UNICED SUGAR COOKIES RECIPES

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CARROT CAKE LOAF RECIPE - BBC FOOD



Carrot cake loaf recipe - BBC Food image

This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination.

Provided by Rachel Allen

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 17

140ml/4¾fl oz vegetable oil, plus extra for greasing
2 free-range eggs
200g/7oz light brown sugar
300g/10½oz grated carrot (grated weight)
100g/3½oz raisins
75g/2½oz pecans or walnuts, chopped (optional)
180g/6oz self-raising flour
1 pinch salt
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
200g/7oz full-fat cream cheese, chilled
50g/1¾oz butter, at room temperature
1 tsp vanilla extract
50g/1¾oz icing sugar, sifted
1 orange, zest only

Steps:

  • Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
  • For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
  • Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.
  • Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
  • Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
  • For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE



The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories     Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  • Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  • In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  • Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  • Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  • Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  • Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  • Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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CARROT CAKE LOAF RECIPE - BBC FOOD
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