[1 - 1] hey what's up carrot cake is better than
[1 - 4] chocolate cake what do you think about
[4 - 6] that that's how I feel it's good today
[6 - 7] I'm going to show you guys how to make
[8 - 10] my very well tested version of carrot
[10 - 12] cake it's soft it's springy it's a
[12 - 14] little bit spiced and it's topped with a
[14 - 16] Tangy but well balanced cream cheese
[16 - 18] frosting to get started I'll grab two
[18 - 20] sticks of butter three blocks of cream
[20 - 21] cheese and a pound and a half or about
[21 - 24] 675 G of peeled carrots I'll let this
[24 - 26] cream cheese and butter temper then I'll
[26 - 28] preheat my oven to 350f now to break
[28 - 30] down these carrots for the cake I'll
[30 - 32] shred them with the food processor I'm
[32 - 33] always conflicted when adding an
[33 - 35] appliance to one of my recipes because
[35 - 37] not everybody has them but grating the
[37 - 39] 675 G of carrots that we need for the
[39 - 41] cake takes about 15 minutes of elbow
[41 - 43] grease that's way more time than the 2
[43 - 45] to 3 minutes it would take to wash the
[45 - 46] food processor and the grading
[46 - 48] attachment so that's the route that I'm
[48 - 50] recommending but if all you have is a
[50 - 51] good oldfashioned box grader that would
[51 - 53] also work totally fine and once I've got
[53 - 54] all my carrots shredded down I'm going
[54 - 56] to flip them onto my cutting board and
[56 - 58] run my knife through them five to six
[58 - 60] times to break them down even more this
[60 - 61] will help integrate the carrots into the
[61 - 63] background of the cake and help hide
[63 - 65] their fibrous texture I really hate
[65 - 67] carrot cakes that have crunchy carrot
[67 - 68] threads running throughout it messes
[68 - 70] with the enjoyment of the soft spongy
[70 - 72] cake and once my carrots have more of a
[72 - 74] ground texture than shredded I'll set
[74 - 76] them aside and mix my dry ingredients
[76 - 78] for that I'll combine 550 g of
[78 - 80] all-purpose flour with 20 G of baking
[80 - 82] powder 10 G of baking soda 20 G of salt
[82 - 85] 8 G of cinnamon 3 G of ground ginger and
[85 - 86] 3 G of ground nutmeg now let's give
[87 - 88] these dry ingredients a quick whsp to
[88 - 90] combine then I'll grab my steak sand
[90 - 91] mixer and start to mix up everything
[91 - 94] else into the bowl I'll combine 400 G of
[94 - 97] white sugar 300 G of brown sugar 350 G
[97 - 99] of oil I'm using vegetable but olive
[99 - 101] would also be fine then 20 G of vanilla
[101 - 103] extract eight large eggs and then the
[103 - 106] secret ingredient 250 g of applesauce
[106 - 108] this makes the cake super moist and
[108 - 110] spongy into the bowl it goes then the
[110 - 112] paddle attachment goes on and I'll spin
[112 - 114] this until everything is well combined I
[114 - 116] prefer to do this mix on Lower speed so
[116 - 118] that I don't whip air into the eggs
[118 - 120] that'll make the cake puff in the oven
[120 - 122] and then collapse later on not ideal for
[122 - 123] a pretty layer cake and once these wet
[123 - 125] ingredients are mixed up I'll grab my
[125 - 128] dry and shake it into the bowl there we
[128 - 129] go now I'll mix this on medium speed
[129 - 132] until there's no lumps of sugar or flour
[132 - 133] and everything is evenly combined from
[133 - 136] here I'll add in all 675 G of my grated
[136 - 138] carrots and then I'll mix slowly to fold
[138 - 140] those in that'll take about a minute or
[140 - 142] so and once everything's combined here
[142 - 144] I'll stop the mixer then scrape down the
[144 - 145] sides to make sure none of the flour or
[145 - 148] sugar have escaped the mix now to bake
[148 - 150] this batter I'll grab two 9in spring
[150 - 151] form pants if you don't have spring
[151 - 153] forms then I would recommend going for
[153 - 154] the sheet cake version of this recipe
[154 - 156] which I'll get to in just a second next
[156 - 158] I'll spray each spring form briefly with
[158 - 160] pan spray then I'll drop in a 9in round
[160 - 162] of parchment to make those I just traced
[162 - 164] the bottom plate of the spring form to
[164 - 167] make a properly sized Circle then I cut
[167 - 169] it out next I'll spray the sides and
[169 - 171] bottom of the spring forms liberally
[171 - 173] with pan spray then I'll put both pans
[174 - 176] onto sheet trays so no batter leaks out
[176 - 177] of the bottom and into my oven once
[177 - 179] these pans are all set up I can add in
