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>> Hilah: Hey dudes! I am Hilah, and today is our 200th episode of Hilah Cooking. I just
made like a thousand zeros with my hands. It’s only 200 though, and I know that I
said I was gonna to do healthy food all month and that we were gonna to like get in shape
and blah, blah, blah, and no more drugs, and whatever, but I figured for 200 we needed
to do something a little bit special, so I am gonna to show you a really, really moist
and yummy carrot cake recipe. We are gonna to do a maple-orange cream cheese frosting
on top. It’s super-delicious. This is one of my friend Natalie’s favorite cakes and
she requests that I make it for her birthday, so now I am making it for episode 200 so you
can make it for your loved ones birthdays’ too, and they’ll say “mwaaah! I love you,”
and I’ll say “mwaaaah! I love you to,” and then they’ll say ,“I love you back,”
and I’ll say “I love you more,” and they’ll say, “no, I love you more!”
and then they’ll say, “no, I love you more!” and then it’s like, “Stop!!”
[MUSIC]
[How To Make Carrot Cake]
>> Hilah: Obviously we are gonna to start with some carrots. I’ve got my grated carrots
here. This is about half a pound of carrots that I just grated on the large holes of a
hand grater. It makes about two cups. You want to kind of lightly, lightly pack it in
there, and then I’ve got some hot water, and I’m using the wrong type of measuring
cub, but that’s okay. I’m a professional. Okay. Awesome! And that’s just sort of to
get the carrots a little bit softened up. So, here we go. All right, so I am gonna to
add some sugar to this, and I am using it in a combination of raw sugar and white sugar,
but you can use all white sugar or all raw sugar or whatever you want, and some vegetable
oil, and some vanilla extract, and we got this actually on our last trip to New Orleans
at this little store called Kitchen Witch. It’s a neat little store. I was surprised
it’s all like old cookbooks and stuff and new cookbooks, so kind of a lot of this, but
they make their own vanilla extract and it smells really good, so that’s fun, and then
I’ve got three eggs. I am gonna to go ahead and sort of like beat these up a little bit
ahead of time. Okay, and now into this. I am just gonna to mix this on low speed for
about a minute until it’s really, really well incorporated. Okay, and once this looks
good, you don’t see any little egg chunks hanging out by themselves, everybody has joined
the party, we can start adding in our dry mix. Okay, I am gonna stop it and just scrape
do when the side and make sure all the flour is gettin’ in there. Perfecto! Okay. Now,
we’re ready to divide it into our pans. Now, you can bake this cake in a 13” by
9” rectangle and just serve it right out of the pan if you want to, if you’re not
trying to be too fancy or anything, but because it’s episode 200 I wanted to make it a little
bit prettier because I care, and so I’ve got two nine inch rounds that I’ve lightly
greased and then cut out some parchment paper to line the bottom. That’s gonna make it
so much easier to get the cake out of the pan later on. If you don’t have parchment
paper, you can do just a little bit of oil, rub it all around, and then like a tablespoon
of flour and kinda like do this number to get the flour coating everything, but I, whatever,
you know, I love parchment paper for a show like this, so all right, we’re just gonna
divide it up between our two to try to make it as even as you can. So I like to do a blob
like less than half, something that I know is less than half, and then go over to the
other one and do about that amount, and just sorta try to even it out from there. So now
it kind of, level it out, and this one needs a little bit more, and now this one needs
a little bit more. Okay. Great! So that looks pretty even. I am gonna bake these for about
25 minutes until a toothpick inserted into the center comes out clean. If you were doing
a 13” by 9” it would take more like 40 minutes, but this is faster too, so that’s
better. All right. While our cakes a baking we can make our icing. Oh my God! I need to
learn how to talk in the new year too. So I’ve got some cream cheese, and the thing
about cream cheese. Son of a . . .! The thing about cream cheese icings is to have your
cream cheese cold, but have your butter nice and soft. Beat this together until it starts
to, well, until it’s combined, until it’s also like kinda fluffy lookin’. You’ll
see. Okay. So this looks good. You can see it’s all smooth in consistency and color,
no chunks of anything, and it looks pretty light and fluffy textured. So we can add our
flavoring ingredients, so I am gonna do a little bit of vanilla just because you know,
vanilla kind of goes in everything, and then a little bit of maple syrup, and then a whole
bunch of orange zest. So, it’ll probably take two of these smallish oranges because
I need about a tablespoon, so bear with me. All right. Yeah, so about two oranges. I got
