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Ингредиенты
- 4 lrg Large eggs
- 1 1/2 c. canola oil
- 2 c. sugar
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 2 tsp baking soda
- 2 tsp grnd cinnamon
- 1 tsp salt
- 3 x packed c. coarsely grated carrots
- 1 c. (4 ounces) walnuts, coarsely minced Icing
- 3 Tbsp. unsalted butter, room temperature
- 4 ounce cream cheese, room temperature
- 1 1/2 c. powdered sugar, sifted
- 1/8 tsp salt Juice of 1 lemon Grated zest of 1 lemon
Инструкции
- Preheat oven to 300 degrees. Spray and flour a 12 c. standard Bundt pan; set aside.
- In work bowl of an electric mixer fitted with the whisk attachment, beat Large eggs, oil and sugar on medium-high till thick and creamy, about 4 min.
- In another bowl, combine flour, baking pwdr, soda, cinnamon and salt.
- Attach the pour shield and change to the paddle attachment. On low speed, add in flour mix, beat 1 minute, then add in carrots and nuts till proportionately combined.
- Scrape batter into pan, smoothing the top.
- Bake on center rack till a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 50 to 55 min.
- Remove from oven and let stand in pan 10 min. Remove from pan by inverting the cake onto a wire rack. Cold 2-3 hrs.
- To make frosting: In work bowl fitted with paddle attachment and pour shield, cream butter and cream cheese on medium speed till smooth. Reduce speed to low.
- Add in powdered sugar in 1/2 c. increments and salt. Add in lemon juice and zest halfway through. Frosting will be thick and smooth. Add in drops of lemon juice to adjust consistency. Frost top of cake only. Chill till serving, loosely covered.