[179 - 181] my cake batter I'll try to do that as
[181 - 183] evenly as I can here I'll just eyeball
[183 - 185] it then I'll load both sheet trays into
[186 - 188] my preheated 350f oven and bake them for
[188 - 191] 60 to 70 minutes now the sheetcake
[191 - 193] version of this recipe is equally as
[193 - 195] delicious just not as pretty to make it
[195 - 197] the mixing process is totally the same
[197 - 199] as it is for two layers but the recipe
[199 - 201] is smaller and I'll put that batch size
[201 - 203] for your reference down in the
[203 - 205] description below the two- layer cake
[205 - 206] and once the batter is mixed I'll pour
[206 - 209] it out into a pan sprayed 9x13 cake pan
[209 - 211] then throw it into a 350 oven to bake
[211 - 213] for 35 to 40 minutes while that bakes I
[213 - 215] want to tell you about why I've been
[215 - 217] using Bob's Redmill as my go-to
[217 - 219] allpurpose flour in recipes at home and
[219 - 222] on this YouTube channel for the last 3
[222 - 225] years how about a quick story in 2021 I
[225 - 227] was actually loyal to a different flower
[227 - 229] brand other than Bob's then one day out
[229 - 231] of the blue it seemed like all of my
[231 - 233] recipes stopped working and I started
[233 - 235] getting very inconsistent results and
[235 - 237] after a lot of frustration it became
[237 - 239] clear to me that the flower had changed
[239 - 241] somehow and it was to blame for
[241 - 242] everything being kind of weird ever
[242 - 244] since then I've been recommending Bob's
[244 - 246] Redmill to you guys and now I'm very
[246 - 248] excited to announce that Bob's Redmill
[248 - 251] is sponsoring this video what a dream
[251 - 253] I'm a Bob's Fanboy because they use the
[253 - 254] highest quality ingredients and their
[254 - 256] products go through rigorous testing so
[256 - 258] you know you're always getting safety
[258 - 260] and consistency Bobs makes a huge line
[260 - 262] of flowers and baking products most of
[262 - 264] which are in my pantry at all times and
[264 - 265] I like that I can pick them up at most
[265 - 267] grocery stores or even on Amazon I'll
[267 - 268] drop the link below to the unbleached
[269 - 270] White allp purpose flour that I'm using
[270 - 272] in this video so that you guys can make
[272 - 274] this carrot cake exactly the way I am at
[274 - 276] home back to the layer cakes it's been
[276 - 278] 70 minutes and it's time to check for
[278 - 280] dness I prefer to use this purpose made
[280 - 282] $1 cake tester because it's super thin
[282 - 284] and doesn't tear up my cake when I probe
[284 - 286] it the cake tester is clean that means
[286 - 288] the cake is set so I'll pull these out
[288 - 290] of the oven and let them cool completely
[290 - 291] that'll take about an hour in the
[291 - 293] meantime I'll make that Tangy cream
[293 - 295] cheese frosting remember that butter and
[295 - 297] cream cheese that we pulled out earlier
[297 - 299] well now it's 100% room temperature and
[299 - 301] ready to party so to get started I'll
[301 - 304] combine the butter I'll combine the
[304 - 307] butter with three blocks of cream cheese
[307 - 310] come on get in there dude then 10 G of
[310 - 313] vanilla extract 7 G of salt and 50 g of
[313 - 314] sour cream to bring some additional
[314 - 316] tanginess now the Whisk attachment goes
[316 - 318] on and I'll spin this up for 3 to 4
[318 - 321] minutes until there are no lumps at all
[321 - 322] halfway through I'll come back and
[322 - 324] scrape things down and bang everything
[324 - 325] out of the Whisk attachment then I'll
[325 - 327] keep on whipping before I move on the
[327 - 329] butter and the cream cheese should look
[329 - 331] super silky smooth like this next I'll
[331 - 334] add in 375 G of powdered sugar and then
[334 - 337] 25 G of cornstarch the cornstarch makes
[337 - 338] the frosting a little bit thicker and it
[338 - 340] makes it much easier to spread onto the
[340 - 342] cake now drop this mixer and spin the
[342 - 345] sugar and starch together for 1 minute
[345 - 348] the final frosting should be 100%
[348 - 350] lumpless with a velvety math Sheen
[350 - 353] flavor-wise it's tart Tangy and has the
[353 - 354] perfect hit of sweetness if you're
[354 - 356] making the sheet cake version of this
[356 - 358] recipe again the process is exactly the
[358 - 360] same but the amounts are smaller for
[360 - 361] reference they'll be down in the
[361 - 363] description next I'll move this frosting
[363 - 366] over to a plastic freezer bag this is my