a tablespoon of zest, and hang onto those oranges. You might need to add some of the
juice to the icing to adjust the consistency of it, but we might not. It’ll just kind
of depend on, I don’t know, circumstances beyond my control. So get that mixed up, and
then I’ve got my powdered sugar here that I measured it first, and then I sifted it,
and now we’re just sorta gonna add it in little bits. I am not gonna add it while the
machine is running because I don’t want powdered sugar to fly all into my face. [SOUND]
Okay, and it’s kind of amazing to me every time actually that it actually that it totally
works. Like now it looks like icing. So I am just gonna keep doing that, adding a little
bit, maybe a half a cup at a time, beating it in, starting on low and then going up to
medium until it’s, until we have our icing. All right. So I’ve got all of my powdered
sugar into my icing, and this is pretty good. I don’t need to add any orange juice to
this. If you were working in a dryer environment, you might need to, but my humidity seems to
be working in my favor. So, my cake’s almost done, but I need to let it cool completely
before we ice it. So I am gonna save this and just sort of like, I am gonna cover this
in some plastic and put this whole thing in the refrigerator. That way whenever I’m
ready to ice I can just put this back on here and beat it up again just sort of fluff it
up a little bit to get a little softer, and it’ll stiffen up as it sits. Even if I wasn’t
gonna refrigerate it would stiffen up a little bit as it sits. So, time to get my cake out,
enough yakkin’! Okay my cakes are done, and I just did the little toothpick test.
You just stick a toothpick right in the center, and if it comes out clean, no like cake crumbs
and junk all stuck to it, then you’re good to go. So I am gonna let these cool in the
pans until they’re totally cool. That’ll take about an hour, and then we’ll dump
them out and we’re ready to ice. Time to ice! All right. I’ve got my icing fairly
firm. I’ve got my cake here completely cooled. Just sort of blob some on in the middle, and
you know, I probably don’t need to remind you that I’m not a cake decorator, but I
know what good cake tastes like. So, I like to go for a rustic look. So just sort of spread
it out from the middle out to the edges. Don’t, you don’t want to go all the way to the
very, very edge, well, unless you’re edging, unless you’re gonna ice the outsides, but
because when you put the next layer on top it’ll make it kind of like *** out, so
just stop like a quarter of an inch, half a centimeter away from the edge. I am tryin’
to go metric for y’all see! I’m tryin’ to be helpful. All right. Now, I am ready
for my second layer, and if your oven is like mine, and it doesn't really heat very evenly,
your cakes might end up a little bit like tilted downwards or something, so that’s
okay, just try to even it out. You see on this one. This side is higher than this one,
so when I put the second layer on, I’ll do the opposite, so then the cake is all nice
and flat on top. So that’s my trick. Awesome! Oh, you know what? If you were gonna be trying
to transport this cake, put a little glob of icing on the platter between the first
layer and the platter to hold the cake in place. That’s a little tip that I usually
forget to do, and then my cake’s slidin’ all around my platter when I take it in the
car. So learn from my mistakes. All right! Look how pretty that is! I am gonna have a
slice and some coffee. I am pretty proud of that! So, if you wanted put a little bit more
orange zest on top, you could decorate it like that. Man! This looks so nice I almost
don’t even want to cut it, but I guess I have to. Man! It’s a rough life. I am just
gonna get a little piece because you know, I haven’t even had lunch yet. Look how beautiful!
It all stays together. Look at that beautifully nice, spicy looking cake there full of carrots
and other healthy stuff like eggs and oils and sugar [laughs]. I am not tryin’ to fool
myself here. Okay! I am gonna take a little bitey bite. I am just gonna, yeah, I am just
gonna do it that way I think. So, beautiful textured. This is just like, it’s almost
like a pound cake but not quite as heavy, you know, the pound cakes can be a little
bit heavy and dense, but it’s so moist, tender, delicious, spicy, sweet with the orange
in there is to die for, and so man, this would be great for a birthday, for a 200 episode
celebration, just like, with a cup of coffee for a little afternoon snack, cup of tea for
your tea over there on the other side of the pond. I hope you try this recipe, the lovely
carrot cake. Remember to subscribe to the channel if you haven’t already, and I love
you! Happy 200 episodes! I can’t believe I made it this far. Thanks so much for watching
and I really, really appreciate all your support. If you have any questions, leave them below
in the comments. I’ll get to them as soon as I can, and thumbs up and favorite and subscribe
and all that stuff. Yay! Mmmmmm mmmmmm.
[MUSIC]