lord_seagrave Posted December 7, 2009 Report Share Posted December 7, 2009 Chaps (and, indeed, chapesses), Yesterday I made carrot cake for the first time using HFW's recipe HERE - it was pretty poor. Very wet, even when given 15 minutes more than the recommended time. It was also really greasy. Admittedly, my cake tin is 3cm smaller in diameter (20cm as opposed to 23cm) than the recommended one... My carrots, when peeled and grated, yielded 376g. I did wonder whether this might have made a difference (perhaps I used bigger or less fibrous carrots than HFW), or whether I ought to have squeezed out some of the juice before adding them to the mix. Does anyone have a tried and tested recipe for carrot cake - ideally one with some actual weights and measures? LS Quote Link to comment Share on other sites More sharing options...
beretta Posted December 7, 2009 Report Share Posted December 7, 2009 usually squeeze all the juice out Quote Link to comment Share on other sites More sharing options...
kyska Posted December 7, 2009 Report Share Posted December 7, 2009 Chaps (and, indeed, chapesses), Yesterday I made carrot cake for the first time using HFW's recipe HERE - it was pretty poor. Very wet, even when given 15 minutes more than the recommended time. It was also really greasy. Admittedly, my cake tin is 3cm smaller in diameter (20cm as opposed to 23cm) than the recommended one... My carrots, when peeled and grated, yielded 376g. I did wonder whether this might have made a difference (perhaps I used bigger or less fibrous carrots than HFW), or whether I ought to have squeezed out some of the juice before adding them to the mix. Does anyone have a tried and tested recipe for carrot cake - ideally one with some actual weights and measures? LS I find the BBC good food site good for most things, try this. Good food Quote Link to comment Share on other sites More sharing options...
robmiller Posted December 7, 2009 Report Share Posted December 7, 2009 PM sent Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 7, 2009 Author Report Share Posted December 7, 2009 PM sent Ithankyou! I will try this and report back. Er, anyothers, for comparsion, would nevertheless be greatly appreciated. LS Quote Link to comment Share on other sites More sharing options...
chefdon50 Posted December 15, 2009 Report Share Posted December 15, 2009 (edited) Hi, I am a new member to PW but my job is a Chef Lecturer Tried and tested Carrot cake with an almond bite. Ingredients 350g of finely grated carrots 5 medium eggs 300g caster sugar 225g grated almond 115g self raising flour zest from 1 lemon Icing ugar to dust 8 inch round or 6 inch square cae tin Method Pre-heat you oven to 190c or if a fan assisted oven, to 180c Then Finely grate the carrot. If there is much liquid in the carrot, squeeze out excess and set aside. Seperate the eggs to whites and yolks. [it is vital that the whits do not have any yolk. If the yolk breaks, start again. In a bowl, add the egg yolks, caster sugar and lemon zest and whik until it reaches a sabyon state, (that is when the mixture has doubled in voluum and is the consistency of double cream and pale in appearance. Sift the flour, add the flour, almonds and grated carrot to the eggs and mix in until evenly combined. In a spotlessly clean bowl, whisk the egg whites until they for a full stiff peak. Using a spatula or wooden spoon, mix in half the egg whites. Then carefully fold in the remaining whites. IT IS VITAL THA YOU DO NOT MIX BECAUSE YOU NEED THE AIR IN THE WHITES TO AID RISING CONSISTENCY. IF YOU MIX HARD, THE CAKE WILL BE HARD AND CONSISENCY POOR AND WET. Prepare the cake tin by lining with aking parchment or use non-stick tin if using a in without linig, lightly butter line the sides and base. Again you must make sure that you do not over do this as if you do, you will put excess fat into the cake. Carefully spoon the mixture into the cake tin. To aid flatness of bake, partly hollw centre to outside (form the mix to concave shape] Bake for about 1 1/4 hours in the centre of the oven. It is important to check the cake at about an hour by sticking a skewer through the centre. If it comes out clean without any sticking, the cake is done. Turn out onto cooling wire rack and allow to cool. Dust with icing sugar and serve As long as you mix the egg to sabyon and you fold in the egg white, it should work. Remember that baking is a science, weights neeed to be exact, and methods need to be practiced. Eggs can cause a problem, voluums of liquid varies by size so use only medium size. Good luck Edited December 15, 2009 by chefdon50 Quote Link to comment Share on other sites More sharing options...
Westcountryman Posted December 15, 2009 Report Share Posted December 15, 2009 If it turns out badly, you can always use it as rabbit bait..... Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 17, 2009 Author Report Share Posted December 17, 2009 Hi, I am a new member to PW but my job is a Chef LecturerTried and tested Carrot cake with an almond bite. YHPM LS Quote Link to comment Share on other sites More sharing options...
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