Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Biography

Source(google.com.pk)
If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.
Adjust the oven rack to the middle position; heat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and spray the parchment.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl; set aside.
In a food processor fitted with a large shredding disk, shred the carrots (you should have about
3 cups); transfer the carrots to a bowl and set aside. Wipe out the food processor workbowl and fit with the metal blade. Process the granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through baking time. Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

When the cake is cool, process the cream cheese, butter, sour cream and vanilla in the clean food processor workbowl until combined, about
5 seconds, scraping down the bowl with a rubber spatula as needed. Add the confectioners' sugar and process until smooth, about 10 seconds.
Run a paring knife around the edge of the cake to loosen from the pan. Invert the cake onto a wire rack, peel off the parchment, then invert again onto a serving platter. Using an icing spatula, spread frosting evenly over the surface of the cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
RecID 8538

recipe filed under...
cheesefruitcakecomfort foodbirthdayeastermother's dayfood processor
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For the Carrot Cake:
2 1/2 cups unbleached all-purpose flour 12 1/2 ounces
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil or safflower, or canola oil
For the Cream Cheese Frosting:
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar 4 1/2 ounces

Back home, I decided to try to crack the mystery of the Mille Crêpes. I opened ''Joy of Cooking,'' and right among the pancake recipes is one for crepe cake, made with a dozen crepes layered with lemon sauce. A similar version, layered with whipped cream and jam, called gâteau de crepes, appears in the Larousse Gastronomique. As the book explains, filled layers of crepes is an age-old recipe.

The top-secret Mille Crêpes is feasible to make at home after all. Using the crepe recipe from ''Joy of Cooking,'' the vanilla pastry cream from ''Desserts,'' by Pierre Herme and Dorie Greenspan, and my own whipped cream, my gâteau de crepes was charming the way the sagging roof of an old cottage is, and darn tasty.
But in fact, food is like fashion. Others may mimic, but style and faultless execution are the mark of a determined individual. People may copy Lady M's Mille Crêpes, but when they want a perfect specimen, they will go to the store -- or just pick up the telephone and have it delivered to their doors.
The Mille Crêpes is $35 (6-inch) and $65 (10-inch) at Lady M Cake Boutique, 41 East 78th Street. It is

 Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
 Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.

 Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Herme and Dorie Greenspan. Serves

2. Meanwhile, beat the remaining ¼ cup (½ stick) butter and the cream cheese with the paddle attachment of a stand mixer (or with a handheld mixer) until well combined. Add the powdered sugar and beat on low speed to combine, then add the remaining 1 tablespoon vanilla. Beat for at least 10 minutes.
. Spread the frosting on the cake and serve. (Store leftover cake in an airtight container at room temperature for up to a few days.
Anyway, Wikipedia’s diligent volunteer editors are clearly mistaken about carrot cake, which is a great foodstuff, and which needs carrots the way Ben Folds Five needs Ben Folds. It needs other things, too, to be sure: Spices, like cinnamon, cloves, and allspice, to offset the earthiness of the carrots. Shredded coconut, with its savory edginess, adds another flavor dimension. (Walnuts are optional, and raisins do not belong in any cake that is
And then there is the most important component: the cream cheese frosting. I don’t know why cream cheese frosting isn’t standard on more cakes. Properly made, it’s devastatingly tangy and sweet, unlike plain buttercream frosting. But the method for making cream cheese frosting is the same as any other buttercream: You must whip copious amounts of air into it to make it smooth and cloudlike. There is one piece of equipment that does that better than any other:

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Easy Carrot Cake Recipe With Cream Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu