The other day my friend, Jessica and I went to The Fresh Market grocery together. We had a marvelous time looking at all the wonderful items The Fresh Market had to offer. We both had one too many mini cups of their sample pumpkin coffee:) We both had a blast sampling all the food. When we got to the bakery, they had a lovely raspberry orange pound cake to sample, so of course, coffee and cake go very well, we had some:) Then Jessica’s eyes got really big, you know like when you just have seen something that you love to eat. Turns out the carrot cake was the source of her excitement. “Are there nuts in that carrot cake?” Jessica asked the lady behind the counter with the big puffy hairnet. “Yes.” That was it. It was as if the souffle had fell:( Jessica looked at me, “You know there are some stores that sell nut free carrot cake.” It just broke my heart to see my friend, want something as simple as carrot cake. Yet everywhere she went the carrot cake always had nuts in it… So I decided to do something about this…. and this is how I came up with the 14 Carat Carrot Cake:) This cake is really wonderful because if you are a carrot cake eater with nuts, do not fear this has a nutty taste from the rye flour. Jessica is now a happy 14 Carat Carrot Cake eater:)
14 Carat Carrot Cake
Adapted from The Galley Gourmet @ http://www.thegalleygourmet.net/2012/04/carrot-cake-with-cream-cheese-frosting.html
The cake formula:
- 1 ½ cup unbleached all purpose flour
- 1 cup rye flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 2 Tablespoons Saigon Cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon freshly ground nutmeg
- 1 teaspoon fine pink Himalayan sea salt
- 1 ½ lbs carrots (before peeling and gratingJ) this will be about 4 ½ cups grated carrots
- 1 cup cane sugar
- ½ cup Sugar in the Raw
- ½ cup light brown sugar
- 4 large cage free omega 3 eggs
- ½ cup minus 1 tablespoon 2% milk
- 1 tablespoon white vinegar
- 1 cup vegetable oil
AND you will need one recipe of simple syrup, to coat your cake surfaces with before placing the Scotch Cream Cheese Frosting on them.
Also you need 1 recipe of the Scotch Cream Cheese Frosting (recipe at end) for a 9×13 pan or 2 recipes of the Scotch Cream Cheese Frosting for a layered round 8 inch or 9 inch pan ..you can make it two layers or split the two cakes in half and make four layers- doubling the frosting will be enough for 2 or 4 layers
You also need a garnish for your cake, Candied Carrot runchies (recipe at end).
The procedure:
- Preheat the oven to 350 degrees.
- Line your choice of baking pan (s) 9×13 OR 2- 8 inch round/square pans OR 2-9 inch round/square pans with parchment paper from top to bottom. OR you can grease the pans very well then dust them with flour. OR you can grease the pans very well then place a piece of parchment on the bottom then dust with flour.
- Place milk in a small bowl, then add the vinegar, you don’t have to stir it or anything just set it aside, until you need it
- With a whisk, in a large bowl, whisk together the rye flour, all purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and fine pink sea salt. Set this aside.
- Then grate the carrots with a grater. Set grated carrots aside.
- In another large bowl, combine the cane sugar, Sugar in the Raw, and light brown sugar with a wooden spoon (or a really sturdy spoon.)
- Then add the oil to the sugars. Really put some muscle into this when you mix it
- Then add the eggs to the mixture. Again, really put some muscle into it, this should be a nice homogenous mixture.
- Then add the milk vinegar mixture to the egg mixture. Note: the milk/vinegar mixture should be almost the consistency of yogurt. Stir the mixture well. When done it should be a nice homogenous mixture
- Next, add the carrots to the wet sugar, egg, milk mixture. Make sure to fully incorporate the carrots into the wet mixture, stir until all the carrots are completely coated with the wet mixture.
- Next, add the dry ingredients. Stir as little as possible… do not over stir. But do make sure that the wet and the dry ingredients are thoroughly combined.
