Ζώδια & Μαγειρική: το carrot cake του Υδροχόου
Foodaki
Foodaki
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Υλικά

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup walnuts, coarsely ground
  • ½ cup sultanas
  • eggs
  • 1 cup extra
  • 1½ cup light brown sugar
  • 1 tsp baking soda 2 tsp baking powder 2 tsp ground cinnamon 1 tsp ground clover ½ tsp salt zest from half an orange For the cream cheese frosting: 10oz cream cheese (may be reduced-fat) 5 oz butter or margarine (I prefer organic butter), softened 2 cups icing sugar 1 tsp vanilla Instructions - Οδηγιες Heat oven to 350F/180C (fan assisted). Grease a small round cake tin (about 8in/21cm in diameter) and lightly dust it with flour. In a large bowl, mix together the flour, cinnamon, clover, salt, baking powder and baking soda. In another bowl and using an electric mixer, beat together the olive oil and sugar at medium speed, until it lightens in colour. Add the orange zest and the eggs, one by one. Reduce speed to low and add the carrots, flour mixture, walnuts and sultanas. Beat until combined. Transfer the mixture into the prepared pan or cake tin and bake for 1 hour, or until a toothpick inserted in the centre comes out clean. Remove cake from oven and let it cool completely, about 1 hour. Make the cream cheese frosting: using the mixer, beat the softened butter and icing sugar until soft and creamy. Add the cream cheese and vanilla and beat until smooth. Turn the cake over onto a serving plate. Cut horizontally into two halves (two disks). Remove the top and spread the bottom half with one third of the frosting. Cover with the top half cake and frost the cake with the remaining frosting. 3.2.2925
  • 4 μεγάλα καρότα, περασμένα στον τρίφτη
  • 1 φλ ελαιόλαδο
  • 1 φλ καστανή ζάχαρη
  • 1 κ.γλ μαγειρική σόδα
  • ½ κ.γλ. αλάτι τρίμμα από μισό πορτοκάλι Για την κρέμα τυριού
  • 300 γρ τυρί κρέμα τύπου Philadelphia
  • 150 γρ βούτυρο σε θερμοκρασία δωματίου
  • 2 φλ ζάχαρη άχνη
  • 1 κ.γλ υγρή βανίλια
  • 170 C στον αερόθερμο

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