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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Monday, August 18, 2008 English Carrot Cake (Dorie Greenspan recipe)  English Carrot Cake Plain and unadornedIt's my sheer delight to announce how I've finally found the perfect carrot cake recipe that works best for me. The traditional English carrot cake is the cake that I would order over and over again when I'm at cafes. It's a cake that my best friend and I would share over endless conversations. It is also the cake that I'll binge on when I feel upset in school. You can say that the carrot cake is my comfort food, or dessert. I've been on a search for a perfect carrot cake recipe ever since I started baking. I remember using a recipe from Nigella Lawsons before moving on to one from Jamie Oliver. They were lovely in their own right but somehow, they don't quite work for me. The search ended when I tested the recipe from Dorie Greenspan's Baking from my home to yours. I got the recipe off the web though I really do wish and hope to own that book really soon. (hints) The texture of the cake is nice and crumbly without being too moist or dry. I love the plump golden raisins and fragrant walnut pieces in between the cake. Even though the recipe suggested including coconut shavings, I decided to go without them just because I don't fancy coconut in all forms. Surprisingly, I feel that the cake taste really wholesome and healthy-the ones without the frosting of course. The frosting added a good contrast to the cake too. I added some lemon zest and quite a bit more lemon juice as I love the tart characteristic of the frosting. The downside was that I did not have enough frosting!! Would definitely double the portion the next time. I did not even make a three-layer cake as I only had two cake tins of this size. My dad did not have complaints about this cake at all. He did not even say a word till he finished the entire slice. My uncle had the cake as his dinner. And my mum, the health-conscious queen, stamped her approval on this cake that "isn't too sweet or oily". (Of course, she ate the one without the frosting.) This, will definitely be filed under one of my favourite recipes.  I baked some in mini moulds too because there was a lot of batter!  Give me a slice anytime! Sitting by my window, having a slice and appreciating the glow of the morning sunshine *** Bill’s Big Carrot Cake Recipe Yields 10 servings (More than 10 actually)
For the cake: 2 cups 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg ¾ teaspoon salt 3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)- I used only about 350g 1 cup coarsely chopped walnuts or pecans 1 cup shredded coconut (sweetened or unsweetened)- I omitted the use of coconut ½ cup moist, plump raisins (dark or golden) or dried cranberries 2 cups sugar 1 cup canola oil 4 large eggs For the frosting: 8 ounces cream cheese, room temperature 1 stick ( 8 tablespoons) unsalted butter, at room temperature 1 pound confectioners’ sugar, sifted 1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract ½ cup (40g) shredded coconut (optional) Finely chopped toasted nuts and/or toasted shredded coconut (optional) Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit (or 160C). Butter three 9-x-2-inch (23cm x 5cm) round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans. each layer will weigh about 550g. Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving. Serving: This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator. *** Labels: Carrot Cake, Dorie Greenspan
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