Easy carrot cake recipe

Easy carrot cake recipe

Ingredients:Carrot Cake Recipe

• 1 cup granulated sugar

• 1 cup vegetable oil

• 3 eggs

• 1/2 tsp. vanilla

• 1 1/3 cups all-purpose flour

• 1 1/2 tsp. baking powder

• 1 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/2 tsp. cinnamon

• 2 cups grated carrots

Directions:

• Combine sugar and vegetable oil in a mixing bowl, and beat in eggs, one at a time. Add vanilla. In another bowl, combine next  5 dry ingredients and mix. Add to wet ingredients and mix together. Stir in grated carrot. Pour into a greased 9" X 13" pan. Bake at 350°F for approximately 35 minutes or until inserted toothpick comes out clean. Cool and ice cake.

Cream Cheese Icing

• 4 oz. cream cheese

• 1/4 cup butter

• 1 tsp. vanilla

• 2 cups icing sugar

• Beat cream cheese, butter and vanilla together. Add sugar gradually, and beat until fluffy. Spread onto cake.

Carrot Cake Recipe 2

• 1 1/4 cups corn oil

• 2 cups sugar

• 2 cups all-purpose flour

• 2 tsp. cinnamon

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 4 eggs

• 4 cups grated carrots

• 1 cup chopped pecans

Cream Cheese Icing:

• 1 cup butter, room temperature

• 8 oz. cream cheese, room temperature

• 1 lb. box icing sugar

• 1 tsp. vanilla

Directions:

• Preheat the oven to 350°F. Grease and flour a 10" tube pan.  In a large bowl mix together corn oil and sugar. In a different bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Add half the flour mixture to the oil-sugar mixture and blend well. Add the remaining dry ingredients with the eggs, one at a time. Mix well. Add the carrots and pecans and mix.

• Pour the cake batter into the tube pan. Bake for just over an hour, or until done. Cool and frost.

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A.) Easy banana cake recipe 

• The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! I make this one in a loaf tin then you can cut slices and butter them for an after school treat.

Ingredients

• 125g butter

• 150g caster sugar

• 1 tsp vanilla extract

• 1 egg, beaten

• 2 very ripe bananas, mashed

• 190g self raising flour

• 60ml milk

Preparation method 

• Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

•  Remove from heat and add the mashed bananas, mix well.

•  Add the egg, mix well.

•  Stir in the flour and the milk.

•  Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

•  Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

B.) Easy chocolate cake recipe

• (With buttercream cocoa frosting. Height: 2 to 2.5 inch)

Yield: 12 servings

Ingredients

• 1 + 1/2 cup (170 g) all-purpose flour

• 3 tablespoons unsweetened cocoa powder (dutched/dark)

• 2 teaspoons baking powder

• 1 cup (220 g) sugar

• 2 teaspoons vanilla essence

• 3/4 cup (1.8 dl) milk

• 3/4 cup (170 g) melted butter

• 2 eggs

Ingredients for frosting

• 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter

• 3 cups (7.2 dl) powdered sugar or confectioner's sugar

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoon vanilla extract

• 4 to 5 tablespoons lukewarm milk

C.) Easy carrot bread recipe

• This one is simple and I always have carrots in the refrig. I love this one plain or with a cream cheese spread.

Ingredients

• 2/3 cup salad oil shopping list

• 1 cup sugar shopping list

• 2 eggs shopping list

• 1 1/2 cups all-purpose flour shopping list

• 1 tsp soda shopping list

• 1/2 tsp ground cinnamon shopping list

• 1 cup grated carrots

How to make it

• Combine all ingredients in a large mixing bowl; mix 2 minutes on medium speed of electric mixer.

• Spoon into a greased loaf pan.

• Bake at 350 degrees for 55 minutes or until done.

• Yield 1 loaf.

D.) Easy red velvet cake recipe

Ingredients

• 1 package (18-¼ ounces) fudge marble cake mix

• 1-½ cups buttermilk

• 1 tsp vanilla extract

• 1 tsp baking soda

• 2 eggs

• 1 bottle (1 ounce) red food coloring

For Frosting

• 5 tbs all-purpose flour

• 2 tsp vanilla extract

• 1 cup butter, softened

• 1 cup milk

• 1 cup sugar

Process

• To make this homemade red velvet cake recipe, take a large bowl, add the cake mix and baking soda along with eggs, food coloring, buttermilk and vanilla. Beat the mixture with an electric mixer on low speed for about 30 seconds, stop, scrape the bowl and again beat for about 2 minutes on medium speed. Pour it into two 9 inch anointed and floured baking pans. Bake for about 30-35 minutes at 350 degrees F. Let the cake cool in the oven for about 10 minutes before moving to wire rack.

