Carrots and cream cheese, those are not the cravings of a mad woman in her third trimester, those key ingredients are needed to create carrot cake. What is carrot cake you ask? Why it’s an old-fashioned favorite! Mildly spiced, made with fresh shreds of carrots and toasted walnuts, filled and frosted with a soft cream cheese buttercream. Finished with a sprinkle of toasted walnuts and you have heaven in your mouth. You can easily buy a box of carrot cake mix at any local supermarket, but the question is, will it be as spectacular as a home made cake? The answer is no, along with being delicious it will not take much time or effort to create.
If you look into your pantry what will you find? Flour, baking powder, baking soda, sugar, water, and eggs? Those are the basic core ingredients necessary to bake a cake. Other things include vanilla extract or some spices to give the carrot cake all the right flavors and texture you desire and give you that great aroma and flavor. All of these ingredients have a key purpose which is; to make a batter. Batter is the liquid goop, what a cake starts out as before it is baked into a cake. Sugar has a particular job needed in a cake and it is not just to make the cake sweet and savory. Not only does the sugar make a cake sweet, it also acts as a leavener in the cake. Flour is a binding agent as well as a leavener. A leavener is put into a cake to help it rise, without leaveners, the cake would not rise and you would have a droopy mass instead of a cake. Baking powder and baking soda are included in cakes that have very little leaveners, used to assist the other ingredients in raising the batter into a fluffy cake during the baking process. Water is also a fundamental ingredient and is som...
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...rved with a good ole cup of cold milk, it is incomparable to the boxed carrot cake mix you might have in the back of the pantry. Here is where the homemade is more likely to be preferred! While cake mixes have a certain nostalgic comfort-factor, they typically taste flat, sugary, and vaguely chemically while the texture leaves a lot to be desired. Cakes made from scratch just taste better they are rich, buttery, and moist with lots of sweet flavor nuances that make it hard to stop eating more. When you get down to the fine print on those cake boxes, you 'll see a handful of ingredients that don 't seem to belong. Things like partially hydrogenated soybean oil, cellulose gum, and modified cornstarch. Home made cakes don 't only taste good, they’re good for you. You might even run into that dusty old box a couple weeks from now and wonder why you ever bought it.
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