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Carrot Cake
★ ★ ★ ★ ★ 5 from 20 reviews
Author: Jessica Holmes Prep Time: 30 minutes Cook Time: 35 minutes
Total Time: 1 hour 5 minutes Yield: Serves 12 Category: Cake Cuisine: American
Description
A soft and moist Carrot Cake with maple cream cheese frosting.
Ingredients
Carrot cake
500 grams (approximately 2 and 1/2 cups) full fat block cream cheese, softened
310 grams (2 and 1/2 cups) icing or powdered sugar
2 tablespoons maple syrup
55 grams (1/2 cup) walnuts or pecans, finely chopped
Instructions
1 Preheat oven to 180 C (360 F). Grease and line two 8-inch cake tins with parchment or baking paper.
2 In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon and nutmeg.
3 In a separate bowl, add oil, vanilla, eggs and milk and whisk gently, just to break up the egg yolks.
4 Add carrot and nuts to dry ingredients, along with the wet ingredients, and mix gently until combined.
5 Pour into prepared cake tins. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean.
6 Gently remove cakes from cake pans and leave on a wire rack to cool completely.
7 To make the frosting, add the cream cheese and sugar to a mixing bowl and beat with an electric mixer on medium speed until
combined and smooth.
8 Add maple syrup and beat again. Spread one third of the frosting onto one of the cake layers. Add the other cake on top. Add
remaining frosting on top.
9 Sprinkle over chopped nuts. Cut and serve.
Notes
i Approximately three medium-sized carrots. You can leave the skin on the carrots before grating.
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12/22/2019 The BEST Carrot Cake | Sweetest Menu
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