Re: NT carrot cake with cream cheese frosting

[Guest guest]

NT carrot cake with cream cheese frosting

i was wondering if anyone has made this. i normally don't go quite

this all out (desserts), but on wednesday night my friend is going to

make us dinner. she's making grass-fed burgers and other NT-type

food for us. she is excited that we eat meat again, LOL and i want

to make something really yummy to take as dessert.

let me know if anyone made it how it turned out.

thanks,

heather

[Guest guest]

I have made the muffins the banana bread and the yoghurt herb bread all of which

turned out awful. They burned on the outside while remaining raw on the inside.

Has anyone had better results. If so what am I doing wrong. I followed the

recipes to the letter and have tried them more than once with same results. I

haven't had any problems with other recipes just the bread ones.

Amy

NT carrot cake with cream cheese frosting

i was wondering if anyone has made this. i normally don't go quite

this all out (desserts), but on wednesday night my friend is going to

make us dinner. she's making grass-fed burgers and other NT-type

food for us. she is excited that we eat meat again, LOL and i want

to make something really yummy to take as dessert.

let me know if anyone made it how it turned out.

thanks,

heather

[Guest guest]

Amy -

Same issue here - carrot cake - toast on the outside raw in the middle.

Multiple times... same result.

I'm thinking that the book is off on the temperature & time. Maybe 250 for 3

hrs, would be about right?

-

> I have made the muffins the banana bread and the yoghurt herb bread all of

which turned out awful. They burned on the outside while remaining raw on

the inside. Has anyone had better results. If so what am I doing wrong. I

followed the recipes to the letter and have tried them more than once with

same results. I haven't had any problems with other recipes just the bread

ones.

>

> Amy

-

[Guest guest]

Perhaps it is the temperature control on your oven?

Irene

At 06:56 PM 8/3/03, you wrote:

>I have made the muffins the banana bread and the yoghurt herb bread all of

>which turned out awful. They burned on the outside while remaining raw on

>the inside. Has anyone had better results. If so what am I doing

>wrong. I followed the recipes to the letter and have tried them more than

>once with same results. I haven't had any problems with other recipes

>just the bread ones.

>

>Amy

> NT carrot cake with cream cheese frosting

>

>

> i was wondering if anyone has made this. i normally don't go quite

> this all out (desserts), but on wednesday night my friend is going to

> make us dinner. she's making grass-fed burgers and other NT-type

> food for us. she is excited that we eat meat again, LOL and i want

> to make something really yummy to take as dessert.

>

> let me know if anyone made it how it turned out.

>

> thanks,

> heather

>

>

>

[Guest guest]

I have a thermometer in the oven and it is measuring the correct temp. Have you

had success with these recipes. It could be that I am just a poor cook (they

haven't been looking for me for an Iron Chef episode).

Amy

NT carrot cake with cream cheese frosting

>

>

> i was wondering if anyone has made this. i normally don't go quite

> this all out (desserts), but on wednesday night my friend is going to

> make us dinner. she's making grass-fed burgers and other NT-type

> food for us. she is excited that we eat meat again, LOL and i want

> to make something really yummy to take as dessert.

>

> let me know if anyone made it how it turned out.

>

> thanks,

> heather

>

>

>

[Guest guest]

Re: NT carrot cake with cream cheese frosting

Amy -

Same issue here - carrot cake - toast on the outside raw in the middle.

Multiple times... same result.

I'm thinking that the book is off on the temperature & time. Maybe 250 for 3

hrs, would be about right?

-

> I have made the muffins the banana bread and the yoghurt herb bread all of

which turned out awful. They burned on the outside while remaining raw on

the inside. Has anyone had better results. If so what am I doing wrong. I

followed the recipes to the letter and have tried them more than once with

same results. I haven't had any problems with other recipes just the bread

ones.

>

> Amy

-

[Guest guest]

I would try that but I hate to waste any more. Has anybody had good results

that can give me some guidance. I don't think I can learn to like bread burned

black on the outside but still pudding in the center.

Amy

Re: NT carrot cake with cream cheese frosting

Amy -

Same issue here - carrot cake - toast on the outside raw in the middle.

Multiple times... same result.

