Carrot Cake
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Date: 2019-07-25
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Comments and reviews: 9
Mary Sanchez
Actually, Chef, there is another veggie I made a deep chocolate bundt with: zucchini. I followed the recipe from King Arthur Flour just as they wrote it, for their zucchini chocolate cake, but put it in a bundt pan. Dutched cocoa, zucchini, semisweet 60% Ghirardelli chocolate chips. I made it for my veterinarian, just knew from the recipe that it would be fabulous. They all called, raving about it. A big, dark, moist hit. one of my go-to's now. I was supposed to put icing on it, but it was so rich that I thought it would be gilding the lily, and I just dusted it slightly with confectioner sugar (I know how you just love confectioner sugar. So there are two veggies worth baking with.
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Actually, Chef, there is another veggie I made a deep chocolate bundt with: zucchini. I followed the recipe from King Arthur Flour just as they wrote it, for their zucchini chocolate cake, but put it in a bundt pan. Dutched cocoa, zucchini, semisweet 60% Ghirardelli chocolate chips. I made it for my veterinarian, just knew from the recipe that it would be fabulous. They all called, raving about it. A big, dark, moist hit. one of my go-to's now. I was supposed to put icing on it, but it was so rich that I thought it would be gilding the lily, and I just dusted it slightly with confectioner sugar (I know how you just love confectioner sugar. So there are two veggies worth baking with.
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Thomas Glorioso
To answer Chef John's question about what is the reason for Easter bunnies. You won't believe this but. in the spring, a mother rabbit gives birth to her bunnies and keeps them in a hole that she's dug. The bunnies emerge three days later. This symbolizes the Resurrection of Our Lord after being laid in the tomb for three days. I know how strange this sounds, but this is the reason. And I will attempting this carrot cake right now (although it's not Easter. I like Chef John's recipes and I know this is going to be grate. I mean great.
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To answer Chef John's question about what is the reason for Easter bunnies. You won't believe this but. in the spring, a mother rabbit gives birth to her bunnies and keeps them in a hole that she's dug. The bunnies emerge three days later. This symbolizes the Resurrection of Our Lord after being laid in the tomb for three days. I know how strange this sounds, but this is the reason. And I will attempting this carrot cake right now (although it's not Easter. I like Chef John's recipes and I know this is going to be grate. I mean great.
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Jeannie Nelson
I've made this recipe twice, but after researching the dangers of saturated fat laden coconut oil, I'm going to add more organic butter instead. My husband has coronary disease, and his doctor just advised him to never consume coconut oil. I now have a large container of organic coconut oil I won't be using. I've made this recipe replacing bleached white flour with white whole wheat and quinoa flour and it was great. I also replaced sugar with zylitol.
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I've made this recipe twice, but after researching the dangers of saturated fat laden coconut oil, I'm going to add more organic butter instead. My husband has coronary disease, and his doctor just advised him to never consume coconut oil. I now have a large container of organic coconut oil I won't be using. I've made this recipe replacing bleached white flour with white whole wheat and quinoa flour and it was great. I also replaced sugar with zylitol.
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Magick25
Followed your directions to the T. Fantastic Took a bit longer to bake in my oven but still turned out great. Very moist, very dense, great carrot cake. The cream cheese frosting is probably the best I've ever had, none of that artificial stuff you get in the markets. This is a wonderful recipe. Thank you Chef John Already had one of the girls at work ask me to make this for her birthday Love your videos, love your recipes.
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Followed your directions to the T. Fantastic Took a bit longer to bake in my oven but still turned out great. Very moist, very dense, great carrot cake. The cream cheese frosting is probably the best I've ever had, none of that artificial stuff you get in the markets. This is a wonderful recipe. Thank you Chef John Already had one of the girls at work ask me to make this for her birthday Love your videos, love your recipes.
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Alicia Nyblade
I made this (minus the nuts) and brought it to my mom's house today. Everyone went crazy for it. I'd never made a carrot cake before, but this recipe couldn't have been simpler and more foolproof. Even the candied carrots were wonderfully easy to make. Absolutely delicious. I think this is going to become my annual contribution to Mom's Easter brunch. Thanks, Chef John My family did indeed enjoy this: )
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I made this (minus the nuts) and brought it to my mom's house today. Everyone went crazy for it. I'd never made a carrot cake before, but this recipe couldn't have been simpler and more foolproof. Even the candied carrots were wonderfully easy to make. Absolutely delicious. I think this is going to become my annual contribution to Mom's Easter brunch. Thanks, Chef John My family did indeed enjoy this: )
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Kim Quinn
. a grate job. Love your videos. I use a combo of 'shredded', not grated, carrot and zucchini. I slice the zucc lengthwise into 1/4's and take out the seeds. Using both makes for such a moist bread and 2 for 1 bang for your buck veggie wise. Have also used carrot and butternut squash but do grate the butternuts. Cooking is a JOY and your videos encourage the joy.
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. a grate job. Love your videos. I use a combo of 'shredded', not grated, carrot and zucchini. I slice the zucc lengthwise into 1/4's and take out the seeds. Using both makes for such a moist bread and 2 for 1 bang for your buck veggie wise. Have also used carrot and butternut squash but do grate the butternuts. Cooking is a JOY and your videos encourage the joy.
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Shegufta Hasnine
We've made this at home and recommend using 5-10% of the sugar John prescribes. In the cake as well as the icing -- especially the icing. Otherwise one bite is like like 10 years of your calorie needs. And too sweet. Otherwise great recipe. Didn't think the coconut oil and the pineapple would go together but they do, beautifully.
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We've made this at home and recommend using 5-10% of the sugar John prescribes. In the cake as well as the icing -- especially the icing. Otherwise one bite is like like 10 years of your calorie needs. And too sweet. Otherwise great recipe. Didn't think the coconut oil and the pineapple would go together but they do, beautifully.
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Angie Tyndall
Two layer Carrot Cake is best, because you then have Cream Cheese Frosting between the cake. Oh and German Chocolate with the Coconut& nut frosting were mine and my sisters' favorite cakes to make, just so we could have an excuse to have these types of frostings. I would literally such/ take it out off the slices of cakes as a kid.
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Two layer Carrot Cake is best, because you then have Cream Cheese Frosting between the cake. Oh and German Chocolate with the Coconut& nut frosting were mine and my sisters' favorite cakes to make, just so we could have an excuse to have these types of frostings. I would literally such/ take it out off the slices of cakes as a kid.
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menenzayas
amazing Chef John. My family will be celebrating my uncle's 60th Bday and he ask for carrot cake. For this special occasion I'll bake him your recipe; from what I have seen, yours (as with most of your recipes) is the best (I really enjoy your videos)
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amazing Chef John. My family will be celebrating my uncle's 60th Bday and he ask for carrot cake. For this special occasion I'll bake him your recipe; from what I have seen, yours (as with most of your recipes) is the best (I really enjoy your videos)
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