I've made this cake 4 times now since buying the book in October. It's literally the best cake I've ever eaten. I've never been a big frosting person but the browned butter frosting is AMAZING. could eat a tub of it by itself. BEST CAKE EVER
@@ruvin7023 this is the cake for you then! Just the right sweetness level, I made it for a friend recently and she would typically eat a couple pieces with her morning coffee and said the pairing was perfect!
I kinda miss Gourmet Makes, tho. I'd love to see her do it again. Maybe on her own channel, she can take her time and be less stressed, while still making more-delicious homemade snack foods.
Same. One of the reasons I started to dislike gourmet makes is because she didnt look happy doing it/was super stressed especially as time went by and essentially would skip episodes every now and then but these videos I love! Shouldve made her own channel long ago!
GM started good but in the end they purposely made Claire suffer for entertainment. Just look at how Dan (Director/producer) started to treat her, like throwing ingredients at Claire (wtf).
OMG JELL-O SALAD! More than half the people I've told about Jell-o salad in NY and NJ have no idea what I'm talking about, and give me strange looks when I explain it. Learned a couple years ago it's because I'm from/my relatives were from *The Jell-o Belt* of the upper southwest. Guess it's mostly an old folks thing elsewhere in the US?
In the US the term raisin is a catch-all. Everywhere else we have sultanas, currants, raisins etc, and all refer to sun-dried grapes of differing sizes
My husband was in the other room while I was watching. I didn’t know he was listening, but he told me, “Claire really does have such calming energy. I can see why you like her” ☺️
@@trenawarner4566 Oh yes, those Raisin Bran commercials where you get "two scoops" (scoops?) of "plump, juicy raisins". Neither one of those terms makes any sense in any known universe. Oh, we loves our wrinkled, dessicated, chewy dried fruit with some bits of sand in it!
Claire, my daughter surprised my wife with your cookbook for Christmas, and together they started with the carrot cake! They had a great mother-daughter experience, and the result was magnificent! Thanks!
Like a fridge tour? We NEEEEEED a fridge tour. Especially seeing Claire's reactions of shock, concern, trepidation as she opens the fridge! I would also love a whole kitchen tour if I am being honest.
When the pecans went back into the oven remembering Claire saying she always burns nuts, my brain could not stop saying “Claire remember the pecans, THE PECANS CLAIRE”
Just used this recipe with cupcakes, I baked them for 35 minutes, used a cream cheese glaze. It’s so good , the texture was perfect ( and used a hand mixer ). Definitely worth the effort !
I made this cake for my mom’s 70th birthday this past weekend and it was SO DELICIOUS! She had requested a carrot cake and this one seemed like a good choice. Regarding the brown butter, I actually put it in the fridge to solidify and then let it come to room temperature again before making the frosting: it worked perfectly without having to risk the frosting being too runny. Anyway, a really good recipe and it tasted amazing! My mom loved it!
IIRC she lives within a few blocks of Central Park. It came out in a BA video. Rents there are $$$. She could be in the 5 boroughs and have more space for the money.
@@MrCeltic85 thank you. It doesn't matter if she's from a wealthy family or not. She deserves to blow up and own a beautiful big kitchen she can bake and cook her favourite foods in. ❤️
I think anything Claire makes would be outstanding because she simply wouldn’t have it any other way. I think she will fast approach the “Martha” status. I’m glad she can now control her own destiny. BA was her Segway to her own brand. And we were here to see it happen. Claire, you are loved by so many. All the best and enjoy sharing your passion and gift to the world. Much Aloha from Hawaii🌴🌸😎🌺
@@goatlovesllama I think she said in her previous videos how she’d love to have more animals, so maybe after she gets her komondor she’ll get a goat too 👀
how lovely to see you again. I love the way you "teach" (that's a compliment) personal, careful, informative and extremely caring about, I think, the viewer's success both here and in your book. Since watching you do the recipes here, I feel even more your presence in the kitchen when I bake from your book. Thank you.
Classic Cream Cheese Frosting 2 sticks unsalted butter (8 oz / 227g), at room temperature 1 pound (454g) full-fat cream cheese, preferably Philadelphia, at room temperature Generous pinch of kosher salt 1 pound (454g) powdered sugar (about 3½ cups), sifted if very lumpy Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
@@ReclinedPhysicist I feel like without the test kitchen it’s not gonna be successful. Also I think she should just move on from BA but I miss the videos sometimes
My 3yo daughter loves watching Claire's videos. Her all time favorite is the croquembouche video for Munchies. This is her new favorite. Whether she is sitting in her play food truck or in the bath with her cooking utensils, she is always trying to bake something saying she is baking like Claire. "What are you making Vivian?" "I'm making a croquembouche like Claire"
I try not to get intimidated when Claire says a recipe "isn't THAT complicated" because it's generally true and always worth the effort, like with the oat pecan brittle cookies. This recipe is a favourite in our household. Great video, Claire!
OH! I am a lifelong Clevelander, and my mom had both those books! Such memories. They were sold to support the Cleveland Orchestra. Mmmm, “Snowy Night’s Soup” was a family favorite. 😋 💕
I made this cake on Christmas Eve and it is LITERALLY the best carrot cake I’ve ever had. 😍 So moist and tender, my family loved the flavor of ginger throughout the cake. This will be a staple on our family! 🙌🏼💕
I'm so glad that her and Vinny are working together. You can tell the quality of Vinny's content. It's *chef kiss*. BA who? I think they all are living their best lives after BA.
