MOLLY'S HIGH COUNTRY GARDEN CARROT CAKE
This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).
Provided by 2hot2handle
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
- Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
- For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.
Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 6.5, Cholesterol 64.5, Sodium 310.7, Carbohydrate 59.2, Fiber 1.6, Sugar 45, Protein 4.8
MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
- Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
- For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
- Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!
GARDEN HARVEST CAKE
Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 4 Hours
Time 1h5m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5
EASY NOVA SCOTIA CARROT CAKE
This recipe is a family favourite with just the right combinations of spices, a moist cake that is definitely a crowd pleaser. If you aren't an expert baker, this can all be done in one saucepan. This is one easy to make cake.
Provided by Sweet Heart
Categories Breads
Time 1h15m
Yield 2 5x9 loafs, 6 serving(s)
Number Of Ingredients 13
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!
COUNTRY GARDEN OMELET
Make and share this Country Garden Omelet recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
- In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
- Stir in ham and sausage.
- Remove to plate.
- In same skillet, pour in egg mixture.
- Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
- Continue cooking until egg mixture is firm, but not browned.
- Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
- Sprinkle with 1/2 of the cheese.
- Fold omelet in half with spatula.
- Sprinkle with remaining cheese.
- Enjoy!
Nutrition Facts : Calories 349.8, Fat 25.2, SaturatedFat 10.8, Cholesterol 422.8, Sodium 623, Carbohydrate 3.5, Fiber 0.7, Sugar 2, Protein 26
GOLDEN CARROT CAKE
Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!
Provided by oneredbyrd
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and flour pans.
- Sift together, flour, baking powder, baking soda, salt, and cinnamon.
- In a mixing bowl, beat eggs, then add both sugars.
- Let stand until sugars dissolve, approximately 10 minutes.
- Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
- Stir in dry ingredients and beat until well blended, approximately 3 minutes.
- Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
- Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
- Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
- Frosting Preparations:.
- Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
- beat until well blended.
- Add powdered sugar, gradually sifting into mixture.
- Beat at high speed.
- (If frosting is too thick, add a drop or two of milk to spreading consistency).
- Add food coloring, or frosting coloring to frosting if desired.
- Decorate with cute little carrots, with green toppings. Be creative!
- Hope you enjoy my variation of this classic cake!
COUNTRY CARROT CAKE
No one will ever know that this vegan version of an all-time classic is so easy to prepare. (This recipe is from the cookbook "How It All Vegan.")
Provided by mielhollinger
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt.
- Add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until just mixed.
- Pour into a lightly oiled cake pan and bake for 25-30 minutes.
- Check with a knife to see if done.
- When cooled, ice and serve.
Nutrition Facts : Calories 164.8, Fat 7.5, SaturatedFat 1, Sodium 181.5, Carbohydrate 20.4, Fiber 1.3, Sugar 0.6, Protein 3.5
More about "mollys high country garden carrot cake food"
MOLLY'S GARDEN CAFE, KELOWNA - CENTRAL CITY - TRIPADVISOR
From tripadvisor.ca
FOOD NETWORK - HOW TO MAKE MOLLY'S CARROT CAKE BAKED OATMEAL
From en-gb.facebook.com
MOLLY YEH'S CARROT CAKE BAKED OATMEAL | GIRL MEETS FARM | FOOD …
From youtube.com
MOLLY'S DESSERTS N SHAKES MENU - TAKEAWAY IN HIGH WYCOMBE
From ubereats.com
FOOD NETWORK - MOLLY'S CARROT CAKE BAKED OATMEAL
From facebook.com
CARROT CAKE – MOLLYS FORK
From mollysfork.com
MOLLYS CARROT CAKE WITH SPICED CREAM CHEESE FROSTING RECIPES
From noterecipes.com
MOLLY YEH’S CARROT CAKE WITH SPICED CREAM CHEESE …
From msn.com
MOLLY'S HIGH COUNTRY GARDEN CARROT CAKE - PLAIN.RECIPES
From plain.recipes
MOLLYS HIGH COUNTRY GARDEN CARROT CAKE RECIPES
From tfrecipes.com
TOO TALL® COUNTRY HARVEST CARROT CAKE | M&M FOOD …
From mmfoodmarket.com
HOW TO MAKE CARROT CAKE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love