So my cake baking skills are not refined. The glaze was pretty easy to make, but I did have to turn the heat down and up a few times to keep it from boiling over. Cool in the pan on a wire rack for 15 minutes. Remove from pan and let cool completely, about 2 hours. The cake is fairly easy to make and tastes great on its own, but the carrot caramel glaze does take the cake to the next level, however, the glaze is very difficult to make. However, when you buy something through the retail links below, we earn an affiliate commission. Lightly grease the parchment. But I bake enough to know when to throw out a recipe. baking soda, 1¼ tsp. next time I will cook longer, maybe in larger pan. Can I substitute COCONUT OIL/BUTTER for the dairy butter? Coarsely chop reserved pistachios. Regardless, this cake is wonderful, even better the second day (I DID keep it in an airtight container); and I'm on Day 3 now, and it's still good. Worth it. Store tightly wrapped at room temperature. Transfer pan to a wire rack and let cake cool in pan. Add the nut-flour mixture and fold until mixed. I had trouble with the glaze - it passed the cold plate test after 8 minutes but it wasn't really thick enough after it cooled. Mixture will initially bubble and foam vigorously and look like it’s going to boil over, but it won’t! ; In a medium bowl, combine egg yolks and … I thought it was easy. Her review was that is is a delicious, adult, carrot cake, 5 out 5. I think that personally, I could skip the glaze next time because it is just so rich and the cake doesn't really need it. Cream the butter and sugar with an electric mixer. Measure out 2½ cups (lightly packed; 250 g); reserve remaining carrots for another use (like raita!). © 2020 Condé Nast. Morton kosher salt, divided, Photo by Laura Murray, Food Styling by Susan Spungen. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pop any air bubbles with a skewer or toothpick. I'm so glad I made the glaze, it finishes it off just perfectly. Cooking advice that works. You can unsubscribe from receiving our emails at any time. We got the best results from grinding the nuts until they were nearly as fine as flour but still had some texture. I was a bit apprehensive about how it would turn out after reading some of the reviews but I'm so glad I did, I've never tasted a more delicious carrot-based ANYTHING, ever!! To the sugar mixture, whisk in the eggs, ½ cup of yogurt, the oil, orange juice and vanilla. Remove parchment paper; discard. But to make the family that happy again? To revisit this article, select My⁠ ⁠Account, then View saved stories. Do ahead: Unglazed cake can be baked 3 days ahead. Would like to make it non-dairy. My glaze was a little liquidy—next time I’ll cook it for longer. It was a huge hit - moist, nutty, spicy. Spread over the cake. Let glaze cool at least 10 minutes before slicing cake. Recipe: Pistachio and Cardamom Layer Cake Open this photo in gallery: Top the layer cake with a crown of vanilla bean buttercream and a sprinkling of chopped or ground pistachios. Made this cake for a May 15 birthday and decorated with edible purple violets. If they aren’t, put them in a small … It was like caramel candy on top of a moist cake. I quadrupled the glaze recipe, and unfortunately only realized later that I should have cooked it for longer, so I didn't get it quite thick enough. Let set for 10 minutes before serving. If you prefer a stronger flavor, use extra-virgin olive oil. Don’t skip toasting the pistachios. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. Using a pastry brush, butter a 12-cup Bundt … The good news is, that by burning that glaze I found out how to make carrot caramel candy which is delicious. To the sugar mixture, whisk in the eggs, ½ cup of yogurt, the oil, orange juice and vanilla. This is a really delicious, moist cake. Not gonna lie, they secretly crave it, but as my skills are not efficient I do have to set a good portion of the day to make it fault free and fuelled with the paranoia of failing.