Carrot cake with lemon cream cheese icing

0 piace 0 commenti Ricetta di Adeline Levescot

Ingredienti per 12 cupcakes (6 "American" size) or 1 large loaf

Cake
1 heaped cup of flour (tending towards 1 and ¼ cups)
¼ t baking powder
¼ t bicarb of soda
¾ t cinnamon
¾ t nutmeg
Generous pinch of salt (1/4 to ½ tsp)
3 eggs
1 cup sugar
½ cup vegetable/sunflower oil
¼ cup apricot jam
2 cups shredded carrots
½ to 2/3 cup (depending on how much you like) chopped pecan nuts

Icing
1 cup icing sugar
Approx 2/3 of a tub of cream cheese (2/3 of a cup)
4 tablespoons of softened butter
Vanilla essence
1 lemon (for juice and zest)

45 min · Media

Preparazione

1. Preheat oven to 180°C (350°F).

2. Whisk all your dry ingredients EXCEPT the sugar together (so, flour, baking powder, bicarb, cinnamon, nutmeg, salt).

3. In a separate bowl, whisk the eggs and slowly add in the sugar until mixture is pale and slightly foamy. Keep whisking and add in the oil and apricot jam. Once everything is mixed in, stir in the carrots and nuts.

4. Then, slowly stir in the dry ingredients with a wooden spoon.

5. Spoon into casings or pan and bake for approximately 25 minutes, or until a knife inserted into the middle comes out clean.

6. Whisk the butter and cream cheese together slowly until combined, then gradually sift the sugar in while whisking.

7. Then, whisk in a splash of vanilla essence, and lemon juice to taste.

8. Ice the cake/s once they've cooled, and top with lemon zest.

dolci, cake, carrot cake, dessert November 23, 2011 13:20

Autore: cookstr.com/recipes/carrot...