Hi Bold Bakers! As you know I'm somewhat of an expert when it comes to making a cake in
the microwave. And with it being spring I thought it was the perfect time to share with
you a really moist three-layered cake made in the microwave in just 10 minutes. You are
not going to believe it when it’s done. As always the recipe can be found on my website
BiggerBolderBaking.com. Okay, let’s get started in a nice large bowl. So add in your
flour, baking soda, some baking powder. This cake needs both raising agents to make it
nice and fluffy. A little bit of cinnamon because carrot cake has that lovely warmth
to it. And then of course, a little bit of salt because all your baking needs salt to
bring out all the other flavors. And then what you want to do is just whisk all these
ingredients together to make sure that they're really well combined. Okay, perfect, now we're
going to set this aside and get started with our wet ingredients. So you want to do this
next step in a nice large bowl because we’re going to end up mixing our whole cake in here.
So into this we’re going to crack in some eggs. Now make sure your eggs are at room
temperature because they whip up so much better. Now our next ingredient is really common in
carrot cakes and I personally love to use it, it is a flavorless oil. So you can use
a canola oil, vegetable oil, even coconut actually would work really well, just do not
use olive oil because the flavor is too strong. Then into this mix we’re going to add in
our sugar. And then follow this with a little bit of vanilla extract. I love vanilla extract
in my baking, if you watch a lot of Bigger Bolder Baking you will know that. Invest in
some good vanilla extract, or remember, you can always make your own, and I have a recipe
on my website of how you can do that. So now the next step is to whisk up our eggs really
nice and thick. Now I find it best to use an electric hand mixer, if you don't have
one, don't worry, you can always just use a hand whisk and a lot of elbow grease. So
now whisk this up on high speed for around 4-5 minutes until you see the eggs and the
mix get really nice and thick. And then we are done. Look at that. Okay so this is looking
great, now we’re going to take our dry ingredients that we mixed up, put them into here, and
fold them all together. So I said fold but this is more like a whisk, just to make sure
that there’s no lumps in your flour. And when it’s just incorporated, like this,
now we’re going to add in the rest of our ingredients, what really makes this cake stand
out. So into here I'm going to add some grated carrots. Next is one of my secret ingredients
and it’s crushed pineapple, so go ahead and add that in there. You want to just chop
up your pineapple or even purée it really smooth. So here I have some grated coconut,
now if you've ever tried my best ever carrot cake, I don't have pineapple or coconut in
that recipe. I love to add it into here because it kind of gives your cake almost a tropical
feel to it. Now if you don't like pineapple or coconut feel free to leave it out and just
make up that weight with some carrots. And then last but not least, one of my favorite
things to find in a carrot cake, is raisins! Because when you bake them, they get really
plump in the cake. Okay so all of our lovely goodies are in our cake, now with a spatula
just go ahead and fold these ingredients in. So just imagine the elements in this cake,
there’s the oil, there's the moist pineapple, all the moisture that comes from those is
going to plump up the carrots, plump up the raisins and just make this an incredible cake.
There we go, perfect. So now let’s talk molds. We obviously can’t use tins in the
microwave, but here I have these really handy molds, and I have a link on my website of
where you can buy these, they're really inexpensive and I find that they're really handy, they're
8 inches and I'm going to use three. So now if you don't want to buy these, you can use
any dish that’s safe for your microwave. A casserole dish, anything like that will
work perfectly. So now we have our mix, so all you want to do is just evenly as you can
divide it in between your three molds. You don't have to line these molds but I find
it really useful if you actually butter them to make sure that your cake is going to come
out clean. You can probably tell by now that this is actually going to make a really big
cake. Which is perfect, because when a cake is really good, you just want more of it.
Now in case you're wondering, if you don't have a microwave this cake bakes perfectly
in the oven at 350º Fahrenheit or 180º Celsius for roughly 40-45 minutes. Okay, these are
looking perfect, they are ready to go into the microwave. So you want to cook each layer
off one at a time, for roughly three to four minutes. This timing is based on my microwave
which is 1200 watts, so check the wattage of your microwave because you might need a
little bit more time or even a little bit less. Once your first layer is cooked, go
ahead and pop in your second layer. So now if you haven't tried one of my microwave cakes
before, you are not going to believe the results. Unlike a cake from the oven, the microwave
actually steams, so you end up with this really soft cake. And best of all it only takes roughly
around 10 minutes to cook. So now if you are new to cakes made in the microwave then prepare
to have your mind blown, I have so many recipes on my website including large three layered
cakes and even some single-serving cakes make in a mug so make sure you go check those out.
