Importance Score: 20 / 100 🔵
Discovering effortless dessert preparations is straightforward for enthusiastic cooks seeking classic chocolate or vanilla sponge cakes. However, finding a fuss-free carrot cake recipe may not be as simple. This scrumptious treat, often featuring finely shredded carrots mixed with brown sugar and diced walnuts, can be time-consuming to replicate at home without a secret ingredient: condensed milk.
Innovative Recipe Sparks Chocolate Carrot Cake Fervor
YouTuber, Delight Recipe, unveiled an ingenious carrot cake preparation technique online: “Combine condensed milk with carrots, and you’ll marvel at the outcome.” Utilizing “commonplace ingredients,” the recipe omits sugar and butter, and it doesn’t necessitate oven use. Instead, the cake is prepared by steaming it on the stovetop in a water bath.
Expert Insight into Water Bath Cooking
A seasoned baking connoisseur from Ultimate Om Noms explains that the water bath method supplies a more consistent and gentle heat source compared to the direct heat from an oven.
Preparing desserts in this manner prevents the batter from rapidly rising, which can cause the cake’s surface to crack.
Effortless Water Bath Technique
The baking authority advises, “It’s best to fill the water bath to about halfway or two-thirds of the cake pan, enabling enough space between the cake tin and the water bath pan for hot water to circulate.”
Condensed Milk Enriched Carrot Cake Ingredients
Core Components
- One large carrot, finely sliced
- Two eggs
- Half a cup/155ml condensed milk
- One cup/ 120g all-purpose flour
- One teaspoon baking powder
- Four teaspoons regular milk
Required Tools
- Immersion blender
- Cake pan
- Saucepan
Comprehensive Preparation Guide
Cake Prep Method
Place the sliced carrot in a bowl and add the eggs. If desired, finely grill the carrot into the bowl prior to adding the eggs in order to skip the blitzing process.
Blend the eggs and carrot until smooth, then pour in the condensed milk and mix thoroughly. Gradually fold in the flour, sifting it in bit by bit.
Next, incorporate the baking powder and milk, then stir everything together thoroughly. Use an airtight cake pan (one without removable base or sides), and line it with parchment paper.
Pour the batter into the lined pan, and gently transfer the entire pan to the base of the saucepan. Carefully fill the saucepan with boiling water to around two-thirds of the cake pan’s height, and allow it to steam on the stove over low heat for 30 minutes.
To check for doneness, insert a skewer into the centre of the cake. If it comes out clean, the cake is ready. If not, cook for an additional few minutes. Allow the water to cool before lifting the cake tin from the saucepan.
Let the cake rest for a short period to cool down, then position a large plate on top of the cake. Swiftly flip the plate to invert the cake onto it. Allow the cake to cool completely before flipping it right-side up to prevent crumbling, then dust with powdered sugar before serving.
Recipe Maintenance Tips
- Store the cake in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate the cake, and consume within 10 days.
- Freeze the cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature before serving.