Fried Carrot Cake Recipe By Tasty Recipes

SINGAPORE CARROT CAKE | FRIED CARROT CAKE

Steps:

• Mix together the rice flour and tapioca flour in the cooled chicken stock till there are no lumps.
• Bring water to a boil in a large saucepan. Add the grated white radish and cook till translucent, a few minutes. Drain.
• In a non-stick wok or frying pan, heat 1 Tbsp oil.
• Add minced garlic and when 'just golden', quickly add the rice-flour batter and stir.
• Add the drained radish. Stir. Taste and season as necessary.
• Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
• Steam: Pour into a cake tin and then place on a rack in a steamer. Steam, covered for 1 hour on medium-low heat till the top is set (though it may be a little sticky to the touch).
• Allow to cool and refrigerate overnight.
• Cut the steamed cake into rectangular slabs of the desired size.
• Pan fry in shallow oil on each side till golden brown.
• Drain on kitchen paper towel and serve while still hot and crisp! The outside will be crisp and the inside smooth, soft, hot, and savory!
• Cut the steamed cake in medium-sized dice.
• Beat the eggs with a pinch of salt and pepper.
• In a wok or nonstick frying pan, heat some oil.
• Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake).
• Move to the side of the pan. Add scallions and garlic and saute.
• Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
• Add the chili sauce, fish sauce, and soy sauce and stir till mixed well with the cubed carrot cake. (Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).
• Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
• Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!
• Add the pickled radish/turnip and chopped red chilli (BOTH optional). Stir briefly.
• Add the dark, sweet, thick soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
• Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking).
• Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
• Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
• In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
• In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
• With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
• Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
• Evenly divide the batter between the prepared cake pans.
• Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
• Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
• Slice and serve.
• Enjoy!

FRIED CARROT CAKE RECIPE BY TASTY

Steps:

• Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
• In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
• Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
• Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
• Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
• Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
• Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
• Lower the heat to medium, then add garlic, pickled radish (chai poh), light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
• Garnish with sliced spring onion, and chilli paste.
• Enjoy!

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
• In a large bowl, mix ingredients with carrot sticks.
• Spread on a baking sheet.
• Bake for 15-20 minutes (depending on how crispy you want them).
• Mix together ingredients for dipping sauce in a small bowl.
• Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
• Enjoy!

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

CARROT CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.