- Then pour into your prepared baking pans. Place in the 350 degree preheated oven, on the middle rack. Bake until a tooth pick inserted comes out clean. I made 2- 8 inch pans and they took about 38 minutes. Check after 35 minutes.
- When cakes are done baking, place pans on a cooling rack and cool in pans. (Don’t take out of the pan and don’t take the parchment off- this will cause it to dry out)
- When cake is completely cool, you can proceed to the next step or wrap it very well in cling film. You can store it overnight wrapped in cling film on the counter or if you proceed to the next steps with the icing then make sure to store it in the refrigerator.
The next step is to make the Scotch Whiskey Simple Syrup
The Scotch Whiskey Simple Syrup Formula:
- 2 cups granulated processed sugar
- 2 cups water
- 4 Tablespoons scotch (use something nice because you will taste it)
Procedure:
- In a small sauce pan bring the sugar and the water to a boil.
- Turn down to a simmer and let simmer for about 10 minutes.
- After 10 minutes, take simple syrup off the heat. Let cool syrup cool in pan on a heat proof surface.
- Once syrup is cool, this will take about 35 to 50 minutes depending on the temperature of your kitchen, add the scotch whiskey.
- Set the simple syrup aside. If you are going to frost the cake soon then keep simple syrup out to use. However, if you are going to frost the cake the next day, put the simple syrup in a container and place in the refrigerator, this syrup is extremely sweet and will attract ants and other creatures if left out on the counter
The next step is to make the Candied Carrot Crunchies
The Candied Carrot Crunchies formula:
- 2 or 3 Large peeled carrots (small carrots will not work for this)
- 1 cup of granulated processed sugar
- 1 cup of water
Procedure:
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment. Set aside.
- Make sure carrots are peeled. Also, cut off both ends.
- Then with a peeler, slice carrot curls off the carrot. Work from only one side of the carrot and slice until you cannot slice any more. This is how you get big wide curls. Set the carrot that is left from slicing to the side to use for another application (do not use it for this.) Do this with all the carrots.
- Meanwhile, set a small sauce pan on the stove top, with the water and sugar. Bring this mixture to a boil, then turn down to a simmer.
- Then once all carrots are in nice thin slices, place carrots in the simmering water/ sugar mixture.
- Let carrots simmer for about 15 minutes.
- Then strain the carrots with a fine sieve, discarding the liquid. The carrots are very fragile and hot… be careful
- Put carrots back into the same pan and set aside for 15 minutes.
- After 15 minutes, take your prepared baking sheet and placing the twisted carrots on it. Place them with a nice space between them so that they do not stick together. The best way I found to twist them was to take one end with one hand and with the other hand twirl then I laid it down on the baking sheet. For the carrots that are too small to twist or too strangely shaped, just gather them together and make a rose like carrot. Place this on the baking sheet too.
- Once all the carrots are on the baking sheet place in the 350 degree oven for about 10 minutes. After ten minutes check them, the carrot twirls should be turning brown. Once they are brown take them out of the oven. (don’t let them get black)
- Then set the whole tray on a cooling rack to cool. The carrot roses will not be as colored as the Candied Carrot Crunchies. SO, as soon as the Candied Carrot Crunchies are cool, which should only take about 10 minutes, pop the roses back in the oven for about 5 more minutes. Then take out and proceed as for the Candied Carrot Crunchies
- Set these aside. If making to decorate the cake the next day. Place in a DRY container, with a tight lid. Be careful as these are quite fragile.
The next step is to make the Cream Cheese Frosting
The Scotch Cream Cheese Frosting Formula: FOR ONE 9×13 Cake
- ½ cup (which is ONE stick) of unsalted butter, softened
- 1 – 8oz package of cream cheese ( the real stuff- not low fat!!)
