Carrot Cake Recipes : How To Make Carrot Cake?

Carrot Cake Recipe

  1.   Tube pan or Bundt pan with nonstick baking soda
  2.  In large bowlwith mixer on medium-high speed, beat sugars and eggs 3 minutes or until pale.  Beat in oil and orange juice until well mixed. Gradually beat in flour mixture.  Fold in pineapple, carrots, and walnuts until evenly distributed. 
  3.  Bake 1 hour to 1 hour 10 minutes or till toothpick inserted in cake comes out clean.  Cool in pan on wire rack 5 minutes.  If necessary, use thin-bladed knife to release cake from sides of pan.  Invert onto rack; remove pan.  Cool completely.  4.  Prepare frosting: In large bowl, beat cream cheese, butter, confectioners’ sugarand salt until fluffy.
  4.  Prepare decorations: With vegetable peeler, peel carrots, then peel into long, thin ribbons.  In 3-quart saucepan, heat water and sugar to boiling, stirring.  Add carrot ribbons and cook 2 minutes; drain well, then pat dry.
  5. To assemble cake, frost sides and top.  Decoratively arrange carrot ribbons all around.  Assembled cake can be refrigerated up to 2 days.  To serve, let cake to return to room temperature; garnish with mint sprigs.  Nutritional Information (per serving):
    Calories 470; Total Fat 26g; Saturated Fat 8g; Cholesterol 78mg; Sodium 465mg; Total Carbohydrate 55g; Dietary Fiber 2g; Protein 6g
  6. Carrot is beneficial for making more blood resulting in a good health.

Ingredients

Carrot Cake:

– 2 tsp (s) ground ginger
– 2 teaspoon(s) ground cinnamon
– 2 teaspoon(s) baking soda
– 1 tsp (s) baking powder
– 1 tsp (s) salt
– 4 large eggs
– 1 cup(s) granulated sugar
– 1/2 cup(s) packed brown sugar
– 3/4 cup(s) vegetable oil
– 1/4 cup(s) orange juice.
– 1 can(s) (8-ounce) crushed pineapple in juice, drained (3/4 cup)
– 1 pound(s) carrots, peeled and shredded (3 cups)
– 1 cup(s) walnuts, chopped

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