Do you want carrot cake?
Brightly colored, sweet and crunchy, carrots are also known as the sweets in the vegetable basket.
The impact is even greater when the root vegetable is used in sweet treats like carrot cake and carrot brownies. Complete your dessert with the classic combination of cream cheese frosting.
We spoke to Falmouth baker Lisa Raphael (owner of Delicious Dessert Wedding Cakes in Falmouth) to share her carrot cake recipe she’s been using for 40 years, and tips on how to make it just right. I got it.
Big debate, she says? Pineapple or no pineapple. Coconut is questionable to some extent, but not as much as pineapple.
How to bake carrot cake
Use a gentle hand:
Mix ingredients slowly. Do not over mix. This is true for baking in general, but it’s especially true for carrot cake, as the ingredients are thick and tend to be over-mixed.
Do not overcook:
Another tip, especially with carrot cake, is to be careful not to overbake it as it will dry out. Check earlier than the time stated in the recipe. You can also use old-fashioned toothpicks without any problems. The same goes for moving the cake around with your fingertips to see if it springs back. An error occurred due to insufficient baking.
Trust yourself:
The key to making bread is that it relies on human participation and judgment.
Matte:
Enjoy an authentic taste with cream cheese frosting.
When asked if carrot cake can be baked in any shape, Rafael replied, “The cake itself can be made into a bunny shape, but the cream cheese frosting isn’t stable enough, so I recommend substituting buttercream.”
What can I expect to pay?
Raphael, who receives most of his orders through referral sites such as The Knot, said a two-layer wedding cake costs $150, and a carrot cake would cost $2 more per person.
What if it’s not a wedding cake?
Rafael recommends checking out local bakeries like Windfall Market in Falmouth, Fancy’s Market in Osterville, and Cottage Street Bakery in Orleans.
A call to the Windfall Market bakery revealed that a 7-inch carrot cake with cream cheese frosting was on sale for $21.99 (chocolate was $18.99).
Or you can make your own using Rafael’s recipe. She started using it 40 years ago when she was studying at Cambridge Culinary School.
Carrot cake by wedding baker Lisa Raphael
Mix together:
1 1/4 cups vegetable oil
2 cups sugar
Mix together in a separate bowl.
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
Add the dry mixture to the oil/sugar and mix until well combined.
Add slowly:
4 eggs
1 pound chopped/shredded carrots
1 cup raisins (optional)
1 cup chopped nuts (optional, but any nuts you like)
Mix gently until combined.
Bake at 350 degrees for about 20-30 minutes. Please check back in 15 minutes.
If you make two 8- or 9-inch rounds, you may have a little extra for cupcakes.
Pair with your favorite cream cheese frosting.
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