- ¼ teaspoon fine pink Himalayan sea salt
- 2 teaspoons real vanilla extract
- 2 teaspoons scotch whiskey
- 3 cups xxx sugar (confectioner’s sugar)
- 1 Tablespoon lowfat vanilla yogurt (Low fat NOT Sugar free)
The Scotch Cream Cheese Frosting Formula: For TWO 8 inch cakes OR TWO 9 inch cakes Layered
- 1cup (which is TWO sticks) of unsalted butter, softened
- 2 – 8oz packages of cream cheese ( the real stuff- not low fat!!)
- 1/2 teaspoon fine pink Himalayan sea salt
- 4 teaspoons real vanilla extract
- 4 teaspoons scotch whiskey
- 6 cups xxx sugar (confectioner’s sugar)
- 2 Tablespoon lowfat vanilla yogurt (Low fat NOT Sugar free)
Procedure (same for both frosting yields):
- In a large bowl, place the softened butter, the cream cheese and the sea salt. With a hand mixer on low, thoroughly mix until light and fluffy.
- Then add the vanilla & the scotch and the yogurt, mix to incorporate flavorings and yogurt.
- Then with the mixer on the lowest speed, gradually add the xxx sugar. Once all sugar is added turn speed up and mix until light and fluffy.
- Make the frosting the day you are ready to use it. It is easier to use if you make it right before you use it
Assembling the cake & decorating the cake:
Once your cake is completely cooled, you have made the scotch simple syrup, which has completely cooled; and, you have made your frosting (using the appropriate amount for your cake size) you are ready to assemble your cake… and it is almost ready to eat!!!
- If using a 9×13 cake pan, gently turn your cake out onto the bottom of a baking sheet, then turn the cake out onto your serving dish, this way you will not break it as you are trying to turn it over, so that the bottom of the cake is on the top. If using 2 -8 inch or 2-9 inch pans, gently take ONE cake out of the pan (keep the other cake in the pan until that step), place cake on serving dish, flat side up, this means you have to turn it over( flat side is the side that touching the bottom of the pan- that is the side you want to be touching the bottom of your serving dish, this gives your cake a level base.)Oh, make sure to take off the parchment paper too
- Now, your cake should be on the serving dish, with the flat side touching the serving plate. Now if your cake is really crooked you can take a serrated knife and even it off; however, this cake is a pretty dense cake; thus, it should not be uneven.
- Next, if you are doing a layered cake– Brush the top of the cake with the Scotch Whisky Simple Syrup take a piping bag (or if you don’t have one simply use a Ziploc heavy duty bag with a small hole at the end) and pipe a circle of frosting about a ½ inch in from the outside ( this ½ inch inward keeps the icing from squirting out of the middle when you place the other layer on), then continue to pipe circles that touch each other until the entire cake top is frosted, except for that ½ inch. Then using a knife combine all the frosting circles together.
- Then , if you are doing the layered cake… gently turn the other cake out onto the frosting topped cake. Then take the parchment off the top and you should have a lovely level cake
- Next, using the pastry brush, brush the sides of the cake with the scotch whiskey simple syrup and then the top of the cake. Should you get any on the serving platter, wipe it off the platter. This gives the cake a little extra flavor, really seals in the moisture, and helps create a barrier so that you do not get so many crumbs in your icing during the crumb coating.
- Let the cake sit for a few minutes in the refrigerator. This really sets the simple syrup barrier that you have just painted on the cake
- After about 5 minutes, take the cake out of the refrigerator. Then proceed to frost the cake. This will be your crumb coating frosting layer. This layer is important in order to achieve a lovely professional end result. During this frosting layer, do not use a lot of frosting, use just enough frosting to barely cover the cake. Don’t worry it is fine if your cake is showing through
- Set the cake in the freezer for about 10 minutes, maybe 15 or 20 if your house is warm. This lets the frosting for the crumb layer set.
- Your cake is ready when you take it out of the freezer and you press it with your finger and it does not leave an imprint
- Then frost the rest of your cake.
