Essy and convenient recipe of "carrot cake" for kids?!
Answers: Also some cakes which can be made full of nutrients
make it like a sponge eg get some eggs about 2 add 2 tablepoonsful of sugar then add the 4 oz of soft maragrine mix well add 1/2lb grated carrots mix it up well then add a couple tablespoonsful of olive oil and bake it in the oven.
Betty Crocker makes a great carrot cake mix. Easy enough. Add grated carrots to this and raisins if you like. You can also add chopped walnuts as well.
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nothing is more convenient than the mix from a box, but if you want to make some from scratch, I make these alot, but I omit frosting to save on calories. The fact they are cupcakes make them an instant child magnet...
1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper cups. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.
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