![]() ![]() Place them into a bowl and cover so they don't dry out. Grate carrots: Using the small holes on a box grater, finely grate your carrots.Dust a very light coating of flour inside the pans. Butter the insides of three cake pans and line the bottoms with a circle of parchment paper. Prep oven and pans for cake: Preheat your oven to 350☏/180☌.You can also do this step ahead of time and store your carrot puree in the fridge in an airtight container. Set your carrot puree aside to cool for at least 15 minutes before using. Puree the carrots using a blender or food processor. You'll know they're done when the carrots are slightly caramelized (browned) on their surfaces and easily mashed with a fork. Remove the foil during the last 10 minutes to get some extra caramelization. Cover with foil and bake for 35-45 minutes. Remove the pan and carefully stir in the baking soda and salt. In a small baking dish, add the butter and place in the oven until melted for a few minutes. Make the caramelized carrot puree (Use the ingredients labeled: "□ carrot puree"): - Preheat the oven to 400☏/205☌.3/4 teaspoon (2g) kosher salt (I use Diamond Crystal).1 1/4 teaspoons (2g) lemon juice (optional but recommended)****.3 3/4 tablespoons (22g) dried egg white powder or Wiltons meringue powder.30 tablespoons (425g) cream cheese, full fat***.5 3/4 tablespoons (30g) dried milk powder.3 3/4 cups (852g) unsalted butter, cold from the fridge.4 1/2 tablespoons (54g) oil (canola or vegetable)īutterCream Cheese Frosting (makes about 7.5 cups):.2 1/4 cups (480g) brown sugar (light or dark).7 1/2 tablespoons (105g) unsalted butter.1 1/2 cups (360g) caramelized carrot puree*.1 1/2 teaspoons kosher salt (I use Diamond Crystal Kosher, but if you use fine salt, add half the volume).3 1/2 cups (405g) all-purpose flour, unbleached.3/4 teaspoon kosher salt (□ carrot puree).3/4 teaspoon baking soda (□ carrot puree).4 1/2 cups (672g) carrots, peeled & sliced 1/4 in.6 tablespoons (84g) unsalted butter (□ carrot puree).If you’re interested in other tools I use for my baking, I’ve compiled a list here. Weighing is the most accurate way to bake, and I use it exclusively.įor American bakers, I have converted grams to estimated volumes (cups, teaspoons, etc.), which are not as accurate and may have awkward proportions, but they still work. Please consider using the gram measurements, which allow you to perfectly replicate all my cake and frosting recipes. If you’re looking for a more cream cheesy flavored frosting, or one that comes together a little quicker, try my “Vanilla Cream Cheese Frosting.” Try the Cakeculator here. Select “Carrot Lover’s” for the cake flavor, and any pan size (cakes or cupcakes or whatever) and then choose the frosting of you choice. You can create your own combination of cake using my Cakeculator. The carrot cake recipe below gives you the instructions for an 8 inch 3 layer cake with 7 ½ cups of buttercream cheese frosting. You can use my recipe card below or create your own using my Cakeculator: ![]() But because I wanted my cake to have a bit more aeration, I am instead using a portion of butter to cream with the brown sugar, which gives this cake a slightly lighter texture than typical carrot cakes. This is actually quite lovely in some cakes, and it’s a common method for carrot cakes. When you make cakes that only contain oil (and no other aeration technique, such as adding beaten egg whites), they are super moist, but the crumb is also on the heavier and denser side. My carrot cake recipe also uses a combination of butter and oil to create a lighter crumb. Carrots also contain juices, which provide moisture and also flavor. I don’t blot or remove moisture from the carrots in this recipe. By finely shredding them, they integrate into the crumb of the cake more evenly. The carrots also contain starches and other plant material, which gives the cake a bit more body and structure.Ī carrot cake wouldn’t be complete without the second type, shredded carrots. Using a caramelized carrot puree in this cake gives it a beautiful natural orange color from the carotenoids and a sweet and earthy carrot flavor. Baking soda is added to the carrots before roasting because it enhances the Maillard reaction, which is the chemical reaction that produces the browning of food and delicious toasty flavors. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within. Roasted and pureed carrots make this cake intensely carrot flavored. The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. ![]()
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