Go to the Recipe: Flourless Carrot Cake
This may be many years too late for you all to notice, but maybe the link to your featured baking soda piece will help. I have some questions about the pressure cooker. At what pressure are we talking about? Instant-pots are at ~11 psi and an analog stove top Kuhn Rikon type gets up to 15 psi. Also I am curious if you have thought about the effect of the alcohol on the vapor pressure of the cooking process. If you don't boil off some of the alcohol, the temperature at which the rum gets to high pressure will be lower - limiting browning (ethanol has a higher vapor pressure than water). The browning result on the carrots could be highly dependent on how much alcohol burns off, too little and the carrots will be cooked but not nicely caramelized.
what?
Alternative to carrageenan? I hate raisins in food. I might Use dates
thanks for the informaiton
We used a 1.75 inch high mold. You may get away with a shorter one, as long as the acetate stays put.
what is the depth needed for the 3.5 ring mold ?
You can use what ever liquid that you want the flavor of.
Una pregunta ron reducido se podria cambio por o licor o liquido concretrado deseado afectaria al resuldo final ?
A fun dish to make, and although a bit tedious, it wasn't that hard. A few comments/suggestions:
1) Coring the carrots was definitely tedious, but you can make it much easier (and safer) by just using your Y pealer to strip off the core. If you are not pretending to be a Michelin starred restaurant, I doubt leaving the cores in will make that big a difference.
2) For the mold, I taped 3 hamburger bun rings together.
3) Yes, as others have noted, the cream cheese layer and glaze solidifies very fast. This is mostly an issue for the glazing step, where you need to do it within 30 seconds or so, or it will start to clump. A rotating cake stand will help.
4) I went with the 15 min RT to let the first layer solidify before adding the cream cheese layer, and that seemed to work (layers bonded). But since the whole thing is rather "jiggly", I decided to put it in the fridge for 1hr before adding the glaze (which probably caused it to gel faster). Not sure if this helped, but I was worried about unmolding before it had fully gelled.
5) Transportation is a bit problematic. I has some of the glaze slip off during a 30 min car ride.
6) The carrot layers are a lot darker than the CS photos, and the baby carrot (I just used the tips of "adult" carrots) didn't become translucent.
I like this recipe - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/
Quick and easy to cook. Tasty and healthy!)
Yammy!! need to practice a lot...
You can still do it stove top (without PC) but it will take longer for the carrots to break down.
Hello, the recipe looks great. How to replace the pressure Oya? To the void? Cooked normal? My English is not very good. Thank you
Curious, just about the decorative carrots. To get them that translucent. Is that time just for very small baby carrots. If I use larger ones, wil it need more time? Is it more of it having to be vacuum sealed? Thank you.
What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors.
http://cake-delivery.in/ahmedabad
First attempt, same style, a bit bigger diameter.
Nailed it almost yesterday. But I have one question; do you keep the raisins in the puree mix or discard them? I left them in and my custard turned a lot browner in colour than yours, and the cake tasted a bit too much like gingerbread/christmas cookies to my taste, and I was wondering if this was because of me leving the raisins.
Also; how long does it usually take for the custard to set? Mine needed at least an hour in the refrigerator before i could put on the final layer of cream-coating.
Did my first attempt tonight. The cream cheese was wayyyyyy too thick. I couldn't even pour it. Boohoo. Next time I will try it whit a different brand/ add more milk.
First attempt, very fun to make.
I'm going to have to try this. This also looks like a great opportunity to experiment and reinvent the sunshine orange cake. Will let you know how both turn out.
I'd like to know the answer here too. It would be great to make the bases ahead of time and have them on-hand to minimize the prep, assuming this all happens prior to dropping in the 194 water bath. But is it best to freeze the pouches or keep them in the fridge and is it better to add the carrageenan right before cooking it all or does that act ok if frozen and hawed and then re-cooked?
Thanks! This was very very good.. definitely some missteps on my part, but I will try it again. Is there a way to adjust the carrageenan in the frosting to allow it to pour a little easier? Mine was a mess, even though I moved quickly.
I haven't ran the trials to find a substitute but I can't think of anything off the top of my head.
Looking good!
Hey Roger, thanks for catching that. I recommend the 0.6g of cardamom. It is kinda confusing that we only use 150g of the purée but I like to have extra of the base around so I don't have to start from scratch every time.
I'm going to try this tonight.... but a couple questions:
1) The recipe calls for 0.6g of Green Cardamom, but the video says 2.4g. Which is it? And do you crack open the pods?
2) I'm still confused as to why the recipe calls for 800g of carrots (which is maybe 600g after coring the carrots), then you prepare 400g and then use only 150g.
First attempt.... Great recipe!
