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How To make Helen's Carrot Cake
4 Eggs, separated
1 1/2 c Sugar
1 c Carrots, grated
1 c Walnuts, finely grated
1 1/2 c Flour
1 t Baking powder
1/4 t Nutmeg
1/2 t Cinnamon
1 t Vanilla extract
1 pn Salt
1 c Oil
2 1/2 t Water, hot
1/2 t Baking soda
FILLING:
8 oz Cream cheese
1/2 c Sugar
1/2 c Jam (strawberry,
-apricot or raspberry) FROSTING:
1 c Whipping cream
2 T Sugar
Preheat oven to 350 degrees F. Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix together hot water and soda and stir into flour mixture. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture. Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper and bake for 45 minutes or until done. Cool. Slice in half horizontally, to form two layers. Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam. Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream. NOTES: * Carrot cake with cream cheese filling -- I got this recipe originally from _The Oregonian_ in Portland, Oregon. : Difficulty: easy to moderate. : Time: 30 minutes preparation, 1 hour baking and cooling, 10 minutes frosting. : Precision: measure the ingredients. : Gary L. Scott : Tektronix, Inc, Beaverton Oregon, USA : garys@tekcbi.UUCP : Copyright (C) 1986 USENET Community Trust
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IMPORTANT! For those of you who are not getting stiff /firm steamed carrot cake
please do note that the batter should be quite thick. If it is too thin, continue cooking with continuous stirring on low heat. Continue to the next step (steaming) only after the batter is quite thick. This is mentioned on my blog. Below is the link.
Overnight chilling is also required for you to achieve good results. I have used this recipe successfully for years!
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Perfectly Even Cake in a Sheet Pan -- No Crust, No Dome!
Perfectly Even Cake in a Sheet Pan -- No Crust, No Dome!
If your recipe asks for three round cake pans that are 8 or 9 inches in diameter, you can bake it in a standard half sheet (18 x 13 inches) with no modifications.
If your recipe asks for two round cake pans, multiply the weight of all the ingredients by 1.5 to bake in a half sheet.
Expect the baking time to be around 25 min at 350F without convection.
Here is more info from King Arthur Flour:
The baking sheets I like are by Vollrath (affiliate link, commission earned):
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The world's best carrot cake is in the Bronx, NYC
Ask any New Yorker where the best carrot cake in the world is, and they'll tell you it's in the Bronx. Join us as we head uptown to Lloyd's Carrot Cake, a black-owned business in its second generation of family ownership. Co-Owner Lilka Adams tells us the hopeful story of how her father took a recipe from his upbringing in St. Thomas, and brought it to the world.
Be sure to like and subscribe to our channel for more collabs with Helen Cho.
Directed by Helen Cho
Executive Producers: Brian Lee, Helen Cho, Rob Martinez
Shot and Edited by Rob Martinez
PA: Julian Ogawa
Visit Lloyd's Carrot Cake: 6087 Broadway, Bronx, NY 10471
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How To Make Carrot Cake My Own Version (My life Journey in America)
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