A NEW WAY TO BAKE : CARROT CAKE
Carrots were originally used to sweeten cakes when sugar was scarce or expensive from the Middle Ages to World War II rationing era. The modern carrot cake is spiced, usually contains walnuts and has a cream cheese frosting, which lends a luscious tang. Here, the frosting is a cooked base scented with citrus zest, which you cool and whisk with coconut oil and cocoa butter. It has the texture of a very light but not very sweet buttercream.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Reimagined Recipes for Plantbased Cakes, Bakes and Desserts
https://geni.us/ANWTB
INGREDIENTS NEEDED:
Cake Batter
carrots, peeled
raisins
walnuts, coarsely chopped
muscovado sugar
caster (superfine) sugar
plantbased milk
extra virgin olive oil
plain (allpurpose) flour (glutenfree plain flour will also work)
baking powder
bicarbonate of soda (baking soda)
ground cinnamon
ground nutmeg
salt
Citrus Frosting
plantbased milk
cornflour (cornstarch)
vanilla bean paste
lemon juice
orange zest
shortening, chilled
caster (superfine) sugar
Shortening
coconut oil (deodorised)
cocoa butter (deodorised)
sunflower oil
Also required
walnut halves to decorate
rolledup carrot ribbons to decorate
orange segments to decorate
EQUIPMENT
digital scales https://amzn.to/3Oqs8vF
2 bowls https://amzn.to/3DrEDke
whisk https://amzn.to/3Qa95H7
silicone spatula https://amzn.to/3On2yaR
wire rack https://amzn.to/3Yki1Mt
skewer (optional)
veg peeler https://amzn.to/3rTHf81
serrated knife https://amzn.to/3Os8788
chopping board https://amzn.to/474719C
palette knife
shallow dish
large saucepan
1 23cm (9in) springform tin https://amzn.to/44CJN9a
or
2 20cm (8in) springform tin https://amzn.to/3rG2Q3Q
cling film (plastic wrap)
parchment paper
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