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Carrot Cake Recipes Book 1

Beginners and Advanced Techniques for Cooking with Carrots

BY

Brian White

Copyright 2022 Brian White

Copyright Page

This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution.

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Table of Contents

Introduction

When I was actually growing up, carrot cake was always a staple in my diet, and it continues to be so to this day. In fact, I'm such a lover of carrots and walnuts that the centre tier of our wedding cake was made of both!

There are two features that distinguish carrot cake from other desserts. First and foremost, the carrot helps to make the cake very moist. Despite the fact that the carrot breaks down and softens while cooking, it still offers a delicate layer of texture and sweetness while releasing its natural sugars. The second point to mention is the seasoning. While not all carrot cakes must-have spices, the majority of the greatest ones do, and I personally believe that going a bit overboard with the spices (especially in more traditional carrot cakes) is a good thing!

Another advantage of carrot cake is that most (but not all) recipes call for oil rather than solid fat, which makes it healthier. They are thus incredibly fast and simple to produce, with no need to be concerned about "gently folding" the mixture you can virtually be as rough as you like with the mixture and still have a great result!

Carrot cake has a long and illustrious history, dating back to medieval times when sugar was rare and costly. Carrots have more natural sugars than almost any other vegetable (with the exception of sugar beet), making them a logical option for sweetening cakes and other baked goods. Because of the same reason, carrot cakes saw a significant resurgence in popularity during World War II rationing in the United Kingdom.

As an actual result, what follows is a selection of what I believe to be 25 of the greatest carrot cake recipes you're likely to come across. Their flavors, textures, and frostings vary from conventional to contemporary and somewhat esoteric, and they include a variety of diverse flavors, textures, and frostings, all of which are delicious. I really hope you find them as enjoyable as I do. Also, since you don't have to be as precise with numbers as you would with certain other forms of baking, you may use weights instead of weight measurements. The fact that I've limited all of the ingredients amounts to cups means that you can whip up any of these carrot cakes in no time.

What's the finest part about carrot cake, you may ask? Given that everyone agrees that we should be eating more veggies, certainly carrot cake qualifies, don't you think?

Please keep in mind that you may replace beets for carrots in any of these recipes if you so want. It will result in a little different flavor that is somewhat less sweet but still tasty, as well as a beautiful deep purple color - give it a try and see what you think!

Recipe 1: 14-Karat Cake

This carrot cakes satisfied my entire family.

Serving Size: 18

Cooking Time: 45 minutes

Ingredients:

• 1-1/3 cups sugar
• 2 eggs
• 2 egg whites
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1-1/2 teaspoons baking soda
• 6 oz reduced-fat cream cheese
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3 cups shredded carrots
• 1/2 cup golden raisins
• 1 tablespoon butter, softened
• 3 tablespoons of sweetened shredded coconut, toasted
• 1/2 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1/4 cup chopped walnuts

Directions:

Mix together the first five prepared ingredients in a bowl, till smooth. Mix spices, salt, baking soda and flours; include into the egg mixture; stir thoroughly. Mix in raisins and carrots. Transfer onto a 13x9-inch baking pan greased with cooking spray. Next, bake at 350 till a toothpick comes out clean when inserted into the center, 30-35 minutes. Allow to cool on a wire rack.

For frosting, beat vanilla, butter and cream cheese in a bowl, till smooth. Beat in sugar. Frost the cake. Scatter with coconut and walnuts. Place in a refrigerator.

Recipe 2: A Memorial Day Carrot Cake

An ideal carrot cake dessert for parties.

Serving Size: 12

Cooking Time: 60 minutes

Ingredients:

• 3 cups almond flour
• 2 teaspoons celtic sea salt
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 5 eggs
• 1/2 cup agave nectar
• 1/4 cup grapeseed oil
• 3 cups grated carrots

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