Savory Spiced Carrot Cake Food

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

SPICED CARROT CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

SAVORY SPICED CARROT CAKE

Steps:

• Position a rack in the middle of the oven and heat to 425 degrees.
• In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
• In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
• Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
• Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
• Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
• Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
• To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.

SINGAPORE CARROT CAKE | FRIED CARROT CAKE

Steps:

• Mix together the rice flour and tapioca flour in the cooled chicken stock till there are no lumps.
• Bring water to a boil in a large saucepan. Add the grated white radish and cook till translucent, a few minutes. Drain.
• In a non-stick wok or frying pan, heat 1 Tbsp oil.
• Add minced garlic and when 'just golden', quickly add the rice-flour batter and stir.
• Add the drained radish. Stir. Taste and season as necessary.
• Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
• Steam: Pour into a cake tin and then place on a rack in a steamer. Steam, covered for 1 hour on medium-low heat till the top is set (though it may be a little sticky to the touch).
• Allow to cool and refrigerate overnight.
• Cut the steamed cake into rectangular slabs of the desired size.
• Pan fry in shallow oil on each side till golden brown.
• Drain on kitchen paper towel and serve while still hot and crisp! The outside will be crisp and the inside smooth, soft, hot, and savory!
• Cut the steamed cake in medium-sized dice.
• Beat the eggs with a pinch of salt and pepper.
• In a wok or nonstick frying pan, heat some oil.
• Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake).
• Move to the side of the pan. Add scallions and garlic and saute.
• Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
• Add the chili sauce, fish sauce, and soy sauce and stir till mixed well with the cubed carrot cake. (Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).
• Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
• Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!
• Add the pickled radish/turnip and chopped red chilli (BOTH optional). Stir briefly.
• Add the dark, sweet, thick soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
• Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking).
• Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!

SPICED CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
• In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

LIGHTER SPICED CARROT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm traybake tin with baking parchment. Mix together the flour, baking powder, bicarb, spice and sugar in a big mixing bowl. Stir in the grated carrots, sweet potatoes and sultanas. In a jug, whisk together the eggs, rapeseed oil, agave syrup and juice from 1 orange. Tip the wet ingredients into the bowl and stir to combine, then scrape into the tin. Bake for 25-30 mins until a skewer poked in comes out clean. Prick all over with a skewer and drizzle over the remaining orange juice. Cool in the tin.
• Once cool, make the icing. Stir the quark with a spoon to make it a bit smoother, then fold in the fromage frais, icing sugar and orange zest. Spread all over the cake and slice into squares to eat.

THE BEST CARROT CAKE RECIPE

Steps:

• Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
• In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
• Add eggs, one at a time, stirring well after each addition.
• Stir in vanilla extract.
• Stir in carrots and nuts (if using) until ingredients are well-combined.
• Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).
• Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
• Allow cake to cool completely before covering with cream cheese frosting.

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

SPICED CARROT CAKE

Steps:

• Zest the orange, cover and set aside for the frosting.
• Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
• When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
• Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
• Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
• Beat together the eggs with the oil, add to the mix and mix again.
• Spoon into the prepared loaf tin and bake for 50-60 minutes.
• Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
• Turn the cake out of the tin and let it cool until slightly warm.
• Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
• Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
• Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
• Decorate with the halved pecans.

SPICED CARROT CUPCAKES

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

EASY SAVORY CARROT BALLS

Steps:

• Start by preparing flax egg: in a small bowl whisk together ground flaxseeds with about 8 tablespoons of water. Let rest for 5 minutes to thicken.
• Add flax egg and rest of the ingredients to a large bowl and mix well together. If you prefer a smoother finish, you can also add the mixture to a food processor and pulse a few times. Adjust seasoning if needed, then cover and let rest for 30 minutes.
• Meanwhile preheat the oven to 200°C/400ºF. Form mixture into small balls with wet hands (use about 2 tablespoons of mixture per ball), and place them on a baking sheet. Bake for 15-20 minutes on each side or until golden brown.
• Alternatively, fry them in hot oil until crispy, about 3-3 minutes each side. Enjoy!

HEALTHY CARROT CAKE MUFFINS (LOW SUGAR, SO GOOD)

Steps:

• Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
• Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
• Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
• Serve warm, at room temp, or chilled.

CARROT SPICE CAKE

Steps:

• A well greased and floured bunt pan ready for cake batter.
• First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
• Cool mixture and set aside.
• Next 5 ingredients sift and dump into the cooled mixture blend together.
• Pour ingredients into bunt pan.
• Into the oven @ 375 degree's for 50 minutes.
• Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.

CHEF JOHN'S FIVE-SPICE CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
• Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.