carrot cake: to mix or not

Discussion in 'Pastries & Baking' started by pastrycake, Nov 5, 2012.

  1. pastrycake

    pastrycake

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    Need to make carrot cake cupake.  The cake form recipe calls for oil and the cupcake is butter.  How much mixing is needed when using oil recipe since difficult to tell.  do you even need to use a mixer?  Planning to use american test kitchen recipe for the cupcakes or a rectangle stacked one for easy transporting to work. 
     
  2. flipflopgirl

    flipflopgirl

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    Don't really understand your question.

    Could we see the recipe?

    mimi
     
  3. petalsandcoco

    petalsandcoco

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    You can use butter or oil ( for a single batch its usually 1/3 cup ) . If using butter make sure its soft. And no, you don't need to use a mixer, just whisk the ingredients together.

    Always add your "other" ingredients at the end ie: grated carrots, pineapple, nuts, coconut, raisins, etc.

    Petals.
     
  4. coquoergosum

    coquoergosum

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    Oil is better, it should be a batter similar to banana bread. &also the more carrots the better. I always increase carrots in any recipe about 10% it's helps keep moisture in the cake
     
  5. pastrycake

    pastrycake

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    • CARROT CAKE:
    • 2 cups  All-purpose Flour
    • 2 teaspoons  Baking Soda
    • ½ teaspoons  Salt
    • 2 teaspoons  Ground Cinnamon
    • 3 whole  Large Eggs
    • 2 cups  Sugar
    • ¾ cups  Vegetable Oil
    • ¾ cups  Buttermilk
    • 2 teaspoons  Vanilla Extract
    • 2 cups  Grated Carrot
    • 1 can  (8 Oz. Can) Crushed Pineapple, Drained
    • 3-½ ounces, weight  Flaked Coconut
    • 1 cup  Chopped Pecans
    • _____
    • BUTTERMILK GLAZE:
    • ½ cups  Sugar
    • ¾ teaspoons  Baking Soda
    • ¼ cups  Buttermilk
    • ¼ cups  Butter Or Margarine
    • ½ Tablespoons  Light Corn Syrup
    • ½ teaspoons  Vanilla Extract
    • _____
    • Cream Cheese Frosting
    • ¾ cups  Butter Or Margarine, Softened
    • 11 ounces, weight  Cream Cheese, Softened
    • 3 cups  Sifted Powdered Sugar
    • 1-½ teaspoon  Vanilla Extract
    Previous thread says mix using mayo method..but most just says to whisk the wet and add the carrot, nuts, etc.2

    So, I am unsure what is the right way?  I prefer butter in my desserts since I find the oil to be greasy, can I used half butter and oil?
     
  6. flipflopgirl

    flipflopgirl

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    Substituting a bit of melted butter for shortening will not make a huge difference.

    Mixer or hand?

    I vote hand.

    Prep this recipe into 3 parts..wets, drys (presifted and whisked to mix) and add-ins (pre mix these also)

    Whisk wets to emulsion then add drys, whisk for a moment and switch to large spatula, when cannot see flour add your "goodies"  and finish with spatula.

    mimi

    * if you decide to go all butter, then switch to the creaming method.

    I suspect the suggested fat changes are due to the fact that all oil might spoil the paper cuppies.
     
    Last edited: Nov 12, 2012