Kaka Carrot Cake

kaka carrot cake

kaka carrot cake recipe

Carrot cake is a cake in which carrots are mixed with butter and other ingredients to produce a smooth, dense and sweet delicacy that resembles quick break. Indeed, the method of preparation of carrot cake and quick bread are very similar. The recipe for the cake originated in the medieval Europe. In the 17th century, carrots were used in place of other food sweeteners to improve the taste of various foods. Carrots were the sweetest vegetables then, their sweetness only superseded by sugar beets. They were used in many traditional dishes including the carrot cake. Their role in carrot cakes saw the carrot cake recipe preserved from these ancient times till now.

There are two basic ingredients in the recipe. On the one hand are those that give the cake a soft texture and the other are dry ones that make the cake denser. Individual ingredients also contribute differently to the aroma and taste of the cake. Wet and dry ingredients are mixed separately. The wet ones are then applied to the dry mixture to produce the dense crumb cake. The most important ingredients in a carrot cake recipe are listed below:

  • Carrots
  • Butter
  • Eggs
  • Vegetable oil
  • Sugar
  • Vanilla
  • Flour
  • Baking soda
  • Baking powder
  • Cinnamon.
  • Butter
  • Cheese

The quantity of each ingredient is important. The equipment that you use in making the cake also determines how the cake turns out. There are three most important equipment used in this procedure. These are the oven, food processor and pan. The bowl of the food processor is used to mix the ingredients. The oven is used to bake the mixture. Remember that you will need other kitchen appliances in processing the ingredients before you place them in the food processor. You must therefore, have knives of appropriate sizes, egg-beaters, and spoons.

There are special requirements to this recipe that you are expected to adhere to. First, you will use all-purpose flour rather than the specific flours, or the flours that are augmented with leavening agents. All-purpose flour does not have external flavors. Flours with additives and flavors ruin the taste of carrot cakes. The carrot cake recipe has enough flavors for to create a perfect cake.

You also need to process the carrot well. Peeling the carrot is an individual’s option. It does not affect the final product of baking. However, you need to grate the carrot to the right size. Most recipe advice cooks to grate carrots to medium 6. Experts in carrot cake baking can adjust this size to accommodate specific circumstances. The quantities of other ingredients must also be adjusted when the size of carrots are changed. Poor sizes of carrots will affect the texture of the cake.

There are three basic steps in the carrot cake recipe. These steps are mixing, baking and frosting. You need three food processors in the preparation of carrot cakes. The first one mixes the carrots while the second one is used to mix all other dry ingredients. These two processors produce the dry mixture. The third processor is for wet ingredients like eggs and yogurt.

Place the grated carrots into a bowl of one of the food processors and start mixing. Put flour, spices, baking soda and baking soda into the second processor and mix. Meanwhile, eggs and yogurt, sugar and brown sugar should be mixing in the third food processor. After five minutes of running the second processor, the mixture should ready enough. Pour this mixture into the bowl of carrots in the first processor. Toss the dry mixture until the carrots are properly covered with flour. Pour the contents of the third processor to the dry mixture while the processor is still running. The dry and soft mixtures are now combined and ready for baking.

Pour the combined mixture into a pan and place the pan into an oven that has been pre-heated to 350F. Bake it for 45 minutes in this temperature. Reduce the temperature of the oven to 325 F and bake for another 20 min or until the center of the cake is between 205-210 F. The cake is now fully baked.

Remove the cake from the oven and let it cool down completely. The third and final step of making carrot cakes is frosting. This cannot be done when the cake is hot because the high temperature will melt cream cheese. The frosting has to be prepared carefully. To prepare the frosting, place cream cheese and butter in a stand mixer and combine until it is properly blended. Add vanilla and sugar to the mixture and continue blending. Place the well-mixed frosting into the refrigerator for 5-10 min. The frosting is now ready to be used in the carrot cake.