucaram Kristina's Bio: http://fullyraw.com/about/about-me Kristina's Blog: http://www.rawfullyorganic.com/blog ROC Facebook: http://www.facebook.com/rawfullyorganic Rawfully Organic Twitter: http://www.twitter.com/rawfullyorganic FullyRaw Twitter: http://www.twitter.com/fullyraw FullyRaw Kristina Instagram: http://www.instagram.com/fullyrawkristina FullyRaw Kristina Pinterest: http://www.pinterest.com/fullyrawk AMAZING HAIR done by the beautiful Katie Remis of http://www.facebook.com/HairByKatieRemis Filming & Editing by Kristina Carrillo-Bucaram and Matt Garza of http://www.solidstatephotography.com
You like carrot or not you will like this carrot cake.It's soft and moist, you don't really taste carrot in it.Orange flavour goes very well with it, this is how I like my carrot cake but you can use vanilla, cinnamon, almond if you like. Written recipe cup measurement and notes here: http://www.cookingadream.com/2017/10/adsbygoogle-window.html Click Through This link whatever you shop on AMAZON. AMAZON shop: https://www.amazon.com/shop/cookingadream Products I use on my channel: https://kit.com/cookingadream FOR INDIA: http://amzn.to/2GbQ41d SUPPORT through PayPal: https://www.paypal.me/cookingadream When you make it send me a photo on Facebook: https://www.facebook.com/cookingadream/ Instagram:https://www.instagram.com/cooking_a_dream/ Twitter: https://twitter.com/cookingadream Tumblr: https://cookingadream.tumblr.com/ Pinterest: https://www.pinterest.com/cookingadream/pins/ Visit website for more: http://www.cookingadream.com/ Email: email@example.com MORE VIDEOS: Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0 Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0 music: Prelude No. 22 by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://chriszabriskie.com/preludes/ Artist: http://chriszabriskie.com/ Music promoted by CFM Library - Copyright Free Music https://goo.gl/yc25t7
Hey guys! Today, I will be showing you how to make this vegan carrot cake with cream cheese frosting! Since Mother's Day is coming up next month, I figured that carrot cake would be a perfect surprise to all mothers. This cake is super moist, soft, and delicious is every bite! Recipe below! _________________________________ Website: https://instagram.com/munstur ____________________________________ Vegan Carrot Cake w/ Cream Cheese Frosting Makes one, 2 layered 8 inch cake Ingredients For the carrot cake: 2¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 3 teaspoons cinnamon ½ teaspoon nutmeg 1 teaspoon salt ½ cup applesauce 1 cup Almond Milk 2 teaspoons vanilla 1 cup sugar ½ cup melted coconut or canola oil 3 cups grated carrots, medium-packed 1/2 cup walnuts 1/2 cup raisins For the cream cheese frosting: 1/2 cup vegetable shortening 8 ounces vegan Tofutti cream cheese 4 cups powdered sugar 1 teaspoon vanilla extract ________________________________ This video is not sponsored!!
SUBSCRIBE TO MY CHANNEL: http://bit.ly/loveatfirstbitemc LIKE ME ON FACEBOOK: http://on.fb.me/1MOgWRm FOLLOW ME ON INSTAGRAM: http://bit.ly/1Ewu33v FOLLOW ME ON TWITTER: http://bit.ly/1ALC2Iz FOLLOW ME ON PINTEREST: http://bit.ly/1EwuhaH Check out my wife Jeannie and I where we show you how to make the Best Ever Carrot Cake you will ever taste. This Carrot Cake is super moist because of our SECRET and SIMPLE technique. Watch the video and you will find out. It also has a really delicious Lemon Cream Cheese Frosting that is so light and refreshing. Enjoy! :) The Best Ever Carrot Cake with Lemon Cream Cheese Frosting Serves 12-24 depending on how you cut it. Ingredients 2 cups unbleached all-purpose flour 2 cups granulated sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1-cup canola oil or vegetable oil 3 eggs 2 teaspooons vanilla extract 1 1/2 cups pureed cooked carrots (make sure it’s chilled before adding it to the batter) 1 cup chopped toasted walnuts 1 cup shredded sweetened coconut plus ½ cup toasted coconut for the topping. ¾ cup canned crushed pineapple, drained Directions 1. Preheat the oven to 350 degrees. Butter a 13x9 cake pan. 2. Sift the flour, baking soda, and cinnamon together in a bowl. 3. In a large bowl whisk together the oil, sugar, eggs, vanilla, and beat well. Then mix in the sifted flour mixture into the batter. 4. Finally add in the pureed carrots, toasted walnuts, coconut, and pineapple mix together until incorporated. 5. Now pour the batter into the pan. Place the pan in the middle rack of the oven and bake for about 40 to 45min until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool the cake for about an hour. Then frost the whole top of the cake and garnish with toasted coconut. Cut into either 12 large pieces or 24 smaller pieces. Frosting 8 ounces cream cheese, at room temp. 3 tablespoons unsalted butter, at room temp. 2 ½ to 3 cups confectioners’ sugar depending how sweet you want it. ½ teaspoon vanilla extract 1 Tbsp. grated lemon zest Juice of ½ lemon Directions 1. Cream the cream cheese and butter together in a mixing bowl with a paddle attachment. 2. Slowly sift the confectioners’ sugar, and continue beating until fully incorporated and smooth. 3. Then add in vanilla, lemon zest and lemon juice.
Classic Nuts & Carrot Cupcakes with Cream Cheese Frosting recipe not only tasty but also useful fruitcakes with carrots and nuts.
The full recipe on my blog: https://charming-food.com/recipe/classic-nuts-carrot-cupcakes-with-cream-cheese-frosting/