Рецепт Carrot cake
Very moist, two layer carrot cake with frosting, but no nuts. By the way: baked goods should not have nuts in them.
The main challenge is pulling from the oven at the right time. I usually need to rely on the toothpick test more than the timer but it usually comes out great.
Source: Saveur June/July 2002.
American | |
Порций: 1 |
Ингредиенты
|
|
Инструкции
- ==Cake==
- Wipe bottoms and sides of two 8-inch-round cake pans with margarine.
- Dust cake pans with 1T flour each.
- Preheat oven to 350
- In large bowl add: remaining 1.5c flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Mix together
- Add slightly beaten eggs, vegetable oil. Stir until smooth
- Add finely grated carrots and stir.
- Divide batter between two cake pans and bake for 25 min, or just until toothpick inserted in center comes out clean.
- ==Frosting==
- In mixer, mix cream cheese, butter, vanilla until smooth.
- Mix in powdered sugar, one cup at a time, until frosting becomes light in consistency.
- After cake is cool enough to move, put one cake on serving plate, spread 1/3 of frosting on top, then layer second cake on top and spread remaining frosting around sides and top.