I'm thinking that the book is off on the temperature & time. Maybe 250 for 3

hrs, would be about right?

-

> I have made the muffins the banana bread and the yoghurt herb bread all of

which turned out awful. They burned on the outside while remaining raw on

the inside. Has anyone had better results. If so what am I doing wrong. I

followed the recipes to the letter and have tried them more than once with

same results. I haven't had any problems with other recipes just the bread

ones.

>

> Amy

-

[Guest guest]

>>I have made the muffins the banana bread and the yoghurt herb bread all of

>>which turned out awful. They burned on the outside while remaining raw on

>>the inside. Has anyone had better results. If so what am I doing

>>wrong. I followed the recipes to the letter and have tried them more than

>>once with same results. I haven't had any problems with other recipes

>>just the bread ones.

>>

>>Amy

What kind of flour? I never could cook with spelt or rye -- not enough

gluten! :-( Now I'm cooking with NO gluten and I can fake it -- but all

that soaking and sprouting etc. does lower the gluten content

and guess what? Gluten makes for puffier breads and cakes.

I use Xanthan gum instead, with sorghum flour, and that's

been good enough in most recipes. Also I use kefiili, which

has a " natural " xanthan gum in it (xanthan is a polysaccharide,

like kefiran or the goo in kefiili). Beaten egg whites, folded

into the batter, work nicely too.

Also, if you have " dead " baking powder that will do it. Baking

powder fails after awhile.

-- Heidi

[Guest guest]

I've made it with the same results (soggy, wet, burnt on outside ) then I

switched from fresh ground spelt to fresh ground kamut flour and it made all

the

difference. I do tinker with the recipes a bit.

I hope thi shelps.

Elainie

[Guest guest]

I have fresh baking powder. Just bought two weeks ago. I am using hard red and

hard white wheat (organic) fresh ground at time of use. Any other ideas. I

have heard from several other people, all have had the same experience.

Amy

Re: NT carrot cake with cream cheese frosting

>>I have made the muffins the banana bread and the yoghurt herb bread all of

>>which turned out awful. They burned on the outside while remaining raw on

>>the inside. Has anyone had better results. If so what am I doing

>>wrong. I followed the recipes to the letter and have tried them more than

>>once with same results. I haven't had any problems with other recipes

>>just the bread ones.

>>

>>Amy

What kind of flour? I never could cook with spelt or rye -- not enough

gluten! :-( Now I'm cooking with NO gluten and I can fake it -- but all

that soaking and sprouting etc. does lower the gluten content

and guess what? Gluten makes for puffier breads and cakes.

I use Xanthan gum instead, with sorghum flour, and that's

been good enough in most recipes. Also I use kefiili, which

has a " natural " xanthan gum in it (xanthan is a polysaccharide,

like kefiran or the goo in kefiili). Beaten egg whites, folded

into the batter, work nicely too.

Also, if you have " dead " baking powder that will do it. Baking

powder fails after awhile.

-- Heidi

[Guest guest]

I have Kamut so I will try try try again.

Thanks

Amy

Re: NT carrot cake with cream cheese frosting

I've made it with the same results (soggy, wet, burnt on outside ) then I

switched from fresh ground spelt to fresh ground kamut flour and it made all

the

difference. I do tinker with the recipes a bit.

I hope thi shelps.

Elainie

[Guest guest]

I haven't had any problem with NT muffins but I cheat. I use one cup white

flour and 2 cups whole wheat instead of 3 cups whole wheat.

Irene

At 06:37 AM 8/4/03, you wrote:

>I have fresh baking powder. Just bought two weeks ago. I am using hard

>red and hard white wheat (organic) fresh ground at time of use. Any other

>ideas. I have heard from several other people, all have had the same

>experience.

>

>Amy

> Re: NT carrot cake with cream cheese frosting

>

>

>

> >>I have made the muffins the banana bread and the yoghurt herb bread

> all of

> >>which turned out awful. They burned on the outside while remaining

> raw on

> >>the inside. Has anyone had better results. If so what am I doing

> >>wrong. I followed the recipes to the letter and have tried them more

> than

> >>once with same results. I haven't had any problems with other recipes

> >>just the bread ones.

