In addition to sharing these amazing recipes and all your vast baking knowledge with us, I just wanted to say a *big* thanks for doing the opposite of clickbaiting. I'm sure many other channels would've put "YOU WON'T GUESS THE SECRET INGREDIENT TO THIS AMAZING CARROT CAKE" or something in the title. Meanwhile you give away your really creative approach to this cake in the thumbnail. Thank you for respecting our time and always being concise, well-researched and helpful when problems arise. You rock ❤
This carrot cake is our family favorite. I made it for a large birthday event and the chef at the venue sent his assistant out to tell me how impressed he was with the flavor. Rich but not heavy - Outstanding! Thank you so much for sharing
I stopped by to a say... this is the most original thing I've ever seen. You are creative, and you inspire us. I'll be putting my own spin on it, but the caramelized carrots are truly a game changer.
I've tried this recipe today in a 6" pan and it was the best tasting carrot cake I ever tasted minus the frosting. Felt lazy to do any cream cheese frosting. Thank you so much for sharing this recipe. The texture, the taste and even the colour was perfect.
This is hands down the best carrot cake ever. I made this last year for my daughters 2nd birthday and its quickly became the new favorite. I just made it again last night for her upcoming 3rd birthday and so happy to share this delicious recipe with others. THANK YOU FOR CREATING AND SHARING ❤
I tried your recipe, and I LOVE it! It's got a great bounce to it and the carmelized carrot flavor was a huge hit! I'll be making this for Easter this year!
@@Ghayiamix93 I had found this recipe and made it on Sunday, will be making it again for Easter. I followed the directions for the frosting as well. The frosting is WAY better if you let it sit in the fridge overnight. I would definitely recommend adding some lemon juice. You don't taste it but it mellows out the cream cheese flavor a bit and brings out the carrot cakes natural flavors. I also mistakenly put ALL of the caramelized carrot puree into my cake 😅 it was still extremely moist and delicious though and baked perfectly fine!
@@Ghayiamix93 I forgot to note that I'll be experimenting with using less butter as the amount in the recipe on her website made the frosting intensely rich. It was a bit too much for my husband and I'm from a family who normally prefers whipped frostings due to their less rich flavors.
I wonder if tossing the shredded carrot with the floor mixture first would help them to not clump? Kinda like coating blueberries in flour to keep them from sinking. This looks really yummy, I might make it for my boyfriend's birthday!
This is the most beautiful & delicious & devine Carrot Cake recipe that you’ll ever find! This is my new go-to recipe for Carrot Cake! That’s saying a lot, because I’ve been baking the same also favorite Carrot Cake recipe for the past 40 plus years! Will be making this one for Easter Sunday dessert!
I'm trying to bake a cake for the first time by myself and I happened upon your channel while looking for recipes. I really enjoy and appreciate the effort you put into explaining the exact science behind your processes; I find it mentally stimulating and fun haha 😄 thank you so much!! I will try to make this for my birthday later this week :)
BRILLIANT!! This is my fave baking channel on TH-cam! Favorite anywhere, really. Food network used to have cooking and baking instructional shows, but no one has or had a baking show this good. Sorry Martha and everyone else! You’ve been dethroned! 😃💜
The air pockets or holes in cakes indicates you over mixed the batter, not under mixed. I prefer to add mix by hand after butter and eggs have been mixed, to avoid the gluten to over mix. Which causing tunnel like holes
I love that you temp the cakes. I too use exclusively metric (even as an American) and I temp my cakes. I have been using joy of baking’s carrot cake recipe for years now but I feel you will genuinely give them a run for their money.
Thank you for this! I enjoyed learning about these little things that are usually not talked about (ie the sugar concentration in vegetables, and the brix scale). Very informative!!!
