Best Ever Carrot Cake

·         Cake

2 cups of flour
2 tsp. tea baking powder MAGIC
1 tsp. 1 tsp baking soda
1 tsp. tablespoon ground cinnamon
1/4 tsp. Tea ground nutmeg
1/4 tsp. 1/2 teaspoon ground cloves
1/2 tsp. tea salt
4 egg
1 1/4 cups oil
2 cups granulated sugar
2 large carrots, grated (about 2 cups)
1 can (19 oz or 540 ml) pineapple, crushed in juice, well-drained
1/2 cup chopped nuts

·         icing

1 pkg. (250 g) Philadelphia Brick Cream Cheese softened
1/4 cup butter, softened
2 cups icing sugar
1/2 tsp. tea zest and 1 tsp. 1 lemon juice
1 tsp. Tea fresh lemon juice

Heat the oven to 350 ° F.
Mix the dry ingredients. Whisk eggs and oil in large bowl until well blended. Gradually add the granulated sugar, mixing well after each addition. pineapple, carrots, beans and dry ingredients mix well. Pour into greased and floured 3-l fluted baking pan or greased and floured 10-inch baking pan.
Bake 50 min to 1 h or until a toothpick inserted near the center comes out clean. Let the cake cool in the mold for 10 min. Detach from the wall of the mold using a knife. Knock over on a grid; gently unmold. Let the cake cool completely.
Combine cream cheese and butter in a large bowl until well blended. Gradually stir in icing sugar until well blended. Add the zest and lemon juice; mix well. Spread over the cake.

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