Carrot Cake Cooler


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20/20 Carrot Cake Cooler. What’s up, Doc? Nothing LOONEY about this carrot smoothie, just superb nutrition to get your day started off right. INGREDIENTS (serves 1): 2 scoops Vanilla 20/20 Fiber/Protein Powder. I love  this drink!

It’s perfect for an afternoon pick-me-up, as most juices are, for me at least! It’s subtly sweet and creamy with a zingy ginger surprise!Bake at 325 degrees until the cake centers spring back when touched lightly-about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.

Carrot Cake. This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time reader of RecipeTin Eats. She promised it was dead easy, foolproof, ultra moist with a heavenly flavour.

One bite was all it took. Generously spray the slow cooker liner with cooking spray, preferably one with flour in it. If your slow cooker cooks unevenly, rotate the insert (not the liner) 90 degrees ever 30 minutes or so.

Let the cake cool. Once we bake and ice your World’s Best Carrot Cake™, we flash freeze it, wrap it in decorative tissue paper, accents and cellophane, and place it on ice packs in a styrofoam cooler box. The cake is surrounded by foam beads to provide more insulation and prevent movement. A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple.

A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight. Heat oven to 350°F.

Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bow. Baking the cake. When it comes to baking the cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic).

After baking, let the layers cool. Carrot Cake has always been a favorite of mine BUT I am a little picky. I am not a fan of “plain” carrot cake you know the kind without any extras, typically from a boxed mix.

The thing is the “extras” are where the magic happens: flavor, texture, moistness.

List of related literature:

Automatic coolers may be employed in some cake production.

“Food Engineering Aspects of Baking Sweet Goods” by Servet Gulum Sumnu, Serpil Sahin
from Food Engineering Aspects of Baking Sweet Goods
by Servet Gulum Sumnu, Serpil Sahin
CRC Press, 2008

The second purpose of the cake cooler is to remove water vapor.

“Sunflower: Chemistry, Production, Processing, and Utilization” by Enrique Martínez-Force, Nurhan T. Dunford, Joaquín J. Salas
from Sunflower: Chemistry, Production, Processing, and Utilization
by Enrique Martínez-Force, Nurhan T. Dunford, Joaquín J. Salas
Elsevier Science, 2015

Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

At serving time, return the cake to the bowl in which it was cooked, cover with plastic wrap and aluminum foil, and steam it again in the same manner for about 1 hour, until warm in the center.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

This is not a recipe you’d make when you’re camping or backpacking (although if you were car-camping, you could very likely have all the ingredients in your portable cooler).

“Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles” by Christopher Nyerges
from Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature’s Edibles
by Christopher Nyerges
Falcon Guides, 2016

Mix it thoroughly to make an orange frosting and pipe little carrots on top to decorate your cake.

“Carrot Cake Murder” by Joanne Fluke
from Carrot Cake Murder
by Joanne Fluke
Kensington Publishing Corporation, 2009

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack and allow them to cool to room temperature.

“Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet” by Carmen Sturdy
from Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet
by Carmen Sturdy
Victory Belt Publishing, 2020

Let cool to room temperature, then refrigerate until ready to use, up to 1 day, or freeze for up to 3 months.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Often the puree is passed through a vacuum system to maintain flavor and color and pasteurized (88°C for 2 min and cooled to about 15°C).

“Handbook of Food Products Manufacturing, 2 Volume Set” by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
from Handbook of Food Products Manufacturing, 2 Volume Set
by Y. H. Hui, Ramesh C. Chandan, et. al.
Wiley, 2007

Cover tightly and let stand at warm room temperature (about 75°F/24°C; if your kitchen is cool, you can put it on top of your refrigerator) until the mixture begins to release liquid, about 2 days.

“Sausage Making: The Definitive Guide with Recipes” by Ryan Farr, Jessica Battilana, Ed Anderson
from Sausage Making: The Definitive Guide with Recipes
by Ryan Farr, Jessica Battilana, Ed Anderson
Chronicle Books LLC, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • The thing about cream cheese icing is that you always need twice as much as you’ll use cause everyone wants a couple of spoonfuls of it!

  • Wanna say thank you for this recipe,!! So easy to make and so moist!! Was asked to do my mums 3 tiered wedding cake! was so worried but your channel saved my life. Thank you! X

    Had so many complements stating how tasty it was xxx

    Definitely recommend this recipe!! X

  • That cake looks so beautiful. Sir what is the substitute for eggs in this recipe (I am a vegetarian), plz also tell the quantity of the vegetarian substitute.