*Egad! I **_DROOLED_* all the way through that video! *This is a "MUST DO" recipe* (after a trip to the store for carrots, that is.) *THANK YOU FOR SHARING!*
I didn't know carrots had that much sugar in them! No wonder I like them so much as snack😲 Thank you for explaining the science behind all of the step-by-step!!!❤ Hope to see more from you🥰🥰🥰
Another great video! Bringing in the science of baking with emphasis on individual components of the recipe brings your videos to a very high level. Keep up the great work and thanks for the enlightenment
Hey Adriana! Wow, can't believe I missed this one last month, so glad I found it. You got my mouth watering with this amazingly moist, delicious cake!! I sometimes like to add a bit of crushed pineapple too. The roasted carrot puree is pure genius! Your frosting and decorating looked so beautiful. Funny how many simple and kind of basic ingredient cakes actually make some of the the best ones. There's really something to say about simplicity or sometimes...yes, less is more. Awesome cake my friend!! Big ((Hugs)) and Love from Texas!! 🤗🧡😋
Hi Kelly! You know I'll have to try the crushed pineapple at some point - people have been raving about it so you're not alone with that one ;) And thank you for the kind words 🥰
I loved your explanation and I tried this carrot puree on my carrot cake. It really brought up the flavor, and the cake looked really cute! I wish I could send you the picture! My family was delighted :3 Thanks for this tutorial!!!!❤❤❤❤❤
Just tried this recipe. A lot of interesting things going on here. The result was a cake that was more orange than usual, sweeter than I'm used to for carrot cake, and a little more carroty. I don't think it's a game changer necessarily. I think I still prefer Thomas Keller's carrot cake recipe, which is my go-to, but this has definitely made me rethink how I use carrots!
Thank you very much for your delicious recipies and interesting content. I love the way you explain the science behind it all. The chemical reactions is incredible. I took several modules at the Cordon Bleu on dessert making and did not learn as much as with your content. Superb. I had a blast making the Carrot cake too.
What a great idea to pre-caramelize the carrots! Thanks for this great video and all the science explanations behind your bakes. Aloha from a new subscriber!
If you use baking strips on your pans when baking your cakes they will not dome on you and you'll get a naturally flat cake, so you don't have to cut the dome off.
Every- and know that the harshness of my words come from that special place inside of us where we keep that blend of admiration and a teeny kiss of jealousy- every video you post makes my brain go “oh OH OHHH YOUVE GONE COMPLETELY INSANE WHAT EXCUSE ME WOAH” etc. Bc I’m flabbergasted it took this long for someone to figure this out
I accidentally used coconut sugar instead of brown sugar, and just decided to go with it. But it never really creamed together with the butter and oil, nor did it turn pale. It stayed dark and coarse like damp sand. The cake is in the oven now and also taking an hour to bake 2 6inch pans…the bottom is still wet… Surely something went wrong! Lol this is harder than I thought. It smells heavenly though. The caramelized carrot is a really lovely flavor.
About the clumping shredded carrots - have you tried lightly dusting/tossing them with cornstarch, then knocking of as much as possible before adding to your batter?
I love the thought process, effort and thorough explanation that you put into this video. This leads me to believe that your carrot cake is delicious and decadent. Edit: I had to check to make sure that I'm subscribed to your channel. I know that I've been watching your videos. But wanted to make sure I was being fully supportive. 😉🙂
I'm curious about making this, but I only have a single cake pan (and I'm generally ambivalent about multitier cakes to begin with). If I wanted to do a single layer cake, can I just reduce all the ingredients by 1/3?
I tried making a carrot cake for the first time last week. It came out good but went bad 4 days after. Idk why. Maybe I should've put it in the fridge sooner 🤷🏽♀️
If you ever want sugar beets, give me a little notice in August. I can get you a few in Sept/Oct. Just for the science of their sweetness. :) Do you know variety of carrots you used? I would be curious about the sugar content of Nantes. They're my favorite--nice and sweet.
🥕❤️🐰 Thank you for sharing this fabulous recipe. 😋 I went to the cake calculator on your website, but sadly did not find a choice for a loaf pan style cake! Would this recipe (adjusted for amount of batter needed for a loaf pan still work?) Or could you please add that as a size choice? ✨🥕✨🐇✨🥕✨🐰✨🥕✨
@pat4005 I’m making this recipe for Father’s Day today and googled the same conversion. Apparently a recipe for one 6” round is equivalent to an 8” loaf pan. I’m just making the recipe for 2 6” rounds from her “cakeulator” to see how much I get! If there’s too much batter I’ll just bake the last bit in another small dish. Hoping it works!
I have a question. I've been working in bakeries for 16 years now, and one thing we never do is bag up hot bread because the trapped moisture will cause mold. Is it not the same with hot cakes?
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
I can't tell you the joy I feel as a professional pastry chef to have the science broken down for me. What a priceless gift thank you so so much
In addition to sharing these amazing recipes and all your vast baking knowledge with us, I just wanted to say a *big* thanks for doing the opposite of clickbaiting. I'm sure many other channels would've put "YOU WON'T GUESS THE SECRET INGREDIENT TO THIS AMAZING CARROT CAKE" or something in the title.
Meanwhile you give away your really creative approach to this cake in the thumbnail. Thank you for respecting our time and always being concise, well-researched and helpful when problems arise. You rock ❤
I love that you explain the baking science. It helps me a lot!
I'm so glad!
Facts I agree it helps a lot
This carrot cake is our family favorite. I made it for a large birthday event and the chef at the venue sent his assistant out to tell me how impressed he was with the flavor. Rich but not heavy - Outstanding! Thank you so much for sharing
THE TIMER WHILE MIXING IS SUCH A GOOD TOUCH. Your attention to detail is 👌🏾
I stopped by to a say... this is the most original thing I've ever seen. You are creative, and you inspire us. I'll be putting my own spin on it, but the caramelized carrots are truly a game changer.
I've tried this recipe today in a 6" pan and it was the best tasting carrot cake I ever tasted minus the frosting. Felt lazy to do any cream cheese frosting. Thank you so much for sharing this recipe. The texture, the taste and even the colour was perfect.
This is hands down the best carrot cake ever. I made this last year for my daughters 2nd birthday and its quickly became the new favorite. I just made it again last night for her upcoming 3rd birthday and so happy to share this delicious recipe with others. THANK YOU FOR CREATING AND SHARING ❤
I tried your recipe, and I LOVE it! It's got a great bounce to it and the carmelized carrot flavor was a huge hit! I'll be making this for Easter this year!
Did you make the cream cheese frosting too ? And how did that turn out ?
@@Ghayiamix93 I had found this recipe and made it on Sunday, will be making it again for Easter. I followed the directions for the frosting as well.
The frosting is WAY better if you let it sit in the fridge overnight. I would definitely recommend adding some lemon juice. You don't taste it but it mellows out the cream cheese flavor a bit and brings out the carrot cakes natural flavors.
I also mistakenly put ALL of the caramelized carrot puree into my cake 😅 it was still extremely moist and delicious though and baked perfectly fine!
@@Ghayiamix93 I forgot to note that I'll be experimenting with using less butter as the amount in the recipe on her website made the frosting intensely rich. It was a bit too much for my husband and I'm from a family who normally prefers whipped frostings due to their less rich flavors.
I wonder if tossing the shredded carrot with the floor mixture first would help them to not clump? Kinda like coating blueberries in flour to keep them from sinking. This looks really yummy, I might make it for my boyfriend's birthday!
I thought the exact same thing. I always mix raisins with a bit of flour before adding them for the same reason.
I appreciate the puréed carrot idea. I’ve done the same. I’ve even done the same with zucchini when making zucchini bread.
What a fantastic idea
As a biochem nerd and a person that loves to bake this channel is everything!!!
This is the most beautiful & delicious & devine Carrot Cake recipe that you’ll ever find! This is my new go-to recipe for Carrot Cake! That’s saying a lot, because I’ve been baking the same also favorite Carrot Cake recipe for the past 40 plus years! Will be making this one for Easter Sunday dessert!
This makes me so happy to hear; Happy Easter!
I'm trying to bake a cake for the first time by myself and I happened upon your channel while looking for recipes. I really enjoy and appreciate the effort you put into explaining the exact science behind your processes; I find it mentally stimulating and fun haha 😄 thank you so much!! I will try to make this for my birthday later this week :)
This is my new favorite baking channel. Missy... your mind
I tried your recipe and it was the best carrot cake I have ever made in my life! Thank you so much for a fabulous recipe ❤
I am 68 and still learning!!
IVE BEEN WAITING FOR THIS ONE OMG CARROT CAKE IS ONE OF MY FAVS !
BRILLIANT!! This is my fave baking channel on TH-cam! Favorite anywhere, really. Food network used to have cooking and baking instructional shows, but no one has or had a baking show this good. Sorry Martha and everyone else! You’ve been dethroned! 😃💜
The air pockets or holes in cakes indicates you over mixed the batter, not under mixed. I prefer to add mix by hand after butter and eggs have been mixed, to avoid the gluten to over mix. Which causing tunnel like holes
I don't think it's possible for a cake to turn out more perfect - wow. Beautiful piping!
I’d love to see the brix percentage of the purée!! Your videos are amazing.
Thank you.
I love that you temp the cakes. I too use exclusively metric (even as an American) and I temp my cakes. I have been using joy of baking’s carrot cake recipe for years now but I feel you will genuinely give them a run for their money.
I’m a nerdy girl and love to cook/bake. Your content is sooo refreshing!!❤️
You’re brilliant baker and food scientist.
And an added bonus listening to your voice is very soothing
You’re too kind 💕
I tried this recipe today but made cupcakes instead. Baked at 350F for 24 minutes. Perfectly moist. 😋
I was going to ask about cupcakes. Thank you for sharing 💜
Making this for my birthday- how have I never though about adding candied ginger! Genius!
Made this cake today and it came out very nice and delicious. Thanks for the recipe.
You are just awesome!
What you've given in just a video, is so much of what i've wondered, but had no answers. Thank you so much for sharing.
soooo delicious, thank you!
I also love the vintage-styled decor on the cake. It gives the cake that bit of a pop
Thank you for this! I enjoyed learning about these little things that are usually not talked about (ie the sugar concentration in vegetables, and the brix scale). Very informative!!!
I love how you extend the explanation with science behind everything that you do. Binge watch all your videos. ❤
I didn’t know that carrots had a lot of sugar. The carrot cake looks delicious and moist. Thanks for showing us this video. ❤️
*Egad! I **_DROOLED_* all the way through that video! *This is a "MUST DO" recipe* (after a trip to the store for carrots, that is.) *THANK YOU FOR SHARING!*
I didn't know carrots had that much sugar in them! No wonder I like them so much as snack😲
Thank you for explaining the science behind all of the step-by-step!!!❤
Hope to see more from you🥰🥰🥰
Thanks for the recipe! I’m making this today for a birthday. Love the purée addition
Subscribed just by watching this specific recipe. Looks yummy can't wait till I try it 😋
Another great video! Bringing in the science of baking with emphasis on individual components of the recipe brings your videos to a very high level. Keep up the great work and thanks for the enlightenment
Me and my mom (and dad) made this for my sister's birthday as she loves carrot cake. It was a hit at the party.
Thank you! 🥕
Carrot Cake!!!
OMG!
You’re the Ginchiest.
Can’t wait to try this!!!
WooHoo!!!
I am going to make this cake for my partner! They love carrot cake so much and this cake looks delicious I think they will love it!
Hey Adriana! Wow, can't believe I missed this one last month, so glad I found it. You got my mouth watering with this amazingly moist, delicious cake!! I sometimes like to add a bit of crushed pineapple too. The roasted carrot puree is pure genius! Your frosting and decorating looked so beautiful. Funny how many simple and kind of basic ingredient cakes actually make some of the the best ones. There's really something to say about simplicity or sometimes...yes, less is more. Awesome cake my friend!! Big ((Hugs)) and Love from Texas!! 🤗🧡😋
Hi Kelly! You know I'll have to try the crushed pineapple at some point - people have been raving about it so you're not alone with that one ;) And thank you for the kind words 🥰
Thank you
I loved your explanation and I tried this carrot puree on my carrot cake. It really brought up the flavor, and the cake looked really cute! I wish I could send you the picture! My family was delighted :3 Thanks for this tutorial!!!!❤❤❤❤❤
Really helpful and I will for sure try it. Carrot cake is my new challenge I have watched 20 videos easy. This one is a must.
Thank you ❤
This is amazing and creative.
It is MUST TRY cake!! Looks beautiful 🤩 thank you for sharing your recipes.
I absolutely LOVE your channel. Your methods are amazing and your voice is pretty soothing (ASMR) 😊
Just tried this recipe. A lot of interesting things going on here. The result was a cake that was more orange than usual, sweeter than I'm used to for carrot cake, and a little more carroty. I don't think it's a game changer necessarily. I think I still prefer Thomas Keller's carrot cake recipe, which is my go-to, but this has definitely made me rethink how I use carrots!
I had a favorite carrot cake recipe but this has replaced it. Fantastic work.
Looove a good carrot cake. I've had many but never w carmelized carrots sounds great.
I have never heard of caramelizing carrots and pureeing them. What an exciting way to use them !!! 🧡🧡
I have saved this for when my husband's birthday rolls around.
Gorgeous decorating!
Thank you very much for your delicious recipies and interesting content. I love the way you explain the science behind it all. The chemical reactions is incredible. I took several modules at the Cordon Bleu on dessert making and did not learn as much as with your content. Superb. I had a blast making the Carrot cake too.
This was an incredible recipe! Thank you for the detailed instructions.
Caramelized carrots is really smart
Looks great, and I’m excited to try to puréed carrot. But for me personally, I prefer a sticky and dark carrot cake !
What a great idea to pre-caramelize the carrots! Thanks for this great video and all the science explanations behind your bakes. Aloha from a new subscriber!
Delicious! Thank you.
Found her on TikTok and I love it here
Welcome ❤️❤️❤️
If you use baking strips on your pans when baking your cakes they will not dome on you and you'll get a naturally flat cake, so you don't have to cut the dome off.
