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carrot cake: to mix or not

post #1 of 6
Thread Starter 

Need to make carrot cake cupake.  The cake form recipe calls for oil and the cupcake is butter.  How much mixing is needed when using oil recipe since difficult to tell.  do you even need to use a mixer?  Planning to use american test kitchen recipe for the cupcakes or a rectangle stacked one for easy transporting to work. 

vale
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vale
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post #2 of 6

Don't really understand your question.

Could we see the recipe?

 

mimi

post #3 of 6

You can use butter or oil ( for a single batch its usually 1/3 cup ) . If using butter make sure its soft. And no, you don't need to use a mixer, just whisk the ingredients together.

 

Always add your "other" ingredients at the end ie: grated carrots, pineapple, nuts, coconut, raisins, etc.

 

Petals.

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 photos)
Wine and Cheese
(62 photos)
 
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post #4 of 6
Oil is better, it should be a batter similar to banana bread. &also the more carrots the better. I always increase carrots in any recipe about 10% it's helps keep moisture in the cake
post #5 of 6
Thread Starter 
  • CARROT CAKE:
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 teaspoons Ground Cinnamon
  • 3 whole Large Eggs
  • 2 cups Sugar
  • ¾ cups Vegetable Oil
  • ¾ cups Buttermilk
  • 2 teaspoons Vanilla Extract
  • 2 cups Grated Carrot
  • 1 can (8 Oz. Can) Crushed Pineapple, Drained
  • 3-½ ounces, weight Flaked Coconut
  • 1 cup Chopped Pecans
  • _____
  • BUTTERMILK GLAZE:
  • ½ cups Sugar
  • ¾ teaspoons Baking Soda
  • ¼ cups Buttermilk
  • ¼ cups Butter Or Margarine
  • ½ Tablespoons Light Corn Syrup
  • ½ teaspoons Vanilla Extract
  • _____
  • Cream Cheese Frosting
  • ¾ cups Butter Or Margarine, Softened
  • 11 ounces, weight Cream Cheese, Softened
  • 3 cups Sifted Powdered Sugar
  • 1-½ teaspoon Vanilla Extract

 

Previous thread says mix using mayo method..but most just says to whisk the wet and add the carrot, nuts, etc.2

So, I am unsure what is the right way?  I prefer butter in my desserts since I find the oil to be greasy, can I used half butter and oil?

vale
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vale
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post #6 of 6

Substituting a bit of melted butter for shortening will not make a huge difference.

Mixer or hand?

I vote hand.

Prep this recipe into 3 parts..wets, drys (presifted and whisked to mix) and add-ins (pre mix these also)

Whisk wets to emulsion then add drys, whisk for a moment and switch to large spatula, when cannot see flour add your "goodies"  and finish with spatula.

 

mimi

 

* if you decide to go all butter, then switch to the creaming method.

I suspect the suggested fat changes are due to the fact that all oil might spoil the paper cuppies.

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