Nancy Silverton's game-changing carrot cake recipe
Plus her recipe for the crumbly Italian cookie sbrisolona. A bonus post for 'Three Ingredients' subscribers
At last, dear subscribers … the promised recipes….
In Episode 7 of “Three Ingredients,” we talked about Nancy’s struggles and eventual triumph in creating the perfect carrot cake. Her secret ingredient? …. Well, carrots. And no canned pineapple. Read on for Nancy’s introduction to the recipe from her most recent book, The Cookie That Changed My Life, and the recipe itself. We’re also including Nancy’s recipe for sbrisolona, the crumbly cookie we discussed in Episode 8, “Is This the World’s Strangest Breakfast.”
CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING
From The Cookie That Changed My Life by Nancy Silverton
Everyone likes to put their spin on carrot cake, but at their essence, all carrot cakes are created equal. There are a few variables: nuts or no nuts? And, if nuts, walnuts or pecans? Raisins or no raisins? And what combination of spices? But the basic batter, right down to the addition of canned pineapple, remains the same. I’ve been making carrot cake since the 1970s, and each time I include it in a cookbook, I have the urge to change it. With this version, I wanted to eliminate the canned pineapple, which seems so out of place in this pseudohealthy, hippieish cake. I threw the challenge out to the pastry department to see if anyone had any ideas as to what to replace it with. Diana Leal, a quiet, shy cook in the pastry kitchen, piped up and said she'd just tried a carrot cake that contained roasted carrot puree. What a great idea! I tried it and found that indeed the carrot puree added the moisture and sweetness that canned pineapple did, and also added carrot flavor. Finally, a carrot cake where a hint of carrot flavor shone through.
There's no better match for a carrot cake than cream cheese frosting, but this updated version, made with brown butter, takes the frosting to the next level. You need to use Philadelphia brand cream cheese (or something similar) for the frosting, one that comes in a block, wrapped in foil, not an artisanal product that comes in a tub or from a cheese shop. I'm sure those are delicious, but they won't give the frosting the right consistency.
Makes one 8-inch Bundt cake.
What You Need-The Essential Special Equipment
Cooking spray
6-cup Bundt pan (I used a Nordic Ware Heritage Bundt Pan)