Monday, November 28, 2005

Eat First Think Later - Episode 005

Episode : 005 - Carrot Cake With Cream Cheese Frosting
File size : 5.8 MB
Running duration : 12:29 minutes

Episode summary : Also see what I have written about this cake at BigHeadBigHat. The below is the original recipe I found on the WWW but sadly I lost the link. Please note that this is not my recipe, I'm not taking credit for it. My notes however are in brackets below.

Ingredients :
- 55g walnuts or pecans, toasted and coarsely chopped (60g to 70g would be better, and use pecans to avoid the bitter taste of walnuts)
- 170g raw carrots, grated (200g)
- 280g all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder (1/4 tsp if you are using self rising flour)
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 2 large eggs (or 3 medium sized eggs)
- 250g granulated white sugar (175g will do)
- 120ml safflower or canola oil (120g of butter or 120ml of sunflower oil)
- 1 tsp pure vanilla extract (vanilla essence will do too)
- (you can also add 50g of un sweeten raisins)

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2. Butter two 6 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.
3. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4. Peel and finely grate the carrots. Set aside.
5. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
6. In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (Frothy means foamy. Lift the paddle attachment from the mixture, if the eggs mixture drips down, that means you still have not beaten the egg enough).
7. Gradually add the sugar and beat until the batter is thick and light colored
8. Add the oil in a steady stream and then beat in the vanilla extract.
9. Add the flour mixture and beat just until incorporated. (Don't over beat) With a large rubber spatula fold in the grated carrots and chopped nuts.
10. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

- 60g unsalted butter, room temperature
- 225g cream cheese, room temperature (250g, just use the whole bar)
- 140g confectioners sugar, sifted (75g will do, if you like more of the cream cheese taste, don't put sugar at all!)
- 1/2 tsp pure vanilla extract (vanilla essence will do too)
- 1 finely grated lemon zest (Orange works well too)
- 1 tbsp fresh lemon juice (3 to 4 tbsp or orange juice)

(Very important for butter and cream cheese to be in room temperature for smooth and easy to make frosting. Clumps of butter and cream cheese will spoil the frosting)

1. In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps.
2. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
3. Beat in the vanilla extract, lemon zest and juice.

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