[366 - 368] DIY Piping Bag for when it's time to
[368 - 369] squeeze this frosting into the middle of
[369 - 371] the cake for now I'm going to throw this
[371 - 372] frosting into the fridge to set up while
[372 - 374] I deal with the cakes at this point
[374 - 377] these are cooled down but still too warm
[377 - 378] to frost actually at this temperature
[378 - 381] the cake is very soft and crumbly and
[381 - 383] that means a lot of crumbs will get into
[383 - 384] the frosting and we'll have a messy
[384 - 387] amateurish looking cake so to firm them
[387 - 388] up for the frosting stage I'm going to
[388 - 389] throw these cakes into the freezer
[389 - 391] covered with plastic wrap for as little
[391 - 393] as 30 minutes if you're in a rush but
[393 - 395] preferably 2 hours 2 hours later you can
[395 - 398] see these cakes are nice and firmed up
[398 - 400] so now it's time to build the final cake
[400 - 403] but first I need to remove this firm
[403 - 405] hard baked exterior yes this outer stuff
[406 - 408] tastes good but it's chewy and has a
[408 - 410] darker flavor than we want top tier cake
[410 - 412] shops trim all this stuff off and that
[412 - 414] is one of the reasons why their cakes
[414 - 416] are probably better than yours step one
[416 - 418] is to grab a long skinny knife this is a
[418 - 420] 12-in slice but a serrated knife would
[420 - 422] also work that I'll carefully cut across
[422 - 425] the top in as flat of a plane as I can
[425 - 426] using a knife that's longer than the
[426 - 427] cake is actually a little bit better
[427 - 429] here because the tip will extrude The
[429 - 431] Far Side and you can get a much better
[431 - 433] idea of what angle you're cutting on and
[433 - 434] once I get past the halfway point I'll
[434 - 436] put my hand behind The Cutting Edge of
[436 - 438] the blade that way it doesn't pop out
[438 - 440] and stab me once I'm through the far
[440 - 441] side now I'll flip this cake over and
[441 - 443] then do the same thing on the back side
[443 - 445] this time however I don't need to cut as
[445 - 447] deep because the bottom edge of the cake
[447 - 449] is naturally much flatter than the top
[449 - 451] the top side rises in the oven and
[451 - 452] there's a bunch of slopy edges that you
[452 - 454] need to get rid of and once I've got the
[454 - 456] bottom and top side cut off of two cake
[456 - 458] rounds it's time to clean up those edges
[458 - 461] by the way cake scraps are really good
[461 - 463] Savor them next I'll take a bowl or a
[463 - 466] plate that's just shy of 9 in and Trace
[466 - 467] around it with my pairing knife make
[467 - 469] sure to keep the knife perfectly
[469 - 471] vertical as you go I had some oopsies
[471 - 473] during testing and accidentally cut a
[473 - 475] very weird diagonal angle into my cake
[475 - 477] and that was super hard to cover up with
[477 - 478] frosting and once I'm all the way around
[478 - 481] here I'll remove the collar of cake
[481 - 483] carefully without tearing it then I'll
[483 - 484] take off the lid and now we got a pretty
[485 - 487] freaking clean looking cylinder of cake
[487 - 489] it's not perfect but very good before I
[489 - 491] frost these I need to firm them up one
[491 - 492] more time so I'll throw them back into
[492 - 494] the freezer for 15 to 20 minutes next
[494 - 496] I'll grab my favorite tool for frosting
[496 - 499] cakes it's called a revolving cake
[499 - 501] decorating turntable it's got rubber
[501 - 504] feet for stabilization and it turns so
[504 - 506] you can easily spread the frosting Okay
[506 - 507] first I'll squeeze three dabs of
[507 - 509] frosting right onto the turntable then
[509 - 511] I'll grab an 8 in piece of cardboard and
[511 - 513] smush that down now three more small
[513 - 515] dabs on top of the cardboard then I'll
[515 - 518] drop down my first cake next using my
[518 - 519] Piping Bag of frosting I'm going to
[520 - 522] swirl a/ inch layer from edge to edge
[522 - 524] then I'll come back and use my flattest
[524 - 526] spatula to spread that out as evenly as
[526 - 528] I can if the middle layer of frosting is
[528 - 530] lopsided here the whole cake is going to
[531 - 532] lean so take your time and make sure
[532 - 535] that it's looking mucho flat next I'll
[535 - 537] drop on cake two press it down then I'll
[537 - 539] add on what's called a crumb coat for
[539 - 541] that I'll move my frosting over to a
[541 - 543] bowl and then grab a few doops at a time
