Carrot Chinese Five Spice Cake (2024)

FAQs

Can you use Chinese 5 spices in baking? ›

Chinese five spice toes the line between many flavors, and you can certainly lean into the sweeter ones. Try this blend for favorite baking recipes like apple pie, snickerdoodle cookies, or cinnamon rolls. A sprinkle of five spice also makes fruit taste sweeter.

What's the difference between spice cake and carrot cake? Carrot cake and spice cake both have a lot of similar spices (warming spices like cinnamon, cloves, or nutmeg). However, carrot cake also has shredded carrots, while this version of spice cake has a boiled raisin mixture.

NHS guidelines state that three heaped tablespoons of cooked carrots counts as a portion, which is about 60g. This suggests that a whole cake contains more than eight portions of carrots, so a largish slice ought to count as one of your five-a-day.

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

Although it's not spicy-hot, it is rather intense. “Less is more” is a good rule of thumb to use when cooking with it. With that in mind, feel free to experiment. It's such an easy way to add complex flavor to a dish, it's almost like cheating!

In the culinary arts, five spice (also known as Chinese five spice) is a blend of ground spices used in Chinese and Vietnamese cooking.

How do you add moisture to carrot cake? A bit of oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature.

The two simple ingredients that makes this cake amazing are the oil and Greek yogurt. I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

The answer is simple: In China's Hokkien dialect, chai tow means “radish” or “carrot,” while kway means “pastry” or “rice cake.” The dish likely originated in Southern China and was brought to Singapore by Teochew immigrants in the late 19th century.

Is it okay to eat carrots every day? Eating carrots in moderation is good for your health. Eating carrots in excess, however, can cause a condition called carotenemia. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots.

How much fruit should I eat a day to lose weight? ›

If you're trying to lose weight, Shapiro recommends having no more than two servings of fruit a day, or three if you're active. One serving can either be a whole fruit that fits in your hand, like an apple or plum, or one cup of cut fruit, like a bowl of strawberries or raspberries.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste.

"Raisins are controversial in a carrot cake," says Saffitz. Whether or not you add them is up to your tolerance for the chewy little nuggets—same goes for chopped walnuts (just be sure to toast them first for better flavor).

Oil: The secret to keeping our carrot cake so deliciously moist. I've used avocado oil, safflower oil, and vegetable oil with great results. Melted coconut oil works, too, but the baked cake will have a light coconut flavor.

Chinese five-spice powder is a seasoning blend of spices, and is often used in Chinese cuisine for flavouring poultry, roasted meats and fish.

The warm, spicy-sweet flavor of allspice is very similar to that of five-spice powder, a blend of cinnamon, star anise, fennel, cloves, and ginger or pepper. Use equal parts of five-spice powder in place of the ground allspice called for in a recipe—it's great for both savory and sweet applications.

Five spice is a mix of fennel, clove, anise, cinnamon, Sichuan peppercorn (some Chinese add several other spices, considering “five spice” more of a concept than a hard rule). Allspice is ground up pimento berry… while it reminds of several other spices it's actually just a single spice.

To start with, Chinese five spice is Chinese in origin. Seven spice powder is Japanese, and also called shichimi togarashi. Unlike Five Spice, Seven spice's foundation is comprised of chilis, dried orange peel, sesame seed, dried ginger, and seaweed, as well as Sichuan peppercorns.