OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
MOIST CARROT AND SULTANA CAKE
We all know you can't be eating cake every day when you're keen to shed a few pounds, but a little of what you fancy can't be all that bad. This cake is made with oil instead of butter and is super-moist, so non-dieters will love it too - if you let them have any.
Categories Pudding & Desserts Hairy Dieters Vegetarian
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23cm round loose-based cake tin with a little oil and line the base with baking parchment. Peel the carrots and grate them with a medium-fine grater - you should have about 200g of grated carrot. Beat the eggs in a large bowl with a large metal whisk. Add the sunflower oil and sugar and whisk until well combined. Stir in the grated carrot, then add the flour, sultanas, orange zest, spices and baking powder. Stir together until just combined. Pour into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 25-30 minutes or until the cake is well risen and feels springy to the touch. It should be just beginning to shrink back from the sides of the tin. Leave to cool in the tin for 5 minutes then turn out and remove the lining paper. Leave to cool fully on a wire rack then transfer to a serving plate. Sift the icing sugar over the cake and scatter grated or pared orange zest on top. This cake will keep well in the fridge for up to 3 days. For a special occasion, you could add a cream cheese topping to this cake. Simply spread the cake with a 200g tub of light (medium-fat) soft cheese. Sprinkle with the grated orange zest and finish with sifted icing sugar. Don't forget that you'll be adding a few extra calories.
Nutrition Facts :
More about "moist carrot and sultana cake recipes"
CARROT AND SULTANA CAKE WITH CREAMY ORANGE FROSTING …
From bbc.co.uk
Category Cakes And Baking
- Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.
- Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
- Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
- Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface.
- Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
- For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy.
- Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve.
CARROT CAKE WITH CREAM CHEESE ICING - MY GORGEOUS …
From mygorgeousrecipes.com
4.2/5 (37)Calories 1176 per servingCategory Dessert
- To make the sponge, add the eggs, sugars and oil to a bowl and whisk well until you get a smooth, thick consistency.
- Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.
- Oil and flour 2 round cake tins (mine are 23 cm, 9 inches), and divide the batter between the 2 tins evenly.
CARROT CUPCAKES | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 12-16Total Time 40 minsCategory Vegetables RecipesCalories 319 per serving
- Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.Beat the sugar, oil and eggs together.
- Coarsely grate the carrots and chop the walnuts, then fold into the batter.Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean.
SULTANA CAKE RECIPE - MOIST AND DELICIOUS | THE WHOOT
From thewhoot.com
Estimated Reading Time 50 secs
NIGELLA CARROT CAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 8-12
BAKING FOR THE MINI MANLEY: MOIST CARROT AND SULTANA …
From bakingmanley.blogspot.com
Author The Purple ButterflyEstimated Reading Time 3 mins
SUPER MOIST CARROT & WALNUT CAKE - REAL RECIPES FROM …
From mouthsofmums.com.au
User Interaction Count 48Estimated Reading Time 2 mins
MARY BERRY'S CARROT AND WALNUT CAKE WITH CREAM CHEESE ...
From lovefood.com
EASY SULTANA CAKE RECIPE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
4.4/5 (20)Total Time 45 minsCategory Afternoon Tea, DessertCalories 277 per serving
- Grease and line the base and sides of a (7") 18cm loose bottomed sandwich cake tin with baking parchment, with an allowance of about 2 inch of baking parchment above the sides of the tin, as this will allow the cake batter to rise and not overflow. Alternatively you could use a deep sided cake tin.
- Place the Sultanas in a small dish add 1 tablespoon of hot preboiled water and the juice of half a lemon. This will allow the sultanas to become plump and juicy with a little lemon zing. Give everything a good stir and leave to one side while you get on with making the cake batter.
- Using a hand held mixer, beat together the butter and sugar until lighter in colour and a little fluffy.
DELICIOUSLY MOIST CARROT AND ZUCCHINI BARS | LAURA FUENTES
From laurafuentes.com
5/5 (3)Calories 114 per servingEstimated Reading Time 3 mins
- In another large bowl, whisk the eggs. Add in the ginger, carrot, zucchini, brown sugar, raisins, butter or oil, honey, and vanilla.
SPICED CARROT & SULTANA MUFFINS - THE HEDGECOMBERS
From hedgecombers.com
Reviews 6Category SnackCuisine AmericanTotal Time 35 mins
- Line a muffin tray with 12 muffin cases. Muffins are larger than cupcakes, so if you only have cupcake cases & trays you will have some mix left over and you'll need to reduce the time in the oven.
