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3 years ago

STEPS IN BAKING A CARROT CAKE

English

2 answers:

Ksenya-84 [330]3 years ago

6 0

Explanation:

STEP 1: INGREDIENTS/TOOLS

You may print this recipe here.

Ingredients:

2 cups all-purpose flour (256g)

2 tsp. baking soda (8g)

1 tsp. baking powder (4g)

1/2 tsp. salt (2.5g)

2 tsp. ground cinnamon (8g)

1 3/4 cup white granulated sugar (395g)

1 cup canola or vegetable oil (250ml)

4 large eggs

1 tsp. vanilla extract (5ml)

2 cups minced or shredded carrots (approx. 220 g, about 6 medium carrots)

1 cup of minced/mashed pineapple (approx. 165g)

Frosting:

8 ounces softened cream cheese (226g)

1/4 cup butter, softened (60g)

2 cups powdered sugar, confectioner's, icing. (220g)

Tools:

Food Processor or Grater

Hand Mixer or Stand Mixer

whisk or sifter Spatula

13x9 pan

parchment paper

shortening

parchment paper

STEP 2: PREHEAT AND MIX

First let's preheat the oven to 350 degrees F. (176C). Next let's add our eggs to a large bowl, along with our sugar, oil, and vanilla extract. Then using a hand mixer or stand mixer or wooden spoon, mix until well combined.

STEP 3: CARROTS AND PINEAPPLE

Next we will add our carrots and pineapple then mix them in until combined. A note about the carrots, I like to just buy the baby carrots that come already peeled, and then put them in a food processor. I prefer the smaller chunks, to the shredded carrots. However, you certainly can take normal carrots, peel them, and use a grater to shred them up. It is totally up to you! I wouldn't use pre-shredded carrots that come from the supermarket however, they tend to be really dry. Use fresh carrots if you can. :)

STEP 4: WHISK THOSE DRY INGREDIENTS

Now lets add our baking soda, baking powder, salt, and cinnamon to our flour and mix them well with a whisk. Or you can sift them together with a sifter.

STEP 5: STIR IT UP

Now add the dry mixture to our wet mixture. Fold the flour in with a spatula, we don't want to over mix the batter, just until it is all nice and incorporated.

STEP 6: BAKE THAT CAKE

Now using a 13x9 inch pan, we grease it with shortening, you can flour it as well if you like, or use a piece of parchment paper on the bottom, which is what I like to do. And since I like a bit of overkill I also spray the parchment paper with some kitchen spray. The last thing I want is my cake sticking to the pan! :) Then pour the batter into the pan. Next bake it for 20 minutes, then turn the pan 180 degrees, to insure even baking, and then bake it for another 15 to 25 minutes. For a total of 35 to 45 minutes. Use a toothpick to check for doneness. If when you poke the cake the toothpick comes out clean, it is ready to go! Now let the cake cool in the pan for 10 to 15 minutes.

STEP 7: YUMMY FROSTING

Now while our cake is cooling let's make our cream cheese frosting. Add the softened butter to the softened cream cheese and mix with a hand or stand mixer. Then add your powdered sugar, you may want to add it slowly, it tends to want to fly all over the place, haha. Make sure to scrape the sides of the bowl with your spatula once. Voila a nice smooth frosting for your carrot cake.

STEP 8: FROST THAT CAKE

Now you can leave the cake in the pan which is what I normally do, or take it out and put it on a cake board. Then frost it with your spatula.

STEP 9: SERVE IT UP

Next let's serve up a slice! I normally get about 12 slices out of this. Enjoy!!

Fynjy0 [20]3 years ago

4 0

Answer:

