I absolutely love it when I'll see like crazy talented, super elite, professional people on the internet just vibing with less than 1mil subscribers and delicious recipes, just having fun.
I bought a Chinese five spice to try this recipe. I've made it three times now and I just have to say it is the absolute best carrot cake I've ever had! My husband loves it too and we are both so happy that you shared this recipe with everyone! Thank you so very much, Chef Frank! We are new subscribers and will be trying many more of your recipes! Much love and respect from Florida.
Carrot cake was my mother's favourite. My father, in the other hand, like to say "You can make any kind of cake you luke, so long as it chocolate!" She naked to suit his tastes more often than her own, but when I got old enough to step in as the family baker, I made sure she got carrot cake in her birthday . I started making it for Easter, too (and my dad didn't complain at all.) Now that they are both gone, I am "forced" to bake carrot cakes on a regular basis, to honor Mom's memory; to honor Dad, I go with chocolate chip cookies, which he loved even more than chocolate cake.
Hey Chef Frank, Thanks for this recipe. It came out originally at the perfect timing for my Sister's birthday who typically does all the baking and asked me to make her a carrot birthday cake. This was amazing recipe to follow and it turned out terrific!
This does look amazing! I've made it with sour cream in the batter and it's spectacular. My mom always used apple sauce but sour cream is still better...sorry mom. Definitely trying yours. As a kid I hated carrot cake. As an adult, I could eat the entire carrot cake cake myself 🤣. Also try it with half zucchini some time. You always make me hungry.
Wow Frank! I made so much carrot juice earlier this year and froze the dry pulp for my mom, she said “well I guess everyone is getting carrot cake this year.” We also have a decorative cutting board on the kitchen wall with my grandma’s carrot cake recipe burned on it (in her handwriting!) so it is a special family treat 🧡🥕
I bought a ginormous bag of carrots the other day. Usually I use them up quickly but this bag is taking over my fridge. Now I know what I'm doing with them! Thanks for the recipe Chef!
Frank, here in Brazil it's very common to eat carrot cake with brigadeiro frosting on top or filling, or even with a hard sugar + chocolate frost. You should try it!
I am going to try dumping all the wet ingredients, followed by dry ones, into my bread machine on batter bread mode and see what happens. I don't want to turn my oven on during the summer. If it works, I will cut the result into layers and frost it. 😁
My family's church had a potluck dinner one afternoon when my daughter was 5-6 years old. One lady brought in a carrot cake. My daughter (now 23) asked what it was and the woman answered. My daughter asked why she'd ruin cake with vegetables. LMAO. During the potluck, I grabbed her a slice of it. She loved it and still does.
great job chef! can't wait to try this! now you have to work on your icing skills and pipe those little orange carrots on top so everyone knows its a carrot cake haha!
Interesting twist with the pineapple! I always make the carrot cake recipe from Preppy Kitchen with apple mousse -- oh my, if you two could collaborate and bake something together, that would be a dream come true
It shows he's a man of good tastes. Also, this reminds me that I'm long overdue for a TJ's trip (between the past year and being busy again with work and stuff, I haven't been in quite a while).
Hey Chef Frank! How about using a silpat mat instead of parchment paper? Will the bottom still get that lovely color? Is there anything inherently better about parchment other than it's cheap? And yes, I am lazy enough to use silpat rather than take 45 seconds to cut out a parchment round 😂
Question for the chef or for whoever want to answer: when making beef stock, what can you make with the meat and vegetables leftovers? Are those reusable? (thanks:-))
you've extracted all the goodness out of them. if you are doing a 10-12 hour simmer on the stock then there won't be much of anything left. pitch it and enjoy the lovely stock.
The thing I keep taking away from this channel, video after video, is that being a chef is 90% technique. You can be brilliant and creative, but you have to have the practical skills and lnowledge to put your ideas to work. Something as simple as parchment circles dropped my jaw.
