I started with the standard pound of carrots, except I used carrot pulp from that day's juicing. I thought I'd try this amount since the juice contains a great deal of flavor. I was hoping that by replacing the lost water weight with more pulp, I could produce a strong carrot flavor in the final cake.
I then assembled the rest of the ingredients (from the carrot cake recipe in Baking Illustrated): 2-1/2 cup all-purpose flour, 1-1/2 cup granulated sugar, 1/2 cup light brown sugar, 1-1/4 tsp. baking powder, 1 tsp. baking soda, 1-1/4 ground cinnamon, 1/2-tsp. nutmeg, 1/8 tsp. ground cloves, 1/4 tsp. salt, 4 large eggs, and 1-1/2 cup canola oil.
I blended the sugars with the eggs until creamy.
Then, I drizzled the canola oil in while the mixer was running. Watch the speed of the mixer or it could fling oil across your kitchen. Other vegetable oils can be used, but I wouldn't recommend using a strongly flavored oil like extra virgin olive.
Once the oil was integrated into the eggs and sugar to form a kind of drippy mayonnaise, I sifted the flour, salt & spices, baking soda and powder together and added them to the mixing bowl. I then placed the crushed pineapple and carrot pulp into the mixing bowl as well. I noticed some of my carrot pulp had clumped up, so I did my best to separate the clumps before adding them to the mixing bowl.
I mixed everything together until no more dry flour could be seen. By this time, the carrots and pineapple were thoroughly distributed.
I poured the batter into a 9x13 in. pan that I had prepared earlier by buttering the bottom and sides, affixing a piece of parchment paper to the bottom (cut to size), and buttering the parchment paper.
The cake was then baked on the center rack of a 350°F oven for 40 minutes. I rotated the cake once after 20 min. and checked to see if it was done by inserting a toothpick into the center of the cake. When the cake was fully cooked, the toothpick came out clean. I let it cool completely on a cooling rack.
After the cake had been cooling for about two hours, I prepared a simple cream cheese frosting with 8 oz. cream cheese (not the whipped variety), 1-1/4 cup confectioners sugar (also called powdered sugar or icing sugar), 5 Tbs. butter, and 1/2 tsp. vanilla extract. (Again, almost the same ingredients as Baking Illustrated. If you're making "normal" carrot cake, I recommend the recipe from Baking Illustrated, which I why I started with their ingredient set and proportions for this test.)
Running the four ingredients in my mixer (after cleaning the bowl) until blended, gave me a smooth, sweet but tangy frosting. I removed the cake from the pan by inverting it onto another sheet pan. I then removed the parchment paper from the bottom of the cake (which was now facing up), and then placed an inverted sheet pan over the cake (so the bottom of the pan was facing up). Flipping both pans over and removing the first one, gave me a carrot cake in good condition and right side up sitting on a sheet pan waiting to be frosted. I used an offset spatula to smear the frosting over the cake.
The final cake had a nice strong carrot flavor complimented by an excellent combination of spices. What it was missing was any distinctive taste of pineapple. When you chewed on the pineapple bits, the flavor was barely discernible and the texture was mushy. The interior of the cake was a bit too moist (while the outer pieces were just right), but not yet soggy. One taste tester described the center piece as gooey in consistency - she liked the flavors however. My feeling is that although the water had been extracted from the carrots, Tina's juicer left enough liquid to keep a carrot cake from becoming too dry. The addition of more liquid is probably necessary, but not in the quantities provided by well-drained crushed pineapples. I think next time I'll try a cup of raisins.}?>
Carrot Pulp Cake with Crushed Pineapples (makes one moist to gooey 9x13 in. cake)
|Preheat oven to 350°F and prepare 9x13 in. (23 x 33 cm) pan|
|4 large eggs||blend||drizzle while mixing||mix||bake 350°F 40 min.||cool||frost|
|1-1/2 cup (300 g) granulated sugar|
|1/2 cup (100 g) light brown sugar|
|1-1/2 cup (350 mL) canola oil|
|1 lb. (450 g) carrot pulp|
|8 oz. (225 g) can crushed pineapple||drain|
|2-1/2 cup (310 g) all-purpose flour||sift|
|1-1/4 tsp. (5.75 g) baking powder|
|1 tsp. (4.6 g) baking soda|
|1-1/4 tsp. (3 g) ground cinnamon|
|1/2 tsp. (1.1 g) nutmeg|
|1/8 tsp. (0.25 g) ground cloves|
|1/4 tsp. (1.5 g) salt|
|cream cheese frosting|
Cream Cheese Frosting
|8 oz. (230 g) cream cheese||blend|
|5 Tbs. (70 g) butter|
|1/2 tsp. (2.5 mL) vanilla extract|
|1-1/4 cup (125 g) confectioners sugar|
Good luck with your baking experiments, be sure to be quite precise (and don't use cups, go by weight!).
As for the recipe itself, I tried it, and it is GREAT!! One point I would mention is to add the carrots first after the oil, and add the dry ingredients all at once, right at the end.
