I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Super Moist Carrot Loaf Cake With Stable Cream Cheese Frosting Recipe
How to make yummy Carrot Loaf Cake with stable Cream Cheese Frosting.
Here's what you'll need:
3 large eggs
1 cup oil (250ml)
1 cup brown sugar (200g)
1 tsp vanilla (5ml)
2 cups all purpose flour (250g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
1/2 tsp salt (3g)
1 tsp cinnamon powder (4g)
2 cups grated carrots
1/3 cup pineapple bits
1/2 cup chopped pecans (60g)
FROSTING:
1 cup cream cheese (227g)
1/2 cup unsalted butter (110g)
1 cup icing sugar (130g)
1 tsp vanilla (5ml)
Food for the soul:
Jeremiah 1:8 Do not be afraid of them, for I am with you and I will rescue you, declares the LORD.
#savoreasy
#carrotcake
#moistcarrotcake
carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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The BEST Carrot Cake Recipe
How to make the BEST Carrot Cake! This recipe is super moist and flavorful, you'll want to save this one.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓
PRINT the recipe (and get metric measurements) here:
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Cream Cheese Frosting Recipe Video:
Ingredients
2 1/2 cups all-purpose flour (315g)
1 cup granulated sugar (200g)
1 cup light or dark brown sugar* tightly packed (200g)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil (235ml)
1/2 cup or 1 stick unsalted butter melted (113g)
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots** (340g)
1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting
Instructions
00:00 Introduction
Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
00:40 In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
01:13 Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
01:34 Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
01:58 Stir in carrots and nuts (if using) until ingredients are well-combined.
02:35 Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs). Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
Allow cake to cool completely before covering with cream cheese frosting.
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정말 맛있는 당근 케이크 만들기 / How to make the best carrot cake
안녕하세요~~^^
분 베이크입니다.
오늘은 정말 맛있는 당근케이크를 만들어보겠습니다..
참 많은 레시피가 있지만
정말 맛있는 레시피 찾기가 쉽지 않아요.
이 케이크는
아이들과도 함께 즐길 수 있는 딱~~!!
그 정도 ~~
당근 케이크는 어려운 공정은 없지만
미리 사전 준비를 철저하게 해 주고
몇 가지 포인트를 지켜 주면 됩니다.
하지만..
몇 분까지 구워라...가 참 의미없는 케이크 중에 하나가 당근입니다.
당근이 참 많이 들어가는 레시피 이다보니..
당근의 영향이 참 많고,
그 수분감,,,이라는 것이 당근마다 달라서..
언제까지 구워야하는지에 대한 포인트를 알고 구우셔야 합니다.
체크 포인트를 알려 드릴께요~
그래서 저도 같은 레시피라도 굽는 시간이 그때마다 조금씩 달라진답니다.
온 가족이 함께 즐길 수 있는 당근 케이크 ...
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 15cm * 7cm. Roond )
달걀 2개
마스코바도 설탕 35g
백설탕 85g
소금 1g
식물성오일 73g (포도씨유 카놀라유 ok~! ,올리브 오일은 안 돼요.)
무염버터 25g
바닐라 익스트랙 5ml
당근 180g
호두 60g
건 크랜베리 45g
럼 8g
파인애플 슬라이스 60g (물기 뺀 상태)
중력분 120g
아몬드가루 12g
베이킹파우더 4g
베이킹 소다 2g
생강가루 1/4 tsp
계피가루 1/2 tsp
크림치즈 250g + 슈가파우더 60g
레몬즙 10g ( 오렌지 익스트랙 대체 가능)
생크림 350g + 슈가파우더 35g
식용색소 ( 그린, 오렌지)
** 만드는 방법
1. 크랜베리에 럼을 넣어 재워 줍니다.
(크랜베리가 너무 크면 잘라 줍니다.)
2. 호두는 160도에서 8~10분 간 구워 주세요.
3. 중력, 아몬드 가루, 베이킹 파우더 베이킹 소다. 생강 가루, 계피 가루, 소금을 넣고 섞어 준비합니다.
4. 파인애플은 물기를 뺀 후 작게 잘라 줍니다.
5. 당근은 다져서 준비합니다.
6. 큰 믹싱볼에 달걀, 백설탕, 마스코바도, 바닐라 익스트랙을 넣고 아이보리 색이 될 때까지 휘핑합니다.
7. 섭씨 45~50도의 오일을 섞어 줍니다.
8. 가루 혼합물을 두 번에 나눠서 섞어 줍니다,
9. 당근, 호두, 크랜베리, 파인애플을 넣고 섞어 주세요.
10. 녹인 버터를 섞어 줍니다 . (섭씨 50도.)
11. 180도로 예열한 후에 170도에서 50~55분 구워 주세요.
12. 크림치즈, 슈가 파우더 레몬즙을 넣고 잘 섞어 주세요.
13. 셍크림, 슈가 파우더을 넣고 80~90% 휘핑합니다.
14. 잘섞어 주세요.
15. 영상처럼 만들어 주세요.
16. 위에 장식 할 크림을 남겨 두고 오렌지와 그린 컬러로 크림을 만듭니다.,
17. 영상처럼 만들어 주세요.
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 임샛별 - 봄날의 걸음마
자료출처 :
Music promoted by DayDreamSound :
Track : Hemio -
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시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person
Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!”
#ClaireSaffitz #DessertPerson #CarrotCake
Special Equipment:
Stand mixer
Three 8-inch cake pans
Ingredients:
1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g)
Neutral oil for the pans
1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups)
1 cup buttermilk, (8.5 oz / 240g), at room temperature
1 tablespoon finely grated fresh ginger
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (11.4 oz /325g)
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder (0.28 oz/ 8g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6 g)
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs (7 oz / 200g), at room temperature
3/4 cup granulated sugar (5.3 oz / 150g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g)
Classic Cream Cheese Frosting, Brown Butter Variation
Video Breakdown:
0:00 Start
0:07 Intro to Carrot and Pecan Cake
0:34 Show Intro / Animation
0:53 Carrot and Pecan Cake Recipe
1:53 Special Equipment / Ingredients
2:54 Toast Pecans
3:16 Mix The Wet Ingredients
6:27 Mix Dry Ingredient & Make Batter
11:46 Brown Butter Cream Cheese Frosting
13:48 Felix Cameo
18:23 Frost The Cake
23:12 Taste/Wrap
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar