I made Claire Saffitz's CARROT PECAN CAKE - brown butter cream cheese frosting recipe

so if you've seen my youtube videos before you  know that i'm a such a big fan of claire saffits   she is such a talented pastry chef and i just love  using her recipes they always turn out so well   so today i'm going to be trying out her carrot  cake recipe from her new cookbook dessert person   this is topped with like brown butter cream  cheese frosting which i'm so excited to taste   it sounds like it's to die for um for those of  you who are new here my name is jasmine lee i'm a   pastry chef based here in montreal and i release  baking tutorials here on youtube so if you're   into that type of thing you can subscribe  down below but if not just enjoy the video   so in this recipe she explains how it's good to  let the carrots soak in buttermilk to help soften   them so i'm going to start by adding the grated  carrots along with some freshly grated ginger i'm   also adding a little bit of vanilla and finally  some buttermilk i'm going to coat the carrots in   the buttermilk and then just let that sit on the  side while we prepare the rest of the ingredients   next i'm going to get started on the pecans if you  don't want nuts you don't have to use them but i   think they go really well on the cake and they  add some nice texture so to enhance the flavor   i'm going to toast these in the oven for around 10  minutes and once they've had a chance to cool off   i'm going to give them a chop until the pieces are  fairly small they should look something like this   okay so this is going to go straight into the dry  ingredients so i'm also going to add the flour as   well as the dry spices which are cinnamon cloves  ginger as well as salt baking powder and baking   soda you want to make sure it's all well mixed  together now since there's no butter inside of   carrot cake we're going to start by whisking  together the eggs with both white and brown   sugars this is going to mix for at least four to  five minutes until it's really airy and reach the   ribbon stage you can tell when you lift the whisk  it leaves like a little trace of a ribbon before   it dissolves back into the rest of the batter  next i'm going to slowly stream in the oil i'm   using canola here because it tastes pretty neutral  it might take a while to add all of it but just be   patient when you're adding this because the oil  needs to emulsify with the eggs and the sugar   now like most cake recipes to add in the dry  ingredients we're also going to alternate   with the wet ingredients so for this cake the wet  ingredients is the carrot mix we prepared earlier   so i'm going to start and end with the dry mix so  add in some flour mix and now the carrots and just   keep on going until you add the last little bit  of flour so this is actually a half recipe of her   original cake so instead of being a three layer  eight inch cake i'm making a two layer six inch   cake i tried doing the parchment paper circle hack  where you fold the paper onto itself over and over   until you end up with like a really small triangle  shape and then you measure and cut off the excess   it worked okay i don't really have any complaints  i just honestly find it easier to cut out a circle   anyways i'm going to butter the pans and line  the bottoms with some parchment paper and now   i'm ready to measure in the batter i like to  weigh how much i'm putting in each one so they   are really even but you don't have to this is  just something i would do working in bakeries   so once all the batter is in the pan we can go  ahead and bake these off at 350 for around 35   minutes give or take depending on your oven okay  so while those are baking i'm gonna get started on   the frosting which has brown butter in it i'm  making a half recipe of the frosting too just   like the cake so in the saucepan i'm going to  add the cucumber and let that melt and bubble   now with brown butter the butter always gets  really frothy at first and then kind of clears   up and then there are some small bubbles that form  at the top that's how you know how you're getting   very close to the end so just keep scraping the  bottom so the little brown butter bits don't burn   if you're making the icing more in advance you can  leave this on the counter to cool but if you want   to get started right away claire recommended using  an ice bath to cool off the brown butter which i   did and it worked really well and it only took a  couple of minutes so you still want to keep the   butter soft though because you want it to be able  to mix really well with the cream cheese so don't   leave it in the ice bath for too long this recipe  calls for just one full block of cream cheese and   the brown butter so i'm creaming this together  with the paddle attachment until they're both   really well incorporated and super creamy if  there are any lumps at this point just keep on   mixing because if you add the other ingredients  it's nearly impossible to get rid of the lumps   so this looks really good to me so i'm going to  add in the powdered sugar as well as a little bit   of vanilla and some salt i think a lot of people  forget that it's important to taste things when   you're baking just like in cooking so take  a little spoon and taste the frosting to see   if it tastes too sweet you might want to add some  more salt and just make some small adjustments   the cake is going to be covered with this stuff  so you want to make sure that it tastes amazing okay so the cakes are baked and cooled and  the frosting is made and the frosting tastes   so amazing i've had like the biggest issue with  frosting because i can never find a recipe that   i'm like 100 satisfied with because i find  it either always like really overly sweet or   it's really buttery and only tastes like fat  and i've never found that like perfect perfect   frosting recipe if you have any suggestions  let me know in the comment section down below   i'm super curious i'll really try anything but  i think i might have found the frosting for me   i don't know if i'll ever make a different one  like this one's so perfect it tastes so amazing   so before i get started building this cake i just  wanted to talk a little bit about mounting the   cake so a lot of people ask me how i transfer my  cakes from the actual turntable to the cake stands   if i was gonna make this for a cake order then i  would put a cardboard cake board underneath but   since this is not for an order this is just um for  fun i'm just going to be putting the cake stand   directly on top of the cake um what's it called  the lazy susan there we go uh the cake spinner   and um yeah it works perfectly like that  that way you don't have to worry about   uh moving your cake from one to the other and you  don't have to waste a cake board so uh let's just   get right into decorating so i mean layering the  cake is pretty straightforward i used an ice cream   scoop to measure out the frosting and then i  used a small offset spatula to spread it out   after that i put the second cake layer upside  down so the top is completely flat and then i   scooped out a bit more frosting you won't need all  of the frosting at this point because this is just   a crumb coat so make sure it's just a super thin  layer it felt kind of weird to do a crumb coat   though because there are little like brown specks  everywhere in the frosting from the brown butter   but i did it anyways just because i'm used to it i  spread it all the way down the sides and then put   that in the fridge to firm up for like 20 or 30  minutes so in claire's tutorial she just roughly   decorated the cake using the back of a spoon to  do like big swirls so i'm going to do the same   type of look i used an offset spatula to spread  it out and then i used a spoon to add texture   honestly i think this is the easiest way to  decorate a cake but i kind of had a hard time   getting the swirls to look super natural  but also really pretty i think this was a   really great exercise though to get me out of my  comfort zone because i'm so used to trying to get   very straight edges on a cake and this was just  really fun to do and look super cute and rustic   so that's it this is claire saffitz's carrot  cake with brown butter cream cheese frosting   okay so we made carrot cake it turned out so  great i'm so happy with how it tastes and the   frosting i'm definitely remaking in the future  and it was honestly so much fun to just decorate   this cake with the back of a spoon and nothing  else and not really care about how perfect or   unperfect it turned out because i don't think i've  really ever decorated a cake with a spoon before   and it was fun to just make this dessert a  little bit more homey because it's just one   of those classic like childhood desserts so i  really enjoyed making this cake i hope you guys   give it a try at home if you do decide to give  it a try don't forget to tag me on instagram   i love to see what you guys are baking at  home and let me know down below what kind   of cakes you want to see in the future on my  channel if you enjoyed this video don't forget   to help support my channel by subscribing down  below and giving this video a big thumbs up as   well as hitting the bell for a notification  every time i post okay bye until next time

Channel: As sweet as it gets

Views: 11,218

Rating: 4.9581881 out of 5

Keywords: i made claire saffitz's carrot pecan cake, carrot pecan cake, carrot pecan cake claire saffitz, carrot cake recipe, carrot pecan cake recipe, cream cheese frosting, brown butter cream cheese frosting recipe, brown butter cream cheese icing recipe, cream cheese frosting recipe, cream cheese frosting recipe claire saffitz, as sweet as it gets, claire carrot cake recipe, i made claire's carrot cake recipe, i made claire's carrot pecan cake, how to make carrot pecan cake

Id: icYStk6QgZk

Length: 8min 40sec (520 seconds)

Published: Fri Jan 22 2021