The ingredient you may want to consider adding to your next pineapple carrot cake is one you won't find in the produce aisle, or even in the baking aisle — you'll need to head to the baby section in order to obtain this carrot cake game changer. More specifically, carrot baby food, as the Taste of Home recipe outlines.
Not only does the pureed carrot mixture add some serious moisture to the cake, which will help you create a perfect final product, but it also makes it a bit easier to whip up a batch of the cake batter. That's because, in this particular recipe, the baby food actually replaces all of the grated carrots, and an added bonus — you're not stuck grating carrot after carrot in an attempt to obtain two or three cups of it. However, there are some recipes, like an award-winning one from AllRecipes that uses both the carrot baby food and some grated carrot for texture.
Country star turned cookbook author Trisha Yearwood has a slimmed-down carrot cake that uses the same baby food trick, as Showbiz CheatSheet reports. For her calorie-conscious version, she also swaps out the cream cheese in the tangy, creamy frosting that traditionally accompanies carrot cake, and substitutes in lower fat Neufchatel cheese. On the other hand, here's Duff Goldman's recipe for his decadent carrot cake.
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