How to Make the Best Carrot Cake ... Even Better? | Vaughn Vreeland | Cooking the Comments
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Published 2024-05-10
Vaughn is back, and he’s baking up a storm! In this installment of Cooking the Comments, he’s looking for the best version of carrot cake, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top!
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All Comments (21)
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Get Vaughn’s Rum-Raisin Carrot Cake recipe: nyti.ms/4afUNLH
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Vaughn's sartorial choices are giving. So happy to see him. ❤️
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I understand the purpose of this series (which is fun! And helpful!) but my gold standard is Claire Saffitz’ carrot cake. My god. It’s amazing.
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Hi, Vaughn. Welcome back, we have missed you!
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If the stand mixer doesn't spin a dime in the bowl, the paddle isn't set low enough. There's a screw under the hinge of a kitchen-aid to adjust it. It's in the manual.
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Vaughn is my favorite! I wish he had his own show somewhere! <3
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Yes @Sugarologie!! 👏👏🎉 People finally starting to notice and value her work. I'm glad she got a shout-out
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My 2cents worth … 1 tablespoon pomegranate syrup … does something amazing. Helen Rennie included this in her recipe.
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Vaughn Vreeland + Dorie Greenspan is truly a match made in heaven. Not one of these variations looks bad!
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Good to see Vaughn again. I like orange juice and zest in the cake, and just walnuts. It usually works better with a mix of white sugar and light brown for me. All brown sugar can get a too chewy/brownie like.
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Vaughn, thank you for being your fabulous self! Great video, it's fascinating to learn about the differing variations, especially when it comes to carrot cake!
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Always enjoy Vaughn’s cooking experiments- this was another great one. His charm and cooking skills are a wonderful combination. Can’t wait for the next one!
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This is my dream job! After working in kitchens for many years, it sounds SO fun to just be able to tweak and test recipes to perfect them! ❤
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Big fan of Vaughn.
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I just love Vaughn he is so personable and of course talented !
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We love a moist cake too, Vaughn 🤣
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I always read the NYT Cooking comments! Lots of wisdom there.
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I like to swap in other soft cheeses in place of the generic philly (great for cheesecakes too). I made one the other day with about 1/3 mascarpone 2/3 farmers cheese in place of generic. I've used sheep as well as cow based cheeses... gives the complexity and sourness of the sour cream version but still has structure. I don't have a real recipe, anything with fancier soft cheeses and sugar seems to be a win. I'm on team pineapple.
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My Vaughn is back for more recipes so good so luxurious carrot 🥕 cake 🍰 yum 😋
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Just made this cake and I have to say it is delicious, incredible texture, super light and very “spicy” in the best way. My only swaps were stem ginger instead of candied ginger, which I put into the middle frosting layer instead of the top, and vanilla extract instead of the rum raisins because 1. Raisins are gross (sorry not sorry Vaughn) and 2. I didn’t want to wait 8 hours for them to soak. I love the addition of lemon zest in the frosting and will definitely keep using this recipe in the future.