So just like magic our cakes are done. They look fantastic, now come here to me, I want
to show you how you can tell when they're cooked. As you can see, they're not wet on
top of you cake, and if you push down, they're firm underneath your finger which means that
they are lovely and done. Okay great, the best thing about this cake is it gets better
with age so if you want to make this for a celebration and make it a day or even two
days in advance, that is totally fine. Right now I'm going to set these aside until they
go totally cold and then they'll be ready to decorate. So now my cake has cooled so
it’s time to decorate. Now you cannot have carrot cake without cream cheese frosting.
Now I have this recipe on my website, it’s super, super easy to make, now here I have
my first layer of carrot cake, as you can see I've flipped this layer over so at the
end your cake will be nice and level. So first off I'm going to take a nice dollop of cream
cheese frosting, and just spread it on this layer. Now you know me and my cake decorating
style, I'm rustic, I like things easy, so just do it nice and swiftly, and then we’re
going to move on to the next layer. Pop the other one on, as you decorate, take a little
bit of a step back and just make sure that you're cake is nice and straight because I
am no stranger to cakes going like this, then you gotta shimmy them back into shape. Okay
gorgeous, now another nice big dollop on the top of this layer. When it comes to cakes
I’m not shy with frosting, I like to get a good bit of frosting and cake at the same
time. So don't be shy with this. Okay lovely, now for our last layer. Now the trick here
is you definitely want to make sure you flip it over, so you get a nice smooth top, make
it easy to decorate, and then pop it on top. Look at that. So now for the outside of this
cake, for those of you who don't think you're the best cake decorator in the world, do not
worry, I've got you covered, we’re going to put a nice big dollop on the top, and then
smear it all the way down the sides. And the look that we’re going for is called a naked
cake, so all we’re doing is pretty much a crumb layer and then we’re stopping. It’s
really rustic, it’s super, super easy. Anybody can do it. All we’re doing is just hilly
covering over all of the cake, just making sure that frosting is all around it, and that
is going to be how the outside of our cake is decorated. I do it kind of fast, I don't
go over it too many times, and that's when I get the best results. Okay, I've covered
all my cake, this is the look that I'm going for, now you see the sides here, the way that
the cake is kind of peeking out? This is the cake look that we’re going for. A naked
cake, rustic, perfects. Now all I want to do is just finish off the top of this cake
and then we’re done. So here I have my cream cheese in a piping bag, with no nozzle, because
I want to get it nice and round. And all I’m going to do is just do boop, a nice big dollop.
I start at 12, three, six, nine, it just helps me space out the cake, and then just go ahead
and do two nice big dollops in between those. You have to have cream cheese frosting when
it comes to carrot, it’s like the law. And the tanginess of it, just really balances
well with the cake. Okay gorgeous, now let me show you the beautiful little decorations
I have for on top of here. So here I have some lovely little chocolate carrots that
I made. Al it is is melted white chocolate that I colored with a little bit of orange
food dye, and green food dye, and then I just piped them in to make these lovely little
carrots. Just go ahead and pop them on the top of your cream cheese dollops. Just look
at that, considering that I decorated so quickly, just look at how pretty it looks, and those
little carrots definitely send it over the top. Okay, now, I was telling you how moist
and delicious this cake is, now I'm going to stop talking and cut into it just so you
can see how amazing this is. Check that out, not only is it a really thick cake, but the
coconut, the pineapple, the oil in here, makes it so incredibly soft. Now my favorite part
of the job, the chief taster. Mm-mm-mm. See, for me, carrot cake reminds me of Ireland,
it reminds me of when I was young, we used to eat it a lot, my mum made it incredibly.
I absolutely love this cake. You have to try this cake and put it on your spring baking
list, you will not regret it. I’ll see you back here really soon for more Bigger Bolder
Baking.