💜LOVE💜 the addition of Chinese Five Spice in your carrot cake, Chef!!! 💜💜💜 But does your blend have pepper in it? I think I'd be cool with a ginger blend, but the most recent batch I made includes szechuan peppercorns, which might give this dessert an interesting kick!!! 🤣🤣🤣 Hmmm, now I'm curious . . . .
@@nekro5342 All my recipes call for mixing sugar with flour, baking powder, and baking soda as dry ingredients. Unless you need to dissolve the sugar first for simple syrup or in egg whites. I am not arguing that it's not so, but asking for a source.
@@knighthawk3749 pretty much every baking recipe I've ever seen considers sugar a wet ingredient. You cream the butter with the sugar etc. Frank even acknowledges that usually it is a wet ingredient in the video.
I love carrot cake but I have several food allergies. I've been asking about the presence of walnuts in carrot cake for a long time. After watching this video, I have to start asking about pineapple. :( Unusual ingredients are great, until one of your guests' tongue starts to swell.
I'm so sorry you have to contend with food allergies. My husband is allergic to melons, which means "fruit cup" sides at restaurants are usually off limits.
Might as well prove it: Ingredients: 300g carrots 6 yolk and white seperated eggs 4 table spoon warm water 200g sugar 1 pack of vanilla/vanillin sugar 1 tad bit of salt juice or peeled skin of a lemon 250g grounded haselnuts or walnuts. Haselnuts are better, tho 100g flour 2 table spoons of baking powder How to do it: Step 1: Peel off and ground the carrots. Step 2: Add the egg yolk, sugar, water, salt, lemon and vanilla sugar together and start mixing it. Step 3: Start mixing the haselnuts and carrots underneath. Step 4: Mix the baking powder and flour underneath the rest. Step 5: Beat the egg white until it gets all stiff. As stiff as possible. Step 6: Mix the beaten egg white underneath the rest. Step 7: Put it into your baking form and for about 50 minutes into the oven at ~180°C hot air oven (not preheated) or ~200°C bottom heat oven pre-heated. Step 8 (optional): Put together 200g powder sugar, 2 table spoons lemon juice and 1-2 tablespoon of the leftover carrots juice together for the icing.
@@ProtoCookswithChefFrank I didn't expect to get feedback from the Chef. Was a bit of banter for the other readers and a suggestion to try out. Anyhow - if you are really gonna give it a try, I would love to know how you liked Grandmas recipe ;)
as long as it isn't overly sweet, cream cheese frosting is very delicious and pairs perfectly with cakes like carrot cake and red velvet cake. i know cream cheese frosting isn't as common in other countries. it's worth trying :)
That wax paper warning scrolling marquee was unexpected and I almost did a spit take with my tea 😂 crayon cake 😆
I thought it would be practical & funny. Thanks.
I absolutely love it when I'll see like crazy talented, super elite, professional people on the internet just vibing with less than 1mil subscribers and delicious recipes, just having fun.
“I have a great cleaning person, me!” Sounds like me at home😂
I wanted recipes that involve beer, but since it's my 40th today that can be my birthday cake. Thanks Frank.
if you still want a cake with beer, look at Guinness stout chocolate cake recipes.
Happy birthday! 🎉
Happy Birthday, fellow Chef Frank fan! :)
HAPPY BIRTHDAY! Welcome to 40 - I just got there myself last month 😁
I bought a Chinese five spice to try this recipe. I've made it three times now and I just have to say it is the absolute best carrot cake I've ever had! My husband loves it too and we are both so happy that you shared this recipe with everyone! Thank you so very much, Chef Frank! We are new subscribers and will be trying many more of your recipes! Much love and respect from Florida.
I love the simplicity... Nothing fancy, no hard to pronounce let alone acquire tools/ingredients.
Will support you always Chef!
Thank you
"I have a grate cleaning person" Man that one hurt
I felt that one so hard and laughed after the sting stopped 😂
✨I live for Frank’s Thumbnails✨
Carrot cake was my mother's favourite. My father, in the other hand, like to say "You can make any kind of cake you luke, so long as it chocolate!" She naked to suit his tastes more often than her own, but when I got old enough to step in as the family baker, I made sure she got carrot cake in her birthday . I started making it for Easter, too (and my dad didn't complain at all.) Now that they are both gone, I am "forced" to bake carrot cakes on a regular basis, to honor Mom's memory; to honor Dad, I go with chocolate chip cookies, which he loved even more than chocolate cake.
