קלייר סאפיץ מכינה עוגת גזר ופקאן

על המתכון

מצרכים

• 1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g)
• Neutral oil for the pans
• 1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups)
• 1 cup buttermilk, (8.5 oz / 240g), at room temperature
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour (11.4 oz /325g)
• 2 1/2 teaspoons ground cinnamon
• 2 teaspoons baking powder (0.28 oz/ 8g)
• 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
• 1 teaspoon baking soda (0.21 oz / 6 g)
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs (7 oz / 200g), at room temperature
• 3/4 cup granulated sugar (5.3 oz / 150g)
• 3/4 cup packed dark brown sugar (5.3 oz / 150g)
• 1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g)
• Classic Cream Cheese Frosting, Brown Butter Variation
• Video Breakdown:
• 0:00 Start
• 0:07 Intro to Carrot and Pecan Cake
• 0:34 Show Intro / Animation
• 0:53 Carrot and Pecan Cake Recipe
• 1:53 Special Equipment / Ingredients
• 2:54 Toast Pecans
• 3:16 Mix The Wet Ingredients
• 6:27 Mix Dry Ingredient & Make Batter
• 11:46 Brown Butter Cream Cheese Frosting
• 13:48 Felix Cameo
• 18:23 Frost The Cake
• 23:12 Taste/Wrap