Carrot cake

Carrot cake


200 g of light brown sugar,
180 ml of vegetable oil
60 g of plain yogurt
3 large eggs
2 teaspoons vanilla extract
250 grams of flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
260 grams of finely shredded carrots
a handful of chopped pecans
224 g of cream cheese, room temperature
115 grams of butter, room temperature
240 — 300 grams of powdered sugar
2 tablespoons (30 mL) whipping cream
2 teaspoons vanilla extract
1/8 teaspoon salt, or to taste


1. Preheat oven to 180 degrees.
2. Lubricate the form of butter 23 cm.
3. Beat the butter and sugar. Pour yogurt whip. Add eggs, one at a 1 time, whisking after each addition. Pour the vanilla extract. Takeout.
4. Mix flour, baking soda, cinnamon, nutmeg and salt. Using a spatula, combine, dry and liquid mixture. Add carrots and orehi.Vylozhit batter into the pan. Bake the cake for 32-38 minutes or until tender. 5.Dat cool completely.
6. Prepare the icing: beat the cream cheese and butter on medium speed for 2-3 minutes. Add powdered sugar and beat until thick. Add 2 tablespoons of heavy cream and 2 teaspoons vanilla ekstrakta.Vzbit on medium speed for 2 minutes. Add more powdered sugar until desired thickness. Add salt to taste.
7. Cover the cooled cake with glaze and decorate the remains of nuts.

Bon Appetit!

Carrot cake

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