Cake with carrots and candied ginger
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Peel the carrots and grate them on a small grater.
We cut the candied ginger into small pieces, or if it is raw then we can grate it enough to get two full teaspoons.
Beat the eggs with the sugar and vanilla sugar until you get a white and hard foam. Add cinnamon, coffee or cocoa, ginger and oil in a thin thread.
I kept mixing well.
Add the grated carrots on a small grater and mix well, add the flour mixed with the baking powder.
Pour the mixture into a tray (I used the 20cm diameter tart pan) and put it in the preheated oven at 180 degrees for 40 minutes.
Leave to cool in the pan.
Decorate as desired, I used powdered sugar and white chocolate shapes.
Tested by Foodstory: Carrot cake with ginger cream
A cake that will brighten your winter afternoons and that, with a little courage, you can present as a delicacy at the holiday tables.
We missed the dense cakes to enjoy with a cup of hot tea, so did the English. And we would have liked a cake with candied fruit. From search to search we remembered a British recipe that we have long wanted to test: carrot cake. That cake with a slightly damp top, with or without nuts and hazelnuts, but with that surprising ingredient that makes it unique. Carrots give it a natural sweetness and you won't guess unless someone tells you that the cake contains it.
Because the internet is full of carrot cake recipes, I chose the lucky one to test after the most appetizing and interesting photo. It belongs to an Australian blogger, behind the wonderful Raspberri Cupcakes.
Ingredients for carrot cake top:
- 70g baked and chopped walnuts
- 150g flour with growth agent (if you don't have one, add 1 teaspoon of baking powder to plain flour)
- & frac14 teaspoon baking soda
- 1 teaspoon cinnamon
- & frac14 teaspoon ground cloves
- & frac14 teaspoon nutmeg
- & frac14 teaspoon salt
- 2 eggs
- 1 album
- 220 old fine
- 170ml olive oil (we used vegetable because the olive oil has a specific smell that we did not consider to be suitable with cakes)
- 125g grated carrots
Grease and line with baking paper a round baking tin with a diameter of 20cm. Be sure to cover the walls of the tray with paper. Preheat the oven to 200C or 180C if it has ventilation.
Sift flour, baking powder (if you put it), baking soda, spices and salt in a bowl. Mix them well.
Beat 2 egg whites with 60g fine sugar until you form a strong meringue. Beat with the mixer 1 whole egg and 1 egg yolk with 160g fine sugar until it doubles in volume. Gradually pour the oil into the beaten egg yolk and continue to mix on high speed until incorporated.
Gradually add the dried ingredients, then the chopped walnuts and grated carrots. Incorporate with a spatula the meringue beaten earlier.
Pour the dough into the prepared tray and bake for 40-50 minutes until it passes the toothpick test. Let the cake cool in the pan for 5 minutes, then take it out and let it cool on a grill. Then cut it into three countertops.
For the cream:
- 340g mascarpone, at room temperature
- 80g powdered sugar, sifted
- 1 teaspoon ginger powder
- peel of 1 lemon
- 2 teaspoons lemon juice
- 250ml whipped cream
Beat with the mascarpone mixer with the rest of the ingredients, except the whipped cream. Beat the whipped cream separately and incorporate it into the mascarpone. Put the cream in a pastry pos with 1cm dui.
Place the last sheet of worktop (the one that was at the base of the tray) on the tray. Put small piles of cream on the entire surface, taking care to have a nice row on the edge. Place the next countertop on top and repeat the operation with the cream. Place the third countertop and spread a layer of cream a few millimeters on its surface. Then garnish the edge with the same & ldquomoate & rdquo of cream. Store in the refrigerator until ready to serve.
Verdict: We liked the light cream, different from the creams with butter and cream cheese with which a carrot cake is usually served. We liked the aroma of lemon and ginger and hell because we wanted to bring a personal note, we added in addition to nuts and 70g of raisins in the cake batter. I was left with quite a lot of mascarpone cream after assembling the cake /
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Carrot and ginger cake with currant sauce
Try this carrot cake, because you can't miss a dessert like that. I added cocoa and ginger to the composition to complete the taste, and after I put it in the oven I quickly prepared a creamy currant sauce. After the cake cooled, I served it sliced next to the sweet dip. A gift!
Sweet potato cake
Boil the potatoes in their skins for about 20-30 minutes (check with a fork when ready). When they are ready, peel and puree.
Preheat the oven to 180 degrees Celsius.
In a generous bowl add flour, baking powder and baking soda, cinnamon, salt and grated ginger. Homogenize and incorporate the sugar.
Then mix the wet ingredients separately, integrate the cooled mashed potatoes and transfer the mixture to the other. Mix all the ingredients together.
Transfer the resulting mixture to a tray lined with baking paper and bake the cake at the same temperature for about an hour (check with a toothpick).
When the cake is ready, take it out to cool and cut it into slices. Serve the cake with peanut butter, chocolate or fruit topping, etc.
Cream of carrot and ginger soup
Chop the onion and put it with the chopped ginger in a pot, over low heat, in the coconut oil. Cook them for two minutes, until you start to feel their aroma. Add the carrots, the sweet potato (wash well, clean and chop), the 4 cups of water and 2 teaspoons of coarse salt.
Boil the ingredients over low heat, covering the pot, until the vegetables are well softened & ndash 10 minutes should be enough.
