Tilbake til oppskriften på norsk !
I’m so fond of carrot cake but it has never been my pride to make. They usually get a heavyness and a rawness that not taste so successful.
But … after years of baking carrot cakes of various kinds, I have today found the reason why there is too much fluid making the cake rawin side, even the dough looks perfectly fine before the cake goes in the oven.
Remember to put the eggs, butter and milk in room temperature.
- 7 oz grated carrot ( 200 gr)
- 3.5 oz sugar – I – (100 gr)
- 8.2 oz butter (230 gr)
- 6.5 oz brown sugar – II – (180 gr)
- 3 large eggs
- 12.5 oz flour (350 gr)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 / 4 teaspoon pepper (optional)
- 1 / 4 teaspoon nelik (optional)
- 1 / 4 teaspoon nutmeg (optional)
- 1 / 2 teaspoon salt (if there is no salt in the butter)
- 2/3 c minus 2 Tbsp milk / butter milk (1.5 dl)
- 1/2 c + 5 Tbsp carrot syrup * note (1 dl)/ pineapple or orange juce juce
- 3.5 oz walnuts ( 100 gr)/ raisins / dried cranberries / chocolate chopped (optional)
This was a long list, but as you can see you can variete the spices, milk and «goodies» in the dough.
Carrots and other vegetables contain almost only water, and it will be released when it comes in contact with salt or sugar.
Since the contact does not occur until just before the cake goes in the oven, the carrot release their water during baking, and provide heavy cakes.
So today I mixed grated carrots and sugar (I) together in a bowl.
Then I put it in a strainer / colander for 45 minutes. Set a litle bowl under the colander.
Then I squeezed out as much water I could with my hands.
The bowl under the colander, gathered 2 dl carrot syrup.
Which otherwise would have made the cake raw and heavy inside and baked on the outside. Set the bowl with carrot syrup aside, it can be used later in the recipe.
Cream together butter and brown sugar, it takes a few minutes.
Feel free to read:
How to – make a cake by creaming butter and sugar!
Add one and one egg and mix well between each addition.
Sift together the flour, baking powder, spices and salt .
Mix together the liquids in a bowl and set aside. I used thecarrot syrup today.
Turn the mixer on low speed and add 1/3 of flour, 1/2 of liquid, 1/3 flour, the rest of liquid and then finaly the rest of the flour. Stop the mixer as soon as the last flour is added .
Scrape sides and lift up from the bottom of the bowl using a rubber spatula.
Add the carrot that is squeezed as much as posible
Turn the mixer on high peed for 10 seconds, STOP!
Place 1.5 tablespoons of dough into each muffin liner.
Or dress a 9″ cake pan with baking paper and pour in all the batter. Level with a spatula.
Bake in the lower section in the oven at 350 F degrees.
– cupcakes: bake for 20 to 25 minutes to appear «bouncy when you press lightly on top .
– The cake: bake for about 50 minutes to a stick stuck in center of cake comes out dry.
Carrot cake tastes heavenly with cream cheese
Cream cheese frosting!
or
Old-fashioned vanilla buttercream!
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