Friday, 17 June 2011

Happy Birthday to Fay, Carrot Cake And Birthday Meal


Carrot cake & nuts with cream cheese icing


Ingredients (two 8” or 9” spring-form pans) 
* Cake:

50g brazil nut, coarsely chopped
170g carrot
140g all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground almond
2 large egg
100g white sugar
120ml vegetable oil
1 tsp banilla extract
* Cream cheese icing:
50g unsatled butter, room temperature
200g cream cheese, room temperature
150g icing sugar, sifted
1 tsp vanilla extract
finely grated zest of half a lemon
100g brazil nut, coarsely chopped

Directions: 
1. Preheat the oven at 180C. Line the two pans with parchment paper. Grease the sides of the pans.
2. Peel the carrots and grate finely.
3. In another bowl, with electric mixer, beat the eggs until foamy and add the sugar, beat until the mixture becomes think and light in colour. Gradually add the oil in a stream, then vanilla, beat until well combined.
4. Add the flour mixture and beat until blended.
5. With a spatula, fold in the carrot and nuts until combined. Divide the batter equally into cake pan.
6. Bake at the centre of the oven for 30-35 mins until a toothpick inserted comes out clean. Remove the cakes from the oven. Let stand 5 minutes in the pan to cool down a bit, then transfer the cake to a wire rack, remove the pans and the parchment paper. Let cool completely.
* Icing:
1.With an electric mixer, beat the butter and cream cheese at low speed until creamy and smooth. Gradually beat in the sifted icing sugar until well blended.
2. Add the vanilla and lemon zest, beat until combined.
3. slice the cake into two layers with cream cheese icing as in the pictures. Sprinkle the top of the cake with chopped nuts.


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