If you hear errant noises there's Construction happening above us and next To us What a joy Should I bring the Construction guys some carrot cake hello Boys Hello everybody I'm Van coming to You live from the New York Times kitchen And today is probably like the first Really beautiful day of spring So I was Like we should make some carrot cake This is a recipe that was kind of born From a previous YouTube video you might Have seen where I was trying to find out My perfect recipe for carrot cake You Can click on the link in the description Below and find that recipe But we didn't Really go through the steps So that's What we're going to do today I just Bought this orange shirt I look like a Carrot I put too much bronzer on Let's Go I think the rum soaked raisins were a Suggestion in the notes of that recipe From the NYT cooking community I was Like "Oh that sounds really Interesting." This is something my mom Would call a good church potluck carrot Cake Is simple in its presentation but It's really going to wow the girls You Know what I mean betty Sue is going to Be asking for that carrot cake recipe by The end of this She might be a little Drunk Spoiler alert The first thing that You got to do in a rum raisin carrot Cake is make the rum raisins If you have The foresight to do this a day ahead two
Days ahead the longer you do it the Plumper they will probably be We're Going to tightly wrap it and leave it to Sit overnight If you are like me and Sometimes you don't plan ahead pop this In the microwave and zap it for like a Minute And though it won't take the same Effect as that like that slow osmosis That's happening overnight it still Will soak up a lot of that liquid So we Actually have a swap that our culinary Producer Whiz made yesterday These on The left would just draw a lot of Moisture out of our cake and we don't Want that These on the right are nicely Plumped They taste like rum and they're Ready to be added to the cake Batter Oh my god I'm Wasted I'm going to let those nuts hang Out there for like 10 minutes You Usually can smell when they're done I'm Going to show you how you can get a Really Lovely circle out of parchment that fits Very very well into your cake round What You do is you fold The long way What do they call that the Hot dog and not the hamburger or no this Is hamburger Yeah hot dog Okay Oh god So Basically you're you're taking the long End and you're folding that in half And Then you're taking the other hamburger You're making a quadruple decker And Then fold it over almost like you're
Making a paper airplane And then once More And basically you want to have that Go about to the center And so now you Know that this is where you're going to Cut And when you open it Up did I do that wrong wait how did I Were there two sheets of parchment i Think I got I think I got caught up in The hot dog and hamburger at all So fold It lengthwise then fold it lengthwise Again Go like this So you put it to the Center there Let's try this Again Ooh Ah And it fits perfectly into Our cake round God that was Stressica Simpson I'm going to just grease the Bottom and sides of the pan And you Don't need to use a lot of this oil And Then you take your parchment And that Oil kind of gives it something to stick To you don't run the risk of the Parchment kind of peeking up and the Cake batter actually going underneath The parchment because that would also be Kind of a nightmare to try to get Up So you can see that the nuts are nice And Toasty Perfectly toasted all the way Through So I'm just going to set these Aside while I get rocking on the rest of My cake batter So I'm gonna go ahead and Get my dry ingredients Done So with the mixins it's obviously Grated Carrots I hate this
Part I hate grating Things And I'm going to swap in the rest A little movie magic here Oh God Ooh Oh my god Perfect What's up Doc so much better to grate them Yourself And then I need just about a Tablespoon of freshly grated ginger in There which is a really nice complent to The ground ginger Just going to strain Out a lot of that Liquid And any liquid that's left over Is going to flavor our frosting in our Cake So I'm going to measure out about 3/4 cup and put it into the carrots And Then the rest I'm going to use to Sprinkle in between the cake layers And Then the last thing is just the Pineapple and the nuts The crushed Pineapple and the grated ginger Especially You want that to be really Evenly mixed throughout And because the Grated ginger is almost like a paste That's going to require you to do a Little bit more Stirring So I think that oilbased Cake Stays moisture at room temperature If You think about butter butter at room Temperature is solid and oil is liquid So ipso facto just kind of like in my Mind makes sense that an oilbased cake Would probably be a little bit Moistister at room temperature And that
