Carrot Cake Frosting Recipe Biography
Source(google.com.pkNick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar.
You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake.
For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.
round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice
In the bowl of a stand mixer fittd with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
Frost the cake:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins
2 (8-ounce) packages cream cheese, chilled
11 tablespoons unsalted butter, softened at room temperature
1 1/3 cup confectioners' sugar, sifted after measuring
1 tablespoon pure vanilla extract
Equipment:
2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks
1 tablespoon unsalted butter, for greasing the pans
2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt or table salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup safflower or canola oil
Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper
Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combi
In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed.
Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots.
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.
Carrot Cake:
In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Coffee Gallery
Admittedly, carrot cake isn’t something one normally associates with Paris. (Although if you want to see a Parisian go ecstatic, show them a block of Philadelphia cream cheese.) But when I had a slice of Barbra Austin’s carrot cake, I found myself polishing off the whole slice and begging for seconds. I met Barbra a few years back when she was shuttling back and forth between Paris and New York City, where she was baking professionally. I think I might have nudged her in the direction of making Paris her full-time home and I’m happy she’s here. Barbra blogs at BarbraAustin.com, updating readers about restaurants and bakeries, and is a terrific storyteller as well. So I asked her not only to share her recipe, but to provide this guest post. Merci, Barbra! -dl
If I had a FAQ page on my blog, “What brought you to Paris?” would surely be the first item. The problem is that I don’t yet have a clear answer.
I came to visit a couple of times in my 20s, and as a pastry cook I was surely inspired by Paris. But I didn’t start studying French until 2006, and my motivations for doing so, and for embarking on a two-month stay not long after that, remain shrouded in some mystery to me.
Not the reasons themselves, but how I could have possibly thought they were sound – something best discussed with lots of wine at hand.
That trip was a bit of a disaster, yet I decided to come back the following year. And with subsequent visits things started to get easier. I used to think it was because I had become familiar with the culture and customs, and because I had made strides with the language and come to understand the rules of etiquette.
While all of this was necessary (and highly recommended), it was not sufficient. There was a second part to all of these lessons that might be titled, “You aren’t French. Deal with it.”
Sure, there are people who move to Paris at the earliest opportunity because it is their own country that doesn’t fit them, who step off the plane with a perfect accent and well-tied foulard. But I am not one of them.
The small-batch, full-fat yogurts that my local fromager carries are delicious, but I will never be able to pronounce “yaourt”. While I appreciate Parisian style as much as the next girl, I still ride the métro in my gym clothes.
I have dated some French men but have had better luck, overall, with fellow Anglophones (keep it to yourselves, peanut gallery). I keep my windows open in the summer in spite of my neighbor’s grave and baffled disapproval. Though I have long been comfortable holding my fork in my left hand, I am still not entirely sure what to do with a fish knife. I love a good bistro meal, but I eat a burrito at El Nopal at least once a week.
Because here’s the thing: No matter where you go, there you are.
And so, when my birthday rolled around this year and I decided to have a party, it was not a moelleux or a biscuit or a dacquoise that sat in the center of the table, surrounded by a seriously good Ossau Iraty, delicate chèvre, crusty baguettes, saucisson, ham, figs, and no small amount of Champagne, but a carrot cake with cream cheese frosting.
This recipe is an adaptation of one in Gourmet’s Best Desserts, tinkered with by my dear friend and pastry chef Heather Miller and me when we were working together at a now long-defunct NYC restaurant called Washington Park. We were on a brown butter kick, and decided to try using it to replace some of the oil in the recipe. It worked.
1. Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.
2. To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.
Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.
. Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla.
Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Frosting Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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