Simple Carrot Cake Recipe Biography
Source(google.com.pk)Years ago, when I was still in college, someone gave me a copy of the Silver Palate cookbook. I remember many of the recipes being over the top, both for my palate and budget at the time, and come to think of it, my cooking skill as well, but I still loved this book. The carrot cake recipe I photocopied and sent to my parents, with the note, “Make this cake, it’s great!”. Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? 25 years ago, no one I knew, but the combination was fantastic. The original recipe called for 3 cups of sugar (too much even for me) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple.
Over the years my father has made this cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Today we made it together (that frosting job is mine, thank you) and the cake even survived a “D’oh!” moment when 3 minutes after it went in the oven dad realized he had forgotten to add the coconut. After the requisite howls of exasperation, the cakes came out of the oven, batter back into the mixing bowl, coconut added, batter back in the pans, and pans back in the oven. No harm no foul. Cake lived, beautifully, I might add.
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple
Frosting:
8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice
Method
1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.
2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.
3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.
4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.
Carrot cake is a decadent, satisfying treat for any occasion. Some recipes call for nuts and pineapple to add a bit of texture and moisture, but they're not strictly necessary. This tasty cake has a wonderful creamy texture. After you've tried this, it may become a part of your monthly baking! Read on to find out how to bake a perfect carrot cake.
Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.
Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.
Coat the bottom and sides of the pan with just enough flour so that it gives the pan a light coat.
Make sure the cake mix is evenly spread across the entire pan.
After about 35 minutes, sink a toothpick into your cake and take it back out. If it comes out dry, the cake is ready. If it comes out crumbly or covered in dough, the cake needs more time.
nto an electric beater, or by hand, whip:
Sugar, cream cheese and melted butter.
Add zest of one orange
Combine until mixture becomes smooth.
You can use a cake platter or a simple large plate for this
Use your spatula to smooth the frosting evenly over the cake. Let the frosting start to harden.
On top you could add some cute little sugar carrots; you can get them from all good cake decorating stores.
Instead of the toothpick you can use any sharp tool.
Add powdered sugar on top before the frosting. Then, while the cake is still hot, put it inside the fridge.
To sweeten this cake, add some pineapple chunks into the cake batter before baking.
It wasn’t until recently that we actually realized just how much we love carrot cake. It wasn’t really something either of us grew up with. Working on a hunch, we started trying a bunch of recipes and cakes at local shops. We fell in love. We especially have fallen in love with this
What we love is that you can make this cake quickly and easily without lots of fancy equipment. Just bowls, a whisk and spatula are all that’s needed for the cake itself. The cake comes together really quickly. Whisk the dry ingredients together, whisk the wet ingredients together then combine. Add carrots and nuts and you’re done.
. When we first tested it, we scaled that back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. So if you’re making the cake and start to second guess the amount of carrots called for in our recipe below, don’t. All three cups are welcomed here, they make the cake.
To bake, we divide the batter between two buttered and floured cake pans. The cake layers will bake in the oven for 35 to 40 minutes (they smell amazing). Once baked, we let the layers cool completely then we a
The frosting is actually the same one we used to top our Guinness Chocolate Cake Recipe. It’s made with cream cheese, powdered sugar and heavy cream and it is absolutely delicious.
If you’re not into frostings or if you don’t have the ingredients on hand, try the cake as-is without any frosting at all. Or, sift a little powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and actually fell in love with the cake completely plain.
This cake is incredibly moist and light. It's up to you when it comes to the grated carrots. You can hand grate for the finest carrot pieces that sort of melt into the cake batter. A food processor makes quick work of grating carrots, but the pieces will be slightly larger. This is what we do and find it works really well in the cake. A third option is to use pre-grated carrots from the store. They work very well and help with prep time.
This cake recipe is very forgiving. You can make this with or without nuts and raisins. We like using both granulated and brown sugar in this -- you could just use granulated sugar, though.
One 8-ounce package (1 cup or 225 grams) cream cheese, at room temperature
1-1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake
Directions
Heat the oven to 350ยบ F. Grease two 9-inch by 2-inch cake pans. Line the bottom with parchment paper. Grease and flour the top of the parchment paper and the sides of both pans.
Prepare Cake Batter: In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins, if using them.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
hen the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
Even though it is a bit time consuming, don't skimp on prepping the pans. It's never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Simple Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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