Flourless Carrot Bundt Cake Food

FLOURLESS CARROT CAKE

Steps:

• Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
• Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
• Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
• Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

FLOURLESS CARROT BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
• Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
• Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
• Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
• Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
• Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.

BUNDT CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and lightly flour a 10" Bundt pan.
• Combine sugar, oil, and eggs; beat well.
• Blend in flour and cinnamon.
• Add carrots and nuts, mixing well.
• Pour into prepared 10 " Bundt pan; bake for 60 minutes, or until cake tests done.

CARROT CAKE -SUGAR FREE

Steps:

• Preheat oven to 350.
• Combine carrots, eggs, oil, and baby food in a large bowl.
• In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
• Pour into greased 8"square pan. Bake 30 minutes
• Figures are for the whole cake and frosting.
• using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
• using reg. cream cheese=1606 cals, 150 fat, 75 fiber.

BEET AND CARROT CAKE

Steps:

• Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
• Preheat oven at 350°F.
• Butter a bundt cake pan or use Pam.
• In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
• In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
• Incorporate to the first mix.
• Add the raw carrots, the raw beets and the nuts and mix well.
• With the electric mixer, whip the egg whites until they are fluffy.
• Fold delicately into the cake preparation.
• Pour into the greased cake pan.
• Bake approximately 50 minutes.
• Serve with my Cream Cheese and Applesauce Frosting.

CARROT BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• In a large bowl, cream butter and sugars
• Add eggs, one at a time, beating well after each
• Add lemon zest, oil, extract and lemon juice
• Combine dry ingredients; gradually add to wet mixture
• Stir in carrots, raisins, and nuts
• Pour into a bundt pan that has been greased well
• Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean
• Cool for 10 minutes, carefully remove from pan and pour on glaze while cake is still warm
• For the glaze, in a mixing bowl, beat the cream cheese, icing sugar, cream of tar tar, powdered milk, water, and extract until smooth
• Mixture should be quite thick
• Pour over warm cake letting glaze drip down the sides
• Cool to room temperature before serving