Once the dry ingredients have been added, stop the machine and gently mix by hand, for a few seconds. too much mixing at this point will develop the gluten in the flour and result in a heavier, denser, cake. Enjoy
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The recipes summaries at the end of my recipe articles are my own invention. Currently there is no software available to aid in the construction of these diagrams. I have been working with a laywer to formalize and file patent paperwork for the notation system.
as for the longwinded descriptions, i do that too because i want to make sure that when my children want to replicate one of my recipes, they will be able to, techniquewise....now all i have to do is work out hot to do this in the pc and i'll be right.
i have a very good recipe for pineapple carrot cake where you don't drain the pineapple syrup, if you are interested (i won't post it here because this is your site and i don't want to be offensive on my first visit).
Recipes can always be posted into the Recipes Forum.
I have made this cake with chocolate cream for years and all my friends love it!
This cake is really gorgeous. I used a 280g tin of pineapple chunks and put them through my juicer and added the juice from the tin as well. Perhaps half the juice would have been better. I have a small oven, so I baked the cake for 30 minutes, then put a piece of tin foil loosely over the top to prevent the cake baking too hard. After 40 minutes, it was still a little soggy in the middle, so I turned the oven down one 'notch' and baked it for a further 15 minutes. Perfect. Thank you. no more rubbery carrot pulp cakes for me.! !
One last commnet -- try using Fiori Di Sicilia Essence in the cream cheese frosting. It is available on-line. The aroma and flavor are a mixture of citrus, flower, and vanilla.
I don't know where her recipe has gone, but I do remember that pineapple juice was used (perhaps simply NOT squeezing it out and also including maybe 4 Tbsp) in the cake and some juice in the creamcheese frosting.
Also, like somebody else mentioned, used to add carrots and blend to the egg/oil/sugar mixture BEFORE the flour.
Also wanted to say thank you for your detailed experimentation on the chocolate chip cookie! It really helped when adapting japanese ingredients to the old american fave!
although I kept the pineapple in the batter next time I'm going to try it with the pineapple in the icing only.If you soak raisons you can vacuum pack them with the rum to speed up infusion. thanks much, now I have to go put on some extra weight.
These are my changes.
2 cups of carrot apple pulp tightly packed (this was rather moist as i had the granny smiths in there with the skins)
no cloves- i dont like them or their flavor
no oil- used apple sauce instead
2 cups of plain white sugar - didnt have any brown
I baked this in a bunt pan for about 90 min at 250ish - but i have a small oven so i always lower the heat significantly because things tend to burn.
Overall result- SUPER MOIST cake, not gooeye or anything, it was fully done and a quite dense. I actually enjoy it with lightly sweetened sour cream on my piece- not frosting but just some sweetened sour cream, the tanginess plays really well with the sweetness of the cake.
Next time i am putting in lots of nuts.
Thank you for sharing this as i always felt bad throwing out my pulp
Then Baked them in cupcake pan so my kids would eat them as well as a good portion control. 375 for 30 minutes
IT WAS GREAT!!!! Thank you for this recipe to build off off! Love it.
Do you have any other recipes using pulp from the juicer????? If yes send them my way Please...
Chef Kathleen Cobb
FOR THE FROSTING I USED ONE BLOCK OF CREAM CHEESE 5 TABLESPOONS BUTTER 1/2 TSP OF VANILLA. TWO INDIVIDUAL SIZE SERVINGS OF SATIVA AND A DASH OF AGAVE. IT IS PLENTY SWEET. EVERYTHING ELSE WAS THE SAME. I GOT THE SATIVA BY EMPTYING A WHOLE BOX OF INDIVIDUAL PACKETS LESS TWO I USED FOR THE FROSTING. MY HUSBAND AND I AGREE IT IS THE BEST CAKE I EVER COOKED! I COOKED IT AT 350 FOR 40 MIN AND IT WAS NOT SOGGY OR UNDERCOOKED, IT WAS BEAUTIFUL! AND VERY MOIST!
THANKS FOR YOUR INSPIRATION!!!
1 1/2 c Sorghum Flour
1 1/2 cpotato or corn starch
1 cup Tapioca Flour
(this will make more than you need, so put is aside next time you bake! It's from Gluten Free Quick & Easy by Carol Fenster)
I also pinched in a little Xanthan Gum as well
I use the same receipe for carrot muffins to take to work. I just don't frost them and it saves you a bundle of calories, but they are still better than store bought muffins, even without the frosting.
I also use the carrot or vegetable pulp for soups and stews.
I do a sweet potato "souffle" - no eggs - I imagine a carrot 'puree' from the juicer would work as well - could be a bit drier - some attention to "moisture level" may be helpful.
let us know how it turns out!
It is a more diverse flavor than a simple carrot cake, and i like to keep my eaters guessing. I added a pinch of cayenne, last week and a fresh honey drizzle. Turned out quite a nice biscuit.
it's nice to have experiences on a tried recipe and especially when one can modify slightly for 'not the same old stuff'