Best Carrot Cake Recipe

For a 22 cm diameter moldPortions: 8

·         Ingredients

200 g flour
150 g caster sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1 pinch of grated nutmeg
4 œufs
150 g vegetable oil
3 or 4 beautiful grated carrots
100 g of crushed pecans keep in a dozen whole for decoration

·         For Ice Cream

230 g Philadelphia cream cheese/cream cheese
50 g ointment butter
1 teaspoon vanilla
100 g icing sugar

·         Instructions

1.    Preheat the oven to 180 °.
2.    Mix all dry ingredients in a bowl
3.    Mix the oil and the eggs and mix with the rest of the dry ingredients.
4.    Add the grated carrots and mix.
5.    Pour into a previously buttered and floured dish.
6.    Bake for 40 to 50 minutes until the cake is golden brown. Check the doneness using a knife, the blade must be dry when it comes out of the cake.
7.    Take out and let cool.
8.    Gently unmold the cake and cut it in half vertically.
9.    For the frosting, mix the ingredients well together.
10.Place a layer of frosting on the bottom of the cake and place the second half on top.
11.Divide the end of the frosting over the top or even the sides of the cake and decorate with the remaining pecans.

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