- Then place the Candied Carrot Crunchies on the cake and the carrot roses. Hold the Candied Carrot Crunchie roses in place with frosting. To make artificial crushed nuts, crush the Candied Carrot Crunchies that you do not use for the cake top. Then stir in cinnamon until the crushed Candied Carrot Crunchies look like crushed nuts This is a great project for kids.
- If you want you can sprinkle cinnamon on the sides of your cake and then pipe shells at the bottom. Then sprinkle the crushed Candied Carrot Crunchies that have been stirred in cinnamon on top of the shells at the bottom:)
- Then cut your 14 Carat Carrot Cake & and take a bite… and I really dare you to eat just one bite
Such a complex and delicious cake my friend 🙂
Cheers
Choc Chip Uru
🙂 Deliciousness sometimes takes a little bit of time..LOL as you know:) The candied carrots are really the most complex part… but they are super fun to make… and the more you do the better you get at shaping them:) let me know when you try them:)
Sure wish I could taste this!
I have a ton in my freezer..:) LOL
That cake and that recipe = amazing ! I just want some now ! Can I come in please !!!! I’ll bring the coffee ! 😉
Well… if you make the coffee and do the dishes..LOL 🙂 Sure:)
I will do the dishes of I can lick both my spoon and my plate ! Lol !
A great plan:) I love giving the spoon for people to lick:) Something about that… I have never had anyone turn down a spoon or take a spoon with a frown.. licking a spoon produces a smile every time:)
A great plan:) I love giving the spoon for people to lick:) Something about that… I have never had anyone turn down a spoon or take a spoon with a frown.. licking a spoon produces a smile every time:)
magic ! 😉
I used to make carrot cake in the 70’s and just bought the ingredients to make it again! Thank you so much for your recipe!!
You are welcome , Lula Bell:) This is recipe is just like the ones in the 70’s… but a little healthier 🙂 Enjoy:)
This is brilliantly delicious!! Yum on the scotch cream cheese frosting! Bookmarked!
Thank you:) I love the scotch cream cheese frosting too… well we could skip the cream cheese and just have and 18 old scotch and I would be just as happy as a lark:) LOL
Me too!!
You have officially taken a carrot cake to the next level. I am impressed!
Thank you, Shut Up & Cook:) I made this carrot cake last night for a party.. everyone loved it.. and the great thing is that people are eating healthier and enjoying it. Eating healthy should not be dreaded.. it should be awesome:)
My husband loves Carrot Cake… This looks awesome!!!
Thank you, True Trophy Wife:) My fellow ranted and raved about how horrible carrot cake was and that if carrots are a vegetable and not meant to be a cake…Jessica just smiled and gave him a piece of her cake… then he had a bite, that is when his view on carrot cake changed:) He keeps asking me when I am going to make it again. Boy, oh boy I wish a had a piece of carrot cake..LOL:) Let me know what your fellow thinks:)
I love the candied carrots on top!! Such a great idea. And this cake is perfect because even though I’m not allergic, I prefer my carrot cake without nuts 🙂 Great post!
Thank you Erika:) Personally, I prefer the cake without nuts too:) Enjoy:)
My Aunt has a nut allergy so I will have to try this! Thanks.
Thank you Raising Werewolves:) The great thing about this recipe is that since the rye flour lends a nutty flavor, people that like nuts in their carrot cake will still enjoy the nutty flavor.. and those with no nuts, have nuthing (lolo) to worry about:)
I should be focusing on the recipe in the comments section. However, I couldn’t help but notice the neon green peeler. Never knew it came in that color. That looks so much better than the white one I have. Good stuff!
Thank you Createeng:) cool name:) I purchased this at Sur La Table…it came in a pack of three. I needed something that would stand out.. and this does!! no more losing the peeler:)..ps the pack of three comes in three different colors so you never get bored:) LOL
I’ve put brandy in many an icing, but never Scotch…interesting! HOW did I miss that when I read the recipe before??? I was too interested in the caramelized carrots,I guess.
