King Arthur Ad Reciepe
1
Special Advertising Section A Taste of Royalty Since 1790, King Arthur Flour has milled their flour with the same strict, exacting standards that went into their very first barrel. Today, this venerable company remains committed to those who love to bake. T hose with a passion for baking understand the importance of every single ingredient. It’s the reason so many people choose King Arthur Flour. It’s never bleached, never bromated. It’s consistently reliable recipe after recipe. And its premium quality gives bakers the assurance they’ve come to trust. That’s why professionals like Kelly Delaney from Cakes for Occasions make sure that King Arthur Flour is always on-hand for every cake she makes—including her special carrot cake recipe, which she shares below. CarroT Cake wiTh Cream Cheese BuTTerCream FrosTing For cake 1 lb medium carrots, peeled and cut into 1-inch pieces 4 cups all-purpose King Arthur Flour 4 cups sugar 1 tablespoon plus 1 teaspoon baking soda 1 tablespoon plus 1 teaspoon cinnamon 6 large eggs, lightly beaten 2 cups vegetable oil 1 tablespoons plus 1 teaspoon vanilla 2 cups shredded sweetened coconut 1 1 ⁄ 2 cups crushed pineapple (do not drain) For frosting 1 lb unsalted butter at room temperature 2 1 ⁄ 2 cups sugar 6 large egg whites 1 lb softened cream cheese at room temperature (optional) Make Cake: Preheat oven to 350°F. Put carrots in medium saucepan and cover with cold water. Bring to a boil over high heat, turn down to a simmer and cook until carrots are very tender, about 25 minutes. Sift together flour, sugar, soda and cinnamon in a large bowl and set aside. Combine eggs, oil and vanilla in a small bowl and set aside. Combine carrot purée, coconut and pineapple in a medium bowl and stir well. Add egg mixture to flour mixture and stir with a wooden spoon until just combined. Add carrot mixture and stir until just combined. Divide batter between 2 buttered 10- inch spring form pans. Bake on middle shelf of oven until a wooden pick or skewer comes out clean, about 50 to 55 minutes. Remove from oven and let cool in pan on a rack 15 minutes. Run a knife around the edge of the pan, remove the edge and invert the cake on to the rack, removing the bottom of the pan. Frost the cake when completely cooled. To learn more about King Arthur Flour, visit KingArthurFlour.com. Make Frosting: Whip butter in a 5 quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside. Combine the sugar and egg whites in another 5 quart bowl. Set the bowl over a pot of barely simmering water and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist). Remove from stove and beat on electric mixer on high speed until mixture forms stiff peaks. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.) If adding cream cheese, add in batches and beat until incorporated. Chill frosting until thick enough to spread. Frost cooled cake with buttercream. Note from Kelly Delaney, Cakes for Occasions: This is a very wet batter, so baking times may vary depending on humidity levels. That is why we bake two 10-inch cakes to equal finished cake. The cooked carrots and undrained pineapple add a nice flavor and make this carrot cake so moist. It is one of our most popular cakes that we do.
-
Upload
kelly-delaney -
Category
Entertainment & Humor
-
view
286 -
download
1
Transcript of King Arthur Ad Reciepe
Special Advertising SectionSpecial Advertising Section
A Taste of RoyaltySince 1790, King Arthur Flour has milled their flour with the same strict, exacting standards that went into their very first barrel. Today, this venerable company remains committed to those who love to bake.
T hose with a passion for baking understand the importance of every single ingredient. It’s the reason so many people choose King Arthur Flour. It’s never bleached, never bromated.
It’s consistently reliable recipe after recipe. And its premium quality gives bakers the assurance they’ve come to trust. That’s why professionals like Kelly Delaney from Cakes for Occasions make sure that King Arthur Flour is always on-hand for every cake she makes—including her special carrot cake recipe, which she shares below.
CarroT Cake wiTh Cream Cheese BuTTerCream FrosTing
For cake1 lb medium carrots, peeled and cut into 1-inch pieces4 cups all-purpose King Arthur Flour4 cups sugar1 tablespoon plus 1 teaspoon baking soda1 tablespoon plus 1 teaspoon cinnamon6 large eggs, lightly beaten2 cups vegetable oil1 tablespoons plus 1 teaspoon vanilla2 cups shredded sweetened coconut11⁄2 cups crushed pineapple (do not drain)
For frosting1 lb unsalted butter at room temperature2 1⁄2 cups sugar6 large egg whites1 lb softened cream cheese at room temperature (optional)
Make Cake: Preheat oven to 350°F. Put carrots in medium saucepan and cover with cold water. Bring to a boil over high heat, turn down to a simmer and cook until carrots are very tender, about 25 minutes. Sift together flour, sugar, soda and cinnamon in a large bowl and set aside. Combine eggs, oil and vanilla in a small bowl and set aside. Combine carrot purée, coconut and pineapple in a medium bowl and stir well. Add egg mixture to flour mixture and stir with a wooden spoon until just combined. Add carrot mixture and stir until just combined. Divide batter between 2 buttered 10-inch spring form pans. Bake on middle shelf of oven until a wooden pick or skewer comes out clean, about 50 to 55 minutes. Remove from oven and let cool in pan on a rack 15 minutes. Run a knife around the edge of the pan, remove the edge and invert the cake on to the rack, removing the bottom of the pan. Frost the cake when completely cooled.
To learn more about King Arthur Flour, visit KingArthurFlour.com.
Make Frosting: Whip butter in a 5 quart bowl of an electric mixer until pale and fluffy, about 10 minutes. Set aside. Combine the sugar and egg whites in another 5 quart bowl. Set the bowl over a pot of barely simmering water and whisk constantly until sugar is dissolved and egg whites are warm (testing like a baby’s bottle, warm to touch on your wrist). Remove from stove and beat on electric mixer on high speed until mixture forms stiff peaks. Add whipped butter, a little at a time, mixing until well incorporated. (The longer you mix it, the lighter and better the buttercream is to work with.) If adding cream cheese, add in batches and beat until incorporated. Chill frosting until thick enough to spread. Frost cooled cake with buttercream.
Note from Kelly Delaney, Cakes for Occasions: This is a very wet batter, so baking times may vary depending on humidity levels. That is why we bake two 10-inch cakes to equal finished cake. The cooked carrots and undrained pineapple add a nice flavor and make this carrot cake so moist. It is one of our most popular cakes that we do.
