Carrot cake

Carrot cake

Ingredients:

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

Preparation:

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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