Carrot Cake Recipe Demonstration - Joyofbaking.com

Hello, I'm Stephanie Jaworski from Joy Baking, calm down, today we are going to make a

carrot

cake

with cream cheese frosting and this is what it looks like. This

cake

has two layers, it is moist and tasty, we have grated

carrot

s. It also has some chopped walnuts, crushed pineapple and it is also flavored with a little ground cinnamon and then what we are going to do is fill it and glaze it with this delicious cream cheese frosting so the first thing you will have to do is pre- Heat the oven to 350 degrees Fahrenheit, which is 180 degrees Celsius, and then you're going to need two 9 inch 9 inch round cake pans and you're going to want them to be 2 inches deep, which is about 5 centimeters, and then you can butter the inside. from your pan or today I'm just going to spray it with one of these non stick sprays and then I like to make extra sure that our cake doesn't stick to the pan so I'm going to take this round of parchment paper and just put it on. at the bottom like this, they're done with the other one so now for the batter if you have a stand mixer like I have here use the paddle attachment or you can use a hand mixer for this now before you start , you want to make Make sure you have all the ingredients and obviously you're going to need the carrot cake we need some grated carrot you're going to need two and a half cups of grated carrot now you want to start with about 340 grams which is 3/4 pound of grating raw or raw and peeled carrot and you can grate your carrot like on a box grater or if you are lucky enough to have the blade for your food processor it is a quick job to do so you have that and then we are You will also need 1 cup of either.

I normally use walnuts today, but the unions are also very good, so a 100 gram cup. I like to toast my nuts first because I think it really brings out their flavor. It's not necessary if you prefer to use them raw it's fine so to toast them just place them on a baking tray put them in the oven for about 8 minutes until you start to smell them and then let them cool and then chop them coarsely and the Else What you will need is crushed pineapple, you need a 1/8 ounce can, 227 grams of crushed pineapple and I drained it, so have those things ready and then the first thing you will need is four large eggs, which is 200 grams of eggs, have eggs at room temperature, let's put them in there and then I'll beat them just for that, as you know, maybe half a minute or so to break them all up, hey, let's go get it and then I'm going to add a cup and a half of 300 grams of sugar granulated white and, to give it flavor, 2 teaspoons and 8 grams of pure vanilla extract.

If you don't want a vanilla flavor in your carrot cake, you can leave it out, so now what I do. What I'm going to do is I'm going to put my mixer on medium high and I'm going to blend probably anywhere from, depending on your mixer, 3 to 5 minutes. I want this to become very thick and light in color so you know it's going to Take a few minutes, okay, so it sure changed in that time, right? So this is what you're looking for a nice thick light color, beautiful, so now the fat in the carrot cake is a liquid fat, you're going to need one. cup which is 240 milliliters or 215 grams now we want to use a flavorless oil for this so that could mean like a vegetable, corn canola or you could even use safflower oil for this and the nice thing about oil instead of butter because You are putting cream cheese frosting on this cake, it needs to be refrigerated and when you use oil it keeps the cake really nice and moist so you can just cut a slice and eat it straight from the fridge whereas with a butter cake you need to take it at room temperature except the butter gets really hard so now I'm going to put my mixer on low speed and I'm just going to pour my oil in like a stream down the side and then I'm going to mix it until it's completely incorporated okay so now I'm going to add my 1 8 ounce 27 gram can of my crushed pineapple that I drank, you know, it's not really like that.

Some

recipe

s call for unmashed pineapple, but you could use applesauce, some don't. I don't even have it, sometimes I even leave it out if I don't have it, but it just adds a nice flavor, the texture adds moisture, so I would use it if you have it and I'm just going to get over it, okay? That's it, now for our dry ingredients in a separate container, I have two cups, which is two hundred and sixty grams of all-purpose flour or all-purpose flour. Now I'll tell you if you want this to be your go-to carrot cake with a more earthy flavor, I guess. you would call what you can do is use a 130 gram cup of all purpose flour and then you can use a 130 gram cup of whole wheat flour.

