Carrotcakescones Recipes

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
• Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
• Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
• Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
• Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

Steps:

• Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
• Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
• Make a well in center and stir in buttermilk, egg, and vanilla.
• Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
• Pat or press out dough to 3/4-inch thickness on a floured work surface.
• Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
• Cool scones on a wire rack.
• Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
• When scones are completely cooled, spread generously with cream cheese glaze.
• Top with toasted coconut, carrot shreds, orange zest, and cinnamon.

Steps:

• Preheat oven to 180C (375F) and grease and line a large roasting dish.
• Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
• Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
• Incorporate sifted flour mix bit-by-bit and stir until just combined.
• Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
• Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
• FROSTING.
• Beat butter, vanilla and cream cheese together in a mixer.
• Add icing sugar slowly until the frosting is a smooth consistancy.
• Frost cake when cold.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
• To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.