Loved chocolate cake but would pass up a slice of carrot? Homemade cake = love
@@ProtoCookswithChefFrank neither of them ever passed up my baking, or my cooking, either, even when I wasn't eating meat.
This carrot cake looks really delicious, definitely gonna make it once the weather cools down😅
I friggin' love carrot cake. This looks delicious! Glad to see your spoon is back :D
I'm glad that I found this channel. I m getting tons of ideas for stuff to ciok and you also make the recipes pretty simple and nice.
He’s actually also at Epicurious
Hey Chef Frank, Thanks for this recipe. It came out originally at the perfect timing for my Sister's birthday who typically does all the baking and asked me to make her a carrot birthday cake. This was amazing recipe to follow and it turned out terrific!
Glad to hear
Carrot cake is my husband's favorite dessert, I gotta try this recipe!
Omg carrot cake is my FAVORITE cake!
Amazing. Love carrot cake. It looks so good! Also yay tasting spoon is back!
Carrot cake is one of my absolute favorites. Definitely going to try this. Thank you Chef Frank!
The cake looks so good and simple to make. I'm definitely going to try this recipe out.
Glad the spoon's back :) You looked sad without it. ps: I have high hopes my partner will cook this for me
its simplicity is clearly over the taste? its unbelievable! i ask my wife to try this today so i know what im talking about! thanks chef!
It is simple & tastes great
I love your technique!
Thank you
Okay carrot cake is my favorite, hope this is really the best one when I make it this weekend!
This does look amazing! I've made it with sour cream in the batter and it's spectacular. My mom always used apple sauce but sour cream is still better...sorry mom. Definitely trying yours. As a kid I hated carrot cake. As an adult, I could eat the entire carrot cake cake myself 🤣. Also try it with half zucchini some time. You always make me hungry.
This channel is a gold mine.
Wow Frank! I made so much carrot juice earlier this year and froze the dry pulp for my mom, she said “well I guess everyone is getting carrot cake this year.” We also have a decorative cutting board on the kitchen wall with my grandma’s carrot cake recipe burned on it (in her handwriting!) so it is a special family treat 🧡🥕
thank you chef 😊❤
Chef Frak rocks! Love your cooking!
Probably the truest title ever titled. I love carrot cake!
That parchment paper trick was worth watching this video alone!
I like showing these techniques. I’m glad you got something out of it.
I wish I could add a second like just for the Star Wars tasting spoon!
Chef Frank makes everything look sooo good😌
I bought a ginormous bag of carrots the other day. Usually I use them up quickly but this bag is taking over my fridge. Now I know what I'm doing with them! Thanks for the recipe Chef!
Juicing: carrot-apple juice.
Yum!
already know it's gonna be awesome
Amazing video!
I put lemon juice in the cream cheese frosting to cut through the sweetness
That’s a good one
3:00 Grate tip!
Im making this later!
Thank you so muchhh
As I don't have fruits I'll bake this cake using sour cream or yoghurt. Thank you, Frank.
Top 3 best cake ever. Carrot, Red Velvet, and German Chocolate!!
I love the story about your dad.
The Chinese five spice is interesting!
Frank, here in Brazil it's very common to eat carrot cake with brigadeiro frosting on top or filling, or even with a hard sugar + chocolate frost. You should try it!
That sounds delicious
I am going to try dumping all the wet ingredients, followed by dry ones, into my bread machine on batter bread mode and see what happens. I don't want to turn my oven on during the summer. If it works, I will cut the result into layers and frost it. 😁
I tend to say this about baking: the leftovers are the treat for the chef/cook
The amazing carrot cake!