Wonderful video ❤ Thank you for explaining everything so well 😊
Every- and know that the harshness of my words come from that special place inside of us where we keep that blend of admiration and a teeny kiss of jealousy- every video you post makes my brain go “oh OH OHHH YOUVE GONE COMPLETELY INSANE WHAT EXCUSE ME WOAH” etc. Bc I’m flabbergasted it took this long for someone to figure this out
This sounds amazing 😋
I accidentally used coconut sugar instead of brown sugar, and just decided to go with it. But it never really creamed together with the butter and oil, nor did it turn pale. It stayed dark and coarse like damp sand. The cake is in the oven now and also taking an hour to bake 2 6inch pans…the bottom is still wet… Surely something went wrong! Lol this is harder than I thought. It smells heavenly though. The caramelized carrot is a really lovely flavor.
What an interesting method, thank you for sharing
I ♥♥♥ your channel!
I made this for Easter this year and it was a huge hit!
Wow! That's all I got to say. Wow!
Very pretty
This recipe looks dreamy! Will try to make this for Easter but what can I use as an egg replacer?
About the clumping shredded carrots - have you tried lightly dusting/tossing them with cornstarch, then knocking of as much as possible before adding to your batter?
Thanks for sharing your great video.
I’d to know if I can storage the purée and how long it last?? Blessings 🇲🇽🙋♀️
Yes you can store the puree - I used to keep a bunch of premade carrot puree when I was doing my testing - it lasts about a week :)
Does the carrot puree keep well in the freezer?
I made the puree and it smelt Devine. I haven't made the cake yet.
“So I got a refractometer” 🥕 🤓
this channel is the best.
4:27 can you use greek yogurt instead of sour cream in the puree?
Come on, Roger, let's go home. I'll bake you a carrot cake.
i love your recipes. Do you have eggless recipes for your cakes?
I love it ! Where is de recipe? Thanks
Oh my, the science of cake baking…🤔
I love the thought process, effort and thorough explanation that you put into this video. This leads me to believe that your carrot cake is delicious and decadent.
Edit: I had to check to make sure that I'm subscribed to your channel. I know that I've been watching your videos. But wanted to make sure I was being fully supportive. 😉🙂
Would this be too strong of a carrot taste for someone who isn’t a fan of the taste of baked carrots?
Hi i would like to ask long can we keep the carrot purée? If i want to make it days ahead. Thanks a lot
baking powder amount is 3/4 tea spoon?
Your cake recipe link doesn't work. 😢
Thank you so much for letting me know. :) I've updated it for you but you can also go here: www.sugarologie.com/recipes/ultimate-carrot-cake
I’ve tried the small size for shredded carrots and didn’t like the texture once cooked.
I'm curious about making this, but I only have a single cake pan (and I'm generally ambivalent about multitier cakes to begin with). If I wanted to do a single layer cake, can I just reduce all the ingredients by 1/3?
I have an web app that will do that for you: choose one layer 8" cake here: cakeculator.sugarologie.com/
@@Sugarologie OK that's an impressive tool! Thanks!
I didn’t know if anyone has tried this recipe with pumpkin or orange sweet potato
Hello dear any substitute for the egg yolks and eggs please?
I tried making a carrot cake for the first time last week. It came out good but went bad 4 days after. Idk why. Maybe I should've put it in the fridge sooner 🤷🏽♀️
I tried the recipe! It taste excellent but the texture seems dense. What would cause that? Thanks a lot!
If you ever want sugar beets, give me a little notice in August. I can get you a few in Sept/Oct. Just for the science of their sweetness. :) Do you know variety of carrots you used? I would be curious about the sugar content of Nantes. They're my favorite--nice and sweet.
🥕❤️🐰 Thank you for sharing this fabulous recipe. 😋 I went to the cake calculator on your website, but sadly did not find a choice for a loaf pan style cake!
Would this recipe (adjusted for amount of batter needed for a loaf pan still work?)
Or could you please add that as a size choice? ✨🥕✨🐇✨🥕✨🐰✨🥕✨
@pat4005 I’m making this recipe for Father’s Day today and googled the same conversion. Apparently a recipe for one 6” round is equivalent to an 8” loaf pan. I’m just making the recipe for 2 6” rounds from her “cakeulator” to see how much I get! If there’s too much batter I’ll just bake the last bit in another small dish. Hoping it works!
I have a question. I've been working in bakeries for 16 years now, and one thing we never do is bag up hot bread because the trapped moisture will cause mold. Is it not the same with hot cakes?
I'm just going to guess it's due to the yeast in bread...none in cake.