Everyone loves carrot cake but me. To me it is oily and I hate cream cheese frosting. Some how people think I love it and it ends up being my birthday cake more often than not. Thinking about it, I don’t really like cake. It tends not to be flavourful and fake frosting is the worst. Then this challenge happened and I found a cake that it delicious.
This week’s Basically recipe is Cardamom Pistachio Carrot Cake. I could eat this every day and it would STILL be my favourite. The recipe was not complicated but it was specific, so no winging it. When I saw the ingredients I was a little bit worried because things are not always easy to get during this time of isolation. I have all the ingredients except cardamom, pistachios, and carrot juice. I watched Sohla El_Waylly‘s instagram story and she didn’t have all the ingredients either because working from home is tricky. I knew I could make my own carrot juice if I couldn’t find any. But you know what? Sobey’s had it. Who knew you could buy carrot juice?? I bought cardamom and raw pistachios at Bulk Barn, $13!!!!! My first thought was, one cup of pistachios better be worth it. (Spoilers* it was!)
I weigh everything now. The results have made everything better. Not just a little bit better but next level “I should get my own show” better.
This is what $13 looks like. It wasn’t even a full cup!!! But… and I mean BUT… Tasting these beauties in brown butter was next level. It infused the butter and made the flavour next level.
I am a pro at brown butter now, just as the foam goes golden, remove it. The milk solids will toast up off the heat.
Pistachio browned butter has a green hue to it.
I whisked the dry ingredients together, forgot to add the spices. Why? I don’t know. I added them at then end and it turned out fine. In went the eggs, then the butter. This was the important part. Slowly drizzle the butter into the sugar mixture. It made it fluffy like marshmallow fluff. This is the key to a non-greasy carrot cake. Who knew? (Apparently Sohla and Basically did).
This took a few long minutes but it was a lovely result!
Then I folded in the carrots and nuts and put it into a 8” pan. I didn’t have a 9” so I needed to adjust the time. More on that later.
I was skeptical. Then I tasted that batter. I would have been fine just eating it like pudding or ice cream… omg turn this into ICE CREAM!!!!
I baked it for 55 minutes and looked at it. The centre was not rising. Sohla said that means it isn’t done, so I baked it for another 10 minutes. Still not done, so I baked it for another 5 and athoner 5. Then I was worried it would burn so I took it out even with the centre indented, but the tester came out clean so at least it was cooked.
I needed a cooled cake to put the glaze on so I left it overnight and made the glaze the next day. The glaze was an ordeal but now that I know what I am doing, the next time will be a snap.
First off, my pot was too big. So I dumped it into a smaller pot. This was my first mistake. She said to use a small pot and dump your ingredients in, don’t stir and watch it boil. She promised it wouldn’t boil over. Sohla was a liar pants. It boiled over in a small-ish pan.
It was a mess and the smell of burnt sugar on my stove was terrible. I then waited – as instructed- for the bubbles to subside. I was skeptical but it did happen.
I reduced it for a few minutes, tested it on a cold plate and then set aside to cool. Here was disaster number two. When I stuck my finger in it I burned myself because this is molten candy. I let it cool too long then it became solid candy. I now know 5 minutes is the sweet spot. You are welcome.
I poured it over the cake. it is kind of like those mirror glazes. It sorts itself out when you have the temperature right.
The end result? The best fricken cake I have ever eaten. I am making this for my birthday because I am worth it. I am making it for desserts when I go to a dinner party and I am going to make it just to snack on.
So, how did I do? This is theirs.
Mine – I need better food lighting.
I’d say close but not perfect. I have 48 birthdays to practice so I will have nailed by then.
Are you stress baking too? Let me know what you are making and drop a few pictures! Stay healthy friends!