Creating the Ideal Carrot Cake from Your Suggestions | Vaughn Vreeland | Cooking the Comments
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Published 2024-05-10
Vaughn is back, and he’s baking up a storm! In this installment of Cooking the Comments, he’s looking for the best version of carrot cake, as suggested by NYT Cooking subscribers. Watch to find out which techniques and changes come out on top!
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All Comments (21)
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Get Vaughn’s Rum-Raisin Carrot Cake recipe: nyti.ms/4afUNLH
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Hi, Vaughn. Welcome back, we have missed you!
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If the stand mixer doesn't spin a dime in the bowl, the paddle isn't set low enough. There's a screw under the hinge of a kitchen-aid to adjust it. It's in the manual.
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Id love to taste Vaughns cake, and whatever hes baking. 👀
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Vaughn's sartorial choices are giving. So happy to see him. ❤️
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Vaughn is my favorite! I wish he had his own show somewhere! <3
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Good to see Vaughn again. I like orange juice and zest in the cake, and just walnuts. It usually works better with a mix of white sugar and light brown for me. All brown sugar can get a too chewy/brownie like.
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Yes @Sugarologie!! 👏👏🎉 People finally starting to notice and value her work. I'm glad she got a shout-out
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Always enjoy Vaughn’s cooking experiments- this was another great one. His charm and cooking skills are a wonderful combination. Can’t wait for the next one!
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Vaughn, thank you for being your fabulous self! Great video, it's fascinating to learn about the differing variations, especially when it comes to carrot cake!
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I understand the purpose of this series (which is fun! And helpful!) but my gold standard is Claire Saffitz’ carrot cake. My god. It’s amazing.
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Vaughn Vreeland + Dorie Greenspan is truly a match made in heaven. Not one of these variations looks bad!
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My 2cents worth … 1 tablespoon pomegranate syrup … does something amazing. Helen Rennie included this in her recipe.
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We love a moist cake too, Vaughn 🤣
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Big fan of Vaughn.
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Someone gave me grief many years ago about my carrot cake, because it didn’t have nuts and coconut. I’m allergic to them, so they’re going to be excluded because I’m not interested in dying stupidly.
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I like to swap in other soft cheeses in place of the generic philly (great for cheesecakes too). I made one the other day with about 1/3 mascarpone 2/3 farmers cheese in place of generic. I've used sheep as well as cow based cheeses... gives the complexity and sourness of the sour cream version but still has structure. I don't have a real recipe, anything with fancier soft cheeses and sugar seems to be a win. I'm on team pineapple.
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I just love Vaughn he is so personable and of course talented !
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Erin McDowell's Whipped Cream-Cream Cheese Frosting is a game changer for Carrot Cake. So much lighter, and it tastes even better than traditional Butter-Cream Cheese Frosting.
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I always read the NYT Cooking comments! Lots of wisdom there.
