well, it’s a little bit like you know like the Harry Potter thing right like how many of us like don’t want to wake up one day and be told like you wizard and you have special powers because each one of us would probably be like I knew it the whole time what was cool about this one is like yes it’s a bon appetit carrot cake.
But we kind of purpose-built it as a gluten-free recipe knowing that we kind of wanted to base it around almond flour and then kind of rejigged. all the other kinds of ingredients and quantities and whatever to arrive at a cake that is a delicious bon appetit carrot cake.make whipped cream.
But just happens to believe the gluten-free so the first thing I’m gonna do here is I’m gonna prepare the pans and these parchment rounds like this will just help the cake release well from these tins I don’t need like that much oil I’m just gonna use some of the coconut oil that I have in the rest of you know also in the recipe just because I have it but any neutral oil or nonstick cooking spray would work just fine and I’m using it just because I have coconut oil already in the recipe. so you know you might as well just use what you already have in there so if you stick if you put a little oil down and then put your parchment round in it will not budge because it’ll just
stick really nicely and I’ll just hit it with a little bit more oil on that surface it doesn’t need to be swimming but just enough to kind of coat it because then we’re gonna use the some of the almond flour here as our kind of like dust coating which will help the cake. the release really easily if you’re using a springform cake, pan then you know you wouldn’t really need a parchment circle but because we wanted to do you know bake these like in two layers and not have to cut one large cake.
kind of into two these make it really easy it’s gotta be rich you know what carrot cake usually has like a good amount of oil in it and you really want it to have like a very pronounced level of kind of richness to it in that sense you know flavor from the carrot-like that earthy kind of sweet quality but then you also have the spices you’ve usually got ginger cinnamon and this one we’ve got cardamom as well yeah the almond flour doesn’t quite want to distribute the way like regular flour does but just like a light coating should get you there so this is my remaining three cups of almond flour to that I’m gonna put in salt baking powder baking soda ground ginger cinnamon and cardamom.
I’m also gonna I’m gonna shred the carrots on a box grater but then the key there is that we’re gonna have to squeeze out a good bit of moisture from them the one thing you’re really fighting with carrot is and with carrot cake is that you want to taste and see a lot of carrot but you definitely can run into problems if you don’t control the moisture that they have so I’m just gonna peel these and then shred them on a box grater.
So I wanted to do this on camera just because I feel like it’s important to like you know this is like the kind of like slightly annoying stuff but it like really makes a difference of course it made a mess here so I’m gonna squeeze these carrots out yeah a lot of liquid comes out of these you know it’s there’s no substitute for getting like right in there I mean you could go in with like a paper towel
around your hands to like you don’t have to go crazy it’s just you can see how much juice you know how much water wants to come out of a carrot so doing a couple of big handfuls definitely helps I suppose I could be doing this into a bowl I’m drinking it but I have to say like carrot juice not your like cool. so I’m putting oil in here virgin coconut oil it hasn’t been you know processed or refined really so you still smell like really pronounced like coconut in here it’s actually really nice.
Because it’s not just about using it as like the fat like we actually want some coconut in this so we have shredded dried coconut unsweetened which is gonna go in there as well like that you know the sweetened stuff that you put like in like a macaroon or whatever I mean there’s definitely a place for that it’s just not as versatile like it’s so like sweet that it’s like sticky right you know where it’s like it becomes chewy so like this it’s just it’s gonna give a little bit of texture to the cake.
iIt’s gonna give a little bit of extra coconut flavor by the end of to 2019 I want to be able to crack an egg one-handed it’s kind of a personal goal brown sugar going in so the sugar in the egg this is gonna beat for actually quite a bit of time I think it’s like five to seven minutes we’re calling out it’s gonna create basically it’s gonna go from being this like thick sludgy mass in theory to being to come tripling and volume getting nice and aerated. and that is gonna kind of form this web inside the bon appetit carrot cake batter. that when it bakes is gonna have trapped air and it’s gonna help us build a structure so obviously there are five eggs that are gonna add a lot of binding ability to the bon appetit carrot cake as well as being like our
primary source of liquid you know that’s gonna work with the dry ingredients there other than the coconut this is gonna be a minute. I think we might have to cut some commercial here yeah so we’re riveting just about where you’re seeing like those big waves that are kind of holding along the sides of the bowl.
So here we have what I’d call kind of ribboning where if you drizzle this mixture over itself it’s gonna form a line that slowly dissolves in a few seconds. that’s where you want to be with this so it’s really I mean it’s probably quadrupled in volume it’s it’s really gamed like a lot of volumes there and that’s gonna be essential to the success of the cake so we’re just gonna put our vanilla in all right.
