Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 29-01-2004, 06:48 PM
Julie
 
Posts: n/a
Default Help with Pureed Carrots in Cake

Hi all,

I looked through the back postings and could not find a suitable
answer.

I would like a recipe that uses pureed carrots BUT that does not have
pineapple or coconut in it. It does not have to be "low fat".

I have a large amount of frozen carrots and wanted to use them up ...

Or lacking a recipe...does any one have an idea what the adjustments
would be with the fluids if I used pureed carrots rather than grated
ones...I know the grated ones can be quite juicy...and the pureed ones
can be either juicy or dry depending on the method used to cook them.

Thanks ever so much..
Julie

  #2 (permalink)   Report Post  
Old 29-01-2004, 07:28 PM
Vox Humana
 
Posts: n/a
Default Help with Pureed Carrots in Cake


"Julie" wrote in message
om...
Hi all,

I looked through the back postings and could not find a suitable
answer.

I would like a recipe that uses pureed carrots BUT that does not have
pineapple or coconut in it. It does not have to be "low fat".

I have a large amount of frozen carrots and wanted to use them up ...

Or lacking a recipe...does any one have an idea what the adjustments
would be with the fluids if I used pureed carrots rather than grated
ones...I know the grated ones can be quite juicy...and the pureed ones
can be either juicy or dry depending on the method used to cook them.

Thanks ever so much..
Julie


Looking at the USDA database
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl it looks like there is
little difference between the two items.
A 100 g portion of boiled, frozen carrots has 90g water and the same portion
of raw carrots has 88g water
One cup of boiled, frozen carrots is 146g
One cup of raw carrots is 128g
I would guess that the difference in weight is attributable to the packing
density of the two products, with the softer carrots packing more densely.
Therefore, I would use 128 grams of cooked carrots for each cup of raw
carrots specified.

You can generally remove dry ingredients like nuts, raisins, and coconut
from recipes without any change in the formula unless these ingredients are
a major component that contributes to the baked good's structure. That
isn't true of the pineapple as it has a lot of moisture and also is acidic.


  #3 (permalink)   Report Post  
Old 29-01-2004, 11:38 PM
Baldy Cotton
 
Posts: n/a
Default Help with Pureed Carrots in Cake

Far as I can tell, someone wrote:
I would like a recipe that uses pureed carrots BUT that does not have
pineapple or coconut in it. It does not have to be "low fat".


Whether pineapple or coconut, both can usually be left out.

Try substituing grated or chopped apples in equal amounts.
  #4 (permalink)   Report Post  
Old 29-01-2004, 11:49 PM
Vox Humana
 
Posts: n/a
Default Help with Pureed Carrots in Cake


"Baldy Cotton" wrote in message
...
Far as I can tell, someone wrote:
I would like a recipe that uses pureed carrots BUT that does not have
pineapple or coconut in it. It does not have to be "low fat".


Whether pineapple or coconut, both can usually be left out.

Try substituing grated or chopped apples in equal amounts.


I would be careful about omitting the pineapple. Drained pineapple contains
about 18% water and it is acidic. You would have to substitute something
else to compensate for the moisture or increase the liquid. If that
substitute wasn't acidic, you would also have to change the leavening.
Apples would be a good substitute, but I don't think you could just leave
out the pineapple.


  #5 (permalink)   Report Post  
Old 30-01-2004, 07:23 PM
Julie
 
Posts: n/a
Default Help with Pureed Carrots in Cake

Thanks All...

I found a recipe for Pumpkin Cake that called for pureed pumpkin
(quite dry). I substuted he pureed carrot instead and it has come out
the treat.:-)

I thank you all for you suggestions..:-

Cheers

Julie


  #6 (permalink)   Report Post  
Old 31-01-2004, 12:43 AM
Lorena
 
Posts: n/a
Default Help with Pureed Carrots in Cake

Hey, that's creative. =)


"Julie" wrote in message
om...
Thanks All...

I found a recipe for Pumpkin Cake that called for pureed pumpkin
(quite dry). I substuted he pureed carrot instead and it has come out
the treat.:-)

I thank you all for you suggestions..:-

Cheers

Julie





Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Shredding carrots fer carrot cake notbob General Cooking 16 28-03-2016 07:19 AM
pureed strawberries Jen General Cooking 4 20-11-2006 01:29 AM
how long does pureed banana last for? Abi General Cooking 4 24-02-2005 07:42 AM
carrots Kate ...... General Cooking 5 07-12-2003 03:04 AM


All times are GMT +1. The time now is 12:15 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017