![]() ![]() Emulsify the oil, sugars and eggs for a smooth batter. Instead of shredding the carrots, finely grind them in a food processor. Scroll through the step-by-step photos to see how to make a Better Carrot Cake! Plump currents in hot water before adding them to the batter. I put the ingredients together so that you get all the great flavor and moisture of the traditional carrot cake, but with a finer texture and beautiful deep orange color. So why is my carrot cake “better” given that I have pretty typical ingredients? Thick shreds of carrots, big raisins and chopped nuts contribute to the chunkiness. My objection to carrot cake is the often lumpy texture. Honestly, it’s mostly because of the cream cheese frosting, but I do like the cake too. Ten years of running a cake business will do that to you. Some recipes throw in some coconut or pineapple for added flavor.Īs I’ve said before, cake is not my very favorite dessert. What’s wrong with the average carrot cake?Ĭheck out most any carrot cake recipe and you’ll see that the ingredients are similar to this recipe oil, sugar, flour, spices, carrots, eggs, and, if you like, raisins and nuts. If you click on the Baking School tab in the main menu you’ll find a wealth of information about baking ingredients and techniques, including my favorite post about how to create the best cake recipes. How you mix a recipe, and how you handle ingredients, can transform your baking. Often the smallest changes can make a huge difference in the outcome. One of my favorite things to do as a baker is to take a mediocre or even “pretty good” recipe and make it better. If you think there’s nothing new to learn about good old carrot cake, think again! This is A Better Carrot Cake Recipe not because of the ingredients, but how they’re put together. ![]()
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December 2022
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