Best 3 Carrot And Macadamia Cake Recipes
Carrot and macadamia cake is a delectable treat that combines the sweetness of carrots with the nutty flavor of macadamia nuts. It is a popular choice for celebrations and everyday enjoyment, and there are countless recipes available to create this delicious dessert. Whether you prefer a classic carrot cake with a cream cheese frosting or a more modern version with a tangy citrus glaze, there is sure to be a recipe that suits your taste. With its moist texture, delightful flavors, and beautiful presentation, this cake is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
MACADAMIA CARROT MUFFINS
These muffins make a great snack for kids (I have seven grandchildren and three great-grandkids) because they have so many healthy ingredients. I also turn to this recipe when I have to furnish muffins for church gatherings. -Shirley James, Buffalo Center, Iowa
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine All-Bran and boiling water; let stand for 10 minutes. In a bowl, beat the brown sugar, molasses and oil. Add eggs, one at a time, beating well after each addition. Add buttermilk and soaked All-Bran; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Stir in bran flakes, carrots, dates and nuts., Fill greased muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT AND MACADAMIA CAKE
I have no idea where I got this recipe from. I have been baking it for years and my family just loves it.
Provided by OzLolly
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
- Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
- Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
- Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
- To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
- Spread icing over completely cooled cake and sprinkle with extra nuts.
Nutrition Facts : Calories 689.4, Fat 40.6, SaturatedFat 8.9, Cholesterol 104.5, Sodium 389.9, Carbohydrate 77.5, Fiber 2.6, Sugar 57.8, Protein 7
GINGER - MACADAMIA - COCONUT - CARROT CAKE!
im not much of a fan of carrot cake but this cake was amazing, i made it for a date and he loved every bit of it! this is one that i will be making for many years to come, it has the right anount of sweet and spice to it, if youre not a carrotcake person like myself, this cake will change your mind!
Provided by Inklefritz19
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
- in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
- in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
- add dry ingredients to wet ones until smooth.
- fold in the macadamias, ginger, coconut, and carrots.
- divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
- let cool in pans.
- frost with coconut frosting and serve!
- for frosting:.
- cream the margarine until light and fluffy.
- add the coconut milk and vanilla and combine.
- add the sifted confectioners' sugar and mix till smooth.
- add unsweetened coconut and combine.
Nutrition Facts : Calories 650.9, Fat 39.6, SaturatedFat 18.6, Sodium 413.7, Carbohydrate 73.4, Fiber 6.8, Sugar 46, Protein 5.7
Tips:
- Choose the right carrots. For the best flavor and texture, use fresh, young carrots. Avoid carrots that are woody or have brown spots.
- Roast the carrots before using them in the cake. Roasting the carrots intensifies their sweetness and flavor.
- Use a food processor to grate the carrots. This will ensure that the carrots are finely grated and evenly distributed throughout the cake.
- Don't overmix the batter. Overmixing the batter can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Use a cream cheese frosting or a whipped cream frosting. These frostings pair well with the carrot cake.
- Garnish the cake with chopped macadamia nuts or grated carrots. This will add a festive touch to the cake.
Conclusion:
Carrot and macadamia cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With its sweet and nutty flavor, this cake is sure to be a hit with everyone who tries it.
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