Tag: Carrot Cake

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Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe #foodaware

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

Posted on

Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

Posted on

Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

Posted on

Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

Posted on

Clodagh McKenna‏, My Carrot Cake with Orange Blossom frosting recipe

Makes 1 Cake (10 portions)

INGREDIENTS:

3 eggs

140ml/5floz vegetable oil, plus extra for greasing

220/7oz light brown sugar

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

350g/12oz grated carrots, (grated weight)

100g/3½ oz golden raisins

100g/3½ oz walnuts, chopped

200g/7oz self-raising flour

1/2 tsp bicarbonate of soda

For the orange blossom frosting 

300g/10½ oz cream cheese, chilled

70g/2½ oz butter, at room temperature

300g/10½ oz icing sugar, sifted

1 orange, zest only

2 teaspoons of orange blossom water

METHOD:

1.          Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.

2.        For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.

3.        Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.

4.       Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

5.        For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.

6.       Decorate with orange zest on top of the frosting.

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Flahavan’s delicious Carrot and Oatmeal cake

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  • Makes 1 x  8″ Cake
    Carrot & Oatmeal Cake Mix
    Ingredients:
    • 300ml vegetable oil
    • 250g plain flour
    • 1 &1/2 t spoons bicarbonate soda
    • 380g sugar
    • 4 medium eggs
    • Pinch of salt
    • 1 t-spoon ground cinna36
    • 360g grated carrot
    • 90g chopped pecans/ walnuts
    For Creamed Cheese/White Chocolate Frosting
    Ingredients:
    • 100g butter
    • 70g icing sugar
    • 150g creamed cheese
    • White chocolate to taste- optional

    Method:

    1. Line an 8” cheesecake tin with greaseproof paper and pre-heat oven to 160*c,
    2. For the cake mix, place all the ingredients into a food processor and blitz well,
    3. Pour into the 8” cheesecake tin and bake for 45 minutes at 160*c until cooked. Insert a clean metal skewer or knife to check, if it comes out clean, it’s ready. It might “soufflé” near the top, and even a little over, but its fine, when it cools, it trims up quite easily.
    4. For the icing, cream the butter and sugar in an electric mixer or by hand.
    5. Incorporate the creamed cheese and mix well.
    6. Slowly add the melted white chocolate to taste, if using.
    7. When the cake is cool, carefully remove from the tin. Cover evenly with creamed cheese/white chocolate frosting.
    8. Refrigerate until the frosting is slightly set.
    Caramelised Oatmeal
    Ingredients:
    • 75g sugar
    • Water to dissolve
    • 35g Flahavan’s Jumbo oatmeal
    Method:
    1. Place the sugar in a small stainless steel saucepan
    2. Add just enough water to dissolve
    3. Cook on a gentle-medium heat until it starts to turn syrupy – it should still be clear
    4. Add the oatmeal to the pan and stir until the syrup is dissolved
    5. Transfer to a tray lined with greaseproof and spread evenly
    6. Place a clean stainless steel pan on a high heat
    7. Add the oatmeal and stir continuously. The sugars will begin to caramelize very quickly. When they are golden brown transfer to the tray lined with greaseproof immediately and separate as much as possible.
    8. Allow to cool – they should be nice and crisp.
    9. Sprinkle over top of frosted cake.
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Luscious Carrot Cake

dgold carrot cake 26516The first time your kids hear ‘carrot cake’, they might pull a face – a cake with carrots in it? – but once they try some of this deliciously moist, sweet and dense dessert, they should be all smiles. This cake should get you between 12 and 16 slices, depending on how generous you are!

Ingredients

  • 150g Dairygold Baking Block, melted
  • 150g light brown sugar
  • 3 eggs
  • 200g self-raising wholemeal flour
  • 1 tsp bicarbonate of soda
  • ½tsp salt
  • 1 tsp ground cinnamon
  • ½tsp ground nutmeg
  • Zest of 1 orange
  • 100g raisins
  • 200g grated carrot
  • 100g pecans

For the icing:

  • 130g Dairygold baking block
  • 300g soft cream cheese
  • 160g icing sugar

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Prepare a rectangular cake tin (or two sandwich tins) by lining it with lightly greased greaseproof paper, leaving some overlapping the edges.

Beat the sugar, Dairygold Baking Block and eggs together until the mixture has doubled in size.

Next, fold in the flour, bicarbonate of soda, salt and spice, making sure to mix well.

Stir in the carrots, raisins and nuts until they’re evenly mixed through.

Pour into your tin(s) and bake for 35-40 minutes, before allowing to cool.

While that’s happening, beat together the icing ingredients and smooth over the cooled cake.

If you made two cakes in sandwich tins, you can create a middle layer of icing for double the creamy deliciousness!

– See more at: http://www.yourdairygold.ie/bake-it/luscious-carrot-cake.aspx#sthash.RjBXxCvm.dpuf