Tonette, Scotch is one of my favorites:) So, I always have it around:) It’s subtle flavor in the Scotch Cream Cheese Frosting gives a lovely background flavor with the Candied Carrots and in the cake it really brings out the carrot flavor …it really adds something nice with carrot flavor in general… 🙂
Thanks for sharing the recipe. This sounds really good. What a lucky friend you have!
Thank you, Laurie:) She is a wonderful little ray of hope that spreads her spirit wherever she goes:) I feel blessed to know her:)
Impeccable description and photos…very nice challenge for me!
Thank you, Pirate:) I am sure that you will do a wonderful job:) Enjoy and be sure to ask me any questions if you need to:)
Well..it is a challenge..but I HAVE to do it, my girls deserve good food for once!…Yes…the scotch will be reduced!
🙂 It will turn out lovely… don’t worry:) 🙂 Your girls are blessed to have a father who tries:)
This looks awesome! You service West Palm Beach? Specifically Palm Beach Gardens?
Thank you, Chenzo Michele:) Yes:) I am a traveling gal:) I go where deliciousness is wanted:)
Contact me offline. vlandino at gmail
🙂
Looks absolutely divine!!!
Thank you, Tersia Burger:) and it is healthy too:)
What a gret idea to use the rye flour for the nutty taste. Love the carat carrot roses.
Thank you, Tea & Scones:) Recently, I have really been using a great deal of rye flour… I have an awesome Chocolate chip cookie recipe with rye.. and no nuts.. stay posted for the post 🙂
wow! this was quite the extravagant carrot cake! rye flour is an usual cake ingredient, but I’ll bet it provided an interesting flavor.
Thank you, Pie Bird:) By the way, I love your name:) The rye flour adds a nutty flavor, without the nuts … and fiber and all the other great things rye flour adds… and since the gluten content is low in rye flour it responds a lot like cake flour… it is great in cookies too:)
This is amazing. I am filled with respect for the amount of time put into making the cake and posting it. Thank you for sharing this. I wish I was eating some right now!
Thank you Noted Innashville:) I loved making, sharing and eating this…. about the only thing I didn’t like was when it was all gone:) It really isn’t that hard, I did it in two days and the second day didn’t take too long, just made the Scotch Cream Cheese Frosting and put it on the cake. Then decorated it with the Candied Carrot Crunchies and a little piping and cinnamon:) Thank you for your kind thoughts:)
This cake looks absolutely delightful!
On a completely unrelated note, I miss Fresh Market. I’m from Florida and we have them there and I would always go there and get coffee samples and rummage around the bulk bins. Colorado needs to get them!
Thank you Snack Snark:) Love the name:) Fresh Market is expanding very fast .. be on the look out they were talking about going out west… they are in CA already:) Here is the link to check every once in a while to see if they are planning a store near you:) http://www.thefreshmarket.com/stores/store_locations_coming_soon.aspx#comingsoon And how about the wine sampling events:) and the holiday events:) …:)
What superb decoration for a carrot cake!
Thank you, Kiwi:) I got the idea from the Galley Gourmet. Hers turned out differently than mine, so I thought I would do my own twist on them:) by the way the Candied Carrot Crunchies are fantastic as a snack.
How wonderful are you to cook this especially for your friend. Sounds amazing. Regardless of the fact I don’t really do desserts and cakes I do like a good, moist carrot cake. Really must try to make one, soon!
Thank you Johnnys Enough:) My friend is an awesome gal:) A great excuse to make this cake would be Thanksgiving or Christmas or New Year’s Day Brunch:)
Wow!!!
I love this recipe
Thank you, Alberto Cook:) … it tastes even better with a scotch .. my choice is Macallan 18 year:).. it compliments the Scotch Cream Cheese Frosting:)