Janes Patisserie Carrot Cake Recipe

Carrot Loaf Cake! Jane's Patisserie

WebMay 9, 2020 · Cake. Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin! Pour the sunflower oil & eggs into a large bowl …

Rating: 4.9/5(46)
1. Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
2. Beat your butter on its own for a few minutes to loosen it.
3. Slather your Cream Cheese Frosting over the top of the cake!

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Carrot Cake Bundt Cake! Jane's Patisserie

WebSep 14, 2019 · Add the grated carrots, rasins, and orange zest and fold through to combine. Add the flour, bicarbonate, mixed spice, ginger, …

Rating: 5/5(3)
1. Preheat your oven to 180C/160C Fan and prep your Bundt Tin! I use Nancy Birtwhistles lining paste.
2. Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine.
3. Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
4. Add the Flour, Bicarbonate, Mixed Spice, Ginger, Cinnamon & Nutmeg and mix again – try not to over mix!

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Healthier Carrot Cake 101 Cooking For Two

WebMar 27, 2013 · Preheat the oven to 350 °, not convection. 2. Spray two 9-inch round baking pans with a good coat of PAM cooking spray. 3. Peel …

1. Preheat the oven to 350°, not convection.
2. Spray two 9" round baking pans with a good coat of PAM.
3. Peel and shred 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be okay.
4. Chop 1/2 cup of walnuts.

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Healthy Carrot Cake Well Plated by Erin

WebMar 9, 2015 · Instructions. Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray. In a medium bowl, stir …

1. Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
2. In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
4. Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.

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