• For frosting, mix sugar and cream butter in a small bowl until fluffy then stir in vanilla and. Beat the mixture for about 10 minutes. Spread this frosting between the layers of the cake and then refrigerate.

E.) Best carrot cake recipe

Ingredients

• 1 cup macadamia nuts (I recommend chopping these up or crushing them)

• 3 cups all purpose flour

• 3 cups sugar

• 1 tbsp baking soda

• 1 tsp salt

• 1 tbsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1-1/2 cups sweetened flaked coconut

• 4 large eggs

• 2 tbsp vanilla

• 1-1/2 cups vegetable oil, such as canola or safflower

• 1-1/2 cups shredded peeled carrots

• 1-1/2 cups diced fresh pineapple or drained crush canned pineapple (this is one 20 oz. can)

• 1/2 cup sweetened cream of coconut, such as Coco Lopez

Coconut-Cream Cheese Frosting

• 3 (8 oz) packages cream cheese, at room temperate (I used 4 packages of 1/3 less fat Neufchatel cheese)

• 1-1/2 cups powdered sugar (I used 2 cups)

• 1/4 cup heaving whipping cream (I used 1/4 cup + 4 tsp)

• 1/4 cup sweetened cream of coconut, such as Coco Lopez (I used 1/4 cup + 4 tsp)

• 1/2 tsp salt (I used 1/2 tsp + 1/8 tsp)

To Make the Cake:

• Preheat the oven to 350F. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden and aromatic. Set aside to cool.

• Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy).

• Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined.

• Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.

To Make the Frosting:

• Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.

• Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. If you're feeling energetic and there is frosting left over, use a pastry bag fitted with a decorative tip to pipe a decoration around the top rim of the cake.

• The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure the frosting has hardened and will not stick to the plastic wrap.

F.) Easy carrot cake cupcakes

• Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. A novelty item at first, but people liked them so much that carrot cake became a standard dessert. Carrot cake closely resembles a quick bread which is usually denser than a traditional cake and has a coarser crumb. This recipe is for carrot cupcakes which is an amazing alternative to the normal carrot cake. I’ve also added the recipe for a cream cheese frosting.

What You Need:
For The Cupcakes:

• 2 cups of all purpose flour

• 2 teaspoons of baking soda

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• 2 teaspoons of cinnamon

• 1 & 3/4 cups of sugar

• 1 cup of vegetable oil

• 3 large eggs

• 1 teaspoon of vanilla

• 2 cups of shredded carrot

• 1 cup of flaked coconut

• 1 cup of walnuts, chopped - (optional)

• 8 ounces of crushed pineapple, drained

For The Frosting:

• 4 ounces of unsalted butter, softened

• 4 ounces of cream cheese, softened

• 2 cups of powdered sugar

• 1 teaspoon of vanilla extract

 What to Do:

STEP 1) Preheat the oven to 350 degrees. Grease and flour a muffin tin or you can use cupcake liners. Mix the flour, baking soda, baking powder, salt and cinnamon together. Make a well in the center and add the sugar, oil, eggs and vanilla. Mix till smooth. Stir in the carrots, coconut, walnuts (if using) and pineapple.

STEP 2) Pour the mixture into the muffin tin and bake for about 45 minutes, the center may sink a bit. Let cool completely.

 STEP 3) Make the frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost the cupcakes and they’re ready to be served.
 
STEP 4) Enjoy!

Carrot cake recipe baby food

Carrot cake recipe baby food

 Ingredients: 

• 2 1/2 cups thinly sliced carrots

• 2 1/2 cups apple juice concentrate (you may use slightly less)

• 1 1/2 cups raisins

• Vegetable Spray/Shortening

• 2 cups whole-wheat flour

• 1/2 cup vegetable oil

• 2 whole eggs

• 4 egg whites

• 1 tablespoon vanilla extract

• 3/4 cup unsweetened applesauce

• 1/2 cup wheat germ

• 2 Tbsp low sodium baking powder

• 1 Tbsp ground cinnamon

Directions:

• Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.

• Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.

• Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.

• Add the raisins and process until finely chopped. Let mixture cool.

• Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

• Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.

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A.) Carrot Cake Casserole Caby Food

 Ingredients:

• 2 c. flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 tsp. salt

• 1 tsp. cinnamon

• 2 c. sugar

• 1 1/2 c. oil

• 2 jars (jr. baby food) carrots

• 4 eggs

• 1 tsp. vanilla

• 1 c. chopped nuts

Directions:

• Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven.