[543 - 546] and apply a thin veneer of frosting all
[546 - 548] over the whole cake maybe a 16th of an
[548 - 550] inch this layer seals the cake itself
[550 - 552] and prevents cake crumbs from being
[552 - 553] folded into the frosting layer just
[553 - 555] adding thick layers of frosting right
[555 - 557] onto the cake itself tears up the crumb
[557 - 559] and makes an ugly facade and once I've
[559 - 561] got a thin layer of frosting coating
[561 - 563] just about every surface of the cake
[563 - 564] I'll move it over to the fridge or
[564 - 567] freezer to set for 25 minutes this makes
[567 - 569] adding additional frosting way easier 25
[569 - 571] minutes later when I pull this out it's
[571 - 573] finally time to finish from here I'll
[573 - 576] add on my frosting layer and just spread
[576 - 578] it around evenly the best I can I want
[578 - 580] the outer layer to be slightly thicker
[580 - 581] than a/ quarter inch overall my best
[581 - 583] advice for applying frosting would be to
[583 - 586] always keep a thick bead of frosting
[586 - 588] under your spatula and use gentle
[588 - 589] pressure you never want to be scraping
[589 - 591] the cake with a bare spatula because
[591 - 594] that will remove frosting not apply it
[594 - 595] also when it comes to the sides I think
[595 - 597] it's best to apply a lot of frosting at
[597 - 600] once then position the SP up vertically
[600 - 601] and use the rotating motion of the
[601 - 604] platform to do all the work for you this
[604 - 605] is kind of a practice makes perfect
[605 - 607] situation and it's hard to teach with
[607 - 609] video and words alone you kind of have
[609 - 611] to do it to know how to do it as long as
[611 - 613] you get it on there relatively evenly
[613 - 614] you're going to be happy with the
[614 - 616] results now the final step here is to
[616 - 618] add a little bit of crunch on the
[618 - 619] outside of the cake to do that I'll grab
[619 - 622] a large bowl drop my cake into it then
[622 - 625] grab 8 oz of toasted chopped pecans I'm
[625 - 627] going to spread these out on the side so
[627 - 629] only the five or six bites of the edge
[629 - 631] of the cake have some crunchy nut
[631 - 633] texture I really hate it when people put
[633 - 635] stuff inside of cake like raisins or
[635 - 638] nuts I mean the flavor of nuts is very
[638 - 639] complimentary here but when it's on the
[639 - 641] inside it kind of steps on the entire
[641 - 643] reason that I'm eating cake in the first
[643 - 646] place which is to luxuriate in softness
[646 - 648] cake shouldn't be crunchy that being
[648 - 650] said a little bit of nutty texture on
[650 - 652] the outside brings some contrast and
[652 - 653] puts a nice period on the end of the
[654 - 655] sentence the final step here will be to
[655 - 657] take a dull knife and scrape off the
[657 - 659] excessive pecans from the bottom Edge
[659 - 662] then very very carefully lift this cake
[662 - 664] off its platform with a spatula and move
[664 - 665] it over to a plate or a dish that's
[666 - 667] easier to transport and if you're
[667 - 669] following the sheetcake storyline in
[669 - 671] this video now would be the time to use
[671 - 673] that frosting the process here doesn't
[673 - 675] really need any instruction other than
[675 - 677] keep the frosting flowing and try to
[677 - 679] make it pretty the eating experience of
[679 - 681] this sheet cake is actually very very
[681 - 683] similar to the layer cake it's just that
[683 - 685] it's not as pretty and there's probably
[685 - 687] a little bit less frosting overall it's
[687 - 688] still miles better than anything you
[688 - 690] could go buy at the store and it's
[690 - 693] really not very much work when I cut
[693 - 696] into the layer cake though oh my God you
[696 - 699] can see it's perfectly frosted down the
[699 - 700] sides and throughout the middle and the
[700 - 704] cake itself is so obviously moist it's
[704 - 707] spiced brown sugar cake that's soft and
[707 - 709] spongy it's got a little kick from the
[709 - 711] ground ginger and the acidity of the
[712 - 713] frosting on top brings the whole thing
[713 - 716] into a perfect balance I really think
[716 - 717] going through the trouble of making this
[717 - 720] cake is worth it because making pretty
[720 - 722] things is inherently fun and the results
[723 - 725] are pleasurable I really hope you guys
[725 - 727] go for this one sometime soon and if you
[727 - 730] do please tag me on Instagram now let's
[738 - 741] [Music] thing