The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on August 23, 2012, 05:47:53 PM
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http://www.democraticunderground.com/115713259
Oh my.
General discussion on Skins's island is rather noisy this evening, and as franksolich is in a bad mood, I sought peace and quiet in the cooking and baking forum.
truth2power (6,651 posts)
Carrot cake lovers...help, please. I like my carrot cake more spicy. What's the best combination
of spices choosing from cinnamon, nutmeg, cloves, allspice, ginger....and one recipe I found suggests cardamon. What flavor does cardamon add?
franksolich has no opinion about carrot cake; it's nothing to get excited about, but it's okay.
Big Orange Jeff (199 posts)
1. My mother's carrot cake is the best in the world...
She finally gave me the recipe, after swearing me to secrecy. The only spices in it are cinnamon and ginger.
Cardamom has a unique flavor and aroma that I can't liken to anything else. I've been toying with the idea of adding some Grains of Paradise, aka malagueta, to the batter. It's sort of peppery, with some ginger and cardamom notes. I use it in apple pies occasionally.
truth2power (6,651 posts)
3. That's great! Thanks. In the recipes I've looked at I see a lot of ginger/cinnamon combination. That doesn't seem like enough of an assortment, but I'll experiment and see.
I've never heard of malagueta. Worth looking for it, though.
The pie-and-jam primitive.
One wonders if Judy had to ice her upper shelf today.
grasswire (34,665 posts)
2. if you google spicy carrot cake, you'll turn up many variations
....including cayenne pepper.
truth2power (6,651 posts)
4. I googled spicy carrot cake. That's where I found all those spices. There's a local restaurant that has carrot cake to die for (IMO, anyway). It's really spicy. Also, it's really dense - it seems to me that most carrot cake recipes call for a LOT of oil, and then usually some of the reviewers complain that the recipe came out soggy.
I guess I'll keep tweaking a recipe till I find one I like.
grasswire (34,665 posts)
5. cardamom to my mind doesn't have a bright spicy taste
It's more subtle. I think of it as something used in Scandinavian baking, and use it in some of those recipes. I wonder about using five spice powder for something different. How about black pepper? Or grated fresh ginger?
grasswire (34,665 posts)
6. I wonder about using some carrot puree to increase density without oil?
You could even use baby food carrots. People use prune puree or applesauce for moisture in baked goods, why not carrots?
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Flour, baking soda, peanut butter, vegetable oil, carrots, vanilla, honey, and one egg.
Those are the ingredients to make a perfectly good carrot cake that is fit for a dog. Literally, it's the ingredients for making a cake that is safe for dogs to eat.
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Leave it to the DUmbasses to ruin my 1 simple joy.
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I kind of like it especially with cream cheese frosting.
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That's the only cake I do like.
Grains of Paradise
No, that goes into Sam Adams beer.
Baby food grosses me out. A lot. If I made a carrot cake and put that in there, I wouldn't touch it with a ten foot pole.
She finally gave me the recipe, after swearing me to secrecy. The only spices in it are cinnamon and ginger.
Nice going, Big Orange Jeff. Way to keep a secret. If she has passed on, she'll probably haunt you now.
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That's the only cake I do like.
I'm addicted to angel food cake. I looked up the recipe... I think I'll keep buying it at the store already made. :o
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Are you suppose to peel the carrots first?