The short and sweet answer is I prefer to talk cake today, but not just any cake. This cake. The cake that my daughter said is the best she ever tasted and the one my picky grand-daughter with her mouth-full said, “Kiki can you make this for my birthday party?” It’s a carrot cake done “the Keys method” sous vide.
Evenly baked from edge to center this lightly spiced and perfectly moist cake needs no embellishment. Truth is I prefer my cakes naked, but for a special occasion layer and swirl your favorite cream cheese frosting and add some toasted nuts for a little contrast in texture. I am not a huge frosting fan, so I used only about 2 cups worth for this cake. In a bowl, I whipped 3 ounces of cream cheese with 2 tablespoons of butter, 1/4 cup of super fine sugar (not powdered sugar) and about 1/4 cup heavy cream until it was thick and creamy. The garnish of candied pecans are from Whole Foods. You can find them in the cheese section of the store or just use any toasted nuts you like whole or chopped around the edge of the frosted cake.
[recipe title =”Sous Vide Carrot Cake” servings = “6 to 8”]
105 grams all-purpose flour
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon fine sea salt
52 grams unsalted butter, melted
100 grams light brown sugar
¼ cup unsweetened apple sauce (sorry I forgot to measure it out in grams)
1 teaspoon vanilla
100 grams coarsely grated carrots
Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198F and set cook time for 90 minutes. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray. In mixing bowl, whisk flour, pumpkin pie spice, baking soda and salt; set aside. In another bowl, whisk melted butter and brown sugar until all lumps are worked out of the sugar. Whisk in egg, applesauce and vanilla. Stir in carrots and then dry ingredients until well blended. Pour batter into prepared pan. Insert pan into a 1-gallon Ziploc bag centering pan over bottom of bag. Add a magnet, facing out, from side of pan. Cover pan with a heat proof plate. Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to its rim or slightly below water. Make slight adjustments, if needed, to be sure cake pan is level. Cook cake for 90 minutes. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate. Let cake cool in pan for 10 minutes. Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely. Slice in half horizontally (or into 3 layers) to fill and frost with cream cheese frosting. Garnish edge with crunchy candied pecans. Serves 8.[/recipe]
BTW if you need a visual for preparing the sous vide cake pan set up then you can find that HERE
Don’t forget to wash your hands before you eat 🙂 Be well.