I also don't agree with the 'too sweet' complaints, the balance of the carrots, walnuts, spices and cream cheese was absolutely perfect. A veeeeeeery slow stream of oil is required to emulsify it correctly, my batter came out light and airy not watery. I think the complaints of a 'dense, rubbery' cake may come from how the oil is incorporated into the batter. My husband and his family are huge carrot cake fans so I wanted to impress, and this did the trick. I loved how this carrot cake turned out! Light but hearty from all the spices and rum, perfectly moist with bites of toasty walnuts. At 25 minutes, the muffins were a bit underdone for muffins but were amazing in flavour and texture for a pudding-type cake.Worth trying this recipe again as a two-layer cake. I separated the batter into a bundt pan and 12 muffin cups and guessed at the timing. It gave a light fluffly cake without is seeming greasy. The directions about beating the eggs, sugar and vanilla until light and thick then slowly blending in the oil were useful. I weighed the carrots and used a scant cup of sugar. It's delicious and my mom asks me to bake it every 2-3 months even though she typically hates baked goods (criminal, I know). I don't know if it's because of the clear instructions, the ingredients, or consistent luck, but this recipe is fool-proof. I am so bad at baking, like really bad, but every time I make this cake it turns out amazing. I'm 50/50 on raisins generally- but even enjoyed them in this cake! I made this for a friend's birthday, and the cake turned out great. Top with Candied Carrot Coins, if desired. Spread remaining frosting over top and sides, swirling decoratively. Spread top and sides with 1¼ cups frosting and chill 30 minutes to let frosting set. Place remaining cake, domed side down, on top. Place 1 cake, domed side down, on a platter. Increase speed to high and beat frosting until light and fluffy, about 2 minutes. Reduce speed to low and gradually mix in powdered sugar. Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Run a knife around sides of cakes and invert onto wire rack remove parchment. Transfer pans to a wire rack and let cakes cool 10 minutes. Step 4īake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Fold in raisins, if using, and walnuts with a rubber spatula. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients mix until smooth. Reduce speed to medium-low and gradually stream in oil. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Combine carrots and buttermilk in a medium bowl. Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes let cool. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Line bottoms with parchment paper rounds lightly coat rounds with nonstick spray. Lightly coat two 9"-diameter cake pans with nonstick spray. When selecting your carrots, opt for medium-size ones ( larger carrots can be starchy and bland) and shred them on the small holes of a box grater or with the grating disc of a food processor-large shreds of grated carrot may not soften adequately in the time it takes the layers to bake.Įditor’s note: This recipe was originally published in our May 2016 issue. Cinnamon and ground ginger take the lead (2 teaspoons each), while a whisper of nutmeg (just ½ teaspoon) adds woodsy, floral balance that beautifully complements the earthy sweet carrots. We streamlined the spices, too, but turned up the volume on each for maximum impact without muddied flavors. We found the walnuts key, however, for the texture they add to the tender crumb (pecans make a worthy substitute). Strongly anti-raisin? Leave them out if you must. Plumped with rum, the raisins add pops of juicy sweet flavor throughout the layer cake. The two add-ins we left in the mixing bowl: golden raisins and toasted walnuts. To achieve our dream carrot cake, we stripped the dessert of all nonessential ingredients. Ideally, those layers should be studded with a few choice ingredients to keep the texture interesting and they must be hidden under a layer of cream cheese frosting so thick someone might mistake the dessert for a cheesecake. Carrot cake may be one hotly contested dessert, but we can all agree that the best carrot cake recipes turn out moist layers that are warmly (but not overly) spiced.
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