Category
🦄
CreativityTranscript
00:00 Hi, I'm Diane Cameta, and today on Dishone with Di,
00:02 I'm gonna show you how to make carrot cake.
00:05 Moist and loaded with flavor and texture,
00:08 topped with delicious cream cheese frosting.
00:12 And it's simple to make.
00:13 So let's get started on Dishone with Di.
00:16 (upbeat music)
00:19 Start by peeling some carrots,
00:28 and then use a box grater and grate the carrots
00:32 over the large holes.
00:34 Then dump the whole thing into a bowl and set that aside.
00:38 Then get two nine by two inch cake pans
00:42 and grease those with some butter or nonstick spray,
00:45 and then line the bottoms with some parchment paper,
00:48 and then grease the parchment paper.
00:50 Then you're gonna go ahead and add in some flour
00:53 and just shake that around and coat the bottom
00:55 and the sides of the pans.
00:57 And then just set those aside.
01:01 Now get some golden raisins and put them in a bowl
01:04 covered with water, pop it in the microwave for a minute,
01:07 then let them soak for about 10 minutes,
01:09 drain them, and pat them dry.
01:12 It makes them really plump and juicy,
01:14 and I really love the golden raisins,
01:16 more than the dark ones.
01:18 Now get your flour, pour it into a measuring cup,
01:22 and then level it off with the back of a knife.
01:25 This way the flour doesn't pack down.
01:28 Then dump that into a bowl along with your leavening,
01:32 which is gonna be some baking soda.
01:35 Then add in some salt, and to spice things up,
01:39 some ground cinnamon and some ground nutmeg.
01:43 I love the combination of cinnamon and nutmeg.
01:46 This is gonna taste really delicious.
01:48 Then grab yourself a whisk and just combine that thoroughly
01:52 and then set the whole thing aside.
01:54 Then in the bowl of a mixer, add some canola
01:57 or vegetable oil and some white granulated sugar.
02:01 This is gonna make it moist and sweet,
02:04 and then for flavor, add some pure vanilla extract
02:08 and just mix that around.
02:10 Then comes my secret weapon, some applesauce.
02:15 This is gonna make the cake moist,
02:17 but it's gonna add lots of flavor,
02:19 and trust me, it's really delicious.
02:21 So mix that around, and if you have a stand mixer,
02:25 you're gonna have to scrape the sides and the bottom
02:27 because everything always lays down there.
02:29 Why can't they fix that?
02:30 So then mix that through and then crack
02:33 some room temperature eggs into a bowl,
02:35 or I just use the cup I measured the oil in.
02:38 Less cleanup that way.
02:40 And then just whisk those around
02:41 to get them beaten a little bit,
02:43 and then turn the mixer on and slowly pour the eggs in.
02:48 And then you're gonna turn the mixer up to medium high
02:52 and beat that for about three minutes
02:54 till it's pale yellow.
02:56 Give the bowl a scrape to make sure
02:58 everything's mixing through, so go ahead
03:00 and get that done and get down in the bottom there,
03:03 and then add in your dry ingredients
03:06 with the mixer on low.
03:08 This couldn't be easier.
03:09 You don't wanna overmix here.
03:11 Just mix it until the flour disappears.
03:14 I stop kinda early, and I just go ahead
03:17 and mix it a little there, and then I grab my spatula
03:20 and just kinda do the rest 'cause you don't
03:22 wanna make this cake tough.
03:24 And then grab your carrots and add some chopped walnuts.
03:28 They add great texture and a nice earthy flavor.
03:32 And then your plump, golden, juicy raisins.
03:36 And then get your hands in there and mix that around.
03:39 And then take the carrot mixture
03:41 and just dump it into the batter
03:43 and fold it in with a large spatula.
03:46 Just don't mix it real hard.
03:48 You wanna do a gentle mix.
03:49 And then pour that thick and luxurious batter
03:53 into your prepared pans.
03:55 Look at that.
03:56 Now bake them in a preheated 350 degree Fahrenheit oven
04:01 on the center rack for 35 to 40 minutes
04:04 or until a tester inserted into the center
04:07 comes out clean or you touch the top gently
04:10 and it springs back.
04:12 Then place them on a rack to cool for five minutes
04:15 and then run a knife around the edge
04:17 to make sure nothing has stuck.
04:19 And then turn them out onto the rack to cool completely
04:23 while you make your cream cheese frosting.
04:26 So throw some softened cream cheese into your mixing bowl.
04:29 Whiz that around with the mixer to smooth it out.
04:32 And then throw in some softened butter
04:34 and some pure vanilla extract.
04:37 And then just mix that around.
04:39 Scrape it once in a while, but get it nice and smooth.
04:41 And then add in some confectioner's sugar.
04:45 Otherwise known as icing or powdered sugar.
04:48 And then mix that until it's luxuriously creamy and smooth.
04:53 Once the cakes are cooled, you can frost them right away
04:56 or you can wrap them in some plastic wrap,
04:58 pop them in your fridge, or you can put them in your freezer
05:01 for up to two months.
05:03 Now what I like to do before I frost them
05:06 is to first take off the parchment paper off the bottom
05:11 and then put a little dab of my cream cheese frosting
05:14 on top of my serving dish
05:16 and then turn my cake onto that.
05:20 The cream cheese frosting kind of stabilizes the cake
05:23 so it doesn't slide all over the place.
05:25 Now put some parchment paper or wax paper in strips
05:29 right around the edge of the cake.
05:31 It keeps it nice and clean this way
05:33 and then you don't have a messy plate.
05:36 Now take some of the frosting,
05:37 put that in the center of that cake,
05:40 slather that all over, but don't go to the very edge,
05:43 and then take the other cake, pull the parchment paper off,
05:47 put that on top of the first layer,
05:49 and then go about frosting the cake.
05:52 Just get a nice thin layer on there first
05:54 because sometimes some of the crumbs from the cake
05:57 will mix in with the frosting.
05:59 What I usually do is take the cake
06:01 and pop it into the fridge for about 15 to 30 minutes
06:05 just so that frosting can get a little bit firm
06:08 and then I go and take the rest of the frosting
06:12 and I slather that all over the cake.
06:15 Now sometimes I'll just take a little spatula
06:18 and I'll make some little designs right around the side
06:21 and on the top of the cake,
06:23 or I get some of the walnuts and I just take those
06:26 and I kind of pat those in to the sides of the cake
06:30 right around the bottom half of the cake.
06:32 And you just kind of press those in a bit so they stick.
06:35 You can even do a little piping
06:37 if you want it to look special.
06:39 Now you wanna just go around
06:40 and carefully remove that paper from the sides of the cake
06:45 and now you're ready to serve.
06:47 Slice into that beautiful cake,
06:49 grab your fork and just dive in.
06:52 And you are gonna go straight to carrot cake heaven
06:55 and I'm gonna be right next to you.
06:57 Mm.
07:00 You are gonna love it.
07:03 It looks beautiful, it tastes great, and it's easy to make.
07:07 The recipe is on my website,
07:10 traditionwithdye.com,
07:12 and I hope I made your life a little easier,
07:14 more enjoyable, and delicious.
07:18 I will see you next time.
07:20 Bye-bye now.
07:20 (upbeat music)
07:23 (upbeat music)
07:26 (upbeat music)
07:28 (upbeat music)
07:31 (upbeat music)
07:33 [music ends]
07:35 [BLANK_AUDIO]