Wednesday, 11 April 2018

'I DON'T CARROT ALL ABOUT CALORIES!': CARROT-CHEESECAKE

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BASIC CARROT CAKE 

INGREDIENTS

TOOLS:

2 large mixing bowls
1 electric mixer (if you do not have this, use a hand whisk)
1 non-stick springform cake tin (if you do not have this, use a deep baking dish or bread loaf pan)
1 large fine mesh strainer
1 silicone spatula (if you do not have this, use a wooden spoon)

WET INGREDIENTS:

1/2 cup granulated white sugar
1/2 cup light brown sugar
150 ml vegetable oil
2 eggs (room temperature)
1 tsp vanilla extract

DRY INGREDIENTS:

1 cup all purpose flour
1 tsp baking soda
1 heaping tsp ground cinnamon
1/2 tsp salt
1 1/2 cup grated carrots
1/3 cup toasted, crushed pecans & walnuts

METHOD

1. Preheat your oven to 350 degrees.
2. Oil your cake tin.
3. In a mixing bowl, add white sugar, light brown sugar, vegetable oil, vanilla & eggs.
TIP: if you are a pro at cracking eggs, crack straight into the bowl. If you tend to get shells at times, crack the eggs into a separate bowl, remove any shell using the large half egg shell to scoop or a wet thumb & index finger. 
4. Using an electric mixer or hand whisk, whisk wet ingredients until smooth.
5. Put the large fine mesh strainer over your mixing bowl. Add flour, baking soda, cinnamon & salt. Sift the dry ingredients through the strainer by shaking or hitting the side gently; sifting creates a light batter & mixes all components evenly.
6. Using an electric mixer or hand whisk, mix dry ingredients into the wet until smooth.
7. Add the grated carrots & gently fold into the batter.
Tip: if you are just making a carrot cake with no cheesecake topping, fold the nuts in at this point. 
8. Add the cake batter to your oiled cake tin.
TIP: any time you are baking a cake, hit the entire baking dish once firmly on a counter top to distribute the batter into an even layer filling any spaces. 
9. Bake at 350 degrees, middle rack for 35-40 minutes.
TIP: the centre will puff up after 30 minutes, at this point, poke a toothpick into the centre. If it comes out dry, the cake is fully baked, if it is still wet, bake for another 10 minutes. 
10. COOL CARROT CAKE COMPLETELY.

BASIC NO-BAKE CHEESECAKE

INGREDIENTS

350 grams plain cream cheese (softened at room temperature)
1 can condensed milk
2 tbsp lemon juice
1 tsp vanilla extract

OPTIONAL (FOR COLOURFUL BIRTHDAY OR HOLIDAY CAKE)

5 mini mixing bowls
neon food colouring
yellow food colouring

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METHOD 

1. In a mixing bowl, add softened cream cheese. Using an electric mixer or hand whisk, mix until the cream cheese is fluffy & lump-free.
2. Add condensed milk, lemon juice & vanilla. Mix again until smooth.
3. Pour over the cooled carrot cake & chill in the fridge UNCOVERED for 6 hours or overnight.
Tip: if you must cover it, use aluminum foil; cling film will sink & stick to the cheesecake. 
4. Remove spring form tin & add crushed nuts over the top. Serve & enjoy.

For optional effect:

1. Separate the cheesecake mixture into 5 mixing bowls.
2. Add a few drops of each food colour to each bowl & mix until desired colour appears.
3. Pour spoonfuls of each colour in no specific order over the cooled carrot cake, layering the colours one at a time.
4. Chill in the fridge UNCOVERED for 6 hours or overnight.
5. Remove spring form tin & add crushed nuts over the top around the edge of the cake. Serve & enjoy.

What a beautiful cake, I CARROT CAKE my eyes off you!

Xo
Kiran

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