- Sift & mix all the dry ingredients together in a big bowl. Mix all the wet ingredients well in a jug, ensuring the egg is well beaten.
- Pour the wet into the dry, and mix just until no dry spots can be seen. Spoon into the muffin cases and bake for about 25 minutes, or until a skewer comes out clean when poked into the centre and they spring back when pressed lightly.
CARROT APPLE AND SULTANA LOAF (NO ADDED SUGAR) - CINNAMON ...
From cinnamonandkale.co.uk
Reviews 4Category Healthy TreatServings 8Estimated Reading Time 4 mins
- If you have a food processor, you can just add roughly cut chunks of the cored apples and carrots to the bowl, and blitz until it looks as though they’ve been grated. Add the flour, baking powder, cinnamon and egg, and whizz briefly. Then add around 3 tbsp milk until you have a softish texture. Finally, stir in the sultanas by hand (otherwise they will become chopped and disappear into the mixture)
- If you are making the loaf by hand, just add the grated apple, carrot and sultanas to a bowl, along with the dry ingredients. Beat the egg and add to the mixture with the milk and mix to a soft consistency.
- Spoon into a 7x3 loaf tin which you have lined with buttered greaseproof paper and bake at 180 for 50 mins. Remove from the tin and paper when cool.
SOFT AND MOIST CARROT CAKE -BEST EVER! RECIPE BY AMATZ ...
From halaal.recipes
5/5 (1)Category Cakes
- Next add in the sifted flour and mix. Add in the baking soda, baking powder, cinnamon powder and salt and mix well.
- Then mix in the shredded carrots and lastly the chopped pecans Divide into two round baking pans lined with baking paper Bake at 175° in a preheated oven for 25 minutes or until toothpick comes out clean Cream Cheese Topping: Whisk together the cream cheese and butter until creamy and fluffy, gradually add in the sifted powdered sugar and vanilla.
GLUTEN FREE CARROT AND SULTANA CAKE - NEILS HEALTHY MEALS
From neilshealthymeals.com
3/5 (1)Total Time 50 minsCategory Home BakingCalories 189 per serving
- Lightly grease a 15 x 8 x 5cm loaf tin. Cut out and line the base with a piece of greaseproof paper.
- In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar and beat them together.
SUPER MOIST CARROT CAKE CUPCAKES - BEYOND THE BUTTER
From beyondthebutter.com
5/5 (3)Category DessertCuisine AmericanTotal Time 45 mins
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Line 2 cupcake tins with cupcake liners and set aside.
- Using a hand-held mixer or stand mixer with a paddle attachment beat together the butter and cream cheese on medium-high speed until well blended, smooth, and creamy.
THE BEST VEGAN CARROT CAKE RECIPE (EASY & MOIST) - SHANE ...
From shaneandsimple.com
4.9/5 (19)Total Time 55 minsCategory Vegan Dessert RecipesCalories 332 per serving
- Preheat your oven to 350˚F and prepare your cake pan(s) by lining the bottom of the pans with parchment paper. Use one 9×13-inch pan, two 8-inch round pans, or three 6-inch round pans.
- To a large bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt and whisk everything together.
- Mix the non-dairy milk, apple cider vinegar, vanilla extract, sugar, and maple syrup together in a large measuring cup. Pour into the dry ingredients, add the flax eggs, and mix until everything is just combined.
CARROT AND SULTANA CAKE- THE HAIRY DIETERS – SMARTCOOKIESAM
From smartcookiesam.com
MOIST CARROT AND SULTANA CAKE - RECIPES - HAIRY BIKERS ...
From pinterest.co.uk
SULTANA CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PAULA DEAN CARROT CAKE RECIPE
From baguschandika.blogspot.com
MOIST CARROT AND SULTANA CAKE - FOOD NEWS
From foodnewsnews.com
CARROT & WALNUT CAKE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
SULTANA CAKE RECIPE WITH OIL - ALL INFORMATION ABOUT ...
From therecipes.info
MOIST SULTANA CAKE RECIPES
From tfrecipes.com
SULTANA RECIPES CAKE | AMTRECIPE.CO
From amtrecipe.co
REALLY MOIST CARROT CAKE RECIPE WITH SULTANAS AND WALNUTS ...
From deporecipe.co
HAIRY BIKERS CARROT CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
SOFT AND MOIST CARROT CAKE RECIPE | EASY CARROT CAKE ...
From youtube.com
MOIST CARROT AND SULTANA CAKE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
CARROT AND SULTANA MUFFINS - BAKING HEAVEN
From foodheavenmag.com
10 BEST MOIST CARROT CAKE RECIPES - YUMMLY
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love