<h2>Step 1 - Ingredients</h2><h2 /><h2>Simple Carrot Cake</h2><h2>2 cups (400 g) granulated sugarp</h2><h2>1 1⁄3 cups (320 ml) vegetable oil</h2><h2>3 extra-large eggs, at room temperature</h2><h2>1 teaspoon (4.9 ml) vanilla extract</h2><h2>2 1/2 cups (300 g) plus 1 tablespoon (8 g) flour, divided</h2><h2>2 teaspoons (4 g) ground cinnamon</h2><h2>2 teaspoons (12 g) baking soda</h2><h2>1 1/2 teaspoons (8 g) kosher salt</h2><h2>1 cup (150 g) raisins</h2><h2>1 cup (125 g) chopped walnuts</h2><h2>1 pound (450 g) carrots, grated</h2><h2>1/2 cup (115 g) diced pineapple, fresh or canned and drained</h2><h2>Frosting</h2><h2>3⁄4 pound (340 g) cream cheese, at room temperature</h2><h2>1⁄2 pound (230 g) butter, at room temperature</h2><h2>1 teaspoon (4.9 ml) vanilla extract</h2><h2>4 1/2 cups (562 g) powdered sugar, sifted</h2><h2>Makes a 9 x 13 (22 x 33 cm) cake or 2 9-in (22 cm) cakes</h2><h2 /><h2>Part</h2><h2>1</h2><h2>Making Simple Carrot Cake</h2><h2>Image titled Make Carrot Cake Step 11</h2><h2>Preheat the oven to 350 °F (177 °C) and grease a baking pan. If you'd like to make a large, single layer cake, spray a 9 x 13 (22 x 33 cm) cake pan with cooking spray. For a round, double-layered cake, spray 2 9-in (22 cm) cake pans. Set the prepared pan(s) aside while you make the cake batter.</h2><h2>For the best results, use pans that are metal instead of glass or ceramic.</h2><h2 /><h2 /><h2>2</h2><h2>Mix the sugar, oil, eggs, and vanilla together. Measure 2 cups (400 g) of granulated sugar into a large mixing bowl along with 1 1⁄3 cups (320 ml) vegetable oil, and 3 extra-large eggs that are at room temperature. Beat them on medium speed for about 1 minute and then beat in 1 teaspoon (4.9 ml) vanilla extract.</h2><h2>If you don't have an electric mixer, beat the mixture with a spoon or whisk until it's pale yellow.</h2><h2 /><h2 /><h2>3</h2><h2>Whisk together the flour, cinnamon, baking soda, and salt. Get out another mixing bowl and put 2 1/2 cups (300 g) of the flour into it. Add 2 teaspoons (4 g) of ground cinnamon, 2 teaspoons (12 g) of baking soda, and 1 1/2 teaspoons (8 g) of kosher salt.</h2><h2>Use a whisk to combine the ingredients for about 30 seconds.</h2><h2 /><h2 /><h2>4</h2><h2>Add the dry ingredients to the wet ingredients. Scoop the dry mixture into the bowl with the wet ingredients. Use a rubber spatula or spoon to stir the mixtures together until they're completely combined.</h2><h2>Avoid stirring the batter too much or it will become tough and dense.</h2><h2 /><h2 /><h2>5</h2><h2>Coat the raisins and walnuts with the rest of the flour. Put 1 cup (150 g) of raisins and 1 cup (125 g) of chopped walnuts into a bowl. Add the remaining 1 tablespoon (14.8 ml) (8 g) of flour and use your fingers or a spoon to coat the raisins and walnuts.</h2><h2>Coating the walnuts and raisins with flour will prevent them from sinking to the bottom of the cake as it bakes.</h2><h2 /><h2 /><h2>6</h2><h2>Grate 1 pound (450 g) of carrots and add it to the bowl with the batter. Rinse the carrots and grate them against the large-holed side of a box grater. Transfer the grated carrots to the bowl with the batter.</h2><h2>Trim and discard the tops and ends of the carrots.</h2><h2 /><h2 /><h2>7</h2><h2>Fold in the grated carrots, pineapple, raisins, and walnuts. Scoop the flour-coated raisins and walnuts into the bowl with the batter. Measure and add 1/2 cup (115 g) of diced pineapple as well.</h2><h2>Use a rubber spatula to gently fold the ingredients into the batter until they're just incorporated.</h2><h2 /><h2 /><h2>8</h2><h2>Spread the batter in the prepared baking pan. If you're using the larger pan, spread all of the batter into it. If you're using the prepared round pans, divide the batter equally between them.</h2><h2>Consider using an offset spatula or the back of a spoon to smooth the batter into an even layer.</h2><h2 /><h2 /><h2>9</h2><h2>Bake the carrot cake for 55 to 60 minutes. The cake should become golden brown and spring back if you touch the center. To ensure the cake is finished baking, insert a toothpick or skewer into the center. If it's finished, the toothpick will come out clean.</h2><h2>If the toothpick comes out with batter on it, bake the cake for another 5 minutes and check again.</h2><h2>Image titled Make Carrot Cake Step 1010</h2><h2>Cool the carrot cake on a wire rack for at least 1 hour. Turn off the oven and remove the cake from the oven. Turn the cake out of the pan and onto a wire rack. Let the cake cool completely before you frost it.</h2><h2>If you'd like to bake the cake in advance, wrap the cooled cake with plastic wrap and keep it at room temperature for up to 1 day before frosting it. If you prefer, freeze the unfrosted cake for up to 3 months.</h2>

Explanation:

<h2>Hopes this helps. Mark as brainlest plz!</h2>