Quizzes & Puzzles1 min ago
Carrot Cake
17 Answers
anyone have a tried and trusted recipe, we want one without nuts and lots of cream cheese/frosting topping
I've googled loads and found so many but a lot have nuts and not sure what to replace them with.
like this recipe but not the topping, so wondering if anyone has their own that will fit the bill
I've googled loads and found so many but a lot have nuts and not sure what to replace them with.
like this recipe but not the topping, so wondering if anyone has their own that will fit the bill
Answers
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I use this one:
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I've omitted the rose as I don't like it. I've dropped the ginger and added cardamom and cinnamon instead. Nuts are optional. I use date nectar (readily available) instead of maple syrup.
For the frosting I make white chocolate ganache and add cream cheese to it - it's my foolproof way of getting a frosting to stay firm. Recipe available if desired.
http://
I've omitted the rose as I don't like it. I've dropped the ginger and added cardamom and cinnamon instead. Nuts are optional. I use date nectar (readily available) instead of maple syrup.
For the frosting I make white chocolate ganache and add cream cheese to it - it's my foolproof way of getting a frosting to stay firm. Recipe available if desired.
(makes 16 squares)
100g raisins (I substitute chopped dates or pecans as I don`t like raisins)
100g dried apricots, chopped
Grated zest and juice of 2 oranges
425g wholewheat self raising flour
1 tbsp baking powder (I use this for some reason even though in theory I don`t need to)
2tsp mixed spice
1tsp cinnamon
250g golden caster sugar
250g coarsely grated carrots
4 large eggs
150ml sunflower oil
150ml milk
for the icing
25g softened butter
300g cream cheese
25g icing sugar
zest of one lemon
Soak raisins and apricots in orange juice and zest. Preheat oven to 180 (160 fan)
Place flour, baking powder, spices and sugar in large mixing bowl, add the carrots. Beat together the eggs, oil and milk and add to flour mixture with the soaked fruits. Stir well and pour into a greased and lined 34cm x 24cm roasting tin or cake tin. Bake for 20 - 25 mins unitl golden and
just firm to the touch. Allow to cool then cut into squares
For the topping - beat the butter, cream cheese and icing sugar together and spread over cake. Top with lemon zest. I usually ice then cut into squares.
I`m not a huge cake eater but this is really nice. You can use extra quantities for the topping if you want to.
100g raisins (I substitute chopped dates or pecans as I don`t like raisins)
100g dried apricots, chopped
Grated zest and juice of 2 oranges
425g wholewheat self raising flour
1 tbsp baking powder (I use this for some reason even though in theory I don`t need to)
2tsp mixed spice
1tsp cinnamon
250g golden caster sugar
250g coarsely grated carrots
4 large eggs
150ml sunflower oil
150ml milk
for the icing
25g softened butter
300g cream cheese
25g icing sugar
zest of one lemon
Soak raisins and apricots in orange juice and zest. Preheat oven to 180 (160 fan)
Place flour, baking powder, spices and sugar in large mixing bowl, add the carrots. Beat together the eggs, oil and milk and add to flour mixture with the soaked fruits. Stir well and pour into a greased and lined 34cm x 24cm roasting tin or cake tin. Bake for 20 - 25 mins unitl golden and
just firm to the touch. Allow to cool then cut into squares
For the topping - beat the butter, cream cheese and icing sugar together and spread over cake. Top with lemon zest. I usually ice then cut into squares.
I`m not a huge cake eater but this is really nice. You can use extra quantities for the topping if you want to.
Hi mccluff. I bake dozens of this recipe and it never fails to impress.
175 gms Light muskovado sugar , 175mls sunflower oil, 3 lge eggs, 140gms carrots grated, 100gms sultanas, grated zest of 1 orange or 1 teaspoon orange extract, 175gms s r flour, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, half teaspoon grated nutmeg
mix sugar, oil, eggs, carrots together add orange . then add dry ingredients . I usually pour into tin before I add sultanas to save them sinking. Mix them in a little. bake for about 45 mins at 180c/ gas4/ 160c fan. Remember to oil and line your tin. For icing mix soft butter, cream cheese some vanilla extract and icing sugar. Good luck
175 gms Light muskovado sugar , 175mls sunflower oil, 3 lge eggs, 140gms carrots grated, 100gms sultanas, grated zest of 1 orange or 1 teaspoon orange extract, 175gms s r flour, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, half teaspoon grated nutmeg
mix sugar, oil, eggs, carrots together add orange . then add dry ingredients . I usually pour into tin before I add sultanas to save them sinking. Mix them in a little. bake for about 45 mins at 180c/ gas4/ 160c fan. Remember to oil and line your tin. For icing mix soft butter, cream cheese some vanilla extract and icing sugar. Good luck
I've not made this in a few years,but it was one my mum used so quite traditional. It's an American recipe...sorry!...so ingredients are in cups.
4 eggs
1 1/4 c oil...OR 3/4c oil and 1/2c applesauce
2c sugar ( 1 each granulated and dark brown)
2 tsp vanilla
2c flour
2 tsp each baking soda and baking powder
Pinch salt
2 tsp cinnamon
3c grated carrots
NO nuts...no frosting
TBH...it doesn't need them
I first combine the oil and sugar until well blended. I then add the eggs one at a time followed by the vanilla. I combine the remaining dry ingredients and gently blend them in 2-3 stages, ...adding the carrots last. I always mixed my cakes by hand,so can't give guidance when using a mixer. Just don't over mix. Bake at 350/180.
Hope this is of some help.
4 eggs
1 1/4 c oil...OR 3/4c oil and 1/2c applesauce
2c sugar ( 1 each granulated and dark brown)
2 tsp vanilla
2c flour
2 tsp each baking soda and baking powder
Pinch salt
2 tsp cinnamon
3c grated carrots
NO nuts...no frosting
TBH...it doesn't need them
I first combine the oil and sugar until well blended. I then add the eggs one at a time followed by the vanilla. I combine the remaining dry ingredients and gently blend them in 2-3 stages, ...adding the carrots last. I always mixed my cakes by hand,so can't give guidance when using a mixer. Just don't over mix. Bake at 350/180.
Hope this is of some help.
>>> I've googled loads and found so many but a lot have nuts
I hope that you won't feel offended if I give you a quick lesson in how to use Google properly ;-)
http://
I hope that you won't feel offended if I give you a quick lesson in how to use Google properly ;-)
http://
err, thanks beuno, but i know how to google and i had asked for recipes without nuts... my OP was asking for a tried and trusted recipe, not a lesson in how to use google. I may not showcase it as much as you do but i am quite proficient.
OG - the reason for replacing was, the weight of the nuts in some recipes was quite significant so to leave them out might impact on overall cake.
OG - the reason for replacing was, the weight of the nuts in some recipes was quite significant so to leave them out might impact on overall cake.
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