Best & Easiest Carrot Cake {Bake!}

Just before Easter, it was my turn to choose our next Twitterbake recipe from Bake!, and I quickly decided on carrot cake with cream cheese frosting. We were having family over for Easter dinner, and this seemed like a perfect, Springy dessert to have along with blueberry crumble pie and strawberry Chantilly cake.

The cake was very easy to mix up. After whisking the dry ingredients in a bowl, I mixed brown sugar, eggs, and oil in another bowl, then stirred in the dry ingredients, shredded carrots, and chopped pecans. I scraped the batter into two 9-inch cake pans and baked the cakes for 45 minutes at 375°F.

After cooling the cake layers in the pans for about 5 minutes, I removed them from the pans and let them cool completely. When the cake was cool, I mixed up the cream cheese frosting, which consisted of cream cheese, butter, powdered sugar, and vanilla. The frosting seemed a bit too liquidy to me, and when I frosted the cake, it was clear that it should have been a bit thicker.

OK, so it wasn’t a picture-perfect cake, but it was perfectly delicious. A number of my baking friends swear by Dorie Greenspan’s carrot cake recipe from Baking: From My Kitchen to Yours. I’ve never made Dorie’s recipe, but I do have that book.

Having had Nick’s wonderful carrot cake, I need to try Dorie’s recipe. For scientific comparison purposes, of course.

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Family Food: Nanny Faye’s Hungarian Goulash {Recipe}

Cheryl Lu-Lien Tan

Today is a special day for my friend, Cheryl Tan. After what I’m sure seems like an eternity, her book, A Tiger in the Kitchen, comes out today. Check it out on Amazon. You won’t be disappointed.

Here’s what Cheryl told me about this book and her inspiration for it:

  • A Tiger In The Kitchen,… is about a year that I spent traveling to Singapore to learn about my family by cooking with them. The book is filled with lessons (life, cooking and otherwise) learned in the kitchen, as well as a few recipes.”

To celebrate the release of Cheryl’s book, I would like to share a family recipe with you. This is far and away my favorite recipe from my maternal grandmother, Nanny Faye. Nan made a lot of great recipes. Her fried chicken was nothing short of sublime. But the dish we all looked forward to whenever she would visit was her Hungarian Goulash.

Nan said she was given this recipe by a Hungarian neighbor, and for years she would never share it with anyone. When I was 13 years old, Nan came to live with us for about a year while my mom was in nursing school. During that time, Nan and I started cooking together, and I would help her make goulash whenever it was on the menu for dinner. Eventually, I tried to write down the recipe as best I could from what I observed while we cooked. I showed my attempt to Nan, and without a word, she took it and began to make some corrections. Before long, I had the recipe that no one in my family thought possible to get in writing.

I grew up thinking this dish was fairly representative of Hungarian goulash. In later years, I found that what most people think of as “goulash” is quite different than Nan’s dish. Most other recipes are more like a soup than a stew and are served over spaetzle or some other kind of noodle. They also usually contain onions and green peppers. At some point, I began to question the authenticity of Nan’s goulash. But I eventually realized that goulash is to Hungary as red beans and rice are to New Orleans. That is to say, it’s a dish found in every kitchen, and every cook has her own way of preparing it. So even though this recipe may be different than what you think of when you hear the word “goulash”, if you try it, I am certain you will agree that it is delicious by any name.

The recipe presented below is largely the same as it was when I got it from Nanny Faye, with just a few changes. When Nan made goulash, she did the whole thing on the stovetop, cooking the beef in the sauce for about 45 minutes, then adding the carrots and cooking for another 45 minutes, and finally adding the potatoes and cooking until they were done, 45 minutes to an hour. I like to put the whole thing together and braise it in the oven. It’s easier, takes less attention, and comes out beautifully.

Nanny Faye’s Hungarian Goulash

 Ingredients:

  • 2 pounds stew beef
  • Salt
  • 1 stick butter
  • 3/4 cup flour
  • 2 tablespoons paprika
  • 18 oz. tomato paste
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 lbs. carrots, peeled and cut into 2-inch pieces
  • 5-6 medium potatoes, peeled and cut into 1-inch cubes

 Directions:

  1.  Preheat oven to 350°F.
  2. Cut beef into 1-inch cubes. Salt lightly. Melt butter in large, heavy Dutch oven over medium-high heat. Brown beef on all sides in small batches. As pieces are well-browned, remove them to a bowl.
  3. While meat is browning, mix flour and paprika in a small bowl. In a separate bowl, mix tomato paste, 1 1/2 cups water, garlic, and a pinch of salt.
  4. After all the meat has browned, reduce heat to medium and return meat to the Dutch oven. Add flour mixture, tomato paste mixture, carrots, and potatoes, in order, stirring well after each addition. Cook until sauce begins to bubble.
  5. Cover Dutch oven and place on center rack of oven. Allow meat to braise for 1 hour. Remove pot from oven, uncover, and stir stew. Add water as necessary – mixture should be thick.
  6. Replace lid, return pot to oven, and cook 1 1/2 hours longer, until beef and vegetables are very tender.
  7. Serve immediately with crusty French bread, or chill overnight and reheat the next day. Like most stewed beef dishes, this goulash benefits from an overnight rest and will taste even better the next day.

Yield: 10-12 generous servings

Spiced Butter-Glazed Carrots {FFwD}

The final December recipe that I made for French Fridays with Dorie was a simple, delicious side dish — spiced carrots. This recipe came together very quickly. The ingredients list is rather short — butter, onion, garlic, ginger, cardamom, carrots, chicken broth, salt, and pepper.

I began by sautéing the vegetables in butter, then added the carrots and chicken broth. After bringing the broth to the boil, I simmered the carrots for about 15 minutes, until they were tender.

I turned up the heat and boiled the broth until it had almost all evaporated. What was left was a deliciously concentrated glaze for the carrots.

I served the carrots with beef daube. Both were a bit hit.

The carrots were well-spiced but not overly so. In fact, the flavor was milder than I expected. They seemed almost underseasoned at first, but as I continued to eat them with the beef daube, I realized they were the perfect side dish. Flavorful in their own right, but not so much that they overshadowed the main dish.

Yet another success from Around My French Table. And yet another Dorie Greenspan recipe tha will be a regular feature on my table.