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If you don't have self rising flour, you can substitute about 7g of baking powder for each 100g of flour, and maybe increase the salt a little bit as well. Technically, self rising flour is lower protein and you should use cake flour, but I doubt that matters for this recipe as there really isn't much gluten development. If you don't have icing sugar, use regular sugar and pulse it in a blender or electric coffee grinder. If you find that your cream cheese is hard to mix, heat it up in the microwave. It becomes much easier to work with
I had never tried carrot bread or cake before, and your recipe looked easy and full of flavor, so I decided to give it a try. It turned out to be one of the easiest and most delicious desserts I have ever made, right up there with your banana bread. I made a substitution of raisins for chocolate and topped it with walnuts, then brushed it with sugar syrup after baking. The result was an outstanding treat with a captivating flavor and aroma that I am excited to make again.
Looks good! I haven't made a carrot cake in a while, this definitely inspires me. I add a few tablespoons of crushed pineapple in my carrot cake, instead of raisins which I don't really care for.
Baked both recipes yesterday to bring to our family brunch today. The carrot and zucchini cakes were so simple to make - so soft, sweet with a hint of cinnamon. The cream cheese icing was a perfect topping. Everyone loved both breads - I made extra icing - YUM!! Photos have been posted (Carrot - #307, Zucchini - #308)
I love a good carrot cake, and your version looks delicious. The last time I had zucchini cake was in the late seventies. We used it as a way of getting rid of all the zucchinis we had. 😂. I may have to try this one.
You might try grated pear and/or apple, and brandy or whiskey instead of vanilla. So good! I think I used white sugar, but swapped out a heaping tablespoon of brown, and added some 5 spice or allspice. Love the quickbread formula, you can use just about any fruit or veg, and scoop it into muffin tins as well.
I used to make a chocolate zucchini spice cake with whole wheat flour. Just add cocoa to the flour. Vegetables make a cake richer and moister with less fat. Whole wheat makes chocolate taste more chocolatey!
Thanks for the delicious recipes!! 😋 This is the first recipe of yours I've come across that calls for self-rising flour. Personally, I don't care for it - just use the ingredients we have in our pantry! :) Would you please include alternate flour, baking powder, and salt amounts for regular AP flour?
One time I wanted to make zucchini bread, but I forgot to get zucchini before starting the batter. So I used carrots instead. I think it was better than both zucchini bread and carrot cake! Best of both worlds.
My favorite cake of all time has to be carrot cake :) Another one on the list to make. I am getting ready to make brioche cinnamon rolls :) I will post on fliker!!
My man! In the states, we make carrot cake in a standard round cake with cream cheese icing. We also call zucchini cake zucchini bread. And I think ours is a bit darker and denser than yours. I need to bake a loaf of it now.
When I make carrot cake I always omit the raisins because I don’t like them and replace them with drained, crushed pineapple and a couple tablespoons of chocolate. I also add pecans to the batter. Then frost it with a cream cheese frosting.
Carrot Cake recipe will work just fine for my wife :D But for me I'm more interested in: Breads with potatoes in every % up to point where you can literally taste them. Sourdough starter as flavor enchancer in bread making. How much is too much? Ofcourse used along side with yeast. How "working" dough temperature affects bread making process while cold fermenting(~24h). For example low ~20'C, optimal ~25'C and high ~30'C? And one more thing. Instead of Dutch Oven that not everyone have is it possible to get similar results when baking in baking sleeve?
they fit perfectly in the bread category because in my neck of the woods people call these Zucchini bread, in case of pumpkin same pumpkin bread and carrot loaf; go figure 🙃
Thank you for this recipe! I've tried making something very similar before, but the cake weirdly rose up in a perfect rectangle instead of doming at the top. Do you know why that would happen?
Anything dry and often used can be bought in bulk. I bake different things all the time so the only thing I would ever buy in bulk would be flour. I don't have space for it though.
I baked a 2.5x batch of both recipes (baked a large and small loaf of each). These two recipes are always a big hit at the office, especially with the cream cheese frosting from @averyrassen Our group VP was enjoying the carrot cake so much that I gave him the smaller carrot loaf to take home (with a tub o' frosting, of course).
According to King Arthur, it's a low protein flour that has roughly 7g of baking powder per 100g of flour. It also has some amount of salt, when you buy it in the US, but I'm not sure if that's true for the UK version. While this type of recipe works well with cake flour, I doubt there is much gluten development anyway. So, if you substituted all purpose flour and extra baking powder, you are probably fine and don't need to make any other adjustments. Alternatively, I sometimes see recipes that substitute corn starch for part of the flour in order to reduce the protein content. I'm sure that would work here, but I suspect it's not really necessary. Really just depends on what you have at hand. On the other hand, if you wanted to make substitutions, you could try nut flours for part of the flour. I'm sure both hazelnut flour (e.g. for the carrot version) or almond flour (for the zucchini version) would be tasty. For a completely gluten free version, use a blend of nut flour, oat flour (can be prepared in a blender from oat meal), tapioca or corn starch and psyllium husks. You will probably have to experiment with the water content though. These substitutes generally work surprisingly well, but do behave a little differently with regards to how much water they accept.
@@gutschkeThanks! I looked up a few recipes for it online and most have a gram of salt or so per 100g. I also added more baking powder as well to get a nice fluff since I doubled the recipe.
These are fantastic recipes - everyone loved them at the office and at the recent family brunch. It is a tough call to decide which one is better, they both have their unique flavors. I will be making these again soon after baking projects for Pi Day π 🥧 and St. Patrick's Day ☘. Hey everyone, Charlie is now at 204k subscribers 🤩 - let's see if we can "fast track" him to 300K by the end of the year!! Please continue to share your bakes (and links to Charlie's YT) on social media, asking your followers to subscribe to his channel. He has taught us so much and helped us become much better bakers - it's the least we can do for him. Remember, it only takes "ONE" post to go viral..... 🏆
The veg contains a lot of water, which hydrates the flour (note there's no milk or other liquid besides the egg). Butter also contains water, whereas oil is pure fat, so it allows for better control of hydration - also it's easy to mix in. You can get great results with clarified or browned butter too, if you want that buttery flavour. Browned butter is especially good in carrot cake imo
Not sure. I've never had to replace eggs in a cake. When it comes to bread making it's easy, but cakes are a bit different and I'm not much of a baker let alone a vegan one 😬 I'm sure google will be of much more help than I could ever be. Let me know if you find something.
