Easy Nova Scotia Carrot Cake Food

EASY NOVA SCOTIA CARROT CAKE

Steps:

• Preheat oven 350F.
• Grease and flour a 9x13" pyrex dish, or 2 5x9" loaf pans.
• In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat.
• Cool and add all remaining dry ingredients.
• Stir well and pour into prepared baking pan (s).
• Bake at 350F for 1 hour, until cake test done.
• If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts.
• Enjoy!

EASY CARROT CAKE

Steps:

• Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
• In a blender or food processor, mix carrots, oil and eggs.
• Pour the mixture in a bowl and add flour, sugar and baking powder using a strainer, mix everything until you should obtain a heavy dough.
• Pour it in the baking pan.
• Bake at 350°F until done or golden brown.
• Note: you can pour sugar syrup, but plain is good enought!

NOVA SCOTIA BLUEBERRY CREAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
• In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
• Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

EASY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Grease 15cm x 25cm loaf pan or 24cm round cake tin.
• Combine ingredients in a large bowl, stir well. Pour mixture into pan.
• Bake in moderate (180C) oven ~1 hour.
• Stand cake 5 minutes, turn onto wire rack to cool.
• Frosting.
• Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
• Spread cake with frosting.

EASY ZUCCHINI CARROT CAKE

Steps:

• Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
• Stir in the zucchini, nuts, and coconut.
• Pour into greased and floured 13 X 9 inch baking pan.
• Bake at 350 degrees for 45-50 minutes.
• Frost with cream cheese icing or dust with powdered sugar.

EASY CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 375. Grease and Flour a 9x11 pan or 2 8 inch round pans.
• In a large bowl beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, salt, baking powder and cinnamon. Stir in carrots. Fold in nuts, if desired. Pour into prepared pan(s).
• Bake in preheated oven for 30 to 50 minutes. Check after 30 minutes with a toothpick. If toothpick is clean, cake is done.
• Let cool in pan(s) for an additional 10 minutes. Turn out onto a wire cooling rack and cool completely.
• To make icing, use a medium bowl and mix butter, cream cheese, confectioner's sugar and vanilla until smooth. You may add chopped nuts to icing now or sprinkle later over the top of the cake (optional).
• After the cake is completely cooled, ice the cake. If the chopped nuts were not added to the icing earlier sprinkle them over the iced cake (optional).

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.