Showing Tag: "carrot" (Show all posts)

Vegan carrot cake

Posted by Bake Club on Thursday, May 4, 2017, In : big cakes 

If you're avoiding dairy and eggs, this carrot cake will hit the spot for you! This recipe is adapted from Chocolate Covered Katie.

1 c grated/shredded carrots
1/2 c applesauce (basically stewed and mashed apples)
1/3 c oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 1/2 c flour (I use spelt)
1 tsp cinnamon
1/2 tsp baking soda
3/4 tsp salt
1/3 c cane/rapadura/coconut (ground or powdered)
optional - 1/2 c chopped walnuts, raisins, desiccated coconut

Mix the first five ingredients in a bowl and set a...
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Hazelnut carrot cookies

Posted by Bake Club on Wednesday, March 22, 2017, In : cookies 

Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.

Makes about 20

1 c spelt flour
1 tsp baking powder
1 tbsp ground flaxseed
1/2 tsp salt
1/2 c rice syrup
1/4 c almond butter (...
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Brilliant breakfast muffins

Posted by Bake Club on Monday, November 30, 2015, In : small cakes 

My little baby girl used to love porridge - one of her first words, one of her daily favourite foods. But at 3 and a half she's a bit more picky and some days breakfast is a scant affair and I'm left to eat the porridge she didn't touch. As I was pondering this dilemma I came across Nadia Lim's super breakfast muffins in her Good Food Cook Book (Random House, 2013). I used her recipe as a base but reduced the sugar content by 1 whole cup; I don't think you need it with the dates and banana in...
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Raw carrot cake

Posted by Bake Club on Sunday, November 8, 2015, In : big cakes 

I’ve been out of commission for a whole month thanks to a perforated ear drum  (yes – ow!) but this weekend I was well enough to do some cooking and baking. It gave me so much pleasure and I’m starting to feel human again! I started with making hummus with canned chickpeas, then made a meringue from the chickpea brine (aquafaba meringue). Then I decided on a ‘major’ project – raw carrot cake from Little Bird’s Unbakery cookbook. I usually go for the cheesecakes at...


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Jumble muffins

Posted by Bake Club on Sunday, September 1, 2013, In : small cakes 

By Frances
I've called these jumble muffins cos they're just a jumble of whatever I had to hand in an effort to make my daughter some quick mini muffins that are free of gluten and sugar. We're not GF but it's good to have some food without.
1/2 c oat flour (I use the coffee grinder to grind)
1/2 c sunflower seed flour
1/2 c dessicated coconut
1/2 tsp cinnamon
1/2 tsp ground ginger
1 c carrot pulp leftover from the juicer
1/2 c melted honey
1 egg

Mix all together and plop into 24 greased mini muffins t...
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Ginny's Little & Friday carrot cake

Posted by Bake Club on Tuesday, August 27, 2013, In : big cakes 

A friend told me that the Little & Friday carrot cake, which I had never tried, was amazing. When I looked at the recipe, I saw it contained dates, which I don't like, so I tweaked it slightly, to accommodate the contents of my house... including using purple instead of orange carrots...

Ingredients
1/2 cup walnuts
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp ground ginger
4 eggs
1 cup oil
1 cup brown sugar
2 cups grated carrot (pu...

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Frances makes oaty muffins with stevia

Posted by Bake Club on Monday, June 24, 2013, In : small cakes 

I wanted to make a sugar-free snack for my 1-year-old that's freezable too. So I adapted a couple of recipes to make this jumble of mini muffins. I used powdered stevia, which has an acquired taste - it's also green. I think stevia would work best in chocolate baking to disguise the colour. I'm entering this recipe into this month's Sweet New Zealand, hosted by Couscous & Consciousness.

