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Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person

Claire Saffitz x Dessert Person
1.39M subscribers
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1.9M views 4 years ago #CarrotCake #ClaireSaffitz #DessertPerson
Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!” #ClaireSaffitz #DessertPerson #CarrotCake Special Equipment: Stand mixer Three 8-inch cake pans Ingredients: 1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g) Neutral oil for the pans 1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups) 1 cup buttermilk, (8.5 oz / 240g), at room temperature 1 tablespoon finely grated fresh ginger 2 teaspoons vanilla extract 2 1/2 cups all-purpose flou …...more
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Claire Saffitz Makes Carrot and Pecan Cake | Dessert Person
52KLikes
1,916,125Views
2020Dec 31
Claire Saffitz makes carrot and pecan cake from her cookbook, Dessert Person. Claire’s interpretation of a classic carrot cake makes a celebration out of any occasion. This version has lots of well toasted pecans and a brown butter cream cheese frosting that is not to be missed under any circumstances. Watch Claire as she demonstrates how to achieve even, light layers and then assemble them into a cake that’s equal parts, impressive, satisfying, and delicious. Remember, as Julia Child said: “A party without cake is just a meeting!” #ClaireSaffitz #DessertPerson #CarrotCake Special Equipment: Stand mixer Three 8-inch cake pans Ingredients: 1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g) Neutral oil for the pans 1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups) 1 cup buttermilk, (8.5 oz / 240g), at room temperature 1 tablespoon finely grated fresh ginger 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour (11.4 oz /325g) 2 1/2 teaspoons ground cinnamon 2 teaspoons baking powder (0.28 oz/ 8g) 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g) 1 teaspoon baking soda (0.21 oz / 6 g) 1 teaspoon ground ginger 1/4 teaspoon ground cloves 4 large eggs (7 oz / 200g), at room temperature 3/4 cup granulated sugar (5.3 oz / 150g) 3/4 cup packed dark brown sugar (5.3 oz / 150g) 1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g) Classic Cream Cheese Frosting, Brown Butter Variation Video Breakdown: 0:00 Start 0:07 Intro to Carrot and Pecan Cake 0:34 Show Intro / Animation 0:53 Carrot and Pecan Cake Recipe 1:53 Special Equipment / Ingredients 2:54 Toast Pecans 3:16 Mix The Wet Ingredients 6:27 Mix Dry Ingredient & Make Batter 11:46 Brown Butter Cream Cheese Frosting 13:48 Felix Cameo 18:23 Frost The Cake 23:12 Taste/Wrap Find Dessert Person Online: https://www.dessertperson.com Claire Saffitz on Instagram:   / csaffitz   Dessert Person Merchandise: https://www.dessertperson.com/buystuff For Other Penguin Random House Books: https://www.penguinrandomhouse.com/ Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Brooke Shuman Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

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Claire Saffitz x Dessert Person

1.39M subscribers