Food recipes
24 Karrot Cake
24 Karrot Cake Ingredients: raisins, seeded orange juice, raw wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sul...
24 Karrot Cake
Ingredients:
raisins, seeded
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
spices, cloves, ground
oil, canola
syrup, maple, canadian
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
vinegar, cider
vanilla extract
orange juice, raw
carrots, raw
Directions:
Preheat oven to 350F and prepare two 8-inch round cake pans or line cup cake tins with paper liner.
If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray).
For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
Soak the raisins in the orange juice for about 10 minutes.
Drain the raisins and reserve the orange juice.
If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
Sift the dry ingredients in a bowl and set aside.
In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
Pour dry ingredients into wet and whisk until blended.
Fold in the carrots and raisins.
Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
Cool for 10 minutes and remove from tins.
Ingredients:
raisins, seeded
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
spices, cloves, ground
oil, canola
syrup, maple, canadian
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
vinegar, cider
vanilla extract
orange juice, raw
carrots, raw
Directions:
Preheat oven to 350F and prepare two 8-inch round cake pans or line cup cake tins with paper liner.
If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray).
For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
Soak the raisins in the orange juice for about 10 minutes.
Drain the raisins and reserve the orange juice.
If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
Sift the dry ingredients in a bowl and set aside.
In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
Pour dry ingredients into wet and whisk until blended.
Fold in the carrots and raisins.
Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
Cool for 10 minutes and remove from tins.