Then pass them in a blender until they reach the desired consistency. Add a little of the water in which they boiled, to thin the soup as much as you want.
Serve cold or hot with yogurt.
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100 grams of ripe nuts
250 grams of raw, grated carrots
250 grams of flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger powder or freshly grated ginger
4 tablespoons ground flaxseed and mixed with 8 tablespoons water (& replace egg)
200 grams of sugar
120 milliliters of vegetable oil
1 sachet of Bourbon vanilla.
Difficulty: average & middot Preparation time: 1 hour
The oven is preheated to 180 degrees Celsius.
Grease the cake tin with a little oil.
Mix flour, baking soda, baking powder, vanilla, salt, cinnamon, nutmeg and ginger powder in a bowl. Then add the grated carrots and sugar.
In a separate bowl, mix the oil and flaxseed mixture, then incorporate the flour mixture.
Pour the mixture into the round tray and leave in the oven for 30-40 minutes, finally testing the toothpick.
The cake can be eaten easily. You can mix lemon juice and powdered sugar to get a icing for the cake. Also, if you prefer to have a cream, you can make it from cashew nuts (soaked for a few hours in water) mixed with powdered sugar, a little water / coconut oil, juice and lemon peel.
For the crust: the biscuits are broken by hand and placed in the bowl of the food processor. You can use only simple biscuits, popular biscuits, digestive biscuits, what you have and what you like. Crush the biscuits on the robot, add the culinary lavender, sugar, vanilla, give the robot a few pulses to mix the ingredients. Add melted and cooled butter, mix, and if necessary, add a little cold milk to bind the composition even better. We take a tray of tarts with removable edges and grease it with butter. I used a rectangular one, you can also use a round one… Put the crust mixture in the tray, distribute it evenly along the entire length of the tray, lift the crust dough on the edges and press lightly with your fingers. "Dress" the tray in the crust, press lightly with the back of a spoon to place the cookie sheet as evenly as possible. Refrigerate for 15 minutes. Then bake for 15 minutes in the oven heated to 170 degrees C.
For the filling: put the whipped cream in a kettle, add the lavender and put it on the fire. Let it heat up, but be careful not to boil it. Let the lavender infuse for 10 minutes then strain. Put half the amount of whipped cream (ie 100 ml) in the bowl of the food processor. Add the cheese and mix until you get a fine cream. Add the yolks, sugar, starch and mix until incorporated.
The candied melon is cut into pieces and added to the cream cheese with lavender. Pour over the crust, put in the oven heated to 160 degrees C, for 45-50 minutes. Allow to cool completely, remove the removable walls and remove from the mold.
For the icing on top: in the cream infused with the remaining lavender (100 ml), put the broken white chocolate in pieces. Put in the microwave for 1 minute, mix, repeat until the chocolate is melted. Mix with ready-made vanilla pudding. Pour immediately (while still warm and fluid) over the cheesecake, letting it flow a little over the edges. Refrigerate for 2-3 hours or until the icing is completely hardened. Decorated according to preferences and inspiration, I used white and blue confetti from Dr. Oetker, lavender flowers, rose petals and jasmine buds. May it be useful to you !!
These incredibly good muffins.
I kept saying that I should try the carrot cake too, and these muffins of yours look very appetizing!
I think they taste great !!
They must be delicious, I like carrots in sweets!
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Carrot and ginger cake - try it!
You will need: 4 grated carrots, a small piece (about 2cm) of grated ginger, 300g flour, 200g sugar, 150ml oil, 4 eggs, 100g chopped walnuts, a teaspoon of baking powder, a teaspoon of baking soda, a teaspoon of cinnamon, a nutmeg powder and a pinch of salt.
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I mixed flour, baking soda, baking powder, oil, sugar and eggs in the food processor. (But you can do this by hand as well). Then I added the spices. And at the end - carrots, ginger and walnuts.
I poured the composition in a pan greased with butter, and beat it in the oven at 180 degrees for 20 minutes. I think you will know that it is ready by doing the toothpick test (you know - when you put a toothpick in the cake and it comes out clean, it means it is ready).
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While the cake was cooling, I made them glaze - from a packet of cream cheese (unsalted!), 100g butter, 200g powdered sugar, 1 teaspoon vanilla essence and 100g chopped walnuts. Then I spread the icing on top, and put it in the fridge a bit (the peak depends on how much you can refrain until you taste a piece - in our case it was a bit small)
Cream of carrot soup with ginger
One of the simplest, fastest and most nutritious dishes you can make is a carrot cream soup. You can change the classic recipe for carrot cream soup by adding a single ingredient that takes it completely out of anonymity… ginger!
- 2 carrots
- An onion
- 2 potatoes
- A piece of 2-3 cm of ginger
- 2 tablespoons extra virgin olive oil
- Lemon juice
- Cinnamon, turmeric
- Salt and pepper to taste
- Greenery for decoration (parsley, green basil, coriander
Method of preparation
Heat the oil in a soup pot. Add the grated onion and ginger and cook for about five minutes until soft. Cut all the vegetables, put them in the pot and add water, just enough to cover them. Let them boil for 15-20 minutes. After you have turned off the heat, you can add the olive oil and lemon juice. Pass the soup and season with cinnamon powder, turmeric, salt and pepper. It can be served with yogurt / cream, pumpkin seeds or fresh greens.