Healthy Carrot Cinnamon Cake
A celebration without Cake is just incomplete. Through this post we are providing you Recipe of Carrot Cinnamon Cake which is healthy & yummy. Basically Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces, iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. It is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making, baking equipment and directions have been simplified so that even the most amateur cook may bake a cake. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the post-war boom, other American companies developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting. This was a time when women, retired from the war-time labor force, and in a critical ideological period in American history, were confined to the domestic sphere and oriented towards the freshly blossoming consumerism in the US. In order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem: frosting. Since making the cake was so simple, housewives and other in-home cake makers could expend their creative energy on cake decorating inspired by, among other things, photographs in magazines of elaborately decorated cakes.Ever since, cake in a box has become a staple of supermarkets, and is complemented with frosting in a can. They are broadly divided into several categories, based primarily on ingredients and mixing techniques.
Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properly considered either a quick bread or a cake.
Butter cakes are made from creamed butter, sugar, eggs, and flour. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.
Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder. German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contains fudge.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a coffee break. Some types use yeast as a leavening agent while others use baking soda or baking powder. These cakes often have a crumb topping called streusel or a light glaze drizzle.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren’t really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese, and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil’s food cake, carrot cake, and banana bread.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.
They may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, cakes for first communion, Christmas cakes, Halloween cakes, and Passover plava are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake. Particular types of cake may be associated with particular festivals, such as stollen or chocolate log, babka and simnel cake, or mooncake. There has been a long tradition of decorating an iced cake at Christmas time; other cakes associated with Christmas include chocolate log and mince pies. A Lancashire Courting Cake is a fruit-filled cake baked by a fiancée for her betrothed. The cake has been described as “somewhere between a firm sponge – with a greater proportion of flour to fat and eggs than a Victoria sponge cake – and a shortbread base and was proof of the bride-to-be’s baking skills”. Traditionally it is a two-layer cake filled and topped with strawberries or raspberries and whipped cream.
200 Gm Butter
1/4 Tsp Baking Soda
4 Carrots peeled & grated
2 Tsp Baking Powder
100 Gm Walnut finely chopped
200 Gm Castor Sugar
2 Cup Milk
3 Tsp Vanilla Essence
2 Tsp Cinnamon Powder
400 Gm Flour
Drop of Orange Food Color
First we sieve the Flour with Baking Soda & Baking Powder then cream the Butter & Sugar in a bowl until fluffy & light. Add the Vanilla Essence. Beat well again. Add 2-4 Tbsp of Flour & half of Milk. Mix well with a spatula. Add the remaining Milk & fold in the remaining Flour. Add the Cinnamon Powder & grated Carrots to the batter. Fold gently. Add the color if required then pour into the big square silicon mould. Sprinkle Walnuts. Bake at 180°C till done.