On Aug 18, 1:35*pm, ImStillMags > wrote:
> The NY Times published the famous Rikers Island Carrot Cake recipe in
> a scaled down version for at home baking.
>
> .............................
>
> We asked Maury Rubin, the owner of City Bakery, to convert the recipe
> for those at home and not incarcerated. Here it is:
>
> Rikers Carrot Cake Ingredients
>
> Granulated Sugar 2 cups
> Canola Oil 1 ¾ cups
> All Purpose Flour 3 ¼ cups
> Salt 1 scant tablespoon
> Baking Powder ½ cup and 3 tablespoons
> Baking Soda scant ¼ cup
> Nutmeg 1 tsp.
> Allspice 1 tsp.
> Cloves ½ tsp.
> Ginger ½ tsp.
> Cinnamon 3 tbl.
> Shredded Carrots 4 ¾ cups
> Eggs 8
> Chopped Walnuts 1 cup
> Raisins 1 ¾ cups
> Vanilla Extract 2 tablespoons
>
> Yield: Two 8” x 4.5” Loaf Pans
>
> Baking Instructions
>
> 1. Place in a mixing bowl, or mixer — sugar, flour, cinnamon, nutmeg,
> ginger, clove powder, allspice, baking powder, baking soda, salt. Mix
> on slow for five minutes. Mr. Rubin’s note: We mixed this batter
> following the exact directions from Rikers. I don’t believe the mixing
> of the dry ingredients [Step 1] is necessary for five minutes [one
> minute will do], but otherwise, the recipe is straightforward and
> works.
>
> 2. Add raisins, carrots, walnuts, eggs, vegetable oil and vanilla
> extract and mix on slow speed for an additional five minutes.
>
> 3. Increase speed to medium for 10 minutes.
>
> 4. Pour into loaf pans. Pans should be three-quarters full.
>
> 5. Bake at 375° for 15 minutes, then reduce temperature to 350° for 30
> to 35 minutes. Mr. Rubin’s Note: We baked it in a convection oven —
> which bakes faster than a conventional home oven — but the time was
> roughly the same as the Rikers recipe (45 to 50 minutes). We put the
> batter into a 375° oven for 15 minutes, then reduced the temperature
> to 350°. I’d emphasize that home ovens vary greatly in temperature and
> baking time, and testing the cake with a toothpick or similar
> instrument to see that the interior isn’t wet is the best approach to
> knowing when it’s done.
>
> 6. It should cool in the pan before being removed, and then set on a
> cooling rack for approximately 10 minutes before being sliced.
>
> Mr. Rubin said that the carrot cake “tasted pretty good,” but
> suggested “it needed a little more jazz, a little more spice.” He
> recommended adding more ginger and less allspice, possibly swapping
> their measurements. Ginger, Mr. Rubin said, “gives you an accent and a
> high note.”
>
> Many readers also asked for clarification on the oven temperature. As
> noted in the article, in the Rikers Island recipe, the temperature is
> reduced after the first 20 minutes of baking. Mr. Rubin explained that
> starting on a higher temperature “sets everything in place,” ensuring
> that the loaf has good structure. Subsequently reducing the
> temperature allows the interior more time to bake without becoming
> overdone, something that is helpful for sugar rich, dense batters.
>
> Finally, Mr. Rubin noted that the recipe would not have to be changed
> in any way if a home baker wanted to add icing. But bakers should know
> that the inmates themselves have never asked for icing.
>
> --------------------
>
> my carrot cake MUST have cream cheese icing.......has to....

add 8 oz of either sour cream or whole yogurt for more moistness.

harriet & critters