CARROT CAKE RECIPE


Ingredients
  • ¾ cup ground walnuts, toasted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup grapeseed or canola oil
  • 1 ¼ cup white sugar
  • ½ cup brown sugar
  • zest of one orange (optional)
  • 4 large eggs
  • 3 cups shredded carrots
  • 8 ounces crushed pineapple or applesauce
Cream Cheese Frosting

  • 12 tablespoons cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 to 5 cups confectioners sugar
  • 2 to 4 tablespoons whole milk
  • 2 teaspoon vanilla extract
  • seeds from ½ vanilla bean or zest of one lemon (optional)
Directions

  1. Pre-heat oven to 350 degrees.  Grease and flour two 8-inch cake pans as set aside.
  2. Grind about 1 cup of toasted walnuts in a small food processor or spice/coffee grinder.  Small chunks of walnut is okay, but be sure not to grind too far or it will start to become more of a paste.  Measure out 3/4 cup and set aside.
  3. Sift together the dry ingredients and set aside.
  4. In a large mixing bowl, whisk together both sugars, eggs, and orange zest (if using).  Stream in the oil and mix until combined.  Working in two batches, gently stir in the dry ingredients.  Stir in the ground walnuts.
  5. Lastly, fold in the shredded carrots and pineapple until combined.
  6. Evenly divide the batter between the prepared pans.  Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes come out clean.  Cool on a wire rack for about 20 minutes before removing the cakes from their pans.
  7. Using an electric mixer, beat the cream cheese and butter together until smooth.  With the mixer on low, mix in the remaining ingredients until just combined.  Once incorporated, turn up the mixer to medium-high and beat until fluffy.  Adjust the sugar and milk until your desired consistency in achieved.


Recipe source: stylesweetca

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