  • I made this in a brownie tin, without layers. But let me tell you something: my whole family loved it. They just LOVED it. They are already asking me to make it again����

  • I have a great pinapple carrot I’ve used for years. I also like the classic carrot cake with plenty of spice and nutmeg. And also the sweeter tasting less spicy with raisins. So yes I got 3 different types i like ��

  • Ohhh I want to do this but one question can I use bicarbonate soda in state of baking soda? And can I do this in one cake or need to be separed in 3?

  • What you need: 3 pans, parchment paper oil or butter

    Ingredients: carrots �� all purpose flour baking soda. Baking powder. Salt. Cinnamon ginger. Cardon all spice. Sour cream. Oil. Apple sauce. White sugar. Vinnila. Egg ��. Pecans

  • I just made it and the only thing I changed was substituted yogurt for the sour cream. It came out very moist and delicious not to sweet either. Perfect it the first time I make carrot cake without pineapple. Thanks for the recipe handsome! Love your videos.

  • I made this Carrot Cake recipe and it was amazing!! If I choose Almond flour instead of regular flour, it’ll be the same measure??

  • I also grew up with carrot cake that had pineapple in it. Ppl just don’t know what they’re missing. It’s awesome! Just add in drained crushed pineapple when you add in the carrots, simple. Ohhh, turns up the volume and earns your loyalty, in just one taste. ⚡️��⚡️

  • hi, if my oven is too small and need to bake them separately, is it ok if i make them together in one time and keep the rest in fridge until the oven is ready?

  • I made your recipe. The result was great. I used only a little amount of iced sugar for the top, bc at home we can’t eat too much fat. Thanks!

  • Oh, and can you please stop saying, “you can click right up here for my_recipe”, complete with hand gestures, because half the time there’s nothing there?! I even clicked the empty space once thinking that YouTube had pulled another fast one on us, only to find that no link in the space where you pointed still means “no link” and the video simply paused!

  • yum I tried carrot cake with pineapple ONCE at a bday party! And i loved it, but no stores in my area make carrot cakes with pineapple. ill keep tuned if you show us how to make it 😉

  • i made this cake for a Sunday Dinner treat and let me tell you, the cake is almost gone in one day! I made a 9in three layer cake and it was absolutely delicious!! I only made one alteration and that was replacing the vegetable oil with olive oil and it was AMAZING!! I had a request from several people for me to make them this cake. One recipe that I have been looking for is an AWESOME Pineapple Coconut cake. I know your cakes are AMAZING, so can you post one for this cake if you have time. I would be more than grateful and appreciative!! Thanks for making such awesome cakes and sharing these recipes with everyone!!

  • I have always hated carrot cake but for some reason this video made me want to make it. I made this today (my first cake from scratch) actually, and OMFG my mind has been changed about carrot cake. Its so damn good I am on my second slice as i type this. My dad also loved it. Also I WILL NEVER GO BACK TO USING BOX CAKE MIX. Cakes from scratch are superior, kinda sad i didnt buy double the ingredients to make 2 cakes lol Thank you for sharing this recipe.

  • I absolutely love carrot cake. I add pineapple and save the juice to brush on the layers before I frost them. My BF loves coconut flakes in his carrot cake. Thanks for sharing your recipes.

  • Thanks for your delicious recipe!! I made a carrot birthday cake as per your recipe and it was a hit! Everyone loved how moist and crunchy it was. ��

  • Hi Jemma, I love this carrot cake. I made it before but I can’t remember how long I baked it for. I am using a 1 tin 8inch x 4inch deep, I don’t have 4 like you use in the video. Do you know how long would it take approximately in the oven “all mixture in one tin? Thank you so much. Xx

  • I’ve made this one on fathers day!! It was close to perfection! and it was my first try at baking a cake. Thank you!! it was amazing!! everyone loves it!

  • Bake this carrot cake for special occasion especially or Eid. My nieces know this cake is going to be serve on the table. Ive made 4 of them 9inch. Satisfied. They didn’t know is carrot!!

  • I made a carrot cake for the first time and the result was just perfect. Thank you so much for this recipe. Regards from Argentina.

  • I made a 3 tier cake and a 2 layer cake Monday for a bday party. It was such a hit I just doubled the recipe and made a few more tier cakes! This is the absolute best cake ever!

  • Hi Emma, I recently subscribed to your channel and looove your cakes. I’ll be making this for my friend’s birthday. Can I double the recipe?

  • 3 cups of powdered sugar is the reason I detest all cream cheese frosting. That level of sweetness would ruin the whole thing for me. I like the balance of some tang, maybe from sour cream or creme fraiche and creamy and mild sweetness that will complement the cake. I like the addition of lemon juice, but it gets buried in all that sugar.