Carrot Cake With Pineapple Biography
Source(google .com.pk)The Great Carrot Cake Debate rages on and on an on
At least it does here in the King Arthur Flour test kitchen, where a bunch of very well-educated college grads spend time each day discussing the relative merits of dark gray vs. light gray aluminum cookie sheets; the best way to pat out a thin-crust pizza; and which are better: cinnamon Flav-R-Bites or cinnamon chips Flav-R-Bites, hands-down
Sue Gray, our test kitchen director, started the carrot cake debate sometime last year. In the process of developing a new mix, she asked us kitchen denizens, “Hey, what goes in carrot cake besides carrots?”
Baker A: “NOTHING. Forget all that other junk people like to add.”
Baker B: “Golden raisins. Maybe nuts.
Baker C: “Pineapple, coconut, nuts, raisins… YUM, what else
Bakers A, B, and C, in chorus: “But it has to have cream cheese icing!
Indeed, cream cheese icing seems to be the carrot cake constant, the one ingredient besides carrots all carrot cakes must have. We can agree on that.
As for the rest, we can choose to disagree agreeably.
I have to confess, I’m Baker C – a total carrot cake maverick. While a relatively fine-grained, “pure” carrot cake is OK, I much prefer one with the tangy-sweet bite of pineapple, the savory crunch of nuts, and the tropical touch of coconut.
Though I neglected to add golden raisins to the cake below, I actually think I’d do so next time; I love how raisins morph into soft, moist little pillows of sweetness when they bake.
Oh, and how about diced ginger? Carrots and ginger go together like
well, like carrots and pineapple. And pecans. And cream cheese icing
Ready? Get out your favorite carrot cake “add-ins,” and let’s begin.
Preheat the oven to 350°F. Lightly grease a 9” x 13” pan.
See how the batter sheets off the beater blade and “ribbons” in the bowl
Whisk together 3/4 cup melted butter and 3/4 cup vegetable oil. With the beater running, add the oil mixture in a stream, beating till smooth.
So, what’s with all he little indentations? That’s so I don’t forget any of the dry ingredients.
When I’m following a recipe with lots of spices, I put the flour in a bowl, and use a spoon to make a little well for each of the ingredients that’ll be whisked into the flour. If I haven’t filled all the wells when I’m ready to whisk, I know I’ve forgotten something.
1/2 cups (about 1 pound) finely grated carrots
1 cup diced pecans or walnuts, toasted if desired
1 cup shredded unsweetened coconut (preferred), or sweetened coconut
1/2 cup diced dried pineapple*
*Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred
Be sure to use a pan that’s deep enough; the cake will rise fairly high. This 2”-deep pan has a full 1” of headroom to accommodate the baking cake.
until the cake is golden brown, and a cake tester inserted into the center comes out clean.
Remove the cake from the oven, and quickly loosen its edges with a spatula. This will help prevent it from sinking in the center.
Cool it right in the pan.
When the cake is cool, make the cream cheese frosting.
For lump-free frosting, take the cream cheese and butter out of the fridge an hour or more ahead of time, to make sure both are at room temperature.
Combine the following in a bowl:
6 tablespoons butter, at room temperature
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
Sift 3 1/2 cups confectioners’ sugar. Is sifting necessary? Yes, if you want perfectly smooth, lump-free frosting.
Just to make sure you’re not confused, when a recipe says “3 1/2 cup confectioners’ sugar, sifted” – it means to measure out 3 1/2 cups (14 ounces) sugar, then sift it.
If a recipe says “3 1/2 cups sifted confectioners’ sugar,” you’d sift the sugar first, then measure it.
Gradually beat the sugar into the cream cheese mixture.
Add 1 tablespoon of milk, beating all the while. Continue to add milk till the frosting is nicely spreadable. I’d added 1 1/2 tablespoons at this point; it’s not quite spreadable enough for my taste…
so I added another 1/2 tablespoon of milk. Perfect!
Scrape down the sides and bottom of the bowl, and beat again to make sure the frosting is perfectly smooth
thought I’d get fancy, and use my bowl scraper to make perfectly smooth frosting. But I never could get it PERFECTLY smooth; the scraper always left a few lines.
It was delicious, let me tell ya. We omitted the pine nuts and almonds, which I would have liked actually, but my mom was not having any of that nut action, so we skipped them. Very moist, very delicious.
Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
Bake for 20 to 25 minutes.
Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.
To make the frosting:
With an electric mixer, mix the cream cheese, butter, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.
Use the frosting to fill and frost the cooked layers.
Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America
This makes a large slab cake & it keeps really well & freezes even better. I froze 3/4 of it in ziplock bags in the deep freezer, upon defrosting no one would ever know this came from the freezer.
I have listed 2 methods for icing because as much as I love cream cheese icing my partner hates it & I wasnt sure how well that freezes, the 2nd icing option is more of a glaze.
I made this cake a few monthes ago & it was delicious, so good in fact that when we finally ate the last 1/4 of it from the freezer that I panicked when I couldnt find the recipe among my files.
Method
Preheat oven to a moderate 180deg celsius or 160deg fan forced
Grease and line a lamington pan.
Sift dry ingredients into a large bowl
Add in grated carrot, pineapple, oil, eggs and pecans.
With wooden spoon, mix well to combine.
Pour into ready prepared pan, and bake for approx 50mins, or until a skewer inserted comes out clean.
Allow to cool in pan for 5-10mins, before allowing to cool entirely on wire rack.
method
In food processor, process cream cheese until smooth. Add in icing sugar and lemon juice and process until smooth. Smooth over cake.
or 1 tbls sour cream 1 tbls lemon juice1/2 cup icing mix stirred until smooth. Spread over cake with a flat bladed knife
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake With Pineapple Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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