> >>

> >>Amy

>

> What kind of flour? I never could cook with spelt or rye -- not enough

> gluten! :-( Now I'm cooking with NO gluten and I can fake it -- but all

> that soaking and sprouting etc. does lower the gluten content

> and guess what? Gluten makes for puffier breads and cakes.

> I use Xanthan gum instead, with sorghum flour, and that's

> been good enough in most recipes. Also I use kefiili, which

> has a " natural " xanthan gum in it (xanthan is a polysaccharide,

> like kefiran or the goo in kefiili). Beaten egg whites, folded

> into the batter, work nicely too.

>

> Also, if you have " dead " baking powder that will do it. Baking

> powder fails after awhile.

>

> -- Heidi

>

>

>

>

[Guest guest]

>I have fresh baking powder. Just bought two weeks ago. I am using hard red

and hard white wheat (organic) fresh ground at time of use. Any other ideas. I

have heard from several other people, all have had the same experience.

>

>Amy

You might try Xanthan gum. I use 1 tsp per cup of flour. It is a " bacterial by

product " ,

a polysaccharide like kefiran, and it might make the difference. Or try

a different recipe. The carrot cake recipe in Sax's book is AMAZING

and is pretty similar, and although it DOES take a long time to bake it's always

come out.

-- Heidi

>

[Guest guest]

We are very new with the NT cookbook still (less then two weeks) but have

been getting more into it everyday.

Just made the carrot cake...it is cooling as I write but I flipped it and

took a small section out of the middle and it was VERY moist but did not

appear to be uncooked. I am going to wait until it finishes cooling and will

check again.

Thank you also for the person who recommend the mixer for butter/buttermilk!

It works great!

Quick question on on thing with the whey and cream cheese....I used

Stoneyfield whole milk yogert plain...the whey is fine but the cream cheese

is sour to say the least. I was wondering how it would be sweeter to make? I

get my raw milk but don't have a dehydrator.....

Thanks~

Come discover childhood again!

's Dolls & Playthings

http://www.wendysdolls.com

ALSO CHECK OUT THE GREAT BARGINS FROM US AT

EBAY!

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems & userid=wendymoyer & in\

clude=0 & since=-1 & sort=3 & rows=50

[Guest guest]

did you use all kamut or part kamut, part spelt?

heather

zumicat@... wrote:

I've made it with the same results (soggy, wet, burnt on outside ) then I

switched from fresh ground spelt to fresh ground kamut flour and it made all

the

difference. I do tinker with the recipes a bit.

I hope thi shelps.

Elainie

[Guest guest]

hmm, do let me know wendy as i just shopped for some of the ingredients for it,

came home and read these posts and now i'm scared, LOL! i hope it works out.

what type of flour did you use? i do not use wheat so i'll have to decide (by

tomorrow night) to do spelt or kamut or some combo of the two.

thanks all.

heather

wendysdolls <wendysdolls@...> wrote:

We are very new with the NT cookbook still (less then two weeks) but have

been getting more into it everyday.

Just made the carrot cake...it is cooling as I write but I flipped it and

took a small section out of the middle and it was VERY moist but did not

appear to be uncooked. I am going to wait until it finishes cooling and will

check again.

Thank you also for the person who recommend the mixer for butter/buttermilk!

It works great!

Quick question on on thing with the whey and cream cheese....I used

Stoneyfield whole milk yogert plain...the whey is fine but the cream cheese

is sour to say the least. I was wondering how it would be sweeter to make? I

get my raw milk but don't have a dehydrator.....

Thanks~

Come discover childhood again!

's Dolls & Playthings

http://www.wendysdolls.com

ALSO CHECK OUT THE GREAT BARGINS FROM US AT

EBAY!

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems & userid=wendymoyer & in\

clude=0 & since=-1 & sort=3 & rows=50

[Guest guest]

All spelt.

-

Re: NT carrot cake with cream cheese frosting

> did you use all kamut or part kamut, part spelt?

>

> heather

>

> zumicat@... wrote:

> I've made it with the same results (soggy, wet, burnt on outside ) then I

> switched from fresh ground spelt to fresh ground kamut flour and it made

all the

> difference. I do tinker with the recipes a bit.

> I hope thi shelps.

> Elainie

>

-

[Guest guest]

I did use wheat as this was for a group and did not want the folks to turn

up their noses at my mom's cake. (mom has MS and this for that support group

) Once it cooled I pulled out my little plug again from the center and took

a few moist crumbs and it was good.

As for baking it...300 for about 2 hours but I also made sure I used a glass

pan (13x9) and did not use the parchment paper. (maybe that helped?) I did

check on it after an hour and it was getting a rich brown color so I used

some foil over the top to keep the top from getting to done before the rest.

Come discover childhood again!

's Dolls & Playthings

http://www.wendysdolls.com

ALSO CHECK OUT THE GREAT BARGINS FROM US AT

EBAY!

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems & userid=wendymoyer & in\

clude=0 & since=-1 & sort=3 & rows=50

[Guest guest]

okay, so that basically sounds okay. thanks for the advice. i can't use wheat

but maybe with kamut it will be okay.

wendysdolls <wendysdolls@...> wrote:I did use wheat as this was for a

group and did not want the folks to turn

up their noses at my mom's cake. (mom has MS and this for that support group

) Once it cooled I pulled out my little plug again from the center and took

a few moist crumbs and it was good.

As for baking it...300 for about 2 hours but I also made sure I used a glass

pan (13x9) and did not use the parchment paper. (maybe that helped?) I did

check on it after an hour and it was getting a rich brown color so I used

some foil over the top to keep the top from getting to done before the rest.

Come discover childhood again!

's Dolls & Playthings

http://www.wendysdolls.com

ALSO CHECK OUT THE GREAT BARGINS FROM US AT

EBAY!

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems & userid=wendymoyer & in\

clude=0 & since=-1 & sort=3 & rows=50

[Guest guest]

hi. you don't happen to feel like typing out that recipe do you?

heather

Heidi Schuppenhauer <heidis@...> wrote:

>I have fresh baking powder. Just bought two weeks ago. I am using hard red

and hard white wheat (organic) fresh ground at time of use. Any other ideas. I

have heard from several other people, all have had the same experience.

>

>Amy

You might try Xanthan gum. I use 1 tsp per cup of flour. It is a " bacterial by

product " ,

a polysaccharide like kefiran, and it might make the difference. Or try

a different recipe. The carrot cake recipe in Sax's book is AMAZING

and is pretty similar, and although it DOES take a long time to bake it's always

come out.

-- Heidi

>

[Guest guest]

>hi. you don't happen to feel like typing out that recipe do you?

>

>heather

Arrggh. I was afraid someone would ask that.

It is SUCH a long one. Maybe in the AM ... Sax's recipes

are incredibly good, but not simple. Basically this book is

his collection of favorite " family recipes " from all his chef friends.

It's the only dessert book you'll ever need.

-- Heidi

[Guest guest]

My luck with NT baking recipes was also middling. Mostly, I have done

sourdough. It wasn't until I bought Ed Wood's South African culture

and started using his recipes that I was able to get predictable,

repeatable success.

I adapt his recipes for a longer, slower, colder, fermentation, and

more feedings, and then " proof " (I use an oven with the power off and

a light bulb inside) only after kneading and for about 8 hours. I now

make a predictably fluffy sourdough bread with fresh ground spelt and

rye (about 50/50, but not scientifically), or sometimes a little

kamut (which I've found to be less predictable).

There are so many environmental variables to consider--your altitude,

competition with other organisms, ambient temperature, the particular

variety and growing conditions of the grain, baking pan materials,

etc. Just the same, I've found I can rely on NT better as a source of

information and a *starting point* for recipes than as a gourmet

cooking bible, but then again, I don't believe I have ever followed

anyone's recipe to the letter. It just goes against my nature.

Burnt on the outside and moist on the inside sounds like either the

leavening agent has lost its viability or never adequately *proofed*.

Too much moisture at the end stage will cause it to rise too fast and

then collapse. Not enough moisture will cause it to rise not enough

and die (assuming that there is something alive and not just baking

soda applies) prematurely. It is really sort of a feel and sometimes

requires repeated experimentation until the right " feel " is achieved.

Making a thinner, smaller loaf/cake solves a lot of problems if you

don't have the time to experiment.

in Berkeley