Adding Chopped Toasted Walnuts to the Batter

We're going to add in our chopped toasted wallnuts and once again we're just going to make sure that's all well combined and at this stage because we're using baking powder and because we're using uh some ingredients here that we don't want to sit around for too long we need to move a little bit quickly at this point. Point once everything's combined you don't want to over mix it uh and make too much gluten although that's a little difficult when there's so much when there's so little flour in there but because there's so much moisture it is possible so you just want to make sure it's all well combined and then immediately you want to get that into your uh cake pan and you certainly want to make sure at this point that your oven is already preheated and you want to try and get the batter into all the corners of the um in this case the mini loaf pan but if you're using a regular cake pan you also want to make sure it's getting to all the corners and you do want to clean off the uh the top as well otherwise you get those little burnt bits uh that aren't ideal.

So once that's set you're going to put that into your preheated oven and we're going to bake that until it is done so once those come out you can see they've domed up a little they've darkened a bit they've got that great color on them the date syrup actually adds a really great flavor and it does darken nicely when it Cooks as usual you put in a skewer and if it comes out clean you are good to go so while that's cooling we're going to put together our cream cheese icing which is very simple so it's cream cheese butter and the powdered sugar and once again uh all the ingredients are going to be in the description below.

Making the Cream Cheese Icing

We're going to mix this with um our spatula we're going to add a little bit of vanilla in there as well uh once again you don't necessarily want to use a whisk for this because it will get caught in the Whisk and make life a little more difficult and honestly it comes together incredibly quickly with just a spatula. Now you can see here we've uh we did skip the step where you uh sift the um the powdered sugar so there are a couple of lumps in there it's fine those will sort of work their way out.

Refrigerating the Cream Cheese Icing

So once we're ready to go we're actually going to refrigerate that for just a few minutes until the cakes come down to room temperature which gives us time to toast and chop a few more walnuts. Now this is all for decoration at this point the cream cheese icing has been in the fridge so it's a little stiffer you can see here so you just want to cream it a little bit to uh make sure it's it moves again.

Assembling the Mini Layer Cake

We're going to straighten out the sides so like with most mini loaf pans the sides are slightly sloped so we're just going to cut that until it's nice and square and then cut it uh lengthwise down the middle so turning it into a layer cake basically you can see all those great fillings inside those rum soaked raisins the carrot is visible in there you get those nice chunks of Walnut as well.

Adding Fillings and Frosting

So we're going to add a layer of uh frosting in the middle and then we're going to turn it over and add another little layer of frosting on top if you want you could even add a little soak to your uh little mini layers here. We used rum on some of ours and uh you could do whatever you prefer and then just add a couple of uh walnuts on top and that's it really really simple um it's it takes a little bit of time you do need to wait for a few things to happen for this recipe you do need to let those carrots sit with the sugar for a bit uh but it is a classic it is delicious and we hope you'll give it a try.

Conclusion

If you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below. We'd also like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your food

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a classic and delicious carrot cake with cream cheese icing for you and we're going to do both of those recipes in this video now before we get started I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and use your code loveyou food on checkout for 15% off your order we also have a patreon if you'd like to support us there and help us keep the lights on I'll put a link for that as well and here's our ingredients we have a carrot some butter some spices we've got some clove some nutmeg and some ground cinnamon some eggs some salt and baking powder some walnuts some raisins some vanilla extract some cinnamon crushed pineapple just canned crushed pineapple some cream cheese we're using some date syrup some neutral oil some powdered sugar some regular granulated sugar and some flour so the first thing we're going to do is toast our walnuts and we're going to use walnuts in a few different ways for this recipe the next step is going to be we're going to grate our carrot and of course this is going to provide the bulk of this recipe it's carrot cake after all now we're looking for a particular all of the amounts are going to be in the description below we're looking for a particular volume of carrots so we're just going to make sure they're just Loosely packed not really tightly packed in the measuring cup and once we've got enough we're going to pop those into a bowl and we're going to mix that in with um with our sugar now uh traditionally this is with brown sugar and uh it wants you to have it sit for a few hours mixed together with the brown sugar which sort of gets some of the liquid to come out of the carrots uh we're using date syrup you can also use maple syrup whatever you prefer and it didn't need to sit that long because the liquid comes out of the carrots we're going to be using all of that of course but because uh as you mate the sugar with the carrots some of the liquid comes out of the carrots and uh really provides a lot of the moisture for this recipe along with of course the um uh the oil so we are going to add in our spices the sugar the baking powder and uh both kinds and the um salt as well and that's just going to get all mixed together with the flour and this is going to be of course the dry component plus the granulated sugar and once it's all well combined you can just set that aside while you're waiting for your carrots to uh you know release all the liquid that they're supposed to once you're ready to start mixing things together we're going to drain the crushed pineapple now we used some of the juice of this pineapple in the uh recipe we made for the um pineapple plum sauce last week but we're going to use some of the actual crushed pineapple first we're going to mix that in with the carrots you can see some of the juices have already come out of the carrots around the edges you can see it's a little bit liquidy uh underneath and we're just going to mix that pineapple in there and again this is going to provide some of that beautiful uh moisture in there and uh you know that really nice sweetness that pineapple brings so now we're going to start getting our uh container prepared now we made this into a bunch of little mini loaves almost like muffins uh so what we're going to do is make sure that each of our little muffin tins our little mini loaf pans here are perfectly uh coated with some butter and some flour we are going to chop up a portion of our walnuts now we're going to use walnuts again later for topping but there's also walnuts in the cake so now it's time to get everything mixed together so we've got our eggs in the bowl we're going to whisk those together just a little bit to get started and you want to make sure they're good and uh combined you want to make sure they're nicely whipped together you don't want to uh incorporate too much air or anything but you don't want them to be you know you don't want to have to mix them with all of this other bulk in there it's just a little more uh complicated to do it that way so in goes our carrot mixture and the oil and we're just going to mix this until everything is well combined so you don't want any big chunks of carrot that is that doesn't have any egg in it you don't want any lumps of egg in there you'll get like a lump of scrambled egg in your uh in your carrot cake we're going to add in the raisins now we're using rum soaked raisins you can do whatever you like but we do recommend that you soak them in something you want to rehydrate them a little bit somehow and in goes our vanilla extract now we're out of vanilla paste right now so all we've got left is the extract we're just going to make sure that that's all well combined as well and then once we've got that all mixed together we're going to put aside the Whisk because at this point it's going to start getting com uh sort of caught in the Whisk and we're going to add in our dry ingredients now it's a big com uh the ratio from wet ingredients to dry ingredients for a carrot cake is pretty uh off from most cake batters it's a very very loose batter except that most of the bulk of the wet ingredients is solid carrot so it's it it ends up not being all that loose uh we're going to add in our chopped toasted wallnuts and once again we're just going to make sure that's all well combined and at this stage because we're using baking powder and because we're using uh some ingredients here that we don't want to sit around for too long we need to move a little bit quickly at this point Point once everything's combined you don't want to over mix it uh and make too much gluten although that's a little difficult when there's so much when there's so little flour in there but because there's so much moisture it is possible so you just want to make sure it's all well combined and then immediately you want to get that into your uh cake pan and you certainly want to make sure at this point that your oven is already preheated and you want to try and get the batter into all the corners of the um in this case the mini loaf pan but if you're using a regular cake pan you also want to make sure it's getting to all the corners and you do want to clean off the uh the top as well otherwise you get those little burnt bits uh that aren't ideal so once that's set you're going to put that into your preheated oven and we're going to bake that until it is done so once those come out you can see they've domed up a little they've darkened a bit they've got that great color on them the date syrup actually adds a really great flavor and it does darken nicely when it Cooks as usual you put in a skewer and if it comes out clean you are good to go so while that's cooling we're going to put together our cream cheese icing which is very simple so it's cream cheese butter and the powdered sugar and once again uh all the ingredients are going to be in the description below and we prefer to mix this with um our spatula we're going to add a little bit of vanilla in there as well uh once again you don't necessarily want to use a whisk for this because it will get caught in the Whisk and make life a little more difficult and honestly it comes together incredibly quickly with just a spatula now you can see here we've uh we did skip the step where you uh sift the um the powdered sugar so there are a couple of lumps in there it's fine those will sort of work their way out so once we're ready to go we're actually going to refrigerate that for just a few minutes until the cakes come down to room temperature which gives us time to toast and chop a few more walnuts now this is all for decoration at this point the cream cheese icing has been in the fridge so it's a little stiffer you can see here so you just want to cream it a little bit to uh make sure it's it moves again and then with an offset spatula this is sort of a the the easiest way to uh to top your uh little mini cakes here so we're just going to pop that on top and uh if you want you can pop one of the walnuts like the intact Walnut halves on top and then just roll it around in your chopped walnuts and get a nice coating on top and that looks great uh honestly that's fine it's really easy way to do it if you want to do it a little more fancy you can do it this way so we're going to straighten out the sides so like with most mini loaf pans the sides are slightly sloped so we're just going to cut that until it's nice and square and then cut it uh lengthwise down the middle so turning it into a layer cake basically you can see all those great fillings inside those rum soaked raisins the carrot is visible in there you get those nice chunks of Walnut as well so we're going to add a layer of uh frosting in the middle and then we're going to turn it over and add another little layer of frosting on top if you want you could even add a little soak to your uh little mini layers here we used rum on some of ours and uh you could do whatever you prefer and then just add a couple of uh walnuts on top and that's it really really simple um it's it takes a little bit of time you do need to wait for a few things to happen for this recipe you do need to let those carrots sit with the sugar for a bit uh but it is a classic it is delicious and we hope you'll give it a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your foodand welcome back to love your food this week we have a classic and delicious carrot cake with cream cheese icing for you and we're going to do both of those recipes in this video now before we get started I'd like to remind everyone that we have an affiliate link with Chef's temp if you need a kitchen thermometer or meat probe please check out the link in the description below and use your code loveyou food on checkout for 15% off your order we also have a patreon if you'd like to support us there and help us keep the lights on I'll put a link for that as well and here's our ingredients we have a carrot some butter some spices we've got some clove some nutmeg and some ground cinnamon some eggs some salt and baking powder some walnuts some raisins some vanilla extract some cinnamon crushed pineapple just canned crushed pineapple some cream cheese we're using some date syrup some neutral oil some powdered sugar some regular granulated sugar and some flour so the first thing we're going to do is toast our walnuts and we're going to use walnuts in a few different ways for this recipe the next step is going to be we're going to grate our carrot and of course this is going to provide the bulk of this recipe it's carrot cake after all now we're looking for a particular all of the amounts are going to be in the description below we're looking for a particular volume of carrots so we're just going to make sure they're just Loosely packed not really tightly packed in the measuring cup and once we've got enough we're going to pop those into a bowl and we're going to mix that in with um with our sugar now uh traditionally this is with brown sugar and uh it wants you to have it sit for a few hours mixed together with the brown sugar which sort of gets some of the liquid to come out of the carrots uh we're using date syrup you can also use maple syrup whatever you prefer and it didn't need to sit that long because the liquid comes out of the carrots we're going to be using all of that of course but because uh as you mate the sugar with the carrots some of the liquid comes out of the carrots and uh really provides a lot of the moisture for this recipe along with of course the um uh the oil so we are going to add in our spices the sugar the baking powder and uh both kinds and the um salt as well and that's just going to get all mixed together with the flour and this is going to be of course the dry component plus the granulated sugar and once it's all well combined you can just set that aside while you're waiting for your carrots to uh you know release all the liquid that they're supposed to once you're ready to start mixing things together we're going to drain the crushed pineapple now we used some of the juice of this pineapple in the uh recipe we made for the um pineapple plum sauce last week but we're going to use some of the actual crushed pineapple first we're going to mix that in with the carrots you can see some of the juices have already come out of the carrots around the edges you can see it's a little bit liquidy uh underneath and we're just going to mix that pineapple in there and again this is going to provide some of that beautiful uh moisture in there and uh you know that really nice sweetness that pineapple