Carrot Cake,carrot cake recipe,carrot cake frosting, best,healthy carrot cake
carrot cake recipe,cake recipe,carrot recipe
carrot cake recipe,cake recipe,carrot recipe
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| carrot cake recipe |
- 6 Egg (separated)
- 1 Cup powdered sugar
- 1 ¼ Cup butter
- 3 Cup flour
- ½ TBS baking powder
- 1 ½ Cup grated carrot
- ¾ Cup hazelnuts
- 1 TBS ground spices
- 1/3 Cup milk
Method:
-Preheat oven 180 C
-In a bowl, prepare meringue by whipping egg whites with sugar until fluffy but not too stiff.
-Grate carrots onto a tray with cloth and squeeze out any excess water. Sprinkle flour on it.
-In another mixing bowl, cream butter and powdered sugar together.
- Gradually add egg yolks and scrape the bowl to prevent lumps of butter in the mixture.
- Take all your dry ingredients and mix them in one bowl.
- Add the dry ingredients together slowly until it incorporates in the butter mixture.
-Pour some milk to keep the mixture moist.
- Keep adding the dry ingredients until completely combined.
-One ladle at a time, add the meringue mixture by folding it in, on low speed.
- Then by using a spatula, mix half quantity of the carrots in the cake mixture.
-Add the ground hazelnuts while continuing to stir, and then add the remaining half of the carrots.
- Grease your cake molds with cooking spray or butter. Parchment paper also helps the faster un-molding of the cake.
-Bake for 25 minutes @ 180 C.
-Un-mold and cool on a wire rack, set aside.
For the frosting carrot cake:
-Cream half bar of cream cheese and butter (equal amounts) until fluffy.
- Add the powdered sugar slowly.
For the frosting carrot cake:
-Cream half bar of cream cheese and butter (equal amounts) until fluffy.
- Add the powdered sugar slowly.
- Pipe onto baked cake/cupcakes anyway you like and garnish with some more grated carrots and nuts.
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