CARROT CAKE FROSTING:

• 1 lg. pkg. cream cheese (room temperature)

• 1/4 c. butter

• 1 box powdered sugar

• 1 tsp. vanilla

• Mix cheese and butter together. Add powdered sugar. Beat until smooth. Add vanilla. Spread on carrot cake.

B.) Carrot Cake Drink Baby Food

• This carrot cake drink recipe is dessert in a cup!  Share it with a special someone at the end of a long day.  If you want to add an extra note of décor, Frost the rim with cinnamon sugar and put a single, long carrot curl in the glass.

• Carrot Cake Drink Recipe, carrots and drinks go well together!

Ingredients

• 1 ounce (25 g) Irish Cream (such as Bailey’s)

• 1 ounce (25 g) Butterscotch Schnapps

• 1 ounce (25 g) Cinnamon Schnapps

Directions

• Combine all ingredients with three ice cubes in a shaker and shake vigorously.  Strain into a shot glass and serve immediately.

• Enjoy!

C.) Carrot Cake Mix Baby Food

• Easter is the time to celebrate and party. So you must be wondering what to cook special for the party. Check out some yummy recipes to surprise your friends and family.

• We all know bunny is symbolic and very auspicious for Easter, so how you like the idea of making carrot cake mix baby food:

Ingredients

• 1 box Betty CrockerBetty Crocker cake mix.

• Carrot cakeCarrot cake

• Water, vegetable oil and eggs called for on cake mix box

• Tray or cardboard, covered with foil

• 1 container Betty Crocker Whipped fluffy white frosting

• 1 cup shredded coconut

• Construction paper

• Jelly beans or small gumdrops

• 1 cup shredded coconut

• Green Food Color Food Color

Method

• Heat oven to 350F (170C) Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

• Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

• Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram.

• Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut.

• Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

• Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

D.) Healthy carrot cake recipe

• Who says cake has to be bad for you? With the whole grain flour, fruits, nuts, and vegetables that fill this carrot cake recipe, you're practically getting all your nutritional bases covered with just dessert! Make this cake for someone you love to let them know that life is sweet (and that you want them to stick around to have a long one!)

Healthy Carrot Cake
Ingredients

• 2 cups (500 mL) whole wheat flour

• 2 teaspoons (10 mL) baking soda

• 2 teaspoons (10 mL) cinnamon

• 1/4 teaspoon (1.25 mL) salt

• 1 1/4 cups (300 mL) maple syrup

• 1/4 pound (125 g) shredded carrots

• 1/2 cup (125 mL)  ground pecans

• 1/2 cup (125 mL) raisins

• 1/4 cup (60 mL) unsweetened flaked coconut

• 3 large eggs

• 1 cup (250 mL) sunflower oil

• 2 teaspoons (10 mL) vanilla

• 2 large apples, peeled and shredded

Directions

• Preheat oven to 350°F (180°C) and grease a square cake pan with sunflower oil.  Whisk together flour, baking soda, cinnamon, and salt in a mixing bowl.   Add carrots, pecans, raisins, and coconut and blend thoroughly.

• In a separate bowl, whisk together maple syrup, eggs, oil, and vanilla. Combine the contents of the two bowls and the shredded apple and stir until just combined.   Pour batter into the cake pan and bake until a tester comes out clean, 15 to 20 minutes. 

• Enjoy!

E.) Betty crocker carrot cake recipe

• This isn’t the exact Betty Crocker carrot cake recipe, but it’s as close as you can get without getting on Betty’s bad side!  Enjoy it with a classic cream cheese frosting from a can or whip your own heavy cream with a splash of vanilla for a lighter and less sugary topping.

• Betty Crocker Carrot Cake Recipe, yummie! Good - better - Betty!

Ingredients

• 2 cups (500 mL) all-purpose flour

• 2 teaspoons (10 mL) ground cinnamon

• 1 teaspoon (5 mL) baking soda

• ½ teaspoon (2.5 mL) salt

• 1 ½ cups (375 mL) white sugar

• 1 cup (250 mL) sunflower oil

• 3 eggs

• 1 teaspoon (5 mL) vanilla

• 3 cups (750 mL) shredded carrots

• 1 cup (250 mL) coarsely chopped walnuts

Directions

• Preheat oven to 350°F (180° C). Lightly oil a round cake pan. In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar.  Blend oil, eggs, and vanilla until thoroughly combined.  Add carrots and walnuts and stir.  Transfer the batter to the prepared pan.  Bake for 50-55 minutes.  Frost with whipped cream cheese or any frosting of your choice.

• Enjoy!

F.) Moist Carrot Cake Recipe

•  "This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting."