Moisture works really well with Obviously the crushed pineapple that's In there which is also helping with that Tenderness and and the carrots Themselves So I'm going to just start by Whisking this It'll look like gloopy Globby sand When you start adding the Eggs that's when everything really Starts to homogenize So you do want to Work one egg at a time And you want to beat well after each Addition And you'll see how it changes In color You could do this in the bowl Of a stand mixer but honestly there's Something just so like I don't know Church potluck vibes about making this By hand I hear Betty makes all of her Cakes by hand so I had to do the same The fat and the egg is emulsifying with The oil and the white is helping give it A little bit of structure And this is You know the building block of our cake Now I'm going to add a Tablespoon of this rum that we reserved The rest of that's going to go in my Frosting or in my iced coffee So now I'm going to add my Mixins Just give this a nice thorough Mixing Make sure everything is super Well incorporated Now we're ready to Bake Do you think that a scale is the Best way to make sure that your cake Layers are very even or if you could Just do about three cups I would say per
Pan Let's just See All right so those are going to bake For 30 to 35 minutes I'm going to switch Them halfway through While those bake And cool I'm going to make the frosting It's very smooth very sweet at this Point And the cream cheese will give it A nice bit of tanginess Before I get Going with that because I kind of want This to happen in one fluid motion I'm Going to check on my cakes just to see Where they're at by George I think They're ready The cakes look really good There is a Little bit of doming here I'm not super Worried about that It should settle Mostly flat The way that we're going to Frost this since it's just a two layer Cake Any doming won't really matter too Much They're going to hang out in the Pan for about 10 minutes I'm going to Let this go on like a low medium low Speed And then I'm going to add probably Like a tablespoon or two of cream cheese At a time from these two blocks which is 16 oz So this kind of like slow Emulsification process is going to help The cream cheese not get overwhelmed by The cornstarch and the powdered sugar And that's kind of what what causes a Lot of cream cheese frostings to be Really runny Gorgina Major Oh yeah that Looks wonderful And that's going to
Spread really nicely It's very smooth Very minimal lumpage There's maybe a Couple small ones in there but I'm not Worried about it Again we're going for Church potluck vibes So my cakes have Been cooling for about 10 minutes There Are a couple ways you can do this You Can invert this take a platter something Anything that's bigger and then just Flip it upside down and then move it Onto the wire rack But I these are such Like hefty cake layers that I just do That Peel and do that It's about confidence I'm going to let these hang out Uncovered at room temperature for Probably at least 30 minutes 45 just to Make sure there's no like phantom heat Trapped inside Because this is a an Especially slick platter I'm gonna just Put a little dollop under there just to Kind of secure Her Make sure she's pretty center Now I Did the do more domed side down That's Because I personally prefer when the two Layers that when the layers meet each Other they both kind of have that Flushed almost like you're making a big Whoopy pie It is going to be half the Frosting in the middle half the frosting On top Almost like a Victoria sponge Kind of vibe And I just really like that Because it's so simple You know what is What is the that song toes in the water
Ass in the sand Not a worry in the world A cold drink in my hand That's this cake Oh it's so Fluffy Okay so I'm just going to make Sure to start my way in the center with My little offset spatula You could use The back of a spoon and then work my way Out to the edges What I like to do Especially if I have a little offset is I like to kind of go Around and almost like I'm Creating a little lip This will be a lip That kind of holds in my rum soaked Raisins This is still a good bit of them So they really stud each slice of cake Boozy stud my nickname in college Okay Gorge Gina Major And so I'm just going To slightly press these in And I love The like raw edges peeking out And then I'm just going to go in with the rest of This frosting I tend to kind of start With a mound of frosting in the center And then work my way outward I just kind Of find that that like creates that Wispy wispy vibe that I'm looking For I do like taking the back of a spoon And just kind of like creating like Little fun little wispies I feel like It's so Whimsical It's like a confetti of Candied ginger Honestly really anything More chopped nuts on top of here if you Wanted to add raisins I think that Crystallized pineapple would be really
Pretty on top of Here He's absolutely gorgeous It looks So gorge It looks Very moist and and dense but not Stodgy M Those rum raisins really are Like coming through Oh wow The rum Raisins Are truly such little Like bursts of joy in the middle of There Bursts of joy and booze That Freshly grated ginger just kind of like Makes your taste buds dance a little bit This this cake is really fabulous I hope That you all give it a try Please click The free link below and go check out the Recipe And um yeah happy baking
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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