Killer recipe for carrot cake wanted

Rikki

morwenna wrote: »

Add the lemon juice to the milk and put aside to curdle. (No really!)


Gas 4/ 350F

This is the way to make soured cream/milk instead of buying soured cream.

morwenna

I know
I just thought it would startle the gentler reader
I also make Devils Food Cake with soured milk (same source)

sb44

I am thinking of having a go at making a carrot cake but I am not sure what size you need to grate the carrots.

Do you use the very small size holes on the grater or the larger ones?

I would imagine if you use the larger ones the carrot will come out to long or stringy is that right?

HariboJunkie

I use the big holes and it's fine. Long stringy bits of carrot won't kill anyone.

almar_2

I use the large holes too - I love [strike]carott[/strike] carrot cake, but I always spell it wrong

No it doesnt go stringy. Try it and tell us what you think.


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PasturesNew

I'd use the large holes. The only times I've ever tried to use the dinky holes, or seen anybody else try to use the dinky holes it ended up as a lot of effort for little reward.

You can always take a sharp knife to your big pile of grated carrot once it's done to give it a quick further chop.

sb44

Ok, thanks folks, now off to find an easy recipe.

Pink.

Hi sb44,

There's an earlier thread with lots of recipes that should help so I'll add your thread to it so that you can browse.

Pink

minimoneyme

deffo the bigger holes, it gives the cake texture and body, do it on the fine and and it might be a bit softer. I used the left over mush from a juicer, it works, but a much softer texture.

sb44

minimoneyme wrote: »

deffo the bigger holes, it gives the cake texture and body, do it on the fine and and it might be a bit softer. I used the left over mush from a juicer, it works, but a much softer texture.

I was thinking of that and it is a good excuse to have some carrot juice too.