Archives for the day Tuesday, May 12th, 2015

Japanese cooking: My mother’s Japanese style Carrot cake; Yassy’s Version Apple carrot cake with Brandy

 When Christmas season comes, it always remind me of my mother’s Christmas tradition;baking carrot cake.

One year, my mother baked carrot cakes for my father to bring it to his workplace to share for the holiday. Then, everyone loved it so much that she was reminded to bake carrot cakes every Christmas for them.

My father;’s workmates loved the cake very much.

Years ago, when I came over to the states, I asked my mother to hand me down the carrot cake recipe so I can make it at home here in the states. Therefore, I brought the recipe with me and now and then, I bake the cake.

Carrot cake and strawberry short cakes are two things that I found very very different visually and taste wise from what we know as “carrot cake” and “strawberry shortcake”.

The strawberry shortcake here in the states seems to be whipping cream is sandwiched with biscuits and topped it off with strawberry fruits and its syrup. I found it a bit heavy dessert compared to ours; light fluffy sponge cake is layered with thin layer of whipping cream and fresh strawberry slices in between and topped it off with whipping cream with fresh strawberries.

Since ours use a lot of fresh fruits in the cake and cream is not sticky sweet, it is really refreshing light desert to have.

Carrot cakes here seems to be much much  sweeter overall compared to ours.The frosting is so sweet and thick coated and ingredients used are quite different although some of the ingredients are the same.

I think the taste is a little different as well.

The biggest difference maybe would be that we do not have concept of frosting for the cakes and frosting is one of those things that I Learned how to make them after coming over to the states. Our carrot cake does not have any frosting on it.The taste is much lighter too.Here, I would like to share my mother’s famous carrot cake with you.

Also, my version of her carrot cake,which has brandy in it since I love using liqueur for the baking.

Yassys Apple Carrot Cake with brandy blog

Yassy’s Carrot Apple cake with brandy..

Ingredients for Yassy’s Apple Carrot cake with brandy:

5 oz carrot grated
1.3 oz Fuji Apple grated (peeled and cored)
1.3 oz Fuji Apple diced (peeled and cored)
6.15 oz Unbleached all purpose flour
4.25 oz white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/3 tsp salt
a dash of vanilla extract
120 cc vegetable oil
1 tbs butter melted
2  egg
3 tbs brandy

<Yassy’s Apple carrot cake with brandy>

1. Grate carrot, 1.3 oz apple peeled and cored, and cut the 1.3 oz Apple cored and peeled into small dice

2. In a bowl, add 2 eggs, 120 cc vegetable oil, 1 tbs butter melted and 4.25 oz white sugar and a dash of vanilla extract and mix them well

3.To the other bowl, add 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/3 tsp salt through shifter

4. Add <3 to <2> little by little and stir well,and add the carrot and apple and mix

** Be careful not to over-mix the ingredients.

5.  Pour the batter into the muffin tin and drop the muffin tin pan to the counter from about 3″-4″ height to let the air out in the butter and bake them at 375F for about 23 minutes or so til toothpicks comes out clean when you poke through the cake

*** In the muffin tin cup, pour the batter to about 80%, and if there were any empty tin area, fill the tin area with bit of water so the cake can get a bit of “steaming” effect during the baking time

6 when the cake comes out, brush the cake with brandy and serve

Makes:10-12 cakes

** Microwave the cake after peeling off the tin cup for about 12 seconds to enjoy warm fluffy cake

Enjoy!

My mother's Japanese style Carrot cake

 My mother’s carrot cake…

Ingredients for my mother’s carrot cake:

5 oz carrot grated
6 oz Unbleached all purpose flour
4.5 oz white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/3 tsp salt
130cc vegetable oil
A dash of vanilla extract
2  egg

<My mother’s carrot cake>

1. Grate carrot in a container

2. In a bowl, add 2 eggs, 130cc vegetable oil, and 4.5 oz white sugar,vanilla extract and mix them well

3.To the other bowl, add 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/3 tsp salt through shifter

4. Add <3 to <2> little by little and stir well

** Be careful not to over-mix the ingredients.

5.  Pour the batter into the muffin tin and drop the muffin tin pan to the counter from about 3″-4″ height to let the air out in the butter bake them at 375F for about 23 minutes or so til toothpicks comes out clean when you poke through the cake

*** In the muffin tin cup, pour the batter to about 80%, and if there were any empty tin area, fill the tin area with bit of water so the cake can get a bit of “steaming” effect during the baking time

Makes: 12 cakes

** Microwave the cake after peeling off the tin cup for about 12 seconds to enjoy warm fluffy cake

Enjoy!


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May 12, 2015 | 0 | Asian cooking 911