Cake Recipes by Yves Casson

Sometimes you have to be very careful when baking cakes or preparing anything for children because they are very prone to allergies. Also, you need to take care that whatever recipe you choose is healthy and well-loved. That’s why carrot cake recipe is always a best choice. Here is one of my favorite healthy carrot cake recipe that uses fresh carrots and is as healthy as it can get.

Ingredients:

– 3 to 4 large carrots
– 2 1/2 cups apple juice concentrate
– 1 1/2 cups raisins
– 2 cups whole-wheat flour
– 1/2 cup vegetable oil
– 2 eggs
– 4 egg whites
– 1 tablespoon vanilla essence
– 3/4 cup unsweetened applesauce
– 1/2 cup wheat germ
– 2 tablespoons baking powder (choose one with low sodium content)
– 1 tablespoon ground cinnamon

Instructions:

To make the carrot puree:
– Thinly slice the carrots and take about 2 1/2 cups of carrots with 1 cup plus 2 tablespoons of apple juice.
– Bring the mix to a boil, cover the pan with a lid and let it simmer for 15-20 minutes.
– Put the mix in a blender and blend until smooth.
– Set aside to cool completely before using.

– Beat the egg whites into soft peaks.
– In a bowl, take the eggs and the rest of the apple juice concentrate and whisk them using an electric blender.
– Add the vegetable oil, vanilla essence and raisins and blend well.
– In a dry bowl, mix the whole-wheat flour, cinnamon, wheat germ and baking powder. Mix well.
– Add the dry flour mixture to the wet mix and blend well.
– Slowly add the cooled carrot puree and mix well to get a smooth batter.
– Add the applesauce.
– Add the egg whites to the mix and fold gently.
– Spray a 9-inch cake pan with a little vegetable shortening so that the cake does not stick to the bottom.
– Pour the batter in the cake pan.
– Bake for 35-40 minutes on 350F.
– Check by inserting a knife in the center; if it comes out clean the cake is done.
– Cool briefly in the pan before removing from the pan and cooling on a wire rack.

Instead of the traditional cream cheese frosting, use this cashew nut frosting on the top.

Ingredients:

– 150 grams unsalted cashew nuts
– Juice of 1 orange
– 1/3 cup icing sugar
– 1 teaspoon vanilla essence

Instructions:

– Soak the cashew nuts in water for a few hours.
– Drain the water and add the orange juice to the cashew nuts.
– Grind them in a food processor to get a smooth paste.
– Add the icing sugar and vanilla and blend for 1 more minute.
– Spread on the cooled cake and enjoy!

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Sugar free cakes are good for you, especially if you are a diabetic or have been detected with high blood sugar. In fact, sugar free carrot cake recipe are more nutritious because you add other ingredients such as coconut, orange juice, apple sauce etc. to compensate for the sweetness, which adds to the nutritious value of the cake. These cakes are also easy to make and don’t take much time. Here is a simple sugar free carrot cake recipe.

Ingredients:

– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon fresh ground cinnamon
– 1/2 teaspoon all spice powder
– 1/4 teaspoon fresh ground nutmeg
– 4 egg whites
– 1 1/4 cups brown sugar substitute
– 1 cup unsweetened apple sauce
– 1/2 cup low fat buttermilk
– 1 teaspoon vanilla extract
– 1/2 cup frozen orange juice (thawed)
– 5 chopped dried figs
– 2 tablespoons poppy seeds
– 2 cups fresh grated carrots
– 1/4 cup raisins and walnuts, chopped finely

Instructions:

– Preheat the oven to 350F.
– Spray a 13×9 inch baking pan with non-stick cooking spray.
– In a clean and dry bowl, beat the egg whites to form soft peaks.
– Add the apple sauce and buttermilk to the mix.
– Whisk some more to get a frothy mix.
– In a clean bowl, take the flours, nutmeg powder, cinnamon powder, all spice powder, baking soda and baking powder. Whisk to mix.
– Add the dry ingredients to the egg–buttermilk mix, taking 1/4 cup of mix each time and mixing well after each addition to get a smooth batter.
– Now gently stir the orange juice in the mix.
– Add the chopped figs, poppy seeds, walnuts and raisins to the batter and blend some more.
– Spoon the batter in the prepared cake pan. You can use a square, round or rectangular cake pan.
– Bake in the preheated oven at 350F for 35-40 minutes until a skewer inserted in the middle comes out clean.
– Remove the cake from the oven and cool in the pan for 15 minutes.
– Remove from the pan and cool on a wire rack before frosting.

Substitutions and variations:

– You can use 1/4 cup of unsweetened cocoa powder instead of all-purpose flour for a chocolaty flavor in the cake.
– You can also add freshly grated lemon juice and orange zest to the cake for a more tangy taste.
– Use as many fresh ingredients as possible.
– Add some grated dried ginger for enhanced flavor.
– If you want, you can substitute all-purpose flour with whole wheat flour.

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Over 285 million people are diabetic. Diabetes is a disease where the body does not produce enough insulin thereby increasing blood sugar. This is a chronic disease and can be fatal if not treated or detected early as it inhibits the clotting of wounds, increases blood pressure and makes the patient prone to dizziness and nausea and other complications. The good news is diabetes can be treated with proper maintenance of low or no sugar diets thereby avoiding fatalities. Carrot cake recipe can have some twist and make a healthy dessert.  This sugar free carrot cake recipe is intended for such a situation.

Ingredients:

– 2 cups cake flour
– 2 tsp. cinnamon
– 2 tsp. baking soda
– 1/4 tsp. salt
– 1 tsp. baking powder

Directions:

– Sift together all the ingredients in a medium-sized bowl, then set aside.

