Lightcarrotcocoasnackcakebrownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
• Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
• In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
• Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
• Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
• Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

Steps:

• Adjust an oven rack to the middle postion and heat the oven to 350 degrees. LIghtly coat a 13 by 9 inch metal baking pan with vegetable oil spray.
• Spread the walnuts on a rimmed baking sheet and place in the oven, stirring twice for 5 minutes, or until fragrant.Cool on a wire rack.
• Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thouroughly combined, 30 to 60 seconds.Sift half the flour mixture over the batter and gently mix in, repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots, walnuts and raisins.
• Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 35-40 mihnutes. Cool the cake in the pan for 10 minutes, then invert the cake on a wire rack, Flip the cake right-side up and cool completely on a wire rack, about 2 hours before frosting (if desired).
• Frosting.
• Mix the cream cheese and vanilla together in a large bowl with a rubber spatula. Add the confectioner's sugar and stir until thoroughly combined and smooth.

Steps:

• Preheat oven to 200 deg C (fan forced oven).
• Sift flour into large bowl then add remaining dry ingredients.
• In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
• Add milk mixture to dry ingredients and mix well.
• Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
• Bake for 20 minutes or until pale golden.

Steps:

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.