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CARROT CAKE


INGREDIENTS :


CAKE :


3 CUPS SHREDDED LARGE CARROTS

4 LARGE EGGS

2 CUPS ALL PURPOSE FLOUR

1/2 TEASPOON SEA SALT

2 TEASPOONS BAKING SODA

1 1/4 CUP VEGETABLE OIL

2 CUPS GRANULATED SUGAR

1 TEASPOON VANILLA EXTRACT


CREAMY FROSTING:


250 GRAMS CREAM CHEESE

170 GRAMS POWDERED SUGAR

1/3 CUP WHIPPING CREAM


INSTRUCTIONS :


MAKING THE CAKE LAYERS :


.PRE HEAT OVEN TO 180 C / 365 F

.ADD DRY INGREDIENTS TO A BOWL AND MIX TOGETHER ( FLOUR / BAKING SODA / SUGAR )

.ADD VEGETABLE OIL AND MIX TOGETHER

.ADD EGGS AND MIX TOGETHER

.ADD 1/3 OF SHREDDED CARROTS AND MIX ( REPEAT PROCESS UNTIL ALL CARROTS ARE MIXED )

.COVER TWO 9 INCH CIRCULAR BAKING TRAYS WITH PARCHMENT PAPER AND SPRAY WITH CANOLA OIL

.ADD CARROT CAKE MIX AND PLACE IN THE OVEN FOR 45 MINUTES

.REMOVE FROM OVEN AND LEAVE TO COOL


MAKING THE CREAMY FROSTING :


.ADD CREAM CHEESE & 1/2 OF THE POWDERED SUGAR TO A BOWL AND WHISK WITH AND ELECTRIC MIXER

.ADD THE REST OF THE POWDERED SUGAR AND CONTINUE MIXING

.ADD WHIPPING CREAM AND CONTINUE MIXING UNTIL YOU HAVE A THICK & CREAMY TEXTURE


FROSTING THE CAKE :


.TAKE YOUR FIRST CAKE LAYER AND FACE BOTTOM UP AND COVER THE TOP WITH FROSTING

.ADD 2ND LAYER BOTTOM SIDE DOWN AND CONTINUE COVERING WITH FROSTING ON THE TOP AND SIDES UNTIL WHOLE CAKE IS COVERED

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