BUNDT CAKE WITH SELF-RISING FLOUR RECIPES

Name: Eggless Carrot Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 ½ cups (300 g) granulated sugar ((see notes)); 1 cup (240 ml) vegetable or canola oil; ¾ cup (180 ml) buttermilk; 1 teaspoon apple cider vinegar; 2 teaspoons pure vanilla extract; 2 cups (280 g) all-purpose flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3 cups (390 g) shredded carrots ((5 - 6 medium carrots)); 1 cup (125 g) coarsely chopped pecans or walnuts ((optional - I used pecans - see notes)); 1/2 cup raisins ((optional - see notes)); 4 oz (112 g) cream cheese, (softened); ½ cup (60 g) confectioners' sugar, (sifted); Pinch of salt; 3 - 4 tablespoons milk

EGGLESS CARROT BUNDT CAKE - MOMMY'S HOME COOKING

Eggless Carrot Bundt Cake - Mommy's Home Cooking image

This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.

Provided by Oriana Romero

Categories Dessert

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 20

Ingredients

1 ½ cups (300 g) granulated sugar ((see notes))
1 cup (240 ml) vegetable or canola oil
¾ cup (180 ml) buttermilk
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
2 cups (280 g) all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups (390 g) shredded carrots ((5 - 6 medium carrots))
1 cup (125 g) coarsely chopped pecans or walnuts ((optional - I used pecans - see notes))
1/2 cup raisins ((optional - see notes))
4 oz (112 g) cream cheese, (softened)
½ cup (60 g) confectioners' sugar, (sifted)
Pinch of salt
3 - 4 tablespoons milk

Steps:

Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).
Bake:

Nutrition Facts : Calories 339 kcal, CarbohydrateContent 55 g, ProteinContent 4 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 12 mg, SodiumContent 161 mg, FiberContent 2 g, SugarContent 32 g, ServingSize 1 serving

POUND CAKE RECIPE- A CLASSIC SOUTHERN FAVORITE | MY CAKE ...

Pound Cake Recipe- A Classic Southern Favorite | My Cake ... image

This moist pound cake is SO delicious and easy to make! Serve it plain or topped with berries and cream!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 8

Ingredients

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (235 g) whole milk
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)

Steps:

Grease and flour a tube pan.
Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
In a separate bowl whisk the flour and baking powder to combine, set aside for later.
Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
Add the eggs one at a time blending after each to incorporate.
Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
This makes approximately 8 cups of batter.
Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
**This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).

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This Eggless Carrot Cake is incredibly moist and tender! It's filled with carrot goodness and has a delicious cinnamon-y taste, and as if that were not enough, it is topped with luscious cream cheese glaze! It comes together easily and is wonderful for breakfast, afternoon snack, or dessert.
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