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    Tropical Carrot Cake Recipe

    Uploaded by

    Rhenfacel Manlegro
    This document provides a recipe for browned butter carrot cake. It includes a list of ingredients such as butter, flour, eggs, carrots, toasted coconut, and crushed pineapple. The instructions explain how to make browned butter by cooking butter until it lightly browns, then mixing it into the batter along with the other wet and dry ingredients. The cake is baked at 350 degrees F until a toothpick inserted in the center comes out clean, about 25-35 minutes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tropical Carrot Cake Recipe

    Uploaded by

    Rhenfacel Manlegro
    598 views5 pages
    This document provides a recipe for browned butter carrot cake. It includes a list of ingredients such as butter, flour, eggs, carrots, toasted coconut, and crushed pineapple. The instructions explain how to make browned butter by cooking butter until it lightly browns, then mixing it into the batter along with the other wet and dry ingredients. The cake is baked at 350 degrees F until a toothpick inserted in the center comes out clean, about 25-35 minutes.

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    Tropical Carrot Cake Recipe.docx

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    This document provides a recipe for browned butter carrot cake. It includes a list of ingredients such as butter, flour, eggs, carrots, toasted coconut, and crushed pineapple. The instructions explain how to make browned butter by cooking butter until it lightly browns, then mixing it into the batter along with the other wet and dry ingredients. The cake is baked at 350 degrees F until a toothpick inserted in the center comes out clean, about 25-35 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    598 views5 pages

    Tropical Carrot Cake Recipe

    Uploaded by

    Rhenfacel Manlegro
    This document provides a recipe for browned butter carrot cake. It includes a list of ingredients such as butter, flour, eggs, carrots, toasted coconut, and crushed pineapple. The instructions explain how to make browned butter by cooking butter until it lightly browns, then mixing it into the batter along with the other wet and dry ingredients. The cake is baked at 350 degrees F until a toothpick inserted in the center comes out clean, about 25-35 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Tropical Carrot Cake Recipe

    The Tropical carrot Cake recipe!

    5 from 1 reviews

    Browned Butter Carrot Cake

    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins

    Preheat the oven to 350 F


    Author: Gretchen's Bakery
    Yield: 3- 8" layers or 24 cupcakes

    Ingredients
    Unsalted Butter 3 sticks (336g)

    All Purpose Flour 1 Cups (195g)

    Cake Flour cup (90g)

    Baking Powder 1 teaspoons (7g)

    Baking Soda 1 teaspoons (7g)

    Salt teaspoon

    Ground Cinnamon 1 Tablespoon (15g)

    Granulated Sugar cup (150g)

    Light Brown Sugar cup (158g)


    Eggs Large 4 (200g)

    Vanilla Extract 1 Tablespoon

    Carrots Shredded from 5 medium carrots approx 2 cups (300g)

    Toasted Coconut (70g)

    Crushed Pineapple bits, drained of their juice approximately 1 cup (325g)

    Zest of 1 Orange

    -page 2-

    Instructions
    1. First you will prepare a browned butter. Place all of the butter in a sauce pan and
    heat on the stove until the butter has melted and begins to lightly brown. The butter will
    have a nutty, toasted aroma when it is browned and you will notice the bits of milk solids
    that tend to "burn" fast and fall to the bottom of the pot. Slowly pour the browned butter
    into another bowl, allowing only the oil to collect in the bowl while the butter solids stay
    behind in the sauce pan. Discard the butter solid residue.
    2. Sift together the flours, salt, cinnamon and the baking soda and baking powder into a
    large mixing bowl, and set aside.
    3. In a another separate bowl combine both sugars and the eggs with the vanilla and
    orange zest & whisk smooth.
    4. Add the reserved (slightly cooled) browned butter to the sugar - egg mixture.
    5. Add the flour mixture all at once and mix until it is all combined well.
    6. Add the carrots, coconut and pineapple and mix well.
    7. Pour batter into prepared cake pans and bake immediately in preheated 350 F
    oven.
    8. Cake layers will take approximately 25 -35 minutes.
    9. Check out UNTIL ITS DONE for more clarity on baking times.
    Notes
    RATE IT

    For the fried chicken


    6 bonein, skinon chicken thighs
    6 bonein, skinon chicken drumsticks
    16 oz. can unsweetened coconut milk
    1 cup buttermilk, well stirred
    4 cloves garlic, smashed
    1/4 cup fresh lime juice (from 2 limes)
    1 Tbs. berbere (optional)
    5-6 cups peanut oil for frying
    1 large sprig of rosemary
    2 cups all-purpose flour
    1/4 cup cornstarch
    Kosher salt

    For the gravy


    3 Tbs. unsalted butter
    3 Tbs. finely chopped shallots
    3 Tbs. all-purpose flour
    2 cups whole milk
    1 Tbs. bourbon
    1/4 tsp. ground mace
    Kosher salt and freshly ground black pepper

    Marinate the chicken

    Arrange the chicken in a nonreactive baking dish large enough to accommodate the pieces in one
    layer.
    In a medium bowl, whisk the coconut milk, buttermilk, 2 cloves of the smashed garlic, the lime juice,
    berbere (if using), and 1 tsp. each of salt and pepper until well blended. Pour the marinade over the
    chicken and turn to coat each piece. Cover with plastic wrap and refrigerate at least 4 hours and up to
    24 hours, turning occasionally.

    Fry the chicken

    Bring the chicken to room temperature before frying (about 30 minutes). Put the flour, cornstarch, and
    1 Tbs. salt into a shallow bowl and mix well. Shake the excess marinade from the chicken. Toss each
    piece in the flour mixture to coat, knocking off the excess. Arrange the coated chicken on a large wire
    rack set over a rimmed baking sheet.

    Position a rack in the center of the oven and heat to 200F. Line a rimmed baking sheet with paper
    towels and put in the oven.

    Heat 2 inches of oil in a 4 to 5quart Dutch oven. Add the remaining 2 cloves of garlic and the
    rosemary to the oil and heat over medium-high until a deep fat/candy thermometer clipped to the side
    of the saucepan without touching the bottom registers 350F. Using tongs, remove and discard the
    garlic and rosemary once they begin to turn golden.

    Fry the chicken thighs, turning occasionally and adjusting the heat as necessary to maintain the oil
    temperature, until golden brown and an instant-read thermometer registers 170F when inserted into
    the thickest part of each piece, about 20 minutes. Using tongs, transfer the chicken to the paper-towel-
    lined tray to drain and keep warm. Fry the drumsticks in the same manner, about 15 minutes. Season
    to taste with salt and pepper.

    Make the gravy

    Melt the butter in a 2-quart saucepan over low heat. Add the shallots and cook, stirring often, until
    softened, about 2 minutes. Sprinkle the flour over the shallots and cook, stirring constantly, until the
    mixture is golden brown, 5 to 6 minutes. Increase the heat to medium, slowly whisk in 1 cup of the
    milk and cook, whisking constantly, until the mixture begins to thicken, about 3 minutes. Whisk in the
    remaining milk, cup at a time, until well blended. Stir in the bourbon, mace, and 3/4 tsp. salt and 1/2
    tsp. pepper and simmer for 5 more minutes, stirring constantly. Adjust the seasoning if necessary.

    Serve the gravy with the chicken.

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