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MOIST CARROT CAKE WITH CREAM CHEESE FROSTING



INGREDIENTS
  • 2 Eggs Large
  • 3/4 cup Oil
  • 1 tsp Vanilla extract
  • 1 cup Granulated sugar
  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Ginger powder
  • 1.5 cups Carrots Shredded
  • 1/4 cup Walnuts Finely chopped, Coated in flour to prevent sinking
  • 2 cups Cream cheese frosting


INSTRUCTIONS
  • In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger.
  • Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined. 
  • Fold in walnuts.
  • Pour batter in a greased/ floured round cake pan (Dimensions: 9x2). 
  • Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. 
  • Allow the cake to cool down completely. 
  • Then, ice it in cream cheese frosting.
  • Decorate, using the round tip and star tip.
  • Sprinkle chopped walnuts along the bottom of the cake. Enjoy!



RECIPE NOTES

Read all my tips above. 
Leftovers can be stored in a covered container in the fridge for up to 3 days.

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