Traditional Carrot Cake Recipe Biography
Source(google.com.pk)For the cake: Beat together caster sugar and eggs while gradually adding oil until sugar granules are dissolved and you get a smooth texture.
Slowly add in dry ingredients to form a consistent mixture.
Fold in carrots, raisins and nuts. Pour into baking tin.
Bake until a skewer inserted near the centre comes out clean, about 1 hour 15 minutes.
For the icing, mix all ingredients together and spread over cake, only once it has cooled completely!
Watch how!
It was the day after our wedding (yes, I got married – a post about that is to come once I get some photos) and my Mum had arranged to have quite a few people over for brunch, before Brendan and I headed off for our honeymoon.
One of the things Mum made for the brunch was her carrot cake. She has been making it for as long as I can remember.
Brendan’s mum saw the cake at the brunch but didn’t have any (I think she was full from everything else already). She really wanted to try some though. So when Brendan’s mum’s birthday rolled around a few days later we thought it would be a great idea to whip together a quick carrot cake for her.
The recipe Mum has always used is from a really old cookbook that a local “mothers club” had put together. How cool is it! It’s got hand written alterations, old food splatters and everything. These kind of cookbooks just don’t exist anymore, so I’m glad mum has one… Look closely and you can even see to the side of the recipe were I’ve written directions for cream cheese frosting. That would have been years and years ago now!
See below these images for the recipe that includes Mum’s variations.
. Pre-heat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease and line a small cake tin.
Combine all dry ingredients along with the grated carrot and sultanas. Mix well.
. Mix together the wet ingredients.
Pour wet ingredients into dry and mix until just combined.
Pour into your lined cake tin and bake for 45 – 50 minutes. This one was perfect at 50 minutes.
Leave in the pan for 5 minutes before turning out. Leave on a cooling rack until cool enough to frost.
Frosting Directions
Add all ingredients into your electric mixer. Mix until creamy and smooth. Adjust the icing sugar and lemon juice to your liking. It could be more runny or more firm, so work with how it looks at the time.
And lastly… How cute is Mum and Dads cat Bessie!
Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12 servings.
Originally published as Classic Carrot Cake in Taste of Home February/March 2008, p15
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups sugar
2 tsp. vanilla extract
1/2 tsp. coconut extract
3 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 ripe mango, chopped into small chunks
1-2 tablespoons mango juice (optional)
Preheat oven to 350F. Grease and flour two 8"-round cake pans.
In a medium bowl, whisk together the flour, salt, soda, cinnamon, and curry powder. Set aside.
In a large bowl, whisk together the eggs, buttermilk, vegetable oil, sugar, and vanilla extract until smooth. Add the flour mixture. Fold in the shredded carrots, coconut, mango, and juice.
Pour the batter into prepared pans and bake for about 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool the layers before frosting.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add half of the confectioners' sugar and mix until combined. Add in the coconut milk, lime juice, and extracts. Gradually add the remaining confectioners' sugar and combine until smooth.
Ice the cooled cake layers generously. Top with crushed peanuts and candied basil leaves
I know I say that a lot of my desserts are good, but this cake is one of my favorite creations thus far. This cake is super moist, and delicious both at room temperature and right out of the refrigerator.
Curry powder, cinnamon, mango, coconut, carrot, peanuts, candied basil.
I know that it seems like a jumble of competing flavors, but it just works. There's something so simple about the cake, considering the complexity of the range of ingredients.
There's no better way to celebrate the arrival of spring than with a giant slice of carrot cake. This past weekend, I made my signature carrot cake and planned to post it at the beginning of this week. Everything was set into place to share with y'all on Tuesday, but then a genius idea popped in my head: curry.
I know curry isn't the first spice you'd reach for while baking, but I've recently been craving the hell out of it. My initial plan was to make a mango or coconut cake with curried frosting. I knew that it would be a total hit or miss, so I went back to brainstorming. I asked myself, "Why not use all three?" And then it dawned on me that there was a common thread between all of these ingredients — each are staples in Thai cuisine. I figured that coconut, mango, and curry could all be added to my killer carrot cake recipe with ease. From there, the Bangkok Carrot Cake was born.
I modified my traditional carrot cake recipe as an ode to Thai cuisine. The cake itself is full of curry powder, ground cinnamon, and coconut extract with a super moist texture, compliments of the addition of fresh-cut carrots, flaked coconut, and both mango chunks and juice.
