Ultimate Carrot Cake Recipe Biography
Source(google.com.pk)Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
This is the best cake I’ve ever eaten!” was the reaction from my husband Graham to my latest creation. He has tasted many cakes during our 21 years together, so I pay attention when he makes a proclamation like this. I have to agree, this one is a winner! The recipe comes from Carole Bloom’s book The Essential Baker. I’ve made some minor changes to the recipe but for the most part it is hers. Too often carrot cake seems like a throw back to the 70s, when they were dense and tasted ultimately too good for you. This version is moist, sweet and has a complex combination of spices that all seem to come through. The cream cheese icing is bright and creamy. I added a bit of orange and lemon zest to the icing to bring out those flavors in the cake. I think it is an addition that is key to the success of this cake!
Pretty soon I will be harvesting carrots from my very own backyard urban farm, until then I used really nice sweet organic carrots from my co-op, which probably added something to the flavor. Carolyn, whose birthday inspired me to try this recipe, is in the camp of people who don’t like nuts in their carrot cake so I replaced them with shredded coconut. The raisins that Bloom suggests in the recipe were traded for dried cherries to tie in with the marzipan cherries that would adorn the top. Otherwise I followed this recipe from The Essential Baker:
pound coarsely grated carrots I actually made mine finely grated, as you will see below.
extra large eggs, at room temperature
1 1/2 cups sugar
1 1/4 cup canola oil
2/3 cups firmly packed brown sugar
teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
1 1/4 cups toasted walnuts I used shredded coconut instead, which was one of the options Bloom
suggested as well
1 cup raisins I substituted chopped dried cherries
Cream Cheese Frosting from Essential Baker: I doubled this recipe to make sure I would have enough. Now
I spread the leftovers on EVERYTHING!
12 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 teaspoons pure vanilla
1/4 teaspoon lemon extract optional
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups confectioners’ sugar
Mix all ingredients together
Prepare muffin tins with papers about 60 mini or 48 regular cupcakes)or two 9″ cake pans with parchment and oil. Preheat oven to 350 degrees.
I coarsely grated the carrots in a food processor using the grater attachment.
I then chopped them into finer pieces with the medal blade attachment in the food processor so that the texture of the cake would be a little bit finer.
carrot cake
Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest. Mix together all of the dry ingredients in a bowl with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, coconut, and dried cherries.
Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest. Mix together all of the dry ingredients in a bowl with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, coconut, and dried cherries.
Pour the batter into the prepared pans or scoop into cupcake papers fill 3/4 full
Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
Bake 9″ cakes for about 35-40 minutes, or until tester comes out clean.
To assemble the cake. Remove from pan and peel off the parchment paper from the bottom, place on a cardboard round. Put the cake on a cake turn table.
other thin serrated knife slice off the very top of the cake. Do this by using a sawing motion.
Then cut the cake in 2 or 3 equal layers. Slide the layers onto a cardboard round or any other flat surface. The false bottom of a tart pan works perfectly.
Put about 1 1/2 cups of the cream cheese icing.
Using an offset spatula spread the frosting evenly over the surface of the first layer. Repeat for the rest of the layers.
Place about 2 cups of the icing on the top of the cake and spread evenly.
Using the spatula spread the frosting and create swirls on the cake. This cream cheese frosting is very soft so you won’t want to try for anything too exacting.
I pressed coconut onto the sides and sprinkled the top.
Here are the mini cupcakes I made for Carolyn’s birthday. I got these great cupcake papers from Sweet
Celebrations.
Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.
In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl you’ll need it again
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine.
In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.
Make the frosting:
Fit a stand mixer with the paddle attachment a hand mixer works, too. Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.
Frost the cake:
Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Ultimate 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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