My family's church had a potluck dinner one afternoon when my daughter was 5-6 years old. One lady brought in a carrot cake. My daughter (now 23) asked what it was and the woman answered. My daughter asked why she'd ruin cake with vegetables. LMAO. During the potluck, I grabbed her a slice of it. She loved it and still does.
Yaaaaay! You found your tasting spoon! Must try some Chinese Five Spice in my banana cake.
💗❤️🧡💛💚💙💜🖤🤍🤎
That would be good.
Nice cutting board, I think I recognise the maker.
The Amazing Chef Frank
great job chef! can't wait to try this! now you have to work on your icing skills and pipe those little orange carrots on top so everyone knows its a carrot cake haha!
This is made from my childhood memories
Nice! The same technique like for banana bread
Interesting twist with the pineapple! I always make the carrot cake recipe from Preppy Kitchen with apple mousse -- oh my, if you two could collaborate and bake something together, that would be a dream come true
Thanks Chef Frank. Can I add my own carrots? 😃😃😃😃
Chef Frank - this variation of carrot cake sounds delicious! Especially the pineapple, coconut oil and Chinese 5-spice.
Chef Frank is a Trader Joe's aficionado.
It shows he's a man of good tastes. Also, this reminds me that I'm long overdue for a TJ's trip (between the past year and being busy again with work and stuff, I haven't been in quite a while).
what is the baking time?
About 20-25 minutes. It depends on your oven.
Carrot cake, one of my favorites. Now hoping to see Italian Cream Cake. My other favorite, regardless of how redundant it might be :P
If you recommend adding Chinese 5 spice, then I am buying it! After all, I can always add it as a secret Umph to my Asian dishes :) ty!
Forget the cake (joking), that paper trick is fantastic..
I always want techniques in the videos.
Thank you for making it simple.
How much time in the oven at 350 F / 176 C as per your description details?
It’s about 20-25 minutes. When the skewer or cake tester comes out clean
@@ProtoCookswithChefFrank Much appreciated!
Yesss, i wanted this since your pic in ig
Hey Chef Frank! How about using a silpat mat instead of parchment paper? Will the bottom still get that lovely color? Is there anything inherently better about parchment other than it's cheap? And yes, I am lazy enough to use silpat rather than take 45 seconds to cut out a parchment round 😂
I like silpats just not for this. First off I haven’t seen round ones that go in pans. They do inhibit color. Parchment doesn’t need to be washed.
Woah, when is your birthday, chef Frank? Mine is June 26. Looks like a delicious carrot cake I would eat all by myself.
July 19
Chinese 5-spice!! Brilliant!!!
Absolutely! I'm looking forward to trying this.
You're the best daddy frank
I just made carrot cake 😂 I should have waited for this video
How did it come out?
I tried the recipe, the cake was good but the frosting was a bit too sweet for my taste.
Thanks for trying it. If you want cut back on the sugar in the frosting.
Pastry chefs gotta be shitting brix watching Chef Frank eyeball everything and still get a perfect cake
This cutting board is absolutly beautiful! Where do i find it? Greetings from Germany!
One of my followers on Instagram made it & gave it to me as a gift
Hi chef Frank! I love carrot cake but I'm allergic to pineapple. Do you think something like applesauce would work as a substitution?
Absolutely
Any other cake and I wouldn’t carrot all
Chef about how many minuets were the cakes baking?
A minuet is about music.
A minute is about time.
Thanks for the grammatical giggle. 👏⚘
@@majoroldladyakamom6948 Groan! Lol! I knew that didn't look right😀 There's just some words that I always spell wrong. Mental block.
Question for the chef or for whoever want to answer: when making beef stock, what can you make with the meat and vegetables leftovers? Are those reusable? (thanks:-))
you've extracted all the goodness out of them. if you are doing a 10-12 hour simmer on the stock then there won't be much of anything left. pitch it and enjoy the lovely stock.
Agreed
Stop asking ppl to subscribe everybody who has watched one of your videos and has not done so doesn`t deserve you ;) Thx for the great videos.
Thank you!
I'm shocked there hasn't been a 4 Levels for Carrot Cake yet
There has been.