Carrot Mixture:

– 2 cups grated carrots
– 1 cup crushed pineapple, drained
– 1/2 cup crushed nuts
– 1/2 cup sesame seeds
– 1 cup coconut milk

Directions:

– Combine all the ingredients together in a medium-sized bowl and mix thoroughly until well incorporated, then set aside.

Egg Mixture:

– 3 eggs
– 1/2 cup canola oil
– 1/2 cup orange juice concentrate
– 1/2 cup cold water

Directions:

– Preheat the oven to 350°F. Spray a spring form baking pan with non-stick oil.
– In a large ceramic mixing bowl, beat the eggs with a fork until frothy.
– Add the oil, orange juice and water.
– Switch to a hand mixer and beat on low speed.
– Add the carrot mixture next while still beating at low speed.
– Next, add the sifted dry ingredients, one tablespoon at a time; switch the mixer to medium speed.
– With the aid of a rubber spatula, transfer the batter to the prepared spring form pan.
– Bake for approximately 45 minutes or until the cake springs back when lightly touched.
– Remove the pan from the oven and cool for about 10 to 15 minutes.
– Remove the cake from the pan and cool on a wire rack.

Sugar Ladle Sauce:

– 1/2 cup buttermilk
– 1 cup Nutrasweet or any artificial sweetener
– 1/2 tsp. baking soda
– 1 tsp. maple syrup
– 1/2 stick of butter

Directions:

– Combine all the ingredients in a small saucepan.
– Over low heat, cook to almost boiling for 5 minutes while constantly stirring. This does not need to be thickened to a syrupy state.
– Punch holes on top of the cake and pour the sauce mixture over the cake.
– Serve with coffee, tea or milk.

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This vegan carrot cake recipe is simply bursting with healthy beta–carotene yummy goodness! It has the basic ingredients of a carrot cake recipe with several twists and turns filled with high-fiber nutrients and wild splashes of color. The taste is sweet and mouth-watering. Children of all ages will surely enjoy this – especially if it is served with their favorite juice. Adults who are not vegetarians will also love this; and aging people will value this luscious treat not only for its healthy facet and wonderful mix of flavors, but also because it will allow them to be ‘in’ with the vegan trend. Enjoy this with a hot cup of freshly brewed coffee in front of a warm fire on a swirling winter night. This also goes well with a cold glass of milk just before bedtime for growing children. It’s the best of both worlds!

Ingredients:

– 1/4 cup of applesauce
– 1 teaspoon of vanilla
– 1/2 cup of softened vegan margarine
– 1 teaspoon of salt
– 1 1/2 teaspoons of baking powder
– 2 teaspoons of cinnamon powder
– 1 cup of sugar
– 1 1/4 cups of cake flour
– 1/4 cup of soy milk
– 1 cup of grated carrots
– 1 cup of finely chopped cashew nuts

Method:

– Pre-heat the oven to 325°F.
– Grease a 9-inch square baking pan by spraying with non-stick oil.
– Combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until thoroughly blended.
– Add the carrots and the cashew nuts.
– Pour the batter evenly in the baking pan. Bake for about 45 minutes or until the cake springs back once it is lightly touched.
– Allow to cool.
– Spread with Vegan Frosting.

Vegan Frosting

Ingredients:

– 1 cup of vegan margarine at room temperature
– 2 cups of vegan powdered sugar
– 2 to 3 pinches of salt
– 2 tablespoons of vanilla extract
– 4 tablespoons of liquid non-dairy milk
– 1/2 cup of cocoa powder

Directions:

– Cream the margarine.
– Add the vegan powdered sugar, salt, vanilla extract, milk and cocoa.
– Beat at medium speed until all the ingredients are incorporated.
– Spread evenly with a spatula over the Vegan Carrot Cake.

For even more energizing good health, serve this with a tall glass of strained pure carrot juice with a stick of celery as garnish. Bon appetit!

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There is a myth that a homemade carrot cake recipe must be difficult to make, which is why many people choose to get their carrot cakes from the store. Not only is that unnecessary, it simply isn’t true—and this homemade carrot cake recipe will prove it. This is a simple-to-make cake recipe that delivers delicious results. If you have tried to make a carrot cake at home before and it did not turn out quite right, or if you haven’t had the courage to give it a try yet, now is the perfect time with this delicious yet simple cake recipe for carrot cake at home. As you can see, it uses very common household ingredients and you can have it ready in under 1 hour!

Here’s what you will need to get started:

• 2 cups grated carrots
• 1 cup granulated sugar
• 1 cup vegetable oil
• 1/2 tsp vanilla
• 1 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 3 eggs

Here are the preparation instructions:

1. Preheat your oven to 350°F.
2. Use a medium glass mixing bowl to combine the sugar and vegetable oil. Next, beat in one egg at a time and add the vanilla.
3. In another mixing bowl, combine the rest of the dry ingredients.
4. Next, combine the wet ingredients with the dry ingredients and mix in the carrots.
5. Pour this mixture into a lightly-greased baking sheet.
6. Bake for 35 minutes, or until you can poke it with a toothpick and the toothpick comes out clean. That is the standard, universal test for telling if a cake recipe is finished baking yet or not.

There you have it! Enjoy your fantastic homemade carrot cake recipe and don’t forget to share some with your friends. Keep an extra copy of this cake recipe as well—you’ll certainly be sharing it! Since it only took about an hour, what are you going to do with all of your extra time?

 

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