Carrot Cake – Food Wishes

Carrot Cake – Food Wishes


hello this is chef john from food wishes
comm with carrot cake that’s right out of all the vegetables people have tried
to make cakes with only one hit it big and that was the humble carrot and I
know zucchini did get a bread which is kind of impressive but still it is a
bread so carrot wins by vegetable base dessert rankings aside I’m very excited
to show you this and we’ll go ahead and begin that by getting together our dry
ingredients and I’ll start with a couple cups of all-purpose flour to which we
will add some salt as well as some baking soda and baking powder
oh.he how we’re doing both this time and then as far as spices go we’ll do some
ground ginger as well as a couple spoons of cinnamon and that’s it we’ll simply
take a whisk and give this a thorough mixing to make sure all those
ingredients are nicely combined and once that’s been accomplished we’ll simply
set that aside and start on the wet ingredients it will begin that by adding
a little touch of sugar to this bowl into which we’re gonna whisk four large
whole eggs and by the way if you’re thinking hey Sugar’s not a wet
ingredient no it’s not physically but the baking and pastry chefs consider it
a wet ingredient in these recipes and since they tend to be kind of a
temperamental group we let him call it what they want but anyway we’re gonna
whisk those eggs and sugar together for a few minutes until it all looks a
little something like this at which point we’re ready to add our
melted fats and we’re doing two kinds here we’re gonna do some unsalted butter
as well as some coconut oil which kind of sort of looks like vegetable
shortening at room temperature except according to my sources it’s way way
healthier for you and I’ll give more info on the blog about exactly which one
to use but anyway what we’ll do is place that
over low heat until it just melts right we don’t want this too hot just until it
melts and if you think it did get too hot just let it sit and cool till it’s
just warm and then what we’ll do is go ahead and whisk that into our egg and
sugar mixture which we were probably supposed to do gradually but I don’t and
didn’t and it works fine go ahead and stir all that together at
which point it’s ready for the star of the show our carrots which we are gonna
need to peel and grate first and that might not sound like something you need
a tip for but I’m gonna give you one anyway and that’s that if you grate a
carrot at an angle you’re gonna get longer strands which I don’t really want
here all right by doing the carrot knot at an angle more perpendicular like this
you’re gonna get much shorter gratings okay much smaller pieces which I think
works better in this recipe is sure that probably means this will take an extra
minute or two but I think it’s worth it of course having said that any way you
do this is probably going to be fine and if you think about it technically no
matter how you do it you’re doing a great job but anyway we’re gonna need to
get about two generous cups which we’ll go ahead and transfer into our wet
ingredients along with some crushed pineapple and if using them some nuts
and I am I’m going to do some pecans and walnuts and once those are in we’ll go
ahead and give this a stir and because I wanted it to be harder and take longer
I used a nice small spatula and then what we’ll do to finish this batter off
after switching to a bigger spatula is we’ll go ahead and add our dry
ingredients and stir this all together and basically that’s it as soon as
everything is incorporated and we can’t see any more flour we can go ahead and
transfer this into a lightly buttered baking dish and I’m just gonna do in one
big rectangle because it’s way easier but if you wanted to fill up a couple of
round cake pans and do a layer cake instead feel free I mean you guys are
after all the dwight schrutes of desserts made with roots which reminds
me assistant to the carrot cake maker is not the same thing as assistant carrot
cake maker all right totally different pay scale
but anyway we’ll go ahead and transfer that batter in at which point is pretty
much ready for the oven but before that happens let’s go ahead and give it the
old tap a tappa which hopefully will bring any big air bubbles up to the
surface and that’s it once that’s been accomplished we can go ahead and
transfer this into the center of a 350 degree oven for about 40 45 minutes or
until it looks like this so yes it looks done
and totally gorgeous but we never just want to go by looks so to be sure let’s
go ahead and poke it with a toothpick and if it comes out clean you’re done
and if it comes out with a bunch of wet batter on it you’re not put it back in
but this was perfect which means all we have to do now is let it cool completely
repeat cool completely before we frost it if you’re gonna frost it by the way
which I hope you are I mean only a crazy person needs cake without frosting and
what I have here is our official food wishes cream cheese frosting which I
will of course provide a link to and we’ll go ahead and spread that evenly
over our completely cool cake and just for fun sometime try to spread this
cream cheese frosting over a really hot cake just to see what happens I don’t
want to spoil it but it’s not good and then what we’ll do once this has been
successfully frosted is pop it in the fridge for at least a couple hours so
that that frosting firms up nicely and we get some beautiful clean cuts which
is what I’m gonna pretend we did right here even though I didn’t and the reason
for that is I really wanted to grab a fork and see how this came out since
it’s been about 10 years since I made this recipe but you really do want to
wait for that frosting to firm up because as you’ll see as I cut this
corner piece those edges of our frosting are gonna be a little bit sloppy and
messy not to mention we might end up with an unsightly frosting fingerprint
right in the middle which is never a great look and by the way it’s just not
an appearance thing the taste and texture of the frosting will be better
if it’s cold but despite the aforementioned issues the cake itself
was amazing and every bit as good as I remembered it was alright there’s
basically two styles of this the light airy cakey version and then the sort of
dark dense very moist version and what I enjoy something right in the middle of
those which I think this was so I was thrilled with how this came out but not
necessarily how it looked so I let it chill completely so I could get one more
cut with nice clean edges you know for the pictures which is why garnish the
top with a little bit of chopped pecan and a few slices of candied carrot which
I will tell you how to do on the block and even though I just did a tasting I
figured as a professional I really should take a couple more bites of the
one I photoed so that’s my story and I’m sticking to it but anyway that’s it my
take on carrot cake we got Easter coming up pretty soon and
when I think of Easter I think of rabbits and when I think of rabbits I
think of carrots and when I think of carrots I think of this delicious cake
although why do we think of rabbits again when we think of Easter oh that’s
right the eggs but anyway what I’m trying to say is I really do hope you
give this a try soon so head over to food which is calm for all the
ingredient amounts of more info as usual and as always enjoy you

100 thoughts on “Carrot Cake – Food Wishes

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *