Carrot Carrot Honey Cake Food

LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
• Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

PERFECT CARROT CAKE {HONEY-SWEETENED}

Steps:

• Preheat oven to 325 degrees F. Adjust an oven rack to the center of the oven. Lightly grease two round 9-inch cake pans or a 9X13-inch pan and line the bottom with parchment paper and set aside.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together to combine and set aside.
• Wash carrots well (no need to peel them) and in a food processor fitted with a fine shredding disk (or grate by hand using a fine grater), shred the carrots. Set aside.
• In a large bowl using a hand-held mixer (or use a stand mixer with the whisk attachment or by hand with a whisk), beat the honey and eggs on medium-high speed until well combined, about 45 seconds.
• Reduce the speed to medium and with the mixer running, slowly add the oil in a steady stream, being careful to pour oil away from the beaters or whisk.
• Increase the speed to high (or whisk quickly by hand) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.
• Stir in the carrots and dry ingredients by hand until incorporated and no streaks of flour remain (being careful not to overmix).
• Divide the batter evenly between the two prepared cake pans or pour into the prepared 9X13-inch pan. Bake in the center of the oven until a toothpick or skewer inserted into the center of the cake comes out clean, about 40-45 minutes for 9-inch round pans and 60 minutes for a 9X13-inch pan.
• Let the cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you are planning to just ice the top).
• In a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the cream cheese, butter, sour cream and honey for 1-2 minutes until mixture is perfectly creamy and smooth with no lumps.
• Add the vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
• Frost the cake and garnish with chopped pecans, if desired. Refrigerate until ready to serve and any leftovers.

HONEY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
• To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

CARROT CARROT HONEY CAKE

Steps:

• Chop the carrots into chunks and place the carrots and water in a bowl and cover the top with cling wrap. Place in the microwave and heat for 15 min on high.
• Preheat the oven to 350 degrees F/180 degrees Celsius Lightly grease the bottom of two mini loaf pans or one medium loaf pan.
• Place in a large mixing bowl and mash with a fork or potato masher. Don't worry if it's not very smooth.
• Add the oil, honey and applesauce and mix.
• Add the flour and salt and ginger powder. Mix until even.
• Pour into 2 mini loaf pans or one medium loaf pan. Cooking time is similar for both, although you might have to cook for longer if using a medium loaf pan. Sprinkle sunflower seeds evenly on top.
• Bake for 30-35 min if using two mini loaf pans, or 35-45 min if using medium size.
• Allow to cool for a minute before turning out.

CARROT CAKE ROLL WITH HONEY CREAM CHEESE FROSTING

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
• Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
• Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
• Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
• Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
• For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
• To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
• Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.

HONEY PECAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
• Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
• In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
• Beat in sugar and vanilla.
• Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
• Stir in carrots and pecans by hand.
• Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
• Cool on a rack.
• Icing:.
• Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
• Remove cooled cake from pans.
• Spread Icing over sides and top of cake.
• Sprinkle with 1/2 cup of chopped pecans.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.