Carrot Cake Recipe - Chef Tips
Chef Jason Hill shares an easy carrot cake recipe in this episode of Chef Tips. This is one of my favorite dessert recipes for Easter, but it's really great for all occasions!
FROSTING:
This recipe was adapted from Cooks Illustrated.
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil
3 cups peeled and shredded carrots (6 medium carrots)
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Raisins and walnuts, if desired
Cream Cheese Frosting:
1 1/4 cups powdered sugar
8 ounces cream cheese, softened
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon sour cream
#carrotcake #carrotcakerecipe #cheftips
Spiced Carrot Cake Scones with Cream Cheese Orange Glaze: A Blend of English & Scottish Cuisines
These spiced, sweet, and decadent Carrot Cake Scones are based on the combination of the English carrot cake using (British) mixed spice and Scottish scones. Keep them simple or elevate their elegance with a cream cheese orange glaze and toppings to include toasted coconut and shredded carrots. Why not add chopped walnuts or pineapple for additional crunch and flavor? Consider making a batch of Carrot Cake Scones for your Easter breakfast table, an afternoon snack, or any day of the week. ????
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Content Time Markers:
00:00 Description of these scones with gorgeous pics!
00:48 Visual of ingredients, prepare baking sheet, & mix dry ingredients
01:48 What is mixed spiced? What spices are included?
02:30 Cut in butter until small peas using pastry cutter, forks, knives, or food processor
03:05 Add freshly grated carrots & orange zest
04:15 Combine cream, egg, vanilla, & add to dry ingredients
05:19 Knead dough, cut out 3-inch rounds, & brush tops w/ cream
08:07 Freeze scones (at least 20 min.) , bake, & make the cream cheese orange glaze
10:14 Close up of simple scones, top & decorate for indulgence & elegance
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting
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0:00 Intro
0:43 Grating carrots
2:10 Carrot Sheet
4:53 Cream Cheese Frosting
8:24 Assembly
We all love carrot cakes! This is my take on a classic carrot cake. Please enjoy!
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Carrot Cake◀
Quantity: 1 Carrot Cake (3 sheets/layers of 1.5cm thickness + plenty of cream cheese frosting)
⊙Carrot Cake Sheet (15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x)⊙
Cake Flour 111g
Almond Powder 55g
Cinnamon Powder 3g
Baking powder 4.4g
Baking Soda 2.1g
Salt 1g
Light Brown Sugar 89g
Grapeseed Oil 77g (any other odourless oil works)
Eggs 122g
Chopped Pecans 25g
Chopped Walnuts 25g
Raisins 50g
Grated Carrots 168g
① Add eggs & light brown sugar into a bowl and whisk.
② Add the grapeseed oil & mix.
③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
④ Add all the rest (pecans, walnuts, raisins, carrots) and mix.
⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
⑥ Place the carrot cake onto a cooling rack and let it cool completely.
⑦ Slice it into 3 sheets of 1.5cm thickness.
⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 320g
Sugar Powder 120g
Unsalted Butter(room temp) 160g
Lemon Zest 3.5g
Heavy Cream 30g
① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
⊙Putting things together⊙
Pls refer to the video.
⊙How to store⊙
Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#carrotcake #carrot #sugarlane #조한빛 #슈가레인
How To Prepare Carrot Cake Icing
This advice video is a useful time-saver that will enable you to get good at cupcakes, cake decorating. Watch our video on How To Prepare Carrot Cake Icing from one of Videojug's experts.
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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
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