CARROT CAKE LOAF WITH CREAM CHEESE FROSTING RECIPE

On the subject of my favorite cake, Carrot Cake is right up there! And on the subject of my favorite carrot cake recipe, here it's miles. that is one in every of my mum's usually made and years later, it is nonetheless what I make.

CARROT CAKE LOAF WITH CREAM CHEESE FROSTING RECIPE
CARROT CAKE LOAF WITH CREAM CHEESE FROSTING RECIPE

My mother continually makes this cake as a 9x13-inch sheet cake. someplace alongside the way, given the dearth of restraint round it, I scaled back the recipe to make a smaller pie in the shape of bread. It satisfies the preference, with out too much sitting right down to tempt me.

I got here to like the carrot cake formed bread. although it was a bread, served thick sliced, it became nevertheless a plate and a type of cake fork. The better bread additionally allowed me to use a beneficiant quantity of cream cheese frosting.

This time I made my carrot cake undeniable bread without nuts. occasionally I add nuts. i've never delivered pineapple sorry pineapple in the carrot cake fans. No coconut or raisins, both. I always maintain a easy for, with only a few cinnamon. I sense quite ideal and i love that it remains sparkling for days. no longer that it passed off at my lengthy desk.

As referred to above, you could use this fundamental recipe to create a pastry sheet or -layer cake through doubling the recipe or turning it into a loaf of bread, as i've performed here, one layer eight-inch round cake or just using the dough to make a few muffin.

The bread remained excellent and humid for some days, wrapped well and saved at the table. This bread additionally freezes well.

CARROT CAKE LOAF WITH CREAM CHEESE FROSTING RECIPE

INGREDIENTS:
Carrot Cake:

  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups grated carrots (well packed)
  • 1 cup walnuts (or pecans, finely chopped (optional))
  • 2 eggs
  • 1 cup all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • Pinch salt

Cream Cheese Frosting:

  • 4 oz. cream cheese (at room temperature)
  • 2 Tbsp butter (at room temperature)
  • 1 tsp. vanilla
  • 1 1/2 cups icing/confectioners' sugar

INSTRUCTIONS:

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
  3. Line a 4 1/2 x 10-inch or 9 x 5-inch loaf pan with parchment paper and set aside.
  4. In a large bowl with an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the shredded carrots and mix in. Add the egg and beat in. Add the nuts and stir to combine. Stir in the flour mixture and mix until well combined.
  5. Pour batter into prepared baking pan.
  6. Bake in preheated oven for 40-50 minutes, or until a tester inserted in the centre comes out clean.
  7. Cool 15 minutes in the pan, then lift out to a cooling rack to cool completely.
  8. To make frosting: Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth.

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