You know, if you want to do that, for the other things we need is one. teaspoon four grams of baking soda one and a half teaspoons six grams of baking powder I have half a teaspoon 2 grams of salt and you know that ground cinnamon is in a carrot cake one and a half teaspoons two grams of ground cinnamon and not just cinnamon ground gives it a flavor, it also colors our batter that beautiful brown color that carrot cakes are known for and we're going to be able to sift the ingredients or I'm just using a whisk, this cake has been around for a long time. time, I'm not sure exactly, but I will say that I received the

recipe

from a friend in the 1970s and I have been making this recipe ever since, so these cakes have been around for a while and you know why it was always popular, so always I had them. to make all the parties and things that I went to and had at home, but it's still very popular, so that says how good it tastes, so I'll put all my flour in there and go on low speed. because I don't want that flour to come, now mix it so it's almost blended, so what I'm going to do is stop my mixer and now I'm going to add all my grated carrot, you know, carrot, you know, it has flavor. but in the cake you don't really notice that you just have the sweetness, but I really like all the little flecks of orange and I'm going to beat them together or you can mix them by hand if you have a smaller mixer. do the rest by hand, ok now just as a side note, today I'm going to make the two layer cake.

Sometimes I like to do this just in one, like 9 by 13, what's that 23 by 33? I think I have the correct centimeter mold. you could do that, although of course you're using a pan, the baking time I think will be a little longer for the individual, it's 25 to 30 minutes, so if you were using one, then the rectangular 9 by 13 en Usually 30 to 40 minutes, so you have alternatives here, so now we're going to divide the dough between the two molds. Try to get an equal amount. You could observe it if you have a scale, but you know. I always say the scale is very good, your ingredients weigh everything you will need, about 775 grams per pan, now make sure sometimes I forget, make sure you zero the scale before you start pouring the batter, okay, almost good, a little heavy, take this a little, okay, good.

Now and smooth out the top, so now everyone's Ivan, that you know, is a little different. Some, you know, may be a little hot, a little cold. It's good to get an ugly thermometer. Separate oven thermometers so you can check the calibration of your oven, but I. I'm going to say 25 to 30 minutes now when you put two pans like this in the oven, make sure you have a little bit of space between the pans so the air can circulate and the cakes can bake evenly and I. I like to vote halfway through baking, rotate the pans because you usually have some hot spots in the oven, so what you are going to do they don't write, your cakes won't rise much, this is a carrot cake, it's quite dense, but It will turn a beautiful golden color and when you insert a toothpick into the center it will come out clean and you will start to see the cake pulling away from the sides of the pan, so 25 to 30 minutes is fine, so our carrot cakes will be golden brown. brown, you can start to see them pulling away from the sides of the pan and when I put a wooden toothpick in the center, it came out clean, so put your pants on a rack.

I'm going to let them cool. -15 minutes and then when we come back we're going to take them out of the pan so now to take our cake out of the pan first take a flat edge. I have an offset spatula, just use a knife and run it all over. to make sure it doesn't stick and then I take a rack and I put it on top like that and then I just peel off the parchment paper and then I like to reinvent it so it's right side up and there we have it. let them cool completely before freezing them now, if you don't want to, you say it's too much work to make the frosting all in one day, what you could do, what I often do, is let them cool completely, wrap them and then place them in the refrigerator overnight and then the next day you can make the frosting and fill and frost your cake, either way, but make sure they are nice and cooled to room temperature before you make the frosting, now we're ready.

To make our cream cheese frosting, again, if you have a stand mixer, use the paddle attachment or you can use a hand mixer for this, the first thing you're going to need is seven tablespoons, which is 100 grams of butter, have the butter at room temperature and You could use, you know, I'm using unsalted, but you can use salty here, whatever you want and I'm just going to blend this until it's smooth, okay, bring it down and the next thing we need is a cup and a half, which It's 180. grams of icing sugar, also known as powdered or icing sugar, and I like to sift it because it tends to clump, so I'm just using a sieve, if you have a real sieve, you can use that, yeah, put it here along with 1 teaspoon four grams of pure vanilla extract which is for flavor now, if you didn't want vanilla, you could add, you know, a different type, you could leave it out or you could add maybe a little bit of almond, orange or lemon. extract if you want a different flavor, so now I'm going to start this on low speed and then increase the speed to medium-high and blend it for a couple of minutes.

I want it all mixed together and I want it to be nice and light and fluffy, okay, a couple of minutes, as you can see, a little bit of air nice and soft in there, so let's scrape that up and now I'm going to gradually add 12 ounces, which It's 340 grams of regular full-fat cream cheese, not very reduced, sorry, no. I need all the fat in here, oh, but I need to do something before that and almost forget that I'm going to add a teaspoon of lemon juice and I'm just going to whisk it in, that's just going to liven up all of our flavors here, keep it in there. so now I'm going to start adding in what you want the cream cheese to be, if you can see here, it's pretty soft, that way it would be a lot easier to mix it in and get it nice and smooth, I'm going to add that to whip it up. then keep adding the little bit ok check that so I added all the cream cheese and then continued to beat it for maybe a minute or two more just to make sure everything is nice and smooth and creamy like that so good if you want to give it color to your frosting so at this point you can add a little food coloring you don't want to waste any of this delicious frosting okay now if you have a cake turntable like I have it's a wonderful thing so use that or I mean, you can really just put it. your cake on a serving plate, a plate that's fine too, but if you have one of these very handy and since I'm using this and I want to have it, I have to lift my cake and then put it on my serving plate.