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 1/2 teaspoons ground cinnamon

• 4 eggs

• 1 1/2 cups vegetable oil

• 2 cups white sugar

• 2 3/4 cups shredded carrots

• 1 (8 ounce) can crushed pineapple, drained

• 3/4 cup chopped walnuts

• 1 cup flaked coconut

Directions

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Carrot Cake Recipe

Carrot Cake Recipe

Ingredients:

• 2 cups sugar

• 1 1/2 cups vegetable oil

• 4 eggs, beaten

• 3 cups self-rising flour

• 2 teaspoons ground cinnamon

• 2 cups grated carrot

• 1 1/2 cups chopped pecans or walnuts

Preparation:

• In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.

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A.) Carrot cake recipe baby food

Ingredients:

• 2 c. sugar

• 3 eggs

• 1 1/4 c. oil

• 1 (8 oz.) can crushed pineapple with juice

• 2 c. coconut

• 2 c. nuts

• 1 (8 oz.) jar junior baby food carrots

• 2 c. flour

• 1 tsp. cinnamon

• 1 tsp. baking soda

• 1 tsp. vanilla

• Mix sugar, eggs and oil. Add pineapple with juice, coconut, nuts and carrots; mix well. Add flour and other ingredients. Beat well, add vanilla; blend. Bake in greased 13 x 9 inch pan for 45 minutes.

FROSTING:

• 3 c. confectioners sugar

• 2 (8 oz.) pkgs. cream cheese

• 2 tsp. vanilla

• Mix until smooth.

B.) Carrot cake recipe pineapple

Ingredients:

• 2 c. flour

• 1 = c. sugar

• 1 tsp. soda

• 2 tsp. cinnamon

• 1/2 tsp. salt

• 3 eggs

• 1/2 c. salad oil

• > c. buttermilk

• 2 tsp. vanilla

• 1 (8 oz.) can pineapple,

• drained

• 2 c. shredded carrots

• 1 c. chopped pecans

• 1 c. coconut

• buttermilk syrup

Directions:

• Sift flour, sugar, soda, cinnamon and salt. Beat eggs with oil, buttermilk and vanilla. Add to all dry ingredients; mix in pineapple, carrots, nuts and coconut. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.

• Remove hot cake; prick with fork. Pour hot buttermilk syrup over cake.

Buttermilk Syrup:

• 2/3 c. sugar

• 1/4 tsp. soda

• 1/2 c. buttermilk

• 1/2 c. butter

• 2 Tbsp. corn syrup

• 1/2 tsp. vanilla

• Mix in saucepan. Bring to boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat add vanilla.

C.) Betty crocker carrot cake recipe

• This isn’t the exact Betty Crocker carrot cake recipe, but it’s as close as you can get without getting on Betty’s bad side!  Enjoy it with a classic cream cheese frosting from a can or whip your own heavy cream with a splash of vanilla for a lighter and less sugary topping.

• Betty Crocker Carrot Cake Recipe, yummie! Good - better - Betty!

Ingredients

• 2 cups (500 mL) all-purpose flour

• 2 teaspoons (10 mL) ground cinnamon

• 1 teaspoon (5 mL) baking soda

• ½ teaspoon (2.5 mL) salt

• 1 ½ cups (375 mL) white sugar

• 1 cup (250 mL) sunflower oil

• 3 eggs

• 1 teaspoon (5 mL) vanilla

• 3 cups (750 mL) shredded carrots

• 1 cup (250 mL) coarsely chopped walnuts

Directions

• Preheat oven to 350°F (180° C). Lightly oil a round cake pan. In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar.  Blend oil, eggs, and vanilla until thoroughly combined.  Add carrots and walnuts and stir.  Transfer the batter to the prepared pan.  Bake for 50-55 minutes.  Frost with whipped cream cheese or any frosting of your choice.

• Enjoy!

D.) Healthy carrot cake recipe 

•  This recipe is not entirely fat-free, but the cake can be served in small portions because it's very filling.

• I always cut it into fingers once cooled, rather than letting the family loose on it with a knife - I find it lasts longer that way!

• It's a great cake for lunch boxes, and keeps well for 3-4 days in an airtight container. As a plainer alternative, you could try this Low Fat Carrot Cake.

Ingredients

• 100g/4 oz/1 cup grated/shredded carrots

• 250g/10 oz/2 1/4 cups self-raising flour

• 2 tsp ground cinnamon

• 300g/10 oz/1 1/3 cups demarara sugar

• 100g/4 oz/1 cup desiccated coconut

• 100g/4 oz/three-quarters cup sultanas

• 75g/2 oz/half cup chopped walnuts

• 2 eggs

• 1/2 tsp vanilla extract

• 100g/4 oz/half cup butter, melted

• 100ml/4 fl oz (scant half cup) vegetable oil

• Makes 16 fingers

Method

• Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.

• Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.

• In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.

• Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.

E.) Vegan carrot cake recipe

• This is a recipe I got from a good friend of mine. If you are vegan/ vegetarian, you have to try this cake!

Ingredients

• Cake: shopping list

• 3 Cups shredded carrots shopping list

• 1 1/4 Cup of sugar shopping list

• 2 Cups flour shopping list

• 1/2 Teaspoon of salt shopping list

• 2 Teaspoons of baking powder shopping list

• 1/2 Teaspoon of baking soda shopping list

• 2 Teaspoons of cinnamon shopping list

• 1/2 Cup of orange juice shopping list

• 3/4 Cup of canola oil shopping list

• 1 Cup of raisins shopping list

• 1 Cup of Chopped walnuts shopping list

• Topping: shopping list

• 1/4 Cup Tofutti cream cheese or other kind of soy cream cheese shopping list

• 1/4 Cup vegan margarine shopping list

• 2 cups powdered sugar shopping list

• 1 tsp vanilla

How to make it

• Preheat oven to 350 degrees.

• Do not use a hand mixer for this recipe, use a ladle or spoon.

• Mix all the dry Ingredients together.

• Then mix in the Carrots and the Oil to the dry ingredients.

• Add the Orange Juice and mix it all together.

• Fold in the nuts and raisins

• Grease pan with cooking spray or oil.

• Put the batter into cake pan.

• Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.

• Let cool completely

• Beat cream cheese and margarine together.

• Beat in powdered sugar and vanilla together with hand mixer.

• Pipe into a plastic ziplock bag and close bag.

• When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.

• Or you can always just frost it regular.

• Enjoy!

F.) Cream cheese frosting

• "This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup butter, softened

• 2 cups sifted confectioners' sugar

• 1 teaspoon vanilla extract

Directions

• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

G.) Easy carrot cake recipe

• This recipe for a heavenly, homespun dessert is perfect for a party or just simply for the family. It’s easy to prepare and fun to serve for informal family gatherings, intimate dinner parties, and when entertaining large or small groups of friends or business associates.

INGREDIENTS:

• 455 g carrots

• 400 g white sugar

• 1 (8 ounce) can crushed pineapple with juice

• 180 ml vegetable oil

• 120 ml unsweetened applesauce

• 4 eggs

• 15 ml vanilla extract

• 35 g flaked coconut

• 60 g chopped walnuts

• 70 g raisins

• 8 g pumpkin pie spice

• 9 g baking soda

• 6 g salt

• 375 g all-purpose flour

• 224 g cream cheese

• 45 g unsalted butter, softened

• 180 g confectioners' sugar

• 3 g orange zest

• 15 ml fresh orange juice

H.) Moist carrot cake recipe

• This most requested Moist Carrot Cake recipe reminds me of the southern classic Hummingbird Cake, however not as rich. I stumbled upon it while looking for a carrot muffin recipe as a Rosh Hashanah side dish. It was a great hit and the remaining muffins reappeared under a blanket of Marshmallow Frosting as delicious carrot cupcakes for dessert.

• Now I most often make my Moist Carrot Cake Recipe in a bundt pan drizzled with thick and creamy glaze icing.

• It's a very adaptable recipe. I already reduced the fat content. You can simplify it by using only cinnamon, one kind of sugar, all applesauce for the pineapples and apples. Omit the coconut, add raisins even 1/2 cup of oatmeal if you like. This basic carrot cake recipe holds up to the demands of a true Queen in the Kitchen!

• 2 cups flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground allspice

• 4 eggs

• 1/2 cups vegetable oil

• 1 cup white sugar

• 1 cup dark brown sugar

• 2 3/4 cups shredded carrots, about 5 medium

• 1 (8 ounce) can crushed pineapple, drained

• 1 cup shredded apple, 2 small

• 1 cup flaked coconut

• 3/4 cup chopped walnuts or pecans, optional

• Preheat oven to 325 degrees. Grease and flour a tube or bundt pan, a 9x13 inch pan, or line muffin tin with paper cups for cupcakes.

• In a medium bowl, mix together the flour, baking powder, baking soda, salt and spices. Set aside.

• In a large bowl, mix eggs, oil and sugar. Stir in flour mixture. Add carrots pineapple, apples, coconut, and chopped nuts if using. Stir until moistened. Pour batter into prepared pan or muffin tin.

• Bake in the preheated oven for 35 to 40 minutes, for cake, 20-25 minutes for cupcakes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.