brings so now we're going to start getting our uh container prepared now we made this into a bunch of little mini loaves almost like muffins uh so what we're going to do is make sure that each of our little muffin tins our little mini loaf pans here are perfectly uh coated with some butter and some flour we are going to chop up a portion of our walnuts now we're going to use walnuts again later for topping but there's also walnuts in the cake so now it's time to get everything mixed together so we've got our eggs in the bowl we're going to whisk those together just a little bit to get started and you want to make sure they're good and uh combined you want to make sure they're nicely whipped together you don't want to uh incorporate too much air or anything but you don't want them to be you know you don't want to have to mix them with all of this other bulk in there it's just a little more uh complicated to do it that way so in goes our carrot mixture and the oil and we're just going to mix this until everything is well combined so you don't want any big chunks of carrot that is that doesn't have any egg in it you don't want any lumps of egg in there you'll get like a lump of scrambled egg in your uh in your carrot cake we're going to add in the raisins now we're using rum soaked raisins you can do whatever you like but we do recommend that you soak them in something you want to rehydrate them a little bit somehow and in goes our vanilla extract now we're out of vanilla paste right now so all we've got left is the extract we're just going to make sure that that's all well combined as well and then once we've got that all mixed together we're going to put aside the Whisk because at this point it's going to start getting com uh sort of caught in the Whisk and we're going to add in our dry ingredients now it's a big com uh the ratio from wet ingredients to dry ingredients for a carrot cake is pretty uh off from most cake batters it's a very very loose batter except that most of the bulk of the wet ingredients is solid carrot so it's it it ends up not being all that loose uh we're going to add in our chopped toasted wallnuts and once again we're just going to make sure that's all well combined and at this stage because we're using baking powder and because we're using uh some ingredients here that we don't want to sit around for too long we need to move a little bit quickly at this point Point once everything's combined you don't want to over mix it uh and make too much gluten although that's a little difficult when there's so much when there's so little flour in there but because there's so much moisture it is possible so you just want to make sure it's all well combined and then immediately you want to get that into your uh cake pan and you certainly want to make sure at this point that your oven is already preheated and you want to try and get the batter into all the corners of the um in this case the mini loaf pan but if you're using a regular cake pan you also want to make sure it's getting to all the corners and you do want to clean off the uh the top as well otherwise you get those little burnt bits uh that aren't ideal so once that's set you're going to put that into your preheated oven and we're going to bake that until it is done so once those come out you can see they've domed up a little they've darkened a bit they've got that great color on them the date syrup actually adds a really great flavor and it does darken nicely when it Cooks as usual you put in a skewer and if it comes out clean you are good to go so while that's cooling we're going to put together our cream cheese icing which is very simple so it's cream cheese butter and the powdered sugar and once again uh all the ingredients are going to be in the description below and we prefer to mix this with um our spatula we're going to add a little bit of vanilla in there as well uh once again you don't necessarily want to use a whisk for this because it will get caught in the Whisk and make life a little more difficult and honestly it comes together incredibly quickly with just a spatula now you can see here we've uh we did skip the step where you uh sift the um the powdered sugar so there are a couple of lumps in there it's fine those will sort of work their way out so once we're ready to go we're actually going to refrigerate that for just a few minutes until the cakes come down to room temperature which gives us time to toast and chop a few more walnuts now this is all for decoration at this point the cream cheese icing has been in the fridge so it's a little stiffer you can see here so you just want to cream it a little bit to uh make sure it's it moves again and then with an offset spatula this is sort of a the the easiest way to uh to top your uh little mini cakes here so we're just going to pop that on top and uh if you want you can pop one of the walnuts like the intact Walnut halves on top and then just roll it around in your chopped walnuts and get a nice coating on top and that looks great uh honestly that's fine it's really easy way to do it if you want to do it a little more fancy you can do it this way so we're going to straighten out the sides so like with most mini loaf pans the sides are slightly sloped so we're just going to cut that until it's nice and square and then cut it uh lengthwise down the middle so turning it into a layer cake basically you can see all those great fillings inside those rum soaked raisins the carrot is visible in there you get those nice chunks of Walnut as well so we're going to add a layer of uh frosting in the middle and then we're going to turn it over and add another little layer of frosting on top if you want you could even add a little soak to your uh little mini layers here we used rum on some of ours and uh you could do whatever you prefer and then just add a couple of uh walnuts on top and that's it really really simple um it's it takes a little bit of time you do need to wait for a few things to happen for this recipe you do need to let those carrots sit with the sugar for a bit uh but it is a classic it is delicious and we hope you'll give it a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to support us there I'll put a link in the description below and remember to love your food\n"