Just an FYI re. carrageenan - it can be really inflammatory to the intestinal tract of people with GI issues. If you have concerns I would avoid this recipe. People with Crohn's and various forms of IBS can be negatively affected. Although not used in this recipe, same goes for all sugar alcohols.
I dont have EQUIPMENT like you but I tryied..
Hello to all, tell me please what can replace carrageenan in this recipe. Thx anticipated
The cream cheese mixture seems to thicken to a gel almost instantaneously, yet the carrot mixture thickens, and doesn't fully gel- it stays a partially liquid state. Should I increase the milk in the carrot mixture? or the Iota and Kappa? Any suggestions?
I am looking for acetate sheets and am not sure if the ones available in office supply stores are OK to use. What is the difference between these and those labeled "food grade" except the price!
Is it possible to make the cake without the rum?
Ming, the temperature is pretty key. You don't need sous vide to do this, but you can use your stove top to get the right temp. It will just require some patience and attention.
I imagine getting the carrageenan measurements precise is key. You can get a really inexpensive, precise scale from Amazon. I just bought one, shipped same day shipping with tax for about $20 total.
http://www.amazon.com/gp/product/B0012N1NAA/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
I've tested it's accuracy with a nickel (weighs 5 grams) and it's pretty much spot on.
Can I make this recipe in advance until i have the pouch bags ready? And then freeze the whole lot and make it on the day itself. In other words, will freezing the two bases effect the carrageenan to work properly?
In this day first time I tried do this wonderful cake but I lost I tried do without lota, but tommorow I gonna try one more time:) Thx all persons who work here, and allways I wonder after making video who cleans all this stuff? :P
I've tried this with sweet potato (baked then peeled) in place of the carrot and it worked out very well with no other changes. I had a little synersis (weeping) after a few days, but this is not a big deal, I may try xanthan to mop up the excess water or modified starch, but I don't want to impact the texture. I suspect the sugar content of the sweet potato was slightly lower, because the result was good but the salt was aggressive, though not in an unpleasant way. I've never made this with carrot as listed. Regarding pumpkin, Modernist Cuisine posted a recipe that you might be interested in. In short, yes, they still use the pressure cooker on canned pumpkin : http://modernistcuisine.com/recipes/caramelized-pumpkin-pie/
So i am planning to make this with pumpkin instead of carrot, for a bit of a spin on pumpkin cheesecake (which is not a cake) and actually making a pumpkin and cheese cake.
As far as i can see, it should be pretty similar to this, I believe i should be close on the liquid component (though there is a slight difference in water content of pumpkin and carrot (90 and 92% respectively from my research), so i may have to add some liquid or reduce the amount of hydrocolloids to make up for the difference (~8 grams). As far as preparation goes, I believe that it should be pretty close as well; i believe pumpkin will also benefit from pressure cooking with baking soda and dark rum and raisins should work well with pumpkin and pumpkin spice (though i have not tested this hypothesis). Oh yeah, I will also replace mace with pumpkin spice, or rather the remaining ginger, cloves, allspice and nutmeg.
But, there are still a few unknowns, and any input would be greatly appreciated! Thank you in advance!
So, I had already bought Iota Carageenan and this week I ordered the Kappa so I could try out this recipe. I was already cooking the carrots when I realized that they had shipped me Iota instead of Kappa. Grrrr... I ended up trying Agar Agar in place of the Kappa, but the texture was way off. Here's hoping I have time to try it out again next weekend.
hi,
I've tried the recipe tonight and it's very good, but I think the sea foam powder is required to make it a complete dish (the cake by itself doesn't have the same WOW factor). Just like every one else, my frosting seemed a lot denser than the one in the video, even if I agitated the pouch before removing from the circulator. Next time I'll try to transfer the frosting to a glass beaker fixed inside the circulator and shake it with a spoon or immersion blender (might add too much air) for a minute or two, to see if it makes it thinner. I admit that after reading the description of the cake, I expected the frosting to be a little more tart/acidic to cut the sweetness/richness of the carrot base. I think I'll use the remaining carrot puree to try the recipe next week, but I'll replace half of the regular cream cheese with a sheep's milk cream cheese (or replace it altogether with half mascarpone / half sheep's milk cream cheese).
Thank you guys (and girls) for all you're hard work, I've done dozen of you're recipe and so far, the results are great!!!
Hi. I've tried this 3 times now - the first was at my parents on a visit - they only had a old set of scales and I had estimate amounts - worked well though. At home i have all the scales and equipment. But, the frosting is just too thick. It is setting in seconds out of the bath. No time to cut the bag, never mind poor. What can I do to give more time? More milk? less of the carrageenan? The video shows a much thinner viscosity than I am getting.
If I don't have sous vide . Can I boil them straight and use it? Without keeping.
The pressure cooker is used to caramelize the carrots, when used with baking soda it developers a rich toasted flavor.
What's the purpose of the pressure cooker in this recipe?