The thing I keep taking away from this channel, video after video, is that being a chef is 90% technique. You can be brilliant and creative, but you have to have the practical skills and lnowledge to put your ideas to work. Something as simple as parchment circles dropped my jaw.
So glad you recognize this. Technique is our focus..
Wow, interesting! Maybe, somewhere in future, the elevated version with chef Tracy?
She did an elevated version on @epicurious. Four levels. It is awesome.
💜LOVE💜 the addition of Chinese Five Spice in your carrot cake, Chef!!! 💜💜💜 But does your blend have pepper in it? I think I'd be cool with a ginger blend, but the most recent batch I made includes szechuan peppercorns, which might give this dessert an interesting kick!!! 🤣🤣🤣 Hmmm, now I'm curious . . . .
Mine does not have pepper but it would till be good.
@@ProtoCookswithChefFrank Oh, I adore sweet & spicy combinations!!! 💜💜💜 Looking forward to PLAYING with the heat in this cake!
Sugar is technically a wet ingredient ;)
How do you figure that?
@@knighthawk3749 he's not wrong. sugar is considered a wet ingredient when mixing stuff together for baking. flour, salt, baking powder etc all dry.
@@nekro5342 All my recipes call for mixing sugar with flour, baking powder, and baking soda as dry ingredients. Unless you need to dissolve the sugar first for simple syrup or in egg whites. I am not arguing that it's not so, but asking for a source.
@@knighthawk3749 pretty much every baking recipe I've ever seen considers sugar a wet ingredient. You cream the butter with the sugar etc. Frank even acknowledges that usually it is a wet ingredient in the video.
I love carrot cake but I have several food allergies. I've been asking about the presence of walnuts in carrot cake for a long time. After watching this video, I have to start asking about pineapple. :(
Unusual ingredients are great, until one of your guests' tongue starts to swell.
I'm so sorry you have to contend with food allergies. My husband is allergic to melons, which means "fruit cup" sides at restaurants are usually off limits.
😎😎👍
I'm sorry, but my grandmas carrot cake is the best carrot cake. You lose, Mr. Chef.
Might as well prove it:
Ingredients:
300g carrots
6 yolk and white seperated eggs
4 table spoon warm water
200g sugar
1 pack of vanilla/vanillin sugar
1 tad bit of salt
juice or peeled skin of a lemon
250g grounded haselnuts or walnuts. Haselnuts are better, tho
100g flour
2 table spoons of baking powder
How to do it:
Step 1: Peel off and ground the carrots.
Step 2: Add the egg yolk, sugar, water, salt, lemon and vanilla sugar together and start mixing it.
Step 3: Start mixing the haselnuts and carrots underneath.
Step 4: Mix the baking powder and flour underneath the rest.
Step 5: Beat the egg white until it gets all stiff. As stiff as possible.
Step 6: Mix the beaten egg white underneath the rest.
Step 7: Put it into your baking form and for about 50 minutes into the oven at ~180°C hot air oven (not preheated) or ~200°C bottom heat oven pre-heated.
Step 8 (optional): Put together 200g powder sugar, 2 table spoons lemon juice and 1-2 tablespoon of the leftover carrots juice together for the icing.
I can’t disagree Grandma food is always better. I will give this a try. Thanks
@@ProtoCookswithChefFrank
I didn't expect to get feedback from the Chef. Was a bit of banter for the other readers and a suggestion to try out.
Anyhow - if you are really gonna give it a try, I would love to know how you liked Grandmas recipe ;)
I bet you all he grew those carrots.
Carrot cake without raisins is not complete!!!!!!!
First
But where are deez...?
I really don't get Americans and their cream cheese frostings... *shudders*
All the other American frostings are much worse.
@@knighthawk3749 Probably true. Frostings need to be thin, barely there!
@@irian42 I am guessing you’re not familiar with French or Italian buttercream.
as long as it isn't overly sweet, cream cheese frosting is very delicious and pairs perfectly with cakes like carrot cake and red velvet cake. i know cream cheese frosting isn't as common in other countries. it's worth trying :)