Dry ingreds
1 c wholemeal spelt flour
1 c rolled oats
1 Tbs baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/4...
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Rachael makes Martha's carrot cupcakes

Posted by Bake Club on Friday, March 15, 2013, In : small cakes 

Individual carrot cupcakes with lashings of cream cheese icing! Exactly what we mums deserve at coffee group. It's one of Martha Stewart's.
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more f...
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Frances's carrot pulp crackers

Posted by Bake Club on Wednesday, July 4, 2012, In : savoury 

OK, these aren't baked, they're dried raw in the dehydrator. It's my new favourite thing. This excellent recipe is adapted from the Foods for Long Life blog. All this time I've been chucking the pulp from my juicer, now I'm freezing it to use later in crackers or baking.
There are 2 batches of crackers pictured here. I used carrot pulp in one and carrot/beetroot/apple in the other.


makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...


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Frances’s Italian carrot cake

Posted by Bake Club on Sunday, March 11, 2012, In : big cakes 

Another one of Nigella’s. Very moist and perfect with yoghurt. Gluten free!

 

150g caster sugar

125ml olive oil

3 eggs

1 tsp vanilla extract

150g ground almonds

1 tsp nutmeg

2 grated carrots

½ c golden sultanas soaked in rum (I just used normal sultanas soaked in brandy)

grated zest and juice of 1 lemon

pine nuts

 

Preheat oven to 180C. Whisk sugar and oil until thick. Beat in eggs and vanilla. Mix in rest of ingreds.

Pour into 23cm round lined tin. Sprin...


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Tricia’s carrot cake

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 


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A plate of pakoras by Frances

Posted by Bake Club on Tuesday, December 7, 2010, In : savoury 


Now that I’ve set a precedent by adding the deep fried frittelle di pere to Bake Club, here’s another fried snack featuring a new favourite flour at the moment, chickpea flour (aka garbanzo, gram, besan) or pea flour. This recipe is from Annabel Langbein.


Prep time:  5 mins + standing
Cook time:  3-5 mins per batchjk
Serves: Makes approx 30

 

2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground o...


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Mama Chan's curry puffs

Posted by Bake Club on Tuesday, November 23, 2010, In : savoury 

 Filling:
1 potato, grated
1 carrot, grated
1 onion, finely diced
2 spring onions, chopped
10 water chestnuts, chopped
1 tsp ginger, minced
1 tsp garlic, minced
pinch of sugar
1 tsp salt
½ tsp pepper
1 tsp dry sherry
1 tsp curry paste or laksa paste
1 tsp sesame oil
1 Tbs curry powder

Pastry:
2 c flour
450g cold butter, grated
½ c milk to bind

OR use bought puff pastry, it’s still good

Mix together flour, butter and milk, knead to a dough. Divi...


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Mama Chan's carrot cake

Posted by Bake Club on Tuesday, November 9, 2010, In : big cakes 

Carrot cake ain't carrot cake without cream cheese icing!

2 eggs
1/2 c brown sugar
1/2 oil
1 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/2 c chopped walnuts (optional)
1 1/2 c grated carrots

For icing, mix together:
100g cream cheese at room temperature
1/2 c icing sugar
enough lemon juice to taste

Beat eggs and sugar until creamy. Add oil, then fold in dry ingredients. Pour into greased ring tin or loaf tin. Bake at 150C for 3/4 hour.
Wait till cool to sp...
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Frances' first attempt at a gluten-free, sugar-free cake (ok it's got chocolate bits in it)

Posted by Bake Club on Tuesday, August 10, 2010, In : big cakes 

I just freestyled this recipe so feel free to make up as you go along too!

1 cup brown rice flour
1 cup carrot pulp (from my Oscar juicer)
1/2 cup beetroot pulp
tsp each cinnamon, nutmeg, ginger (whatever spices you like)
1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour)
1/2 cup dark choc bits
another version I added chopped toasted hazelnuts and coconut
1 tsp vanilla essence
3 eggs
1/2 cup oil or 1/2 cup melted Olivani
about 4 tbsp Fre...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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