I got Dessert Person for Christmas (along with a bunch of other cooking paraphernalia that I desperately needed, including a LOVELY cookbook stand specifically sized to hold this book) and I CANNOT express how much I am looking forward to making this.
as someone who's allergic to coconut, i so appreciate finally seeing a carrot cake recipe without coconut in it. i'm definitely gonna ring in the new year with this cake!
Everytime i see someone, in special a US person, doing carrot cake, i cant help myself but ask for them to try and do the brazilian version of carrot cake just for the funzies of doing something completely different for them but absolutely traditional for the brazilians.
@@Emily-pg5oe first, we shred and beat the carrot into a liquid with the blender, then we add a neutral oil, all purpose flour, baking powder, sugar and eggs, mix everything together and bake it. Then the thing most people love: we make a chocolate ganache to top it. The cake is really smooth, soft and aired and the chocolate ganache is silky and it bleeds into the hot cake. This recipe is so traditional that almost every brazilian knows it by heart. If you wanna try it for yourself, im pretty sure there is a lot of blogs that have translated it for you, and even some videos on youtube that i have seen trying it and giving the recipe too. I reccomend you try it, but im suspicious to say it lol
23:38 Esoteric note here: Claire baking this Carrot Cake for a one-year-old’s birthday party (who ends up not liking it) reminds me of that one episode of Gilmore Girls where Sookie bakes for a kid’s birthday party a Chocolate Cake . . .w/ a rum-raisin, tropical-fruit ganache. 😂
So glad Claire has her own channel now. Don't know what happened to the BA channel but Claire was really the only reason I watched it. Auto subscribed.
This is literally the best cake I have EVER made. It was so moist and not overly sweet! I made it for some friends and they couldn’t stop complimenting me on how good it was! Definitely going to go buy the book now!! Thanks Claire ☺️☺️
Claire, you should try the carrot cake receipt most common in Brazil, the way we make it the cake actually comes out orange! And we usually make a chocolate cover for it, it is AMAZING!!
I made it for Christmas. It turned out to be a masterpiece. The frosting is amazing. I bought three new 8 inch cake pans just to make this recipe. Thank you so much.
I made this cake for a friend’s 27th anniversary! They both love carrot cake so this was a perfect choice. I decided to buy your cookbook instead of getting the recipe for free. I wish I could share pictures on here. I decorated it with candied carrot peel and candied pecans. It was the perfect addition to your fantastic recipe.
I LOVE that she specifies how much batter should go in each pan. I hate when recipes just say “divide evenly into three pans” and I have to do the math myself which never goes well 😅
This carrot cake filled my house with the most incredible smells possible. I knew it was going to be good, but holy moly, what surprised me the most is the incredible moist, fluffy, delicious cake layers. Like, how?? It was SO GOOD. The least dry cake I've ever had. Oh God, everyone ate it right up. The brown butter cream cheese frosting was so good with it, even though I usually hate butter cream. Thank you claire. You're a magician and bring the magic in my house!
I love that she made fun of herself last video for saying "one of my favorite" and went ahead and said it in this one. Love you, Claire, you're the best.
I made it for my sister's birthday andddd everyone loved it! Put the carrots with the buttermilk on the fridge it's an amazing tip, it was very tender and the taste it's SOOOO good! Best recipe ever, thanks a lot
The comment about being thankful for basic stuff... I rented two rooms in a basement for two and a half years and only had access to a utility sink and a bathroom sink for my dish-washing. Having a legit kitchen sink now, plus an oven, and an apartment sized fridge.... greatest things ever.
I loooooove and so missed Claires "sour lemon face" when she finishes a sentence ir pauses. It's so endearing. Especially cause I hum a little tune un intentionally every time I'm speaking if nervous.
My granddaughter has been married a couple of years. Every time she asks her mother-in-law what present she wants for any occasion, she replies, a homemade carrot cake. Well, she made this one for Mother’s Day. Her mother-in-law ate two pieces, and said it was better than her mother’s carrot cake. She just went on and on. My granddaughter is so proud of herself. She was very afraid to try. Thank you so much!
One of the most important lessons my mom ever taught me was "[Carrots] are a dollar a pound, just get another one so you don't have to go down to the nub!" Unfortunately it was after I scraped my knuckle.
I bought "Dessert Person" for myself for Christmas. Then I bought two more for the dessert people in my life. This book is beautiful, well-researched, easy to follow, and encourages the reader to experiment. I highly recommend "Dessert Person" to anyone who is a cook book junkie such as myself. THANKS, CLAIRE!!
I got my mom into Gourmet Makes and we're both really big fans, so she got me Dessert Person for Christmas. It is beautiful. The photography is fantastic and I love the typeface used. Can't wait to make so many of these recipes.
Well, I've been gifted Dessert Person for Christmas but also for babysitting the cat of one of my best friends during the holidays. That fact just sounds perfect and whole to me.
I love watching these videos then playing them while I study. Claire just has that relaxing voice you can’t find anywhere else. I def wanna make here confetti cake and carrot cake🤤🤤🤤
Claire this cake was just phenomenal. So well balanced and may I say light even though it was so moist. This was not overly sweet and totally impressed friends at a dinner party. Your book...your videos....I love them all. THANK YOU!
You an tell Claire is doing what she truly enjoys explaining her recipes and how she makes them. Its nice to see someone doing what they're passionate about.
I love the way you said "or a butter knife" like you were almost lowering your voice a bit and trying to hide it from the "real chefs" out there as though it's actually a sin to use a butter knife for frosting, lol.
