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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Carrot Cake

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Carrot Cake Empty Carrot Cake

    Post by Lobo Sat 30 Jan 2016, 10:05 pm

    Carrot Cake Img7l
    Carrot Cake

    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 12
    One of the most-requested cakes for birthdays, carrot cake, frosted with a thick layer of cream cheese frosting, is a hearty celebratory dessert that became popular in the 1970s. It is surprisingly simple to make. If desired, you can leave the cake in the pan and frost just the top for easy transport to a picnic. To make the dessert truly decadent, serve with vanilla or maple nut ice cream.





    • 220

    Ingredients:

    For the cake:


    • 4 large carrots
    • 2 cups cake flour
    • 2 tsp. baking powder
    • 2 tsp. baking soda
    • 1 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/4 tsp. ground mace
    • 1 1/2 cups sugar
    • 4 eggs
    • 1 1/4 cups canola oil
    • Grated zest of 1 orange
    • 1/2 cup raisins, plumped in hot water
       and drained
    • 1 cup walnuts or pecans, toasted and chopped



    For the cream cheese frosting:


    • 8 Tbs. (1 stick) unsalted butter, at
       room temperature
    • 1 lb. cream cheese, at room temperature
    • 10 oz. white chocolate, melted
    • Juice of 1 orange, strained
    • 2 tsp. vanilla extract

    Directions:

    Preheat an oven to 350°F. Butter and flour a 9-by-13-by-2-inch baking pan.

    To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.

    Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.

    In a large bowl, combine the sugar, eggs, oil and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.

    Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not overbake. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.

    To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together the butter and cream cheese on medium speed until thoroughly mixed. Reduce the speed to low, pour in the melted white chocolate and beat until fully combined. Beat in the orange juice and vanilla.

    Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of the frosting. Serve immediately, or store in an airtight container at room temperature for up to 3 days. Makes one 9-by-13-inch cake.
    Adapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).

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