31 August 2014

CARROT CAKE

ASSALAMUALAIKUM...


salam semua ..

baru ada masa nak update blog.. alhamdulillah terima kasih kepada followers ataupun readers yang tak jemu jemu singgah ..kadang kadang ni wani terlupa jugak nak ucapkan terima kasih dari semasa ke semasa.. hiii maklumlah bila buka blog ni dah tak tau apa idea nak taip apa...minta maaf la ya.. ambillah segala ilmu yang dikongsikan ..insyaallah manfaat kita bersama..sekala sekala tengok jugak kat page official kot kot ada pertambahan ahli.. adeh wani tak tau macam mana dah nak masuk kat page tu.. buntu dah .. oklah apa pun ketepikan dulu soal tu. kita teruskan perkongsian resepi.. hiii

kat dalam peti ada carrot yang dah lama bertapa ..wani kalau karot yang dah bertapa lama ni memang terlintas buat kek la .. tak ada benda lain dah.. so wani search resepi terjumpa la yang ini.. dia cakap moist ..tapi bila tengok bahan banyak yang tak ada..wani teruskan jugak dengan projek dengan skipkan beberapa bahan yang tak ada ..contoh bahan yang paling penting yogurt.. dah tahu kan kalau letak yogurt memang moist la kek dan juga ground cinnamon dan ground nutmeg tu wani tak letak .. kacang pecan pun tak letak.. tapi tak apa ingat lain kali nak buat lagi kek ni ... kena ada semua bahan cukup sebab macam tak puas hati.. ..wani tak boleh tengok kek letak yogurt hiiii..

oklah ya kepada sesiapa nak cuba buat janganlah buat versi wani ni banyak bahan skip..ikut betul betul resepi ya .. kek karot ni wani tak letak topping apapun tapi dulu pernah buat letak topping creamcheese ni memang kena dengan karot cake..kali ini sebab stok cream chesse tak ada haaa.. nampak gaya sudah masa ku pergi kedai baking...selamat mencuba...



CARROT CAKE 

Ingredients:

  • 1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
  • 3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
  • 1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups (260 grams) very finely grated carrots
  • 3/4 cup pecan pieces

Cream Cheese Frosting

  • 8 ounces (224 grams) cream cheese, softened to room temperature
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 2-2.5 cups (240 - 300 grams) confectioners' sugar
  • 2 Tablespoons (30 ml) heavy cream (see note for substitutions)
  • 2 teaspoons vanilla extract
  • 1/8 teaspoons salt, or as needed

Directions:

Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.

Set out the cream cheese for the frosting so it may soften as you make the cake batter.

Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. 

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour into prepared springform pan.

Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes.
Allow cake to cool completely before frosting.

Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.

Store cake in the refrigerator, covered, for up to 5 days.

*I strongly suggest using heavy cream in the cream cheese frosting recipe. Using milk or half-and-half will produce a less creamy and thinner frosting.
*If you'd like to add raisins to the batter, I suggest using 2/3 cup of raisins and 2/3 cup of chopped pecans. If you'd like to only use raisins, I suggest 3/4 cup of raisins.
*This recipe also can be made into 12 cupcakes. Bake time is 17-18 minutes.
*Interested in making a layer cake? You could: (1) Bake the cake as indicated and slice the cake horizontally to create two layers. Double the frosting if desired. (2) Double the cake recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.
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