I would like to use these cake circles, this one is 9 inches and 23 centimeters, you can buy them at cake decorating stores or I just buy them online, so now I covered and stored my cake layers. Remember that I was talking to you about what you could store. I put them on overnight and that's what I did so I just wrapped my cakes and cling film put it on a baking sheet and put it in the fridge overnight so now there are two ways I'm going to use the frosting on the top as well as on the bottom of the cake. so I have a flat cake, I mean you don't have to do it at all, I mean a more casual cake, you can do it right side up, but I'm going to do it upside down, so place the circle of the cake there and at the bottom. becomes the top it might help if I put it right in the center of the well, that looks good, so just put it there and we want to put a little bit of frosting on it, just a thin layer.

I'm going to say maybe three quarters of a cup like a hundred. and fifty grams, I mean, we could be technical and I want to say precise and measure it, but I'm not going to do it today and then you could use the knife or I'm using an offset spatula and just spread it out well so it shows. Okay, let's try to get an even layer. You can go down and look at it and make sure it's even and then we'll take the car again. Let's turn it over and try to level it gently. press down to adhere the layers wait your hands and then now you can go and make what's called a naked cake which means you don't frost the sides you just frost the top but I have a lot of frosting here and I'm going toglaze the sides, so I'm going to put it all on top, okay, and then you can take your knife or offset spatula.

I'm going to work that to the edge and then take it and work it your way. down, take off the top and we're going to cover the sides okay so I've got it pretty good just make sure you take and bring the frosting right to the bottom of the circle of your cake or your plate and smooth the top out no really. That sounds great to me, that's how I make it a lot of times, especially just for the family, but if you want to make more, I guess what you would call what they make at the bakeries that they have, which has nice soft sides, so take a flat edge and then you start and you'll see you just turn with your straight edge until you have the sides how you want, if it's not perfect like you want you can go back in and fix it all up and do it, but you know what I like is for me, a unless your trunk is sold.

I like them a little rough, okay, and then for the top, I'm just going to smooth them out because I'm going to show you some other fancy stuff, so then take your plane and add the end here, stick it into the frosting I'm going to make a spiral and just go around and around again. You don't have to do this, but I think it looks really cool. Okay, now that it's ready, I'm just going to put this in the refrigerator to chill. frosting to cool and then we'll come back and try a piece, so I let it cool for 10 to 15 minutes so it's a little bit, the frosting is firmer so I think it looks pretty.

I like the spiral and it's like I don't need anything else I just like to leave it like that, very simplistic, if you left it plain on the top what you could do is say you used walnuts and you can decorate the top with walnut halves or pecan halves or even crushed if you want, but you know I like it that way so the best thing about this pie is that it keeps in the refrigerator for at least five days which is great and I actually think it tastes better after a day or two. because then the flavors have time to mix and it takes on a slightly moister texture and you can freeze this cake decorated like this, probably for a month in the freezer, if you have a plastic container that is big enough to hold this size of Cake is perfect if you don't make it, I don't, so I learned this trick when I took a baking class.

You say it's a cake box. Put your cake in there, cover it and then just wrap the whole box with some plastic, probably a couple layers of plastic wrap, put it in your freezer and it's nice because if you take it somewhere, you'll get a nice box of professional cake and then if you want to frost your cake do it overnight in your refrigerator so there you do it now to cut your cake with a sharp knife and then I don't have anything there but if you wipe it with the towel I'll cut a big slice, this is pretty tasty, you've got that cream cheese frosting, so you know, keep that in mind.

I'll put it this way. You can do it either way. Oh, you know, it's such a pretty cake, very colorful, very well seasoned, and I'll try some. I just did it. I tried it before the cream cheese frosting, it's to die for like I said. I know I'm dating myself, but I've been making this cake since the mid-1970s and it's the same recipe. I love it, you know, it's very popular with my family. friends it's so tasty and it's so pretty you can see the orange carrot and then the nuts and then you have the pineapple the cinnamon adds a nice flavor and that cream cheese frosting is just wonderful I mean you could put another one. frosting on your carrot cake, but I don't know.

The cream cheese frosting has to be on the carrot cake so you have to try this anyway and until next time I'm Stephanie Jaworski from Joey Baking calm down.