Cakes n bakes

Carrot Cake

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Carrot Cake

I guess we really need no reason to bake such cakes.. Carrot cake being one of our favorites, I bake this every time with a little twist to satisfy my husband a little more, he prefers cakes and frosting with less sugar than overdosing it with sweetness. This recipe has a wonderful balance between sweet and fluffiness and leaves you with a great taste wanting you to have more.

I have always tried carrot cake with cream cheese frosting which I feel is the ultimate combination. But today I did frost the cake with regular confectioner’s frosting as I had some left over kept in the refrigerator and this did not disappoint my husband at all!

Ingredients:

For the cake:

All purpose flour- 2 cups (sifted)

Light/dark brown sugar- 1 cup

Vegetable oil- 3/4 cup

Yogurt- 1/4 cup

Large eggs- 3

Baking soda- 1 tsp

Cinnamon powder- 1 tsp

Nutmeg-1/4 tsp

Vanilla extract- 2tsp

Salt- 1/4 tsp

Grated carrot- 2 cups

Chopped walnut/ pecan- 3/4 cup+1/2 cup for decorating

Confectioner’s frosting:

confectioner’s sugar/ Icing sugar- 4 cups (sifted)

Unsalted butter- 1 cup

Vanilla extract -1 tsp

milk-2 to 4 tbsp

Method:

Preheat the oven to 350degree F. Spray a 9 inch pan with cooking spray. In a bowl of your electric mixer or stand mixer combine sugar and oil, beat in the yogurt until fully combined on medium speed. Add in the eggs and mix well after each addition and set aside.

In another bowl combine all the dry ingredients ie flour, baking soda, salt, cinnamon powder and nutmeg powder. Now with a spatula mix the dry ingredients slowly into the wet ingredients until just combined. Add the grated carrot and walnut/pecan pieces, give it a quick stir. Do not over mix the batter. Pour it into the greased pan.

Carrot Cake

Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before frosting.

Frosting:

In a bowl of your electric mixer or stand mixer, beat the butter until smooth and creamy, mix in the vanilla extract. Slowly add the sifted sugar and beat in the sugar completely. Add around 2 tbsp of milk, scrape down the sides and mix well. On high-speed beat the mixture until smooth and fluffy. Add in a tablespoon of milk or sugar to get the right consistency ,if needed (the frosting should be of dropping consistency).

Frosting the cake:

Once the cake is completely cooled, add the frosting on top of the cake and spread it evenly over the cake, you can frost the cake completely, I just limited myself to the top of the cake. Decorate with chopped walnut/pecan pieces as you wish!

Carrot Cake

Carrot Cake

 

 

 

 

 

 

 

 

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Cakes n bakes

Chocolate-Caramel bars

Chocolate caramel bar

My cousin is enamored of baking like me and has tried and tested fair amount of recipes from around the world. He is a good chef and is perfect in what he does. Last year he had brought some home made peach bread and these chocolate-caramel bars. These were the yummiest I have tried so far and hence been wanting to post this in my blog. All thanks to him for sharing the recipe with me!.

P.S. At the end I myself was so tempted to have it that, I never waited it to cool completely and cut them into squares too quickly and hence can see in my pictures that they are not prefect squares 🙂

Makes 24 bars

Ingredients:

All purpose flour-1 cup

Brown sugar- 1/2 cup packed

Butter- 1/2 cup

Pecans- 2 cups coarsely chopped

Flaked coconut- 1 cup

Sweetened condensed milk- 1 14oz can

Vanilla extract-2 tsp

Vanilla caramels- 20 (unwrapped) or 160 gms uncovered morsels

Milk- 2 tbsp

Semisweet chocolate morsels- 1 cup

Method:

Preheat oven to 350 degree F.

For crust: In a medium bowl, stir together flour and brown sugar. Cut the butter into the mixture until it resembles coarse crumbs.

Chocolate caramel bar

Press onto the bottom of ungreased pan  13X9X2 inch pan.Chocolate caramel bar

Bake for 15 minutes.

Chocolate caramel bar

Sprinkle pecans and coconut over the hot crust.Chocolate caramel bar

Meanwhile for filling : In a small bowl combine unsweetened condensed milk and vanilla extract. carefully pour over the pecan and coconut spreading evenly.

Chocolate caramel bar

Bake for 25-30 minutes until the filling is set. Cool the pan on wire rack for ten minutes.

In a small saucepan, combine caramel and milk. cook and stir over medium-low heat just until the caramel is melted. Drizzle caramel mixture over the filling. Sprinkle with chocolate morsels. Cool completely.

Chocolate caramel bar

Cut into bars.08-IMG_7793

Chocolate caramel bar

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