Its Sunday morning and baking is in order I think it has become a family thing to bake very Sunday morning. I love baked goods but its not my strongest point am more of a cooker then a baker.My sister is the baker in the family with my love for carrot cake I thought I would try baking one of my favorite cakes which is carrot cake.
The origin of carrot cake is that bakers have been using carrots in baked goodies since medieval times and carrot cake made a bit of a resurgence in war times as a result of rationing and then went stratospheric in the 70s being rated as one of the top fad foods of that decade.
These days it remains ever popular, because it is moist, boasts one of the best icings around (cream cheese icing) and by some people’s reasoning, it is marginally healthier than other cakes because it contains at least one serving of vegetables!
CARROT CAKE INGREDIENTS:
- 1 1/2 cups plus 2 Tablespoons vegetable or canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tbsp. vanilla extract
- 3 1/4 cups flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. ground nutmeg
- pinch of ground cloves
- 1 lb. finely-grated fresh carrots
- (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
CREAM CHEESE FROSTING INGREDIENTS:
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 6 cups powdered sugar (or more if needed to thicken)
Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
The Science Behind Carrotrs and Cooking
Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color.If your carrots turn inexplicably green with a recipe you’ve used many times before, the likely culprit is that the baking soda didn’t get fully dispersed throughout the batter.
I really enjoyed creating a food post for a change ,I might be a beauty blogger but I want to share a bit of lifestyle content. Comment down below if you would like more of mt Sunday Bakes…until my next post .