Go to the Recipe: Pure 24-Carrot Cake With Fresh Carotene & Cream Cheese Frosting
Poor Porky, didn't stand a chance against 'dat wascally wabbit'
Your writing is the best. "Before you go a-gagging" re mayo had me laughing out loud. Recipe looks killer as well! Great job,
The recipe sounds delicious, but come on guys I don't own a juicer. Can I purchase some carrot juice instead?
That would be fine, since they don't seem to use the pulp in the recipe. I purchase carrot juice whenever something in MC calls for it, too. Works great.
No way, I will not use almost one kilogram of sugar in frosting, how much I can cut and still have good results?
can I use Xanthan instead of Glycerol monostearate?
It seems really strange to me adding mayonnaise in the batter of a cake, i'm from Italy and that is totally new for me, but really the final result won't taste at all of mayo? You know the mayonnaise has that sour/salty taste..
It's an incredible emulsion! You could make your own mayo and go a bit light on the vinegar. Mayo in cakes was really popular after WWII in the US.
is there an Alpha Male masticating juicer that Chefsteps recommend?
Thanks Bruce. Can't tell you what that means to us! (Confession: I literally gagged when I heard about the mayo thing; Grant laughed at me. When I tried the cake, however, I got it.) Thanks for being part of our community.
hmm.. could the carotene butter be used to make Swiss buttercream?
I'm not really sure what kind of frosting you're used to. The sugar is used for taste as well as structure. Most frosting has similar amounts of sugar (50/50 ratio). You could make a smaller batch, however, I'd be cautious. This recipe is, after all, making nearly 2kg of frosting. The good results would be dependant upon the tastes of those consuming it. You would have the bulk if the texture from the cream cheese and butter, but i think it would have a greasy mouth feel, and would be somewhat unpleasant tasting without the ratio of sugar to other ingredients. If you don't want that high a sugar content, I'd recommend playing around with it yourself, but i think you will find, that without that high a sugar to other ingredients ratio, it will be somewhat unpleasant. Good luck!
Hi Jess, Any suggestions with salt, mustard, and acidity on the mayo and how that will affect final flavour??
If you click on their link above, it'll take you to Breville BJE510XL Juice Fountain Multi-Speed 900-Watt Juicer on Amazon. http://www.amazon.com/gp/product/B000QBFFU8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000QBFFU8&linkCode=as2&tag=delvkitc-20
Thanks for the answer! I'm from Poland and I think we don't have this kind of frosting here anyway (except some very old recipes). I just can't imagine how would I eat something soooo sweet. Anyway I will try with smaller amount of frosting, as you adviced, and hope that it will be still as good as it looks.
http://www.hellmanns.com/recipes/detail/35904/1/chocolate-mayonnaise-cake Know it sounds entirely strange. Do need a more "plain" flavored/ American style mayonnaise, but it does make for a solid cake.
Hi Toby! Please let us know how it goes if you experiment!
Hi Kai! Xanthan would not achieve the same results as glycerol monostearate. Xanthan is a thickener ,while glycerol monostearate is an emulsifier.
Made this today, stuck exactly to the recipe. Texture etc was great, held together well and nice and moist. However it was really quite salty, when I make again I would reduce the salt quite a bit, maybe by half.
Made this recipe last night. Wasn't totally successful, though the cake is still quite good. Here are some things I will change if I make this again:
1. The batter was quite salty. I attribute this to the saltiness of the standard commercial mayonaisse (Best Foods) I used. I think the salt could be reduced by half or even eliminated altogether when using this kind of mayo. The saltiness of the batter is similar to that of the finished cake so I would think you could add salt to the batter to taste if it seems under salted after mixing.
2. I baked to 205°F, and the cake was a bit dry. I used less sugar syrup on the layers than I had with the CS chocolate layer cake (because that cake had been almost **too** moist when I used the recommended amount of syrup per layer), so that may have contributed to the dryness. I understand that 205°F seems to be a norm for this kind of cake, but I would consider cooking to 200+°F in the future to protect against drying.
3. I too was unenthusiastic about using 2 lbs. of sugar so I swapped the frosting for a whipped cream/cream cheese frosting that I felt was a good match to this cake. Ingredients: The slab of "sort-of-worked" carotene butter, 1.5 C of whipping cream, 224g cream cheese, 1 Tbsp vanilla, and about 250g of powdered sugar (or to taste; in any case sweeter than I would normally do in this frosting, to offset the saltiness of the cake). Hydrate the cream with 1/2 the sugar, whip it, mix the other ingredients together well, then fold the whipped cream into the cream cheese mixture.
4. The emulsion never broke on the carotene butter, which according to the comments on that recipe seems a common problem. I'm not sure how different the frosting would have tasted if it had worked, but in this case the result didn't seem worth all the effort.
Always enjoy the CS recipes, though, thanks guys!
How'd you make out with your icing?
Can anyone recommend a study cake carrier tall enough to fit this cake please? Thanks!
Tupperware makes a pretty good one.
I'm new to the White Powders and accidentally bought glycerin flakes instead of GMS (that's the Modernist Pantry result of an Amazon search and I was impatient and in need of cooking distractions after the Joule announcement). Comparing the descriptions, it doesn't seem that glycerin flakes have all of the same functions--it's not described as a humectant--as GMS but, as an emulsifier, would glycerin flakes provide any benefit or should I just wait for the GMS?
Made the 9 in cake for Mother's Day. Made a 4 in, 4 tier cake with the left over batter and frosting because I could never get the cupcakes to come out right. I used a ziplock bag withe the edge cut off to frost it. Followed the recipe exactly except no GMS. Best carrot cake ever, wife and mother in law raved about it.
Juiced my carrots by throwing in a vitamix on high for about a minute or two and straining it.
Carotene butter was easy. It broke in my vitamix in about two minutes.
I'm no experienced baker but ever recipe I follow from CS comes out perfect. Thank you!
Made this dairy free - Substituting coconut oil for the butter in the Carotene butter (worked like a charm), and using this with dairy free cream cheese (gross) and oat milk in the icing. I had to beat the icing for about 10 minutes to get rid of all of the bits of carotene coconut oil, but the final result was delicious.
Did you try with carrot juice? I don't have a juicer either and would love to know how this worked out for you!
Can anyone suggest how much carrots could be used instead of carrot juice?
As with pretty much every Chefsteps recipe: do yourself a favour and use half the salt (and a third less sugar, while you're at it). It had incredible texture and the right flavour profile — just way too salty.
amazing recipe... super moist and fluffy... but between the sugar in the cake, the sugar in the syrup and the sugar in the frosting.. i found it to be way to sweet... since you bathing the cake in syrup i would reduce the amount of sugar in the batter... everybody loved it anyways... amazing
i used store bought carrot juice for cake and carotene butter with excellent results!
fool
Thank you for the Vitamix tip, straining the carrot pulp got a little messy... so I put all the carrot mess in some cheese cloth and strained all the juice out that way. worked like a charm!