I replaced my trusty cream cheese frosting with a coconut lime buttercream that incorporates fresh-squeezed lime juice, coconut milk, and coconut extract. From there, I topped the cake with crushed peanuts and homemade candied basil leaves. Special thanks to my Thai princess Tarrah Aroonsakool for that recommendation!
I know I say that a lot of my desserts are good, but this cake is one of my favorite creations thus far. This cake is super moist, and delicious both at room temperature and right out of the refrigerator.
Curry powder, cinnamon, mango, coconut, carrot, peanuts, candied basil.
I know that it seems like a jumble of competing flavors, but it just works. There's something so simple about the cake, considering the complexity of the range of ingredients.
Wouldn’t it be cool if bakers got to choose flashy names like WWF Wrestlers? You could be the Vanilla Villain, the Meat Tenderizer, the Mighty Masher, the Blender Blade, the Sweaty Spatula.
Ew. Nevermind that last one.
Today, my flashy baking name is the Waffle Wrangler. See, I finally acquired a waffle iron. Or . . . okay, actually I acquired it months ago. You’ll forgive me for not having tried it out yet, right? Especially since I happen to know for a fact your waffle iron is sitting under a coat of dust in a dark cabinet somewhere? It’s okay! No shame! You just need a reason to lug it out, wipe it off, and heat it up. I think I can help.
Despite appearances, I have been anxious to try this baby out. Waffles seem especially apt for one of my favorite culinary tricks: combining two well-known dishes into one. For instance, the recipes for Peach Cobbler Cupcakes, Peach Crisp Pie, and Blueberry Lemon Cheesecake Cupcakes each combine two desserts into a super-dessert.
So of course, I’ve spent the last few weeks pondering what sort of waffles to create. I could’ve taken a cue from this breakfast and made Pecan Maple Bacon Waffles (yum), but I had an urge to try something new. Apple or peach crisp waffles? Chocolate cake waffles? A bacon, egg, and cheese waffle sandwich? Peanut butter and jelly waffles? And then, as if Mike were sending me telepathic messages reminding me about his favorite dessert, it dawned on me .
I’ve actually been trying to think of some recipe to add carrot cake flavors to after seeing this amazing Carrot Cake Ice Cream over on Not Quite Nigella. This was my chance!
The foundation of the recipe I’ve spliced together is a simple but delicious buttermilk waffle recipe. To it, I’ve added the spice cake flavors of cinnamon, allspice, and nutmeg, bloomed in brown butter according to America’s Test Kitchen’s recommendation. I also added the lovely hunks you’d find in any carrot cake: raisins, chopped walnuts, and grated carrots. Finally, the waffles were topped with a schmear of Maple Nut Cream Cheese spread, which merges the main component of traditional carrot cake frosting with the familiar breakfast flavor of maple.
I was nervous the entire time I was mixing this batter: would it be the right consistency? Would the raisins and carrots burn? But it worked out perfectly! I did a little dance of joy (inwardly — mustn’t alarm the roommate!) with each waffle I successfully wrangled off of my waffle iron.
And how did they taste? Delicious, and exactly like you might expect: like the convergence of a hunky carrot cake and a fluffy waffle! The spices were warm and aromatic, and the nuts, raisins, and carrots made for a hearty texture. And I can’t forget one of the best parts: the Maple Nut Cream Cheese spread.
This Maple Nut Spread is ridiculous! If your cream cheese isn’t already softening to mix some up, you should grab it out of the fridge right now. It’s rich, creamy, and perfectly sweet, with the satisfying crunch of chopped walnuts. I want to spread this stuff on bagels, toast, waffles, you name it. The photos you see here (in which I tried to build a “layer cake” out of the waffles — ha ha, get it? Carrot Cake Waffles?) are only a slight exaggeration of how much Maple Nut Cream Cheese I ate with my breakfast. I’m too embarrassed to tell you how much of it I ate straight from the spoon, so just take my word for it: you’re going to love it.
Okay, you have your reason
now go dust off your waffle irons! Have your cake and eat it for breakfast, too!
Bloom the spices in butter
Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
Combine the flour, salt, sugar, baking soda.
Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.
Notes:
The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
**If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in
Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urd
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Traditional 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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