Fried Carrot Cake Recipe By Tasty

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SINGAPORE CARROT CAKE | FRIED CARROT CAKE



Singapore Carrot Cake | Fried Carrot Cake image

Singapore Carrot Cake | Fried Carrot Cake ®This is a RAS signature Recipe© Total time is not inclusive of overnight chilling Tried the hot and s...com

Provided by Shana Shameer

Categories     Appetizers - Starters     Lunch and Snack     Snacks and Savories     Vegetarian and Egg

Time 1h30m

Number Of Ingredients 21

1 ½ cups / 180 gms Fine rice flour
¼ / 40 gms Tapioca flour
2 ½ cups / 600 ml Concentrated Chicken Stock (may be substituted with vegetable stock)
1 heaped cup / 300 gms Grated white radish/daikon
1 tsp Salt or depending on chicken stock
2 tsp Garlic, minced
1 Tbsp Garlic, minced
1 Tbsp Scallions/ spring onion 'whites', chopped
½ Tbsp Pickled (Salted) Radish/Turnip - 'Chai Poh', rinsed and drained
1 Tbsp Red Chilli Sauce (not the overly sweet type)
1 ½ Tbsp Good quality Thai fish sauce (For Vegetarian substitute- please see notes)
1 ½ Tbsp Light soy sauce
3 Eggs
As needed Spring onion or Cilantro and Red chillI , for garnish
1 Tbsp Garlic, minced
1 Tbsp Scallions/ Spring onion 'whites', chopped
½ Tbsp Pickled (Salted) Turnip- 'Chai Poh' , rinsed and drained - for the black version this is optional, but I like it.
1 Tbsp Red Chilli Sauce (not the overly sweet type)
3 Tbsp Dark, sweet and thick soy sauce
3 Eggs
As needed Spring onion or Cilantro and red chillI , for Garnish

Steps:

  • Mix together the rice flour and tapioca flour in the cooled chicken stock till there are no lumps.
  • Bring water to a boil in a large saucepan. Add the grated white radish and cook till translucent, a few minutes. Drain.
  • In a non-stick wok or frying pan, heat 1 Tbsp oil.
  • Add minced garlic and when 'just golden', quickly add the rice-flour batter and stir.
  • Add the drained radish. Stir. Taste and season as necessary.
  • Note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick.
  • Steam: Pour into a cake tin and then place on a rack in a steamer. Steam, covered for 1 hour on medium-low heat till the top is set (though it may be a little sticky to the touch).
  • Allow to cool and refrigerate overnight.
  • Cut the steamed cake into rectangular slabs of the desired size.
  • Pan fry in shallow oil on each side till golden brown.
  • Drain on kitchen paper towel and serve while still hot and crisp! The outside will be crisp and the inside smooth, soft, hot, and savory!
  • Cut the steamed cake in medium-sized dice.
  • Beat the eggs with a pinch of salt and pepper.
  • In a wok or nonstick frying pan, heat some oil.
  • Add and fry the diced pieces till pale gold (not as brown as for plain carrot cake).
  • Move to the side of the pan. Add scallions and garlic and saute.
  • Add the pickled radish/turnip and chopped red chilli (optional). Stir a moment.
  • Add the chili sauce, fish sauce, and soy sauce and stir till mixed well with the cubed carrot cake. (Add half the fish sauce first, and do a taste test before adding more as fish sauces are different-careful as it can get too salty).
  • Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking- I prefer it on the side.)
  • Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!
  • Add the pickled radish/turnip and chopped red chilli (BOTH optional). Stir briefly.
  • Add the dark, sweet, thick soy sauce as well as chilli sauce and stir till mixed well with the cubed carrot cake.
  • Next, add the beaten egg over the diced pieces or to the side of the pan (as per liking).
  • Scramble and toss everything together. Garnish with chopped spring onion or cilantro. Serve hot and sizzling!

Nutrition Facts : ServingSize 6

AIR-FRYER CARROT COFFEE CAKE



Air-Fryer Carrot Coffee Cake image

One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 large egg, lightly beaten, room temperature
1/2 cup buttermilk
1/3 cup sugar plus 2 tablespoons sugar, divided
3 tablespoons canola oil
2 tablespoons dark brown sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup dried cranberries
1/3 cup chopped walnuts, toasted

Steps:

  • Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan., In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer., Cook until a toothpick inserted in center comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 316 calories, Fat 13g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.

CLASSIC CARROT CAKE RECIPE BY TASTY



Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories     Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  • Grate the carrots on the small holes of a box grater. Set aside.
  • In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
  • In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • In a small bowl, toss the raisins with the remaining tablespoon of flour.
  • Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  • Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  • Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  • Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  • Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  • Gently press the walnuts into the icing around the sides of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

CARROT CAKE CHEESECAKE RECIPE BY TASTY



Carrot Cake Cheesecake Recipe by Tasty image

Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream

Provided by Merle O'Neal

Categories     Desserts

Yield 8 slices

Number Of Ingredients 15

1 ½ cups carrot, shredded, 2-3 carrots
⅓ cup light brown sugar, packed
⅔ cup powdered sugar
2 large eggs
½ cup canola oil
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
16 oz cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
  • In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
  • Add the oil and whisk to combine.
  • Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
  • Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
  • Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
  • Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
  • Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
  • Release from the springform, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams

FRIED CARROT CAKE RECIPE BY TASTY



Fried Carrot Cake Recipe by Tasty image

If you thought Singapore's Carrot Cake dish was a twist on the classic dessert - think again.

Provided by VisitSingapore

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 ½ cups daikon, grated
1 cup rice flour
½ cup tapioca flour
2 cups chicken stock
3 tablespoons cooking oil
1 tablespoon garlic, minced
2 tablespoons pickled radish, chai poh
1 tablespoon fish sauce
1 tablespoon light soy sauce
3 eggs, beaten
1 spring onion
1 teaspoon chilli paste

Steps:

  • Add daikon to a pot of boiling water and cook for five minutes until translucent. Drain then set aside.
  • In a mixing bowl, add rice flour, tapioca flour, and chicken stock. Mix until fully combined then add the daikon.
  • Place a wok on medium heat, then add 1 tbsp of cooking oil. Once it heats up add 1 tbsp of garlic and fry for 1 minute before adding in the daikon mixture. Stir constantly until the mixture thickens up. This will happen rapidly so be careful not to take it too far or it will dry out. The mixture should look like a thick cake batter.
  • Pour the daikon mix into a round cake pan, then place inside a steaming pot and steam for one hour.
  • Once the cake has become a solid mass, remove from the steamer and allow to cool. Then refrigerate for three hours or overnight.
  • Remove the cake from the fridge and set on a chopping board then slice into small rectangular cubes.
  • Add 2 tbsp of cooking oil to a wok and place on high heat, then once the oil starts to smoke add the cubes of cake and fry, stirring occasionally until every side has browned.
  • Lower the heat to medium, then add garlic, pickled radish (chai poh), light soy sauce, and fish sauce. Stir for a minute until each cube is coated in sauce, then add eggs and allow it to set for a moment. Break up the eggs partially once they are cooked then flip onto a plate.
  • Garnish with sliced spring onion, and chilli paste.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 38 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams

INCREDIBLY MOIST AND EASY CARROT CAKE



Incredibly Moist and Easy Carrot Cake image

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

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

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

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