Best Carrot Cake Recipe Biography
Source(google.com.pk)I was planning to wait and post this recipe closer to Easter. But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love. And carrot cake happens to fall in the category of recipes I really, really, really love. So without further ado, I present to you a very humbly-named classic:
The BEST Carrot Cake.
Well, at least it’s the best in my opinion, as I am a total purist when it comes to carrot cakes. That’s right. I’m one of those people who does not want to see any nuts, raisins, pineapple, applesauce, or (heaven forbid) carrot substitutes in my carrot cake. Instead, give me a perfectly spiced, moist cake made with a heaping mount of freshly-grated carrots and lots of homemade cream cheese frosting. And I will be a very happy carrot-cake-eating camper.
(Ok, ok, though — if you happen to adore nuts and/or raisins in your carrot cake, we can still be friends. I’ve included an option in the recipe for how to add them in.)
Still, in my world, this recipe is Da Best. I even tested it twice this week just to double check with my friends, and they wholeheartedly agreed. (And for the record, this one is 500x better than a box mix!) So here’s the how-to:
As I mentioned, one of my absolute non-negotiables for good carrot cake is an entire pound of freshly-grated carrots. They make all the difference in terms of flavor and helping to create a good moist cake. Although don’t worry if you’ve never baked a homemade carrot cake before — the carrots totally blend in to the cake once it is baked. No “eh, what’s up Doc?” carrot crunching moments here. :)
If you have a food processor, this process can be made so much easier by grating carrots using the (fine) grater attachment. But otherwise, you can get a good bicep workout and burn some calories by grating carrots by hand. It will make eating them back up all the sweeter, right?
So grate about 1 pound of carrots…
Then mix up your cake batter, and fold the carrots in at the last minute. Be careful not to overmix the batter
Then pour it into cake pans that have been greased and floured. I chose to bake 3 8-inch round cakes, but this recipe also works for 2 9-inch round cakes. (You will just need to adjust the cooking time.)
Then once they are done, pop them out of the oven and let them cool until they reach room temperature. Then I like to pop them in the fridge for about 10-15 minutes to cool slightly, in order to make them easier to level and frost.
So while they are cooling, whip up a batch of homemade cream cheese frosting. I made mine with low-fat cream cheese, but any kind will work.
Then pull your cakes out, and level them off to even thickness with a large knife or cake leveler.
Pop them on a pedestal or serving plate, and then layer a nice thick glob of cream cheese frosting between each layer, and then frost the rest of your cake however you’d like.
And then you’ll have one heck of a carrot cake ready to enjoy. Speaking of, I think I’ll go have a leftover piece right now.
This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.
1 1/2 cups + 2 Tbsp. vegetable or canola oil
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 Tbsp. vanilla extract
3 1/4 cups flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1/2 tsp. ground nutmeg
pinch of ground cloves
1 lb. finely-grated fresh carrots
(optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
3 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
6 cups powdered sugar (or more if needed to thicken)
Preheat oven to 350 degrees .
Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)
In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.
I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.
Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet.
Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.
Moist sponge lightly spiced and sandwiched together with cream cheese icing - who could resist? Not everyone is a fan of walnuts though so if you prefer replace the walnuts with raisins instead. It’s hard to say which tastes best!
Method
Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Lightly oil 3 x 20cm/8in sandwich tins and base line with baking parchment.
Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, cinnamon and ginger then fold in until well mixed. Fold in the carrots and walnuts or raisins.
Divide the mixture between the prepared cake tins. Bake in the middle of the oven for 30-35mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
For the icing: sift the icing sugar into a large bowl, add the soft butter and vanilla essence. Use an electric whisk on low, to beat this until it is well mixed. Add the cream cheese and briefly beat together again until just combined. Don't over beat or it will become runny.
When the cakes are cold, peel away the baking parchment. Divide the icing between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other. Top with the walnut halves and cinnamon. Store in a cool place.
350g/12oz light soft brown sugar
3 large eggs
350ml/12floz sunflower oil
350g/12oz plain flour
7.5ml/11/2tsp baking powder
5ml/1tsp bicarbonate of soda
10ml/2tsp ground cinnamon
5ml/1tsp ground ginger
5ml/1tsp vanilla essence
350g/12oz carrots, peeled and grated
75g/3oz finely chopped walnuts or raisins
For the icing:
350g/12oz icing sugar
50g/2oz soft butter
5ml/1tsp vanilla essence
150g/5oz cold cream cheese
walnut halves and a little ground cinnamon to dust
Trying to find a real carrot cake recipe is not as easy as you would think. My Mother-in-Law was having a big birthday party last Sunday and that was her only request. Real carrot cake. With real ingredients.
I have never been a fan of chunky carrot cake. Chunky as in… no visible carrot pieces. No nuts. No raisins. Never ever ever raisins in a cake.
I much prefer the box mix. Because really, its all about the cream cheese frosting anyway. As long as there is a cake with some sort of spice flavor under it I am good.
After searching for some time, I found a reliable source for the recipe. My friend Shaina from Food For Your Family has a beautiful, real and raw site. Raw in terms of ingredients (she uses real food… unlike me who just professed a love for box mix) and in terms of writing. (Seriously, I have never been emotionally moved by a food blog as much as I am with hers.)
I changed up a few key ingredients simply because I did not have any on hand, but for the most part tried to follow her great recipe. If you want the original in all its glory, be sure to visit her site!!
For the exterior I did a version of my original Rosette Cake. My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers. Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.
This is my favorite Cream Cheese frosting. (Its the best ever. Don’t click that link. You will be ruined for all other cream cheese frostings forever.)
Heat the oven to 350 degrees.
Prepare two 8-inch round baking pans.
Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined.
Remove bowl from mixer and fold raisins, nuts, and the carrots.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Cover in cream cheese frosting.
Normally I would try to take a pretty picture of the cut-into cake, but since this was for an actual party there wasn’t that opportunity. Plus this cake is so gloriously chunky and crumbly that there would be no such thing as a ‘beauty shot’.
I did grab a quick picture of my piece though, just before I gobbled it down in 30 seconds flat.
Man it was good. The flavor was delightful. The texture was exquisite. The last bite gratifying.
I think I just talked myself into making another one.
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Best Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment