1/2 cup earth balance margarine room temperature
2/3 cup granulated white sugar
10 egg white tablespoons
1 teaspoon pure vanilla extract
Zest of 1 large lemon
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup almond milk
350f
20 min
Lemon curd recipe
1 cup pecans or walnuts
1 cup sultana raisins
3/4 pound grated raw carrots( 3 carrots of normal size..too much or too little carrot shouldn’t really make a difference)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups white sugar
1 cup canola oil
2 teaspoons pure vanilla extract
Preheat oven to 350f
Whip the eggs and oil together with the sugar until smooth
add carrots, nuts and raisins
Sift together baking powder and soda with the salt and flour.
Add all spices and flavors
Slowly add flour mix to the liquid mix until a smooth batter forms
bake 20-30 min or until tester stick comes out clean. Fills two 9×9 square pans.
you can frost this cake, but after I frosted only the tops of the two layers, I regretted it so I’m not posting the frosting recipe, the cake is sweet enough, and i found lost some of its flavor by being masked by the sweet frosting, but if you like tangy frosting with your carrot cake, like so many do, add a little lemon juice or orange juice to the recipe you chose, or use cream cheese if your stomach can take it.
what I would do NEXT TIME, yes there will be a next time it is very good, is just a thin glaze layer on the inside of the cake, to stick it together. and maybe on the top of the cake as well. maybe only a dusting of icing sugar. or just half the recipe and have little carrot cake bites. yum!
12 Egg whites
1 1/2 teaspoon Cream of tartar
1 1/2 cups Sugar, divided
1 1/2 teaspoon Vanilla flavouring
1 cup Sifted cake Flour
1/4 teaspoon Salt
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recipe for lemon bundt cake
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla bean paste
3/4 cup soy milk
4 large eggs
18 tablespoons earth balance vegan margarine
2 cups light brown sugar
zest of 1 lemon
mix it all together, I coloured half of my batter pink with a little bit of food colouring paste.
simple glaze
2 cups icing sugar
juice of 1 lemon
1 tablespoon soy milk
add more milk if its not smooth enough
pour on cake as soon as its cool enough to take out of the pan.
GUINNESS IN BROWNIES! GROSS!
You mean delicious right? yes, yes I do.
Super rich and dense and moist and spicy earthy chocolate flavor.
after a night being in the fridge the Guinness beer flavor is not noticeable, it’s only the rich spicy flavor left. really good
They have a perfect texture, very pleased with them.
4 eggs
3/4 cup sugar
12 oz chocolate (melted)
6 tablespoons earth balance vegan margarine
3/4 cup flour
1/2 teaspoon cinnamon
3/4 cup cocoa
1 1/4 cup Guinness (with out foam)
bake at 375F 20-30 minutes
dust with icing sugar when cooled
I found a new purpose for my leaf tea clampy thing. s-m-a-r-t.
I give you the spread first cause the cake takes like 10 minutes, and you need the spread right away when the cake comes out of the oven
2 cup roasted hazelnuts
1 cup icing sugar
1/2 cup cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons vegetable oil
a little water
put hazelnuts on a pan at 350F for 15 minutes or until the skins crack
roll in a towel, get most the skins off
put the warm hazelnuts in the food processor, grinding them down as much as you can, add the oil, add everything else, and if it is too sticky, and not blending well add some water tablespoon at a time to make it smoother
can be stored in the fridge for around 3 weeks
for the cake :
3 large eggs separated
1/4 cup granulated sugar
1/2 cup powdered sugar
1/2 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking powder
line a 15×10 jelly roll pan with parchment paper
preheat oven to 425F
put egg yolks and granulated sugar in a mixing bowl beat until creamy
beat egg whites until frothy, add icing sugar beat until stiff peaks form.
add flour and baking powder to egg yolk mix
fold in the egg whites
pour onto the parchment paper and spread out to an even layer.
bake for 8-10 minutes
as soon as the cake comes out of the oven, while still warm, spread the hazelnut spread onto the cake. roll up while still warm- roll it the 15 inch way so you have a long log.
cut off both ends and put aside.
spread the hazelnut spread on the outside of the cake, and to the two cut off ends, attach to cake with tooth picks using the hazelnut spread as a glue. onto the hazelnut spread with a knife or chopstick, make lines like the bark on a log.
put in the fridge until the hazelnut spread hardens.
take out the tooth picks and dust with a mix of cocoa and icing sugar
perfect!
it’s a buttery sweet cake, it’s good though in small amounts. But not at 10:50pm like how I just had some..
for cake
2 1/4 cup flour
2 tablespoons corn starch(or use 2 1/4 cup pastry flour and subtract the corn starch)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup milk
4 eggs
1 1/2 cups sugar
2 teaspoon lemon zest
1/2 cup margarine
1/2 teaspoon lemon extract
for filling
raspberry seedless preserve
for topping
I made a basic glaze with icing sugar water and margarine
coconut.
spray two round pans
350F
30-35 minutes
I wanted cake, but I didn’t want to bake it. He has never baked before, never for me anyway. Did it all by himself, with a little coaching. I had a hard time not jumping in and doing it myself a few times, but it tastes great and looks pretty decent!
Chocolate Cake:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) earth balance margarine, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
350F
30-35 minutes
in an 8inch x 8inch lightly greased pan.
Icing:
4 ounces (120 grams) unsweetened vegan chocolate, coarsely chopped(melted in a double boiler)
2/3 cup (150 grams) earth balance margarine, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract
mixy mix on med-high with beater
PERFECT!
4 egg whites
1/8 tsp cream of tartar
2/3 cup of white sugar
beaty beat until super stiff peaks form
put on whatever. bake on low heat. 250F is what i used. for 35 minutes.
BEST!
making this again for sure, totally worth the effort
recipe from joyofbaking.com
Preheat oven to 350 degrees F (177 degrees C). Grease, or spray with a non-stick vegetable spray, a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again. Set aside.
ingredients
3 ounces (85 grams) bittersweet or semisweet chocolate, coarsely chopped(vegan chocolate chips was used)
4 large eggs
1 1/3 cups (320 ml) milk, divided
1 tablespoon (12 grams) pure vanilla extract
4 cups (400 grams) sifted cake flour
2 cups (400 grams) granulated white sugar
2 tablespoons (30 grams) baking powder
1 teaspoon (5 grams) salt
1 cup (227 grams) unsalted butter, softened and cut into pieces(vegan margarine was used)
Melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.
In a separate bowl whisk
together the 4 large eggs, 1/3 cup (80 ml) of milk, and 1 tablespoon pure vanilla extract. Set aside.
In the bowl of your electric mixer, combine the flour, sugar, baking powder and salt and beat to combine. Add the butter and remaining 1 cup (240 ml) milk and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for about 2 minutes. Scrape down the sides. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter). Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined. Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.
Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example – outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using the back of a spoon, smooth the batter. Now carefully lift out the divider. Wash the divider before placing in the next pan. When piping batter for the second layer, alternate the colors, i.e. if you started with yellow for the outside ring, start with the chocolate. Pipe batter into the third pan exactly like the first pan. (Note: You will end up with two pans having the same color pattern and one the opposite.)
bake for 20 min or until stick comes out clean
i didn’t do a ganache like the recipe calls for. i made up a strawberry whip cream topping
ingredients
500ml container of whipping cream( or do a marshmallow topping mixed with the strawberry syrup)
3tablespoons of strawberry syrup
sugar to taste(you don’t need it at all), i used about 1/2 cup
whip on med/high in electric mixer until it is firm
use whip to stick together the layers of the cake
and blob the rest on the top and then spread it down the sides, nice and fluffy.
