Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting
579,842
2021-09-14に共有
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0:00 Intro
0:43 Grating carrots
2:10 Carrot Sheet
4:53 Cream Cheese Frosting
8:24 Assembly
We all love carrot cakes! This is my take on a classic carrot cake. Please enjoy!
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
▶Carrot Cake◀
Quantity: 1 Carrot Cake (3 sheets/layers of 1.5cm thickness + plenty of cream cheese frosting)
⊙Carrot Cake Sheet (15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x)⊙
Cake Flour 111g
Almond Powder 55g
Cinnamon Powder 3g
Baking powder 4.4g
Baking Soda 2.1g
Salt 1g
Light Brown Sugar 89g
Grapeseed Oil 77g (any other odourless oil works)
Eggs 122g
Chopped Pecans 25g
Chopped Walnuts 25g
Raisins 50g
Grated Carrots 168g
① Add eggs & light brown sugar into a bowl and whisk.
② Add the grapeseed oil & mix.
③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
④ Add all the rest (pecans, walnuts, raisins, carrots) and mix.
⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
⑥ Place the carrot cake onto a cooling rack and let it cool completely.
⑦ Slice it into 3 sheets of 1.5cm thickness.
⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 320g
Sugar Powder 120g
Unsalted Butter(room temp) 160g
Lemon Zest 3.5g
Heavy Cream 30g
① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
⊙Putting things together⊙
Pls refer to the video.
⊙How to store⊙
Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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#carrotcake #carrot #sugarlane #조한빛 #슈가레인
コメント (21)
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I just made this! Best carrot cake recipe I’ve tried! It was soft and moist inside 😍
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Seeing a lot of repeated questions in the comments so here's a short FAQ: 1. Written recipe + measurements are in the description (as always) 2. If you don't want to use almond powder, just substitue it with flour 3. You can omit raisins and nuts, it shouldn't change the texture 4. If you're making this cake in a bigger pan, adjust the recipe (he has a video on recipe scaling) and baking time Hope this helps! (I'm not a pro, I just scrolled through the comments and noted his answers hehe)
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OMG! I made this cake and everyone who ate it said it is one of the most delicious cakes they ever tried, thank you chef for this wonderful recipe ☺
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For the first time ever my carrot cake went from rustic to display worthy. Thank you very much for this, chef. I am in love with your version of cream cheese frosting.
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I like how you break everything down and give reason for each ingredients. Love that.
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He is so gentle with his ingredients and you can see he takes so much pride in every step😿
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Thank you chef, you are by far the best detailed YouTuber in sharing your cakes and bakes. 🙏🙏
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I love, love, love carrot cake and I enjoy making it. I really like the simple but neat piping and spooning technique you showed. I will add that design for the icing to my portfolio. It'll bring my cakes to life. Thanks for the inspiration and the leveling bar tips!
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I found my baking master! I’ve been shy from baking because I failed a few times following master chef bakers. Hanbit is my master now. He’s a true instructor not one of those food network chefs who like to show off. Thank you
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Thanks so much for this detailed and super moist carrot cake! Used this to bake my mum a carrot cake for her bday today, and your recipe came out just in time!
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Thank you for all your detailed tutorials! I love how you also explain the thought process behind certain steps and ingredients. I just finished watching this video and I want to have a slice of this carrot cake now..
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To be honest this is what I’ve been searching for years, perfect cake with amazing cream. Thank you
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I’m blown away at how much this wonderful man comments and answers questions. You never see that anymore. Very cool Chef!
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I love the detail in your recipe! Thank you for explaining everything so well. Can't wait to see what you make next <3
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I absolutely adore your videos, because you explain and demonstrate everything so impeccably. Thank you so much! 😊
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Right after he said, i'm a pastry chef from korea, i subscribed right away 😂😂😂❤
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Just made it, in a single layer plus piped frosting (which I made slightly sweeter and more lemony), absolutely divine! Thanks, Hanbit!!
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I just made this!!! It was amazing. Really exceeded my expectations. The cream cheese icing was the best part. The tang from the zest really balances out the flavour and most importantly this recipe is not too sweet. Thanks Hanbit! Looking forward to more of your content.
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You make everything look so easy, simple yet elegant! I can't wait to try this! Thank you!! ♥
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I made this cake and it tasted great. I love the reduction in sugar in the cake and the frosting because it is just the right sweetness. The addition of almond powder enhances the richness. I also tried the way you piped the frosting. It looked great and kept the side of the cake clean. Thank you so much! I love the details you teach in every video.
