this past christmas i got claire saffitz’ book dessert person, and i’ve been waiting for the right occasion to make this carrot cake ever since. arrange two oven racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. mix the wet ingredients in a medium bowl, stirring together the carrots, buttermilk, fresh ginger and vanilla. place about 2/3 pecans in resealable plastic bag and use rolling pin to crush into smaller pieces. to the medium bowl with nut meal, add flour, cinnamon, baking powder, salt, baking soda, nutmeg, cardamom, and whisk to combine. in a stand mixer fitted with the whisk attachment, combine the eggs and granulated and brown sugars. add about 1/3 of the flour mixture and mix on low speed until flour has almost disappeared. use a spatula to scrape down sides and fold the batter several times to make sure it’s evenly mixed. bake until cakes are springy to the touch in the center and a cake tester inserted into the centers comes out clean, 25 to 30 minutes, switching and rotating pans front to back after 20 minutes.
transfer to a wire rack and peel off the parchment paper. stack and frost the cake. place the third layer upside down on top and press gently, and repeat with another 1/2 cup. cover the top and sides of the entire cake with another 1 cups frosting in a very thin, even layer for a crumb coat. in a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high, scraping down the sides of the bowl occasionally, until the mixture is completely smooth. beat in the vanilla and cardamom. the frosting is now ready to use. thank the oil! the oil deprives the gluten from making any significant/strong formation. if you want to learn more about the science of cooking, this book blew my mind.
ideally, those layers should be studded with a few choice ingredients to keep the texture interesting; and they must be hidden under a layer of cream cheese frosting so thick someone might mistake the dessert for a cheesecake. when selecting your carrots, opt for medium-size ones (larger carrots can be starchy and bland) and shred them on the small holes of a box grater or with the grating disc of a food processorâlarge shreds of grated carrot may not soften adequately in the time it takes the layers to bake. fold in raisins, if using, and walnuts with a rubber spatula. increase speed to high and beat frosting until light and fluffy, about 2 minutes. my husband and his family are huge carrot cake fans so i wanted to impress, and this did the trick. the cake simply doesnât need it, and i have a pretty big sweet tooth.
i will return to my very popular version of carrot cake with less sugar, cooked and shredded carrots, walnuts and yes, coconut & pineapple with a light lemony cream cheese frosting because it is the most requested cake i have ever made. it was much too sweet and too thick to whip properly–it kept getting stuck on and climbing the mixer blades, though i followed the instructions to a t. i’d make this again but use a different frosting recipe. i halved the recipe, made it in a loaf pan, and skipped the icing. wow the cake itself was so moist and i could eat the cream cheese frosting with a spoon. i didn’t use the rum and golden raisins but this cake was incredible without it. i fed it to three different carrot cake lovers, 2/3 thought it was fantastic, the last one preferred fluffier cake but still thought it pretty good.
claire saffitz is the bestselling author of dessert person and host of the cookbook companion youtube series dessert person. after graduating from harvard storage notes: the assembled cake can be refrigerated, properly covered, for up to 5 days. the cake layers may be tightly wrapped in plastic our best carrot cake recipe gets a crunch from toasted walnuts and a boozy punch from rum-plumped raisins, which are optional but by claire saffitz., carrot cake recipe, carrot cake recipe, best carrot cake recipe, brown butter cream cheese frosting claire saffitz, carrot cake with pineapple.
when i say it met and exceeded all expectations, i mean it. this cake has the most perfect balance of flavours: warm spices like cinnamon and – claire saffitz makes carrot and pecan cake from her cookbook, dessert person. claire’s interpretation of a classic carrot claire saffitz makes carrot and pecan cake | dessert person. claire saffitz makes carrot and pecan cake from her cookbook, dessert person. claire’s, claire saffitz frosting, claire saffitz classic cream cheese frosting, claire saffitz cake, claire saffitz spice cake.
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