So I’m mixing in the dry ingredient mixture about a third of it the reason not to just dump it everything in and go is that you’re just gonna form clumps that you’re then gonna have to potentially overwork the mixture to kind of correct so if you work it in just a little bit at a time it’s gonna disperse really nicely and evenly in there and you’re gonna be able to mix it less than if you had just kind of dumped everything and that had to then really power through it this is our you know what we’re calling our wet mixture essentially but really it’s just the carrot and the oil.
You know that’s getting moisture to this and then the egg itself and the oil may kind of congeal a little bit in there it’s okay it’s gonna be just fine I know they make those like special shoots for like dumping stuff into the sides of stand mixers. I just I don’t know yeah the flower shields thank you I just I don’t roll with that I know it’s terrible but as I’d rather just clean the side of the stand mixer I always kind of give a couple of extra stirs my hands just to make sure I got all this stuff at the bottom but this is it this is our bon appetit carrot cake.
Batter Claire would probably weigh out how much batter was going into each one to make it exact but santur show all right so into a 350 oven now we wait so the thing about carrot cake right is that it tends to be a little bit on the sweet side.
we’ve got a number of sweet elements in there. not least of which is the brown sugar so you know the carrot itself has its own sweetness and you know the same thing with the raisins so cream cheese frosting is absolutely you know necessary and even though we developed this recipe for healthy-ish we felt like these are imperative to use it the only thing that we’ve really done to kind of update.
It is the fact that it’s a little bit looser because we’re not working in quite as much sugar as you probably normally would for most cream cheese frosting recipes so the main thing that we kind of updated here is we’re adding a little bit of full-fat Greek yogurt for a little extra Tang. so you have a little bit of like a double down on that kind of like tangy balance to the sweetness of the cake.
So I’ve got cream cheese and butter going in I’m gonna work these together just to make sure they’re totally smooth really helped to start out with both of them at room temperature to that edge all right so butter and cream cheese is integrated this is essential got to work the powdered sugar on low speed otherwise if you’re gonna get the powder face so I’m just gonna make sure that’s worked in completely scrape down real quick avoiding the side of the mixer.
Yogurt is going in and then a vanilla pinch of salt always a pinch of salt whipped a little bit of air into it so it’s just kind of a little bit extra light and fluffy but we’re pretty good there it’s a little bit looser than your average you know frosting but it still kind of holds its shape makes a nice little peak this is where that parchment is really nice just to help the cake release from the tin cake decorating not my specialty.
I’m not doing that whole like crumb coat and then final coat and all that jazz this is just getting the frosting on there and start eating. as soon as possible Claire’s gonna be livid but you know what not Claire show still time yeah yeah weird this we were joking that like Claire people loved Claire’s videos so much she could literally do like gourmet chef tiles bathroom people be like yeah it’s all good Claire.
We love you so just like the key is just getting like that nice even layer you know in the center and the rest of it will kind of take care of itself and that’s it and we’re done its kind of like I’m tiling a cake actually yeah like a crumb coat like you know basically like to avoid like what I just start to get into there where you know some of the cake. wants to kind of like separate and you know confident form like a little like crumbs like all that if you want to avoid that just adding like a very fine layer of frosting and then chilling the cake just to allow it to set AKA crumb coat is a great idea you know.
So if we had chilled this a little bit it would be even a little bit firmer but as you can see it holds together just fine Anna thank you for coming down pretty much I’ve missed you caves April 2018 now do get a lot of gluten-free carrot cake. kind of hard to find right it really does feel filthy mm-hmm something it’s not sweet a whole serving of tears in here yeah I mean it’s certainly like it has sugar and it has the name cheese and it has all that but okay I like it
one crumbs fall off of the cake. because then you can use like that yep and like come in with the fingers that’s it mm-hmm thank you Anna thank you Hansie get in here Hansie was like in here at 9:15 this morning like I hear it somebody’s making a cake today I’ve heard a lot of good things about this cake specifically yeah yeah all right I think that wraps it up right cool can I get you guys lunch piece of cake anything oh for sure we’ve got like all these like no Kid Hungry decorated and spatulas this one by Duff Goldman sorry I don’t know who you are enough probably would be nice of pigs is the Ace of Cakes sorry sorry Duff I’ll check you out Oh JA I feel like I got like a camo cake mix from Duff at some point like it’s like camouflage do you know I’m talking about looks like I have like iPad as you made like camouflage cake yeah duh.