It's important to do this after the dry ingredients have been combined otherwise you can end up with flour in the nooks of the walnuts. I sometimes add half a cup of chopped walnuts at the same stage as the carrot and pineapple. A lot of people like walnuts in their carrot cake. The carrot cake frosting is super easy to make simply beat together the ingredients until fluffy. Let the cake cool completely before frosting. Turn the batter into a 9-inch springform pan, then bake until done. What size cake tin should I use? My cake tin is 22cm and works really well for this recipe.Ĭould I add nuts in? Absolutely. Whisk together the wet ingredients, then mix in the dry. Ice the cooled cake then leave in the fridge before cutting to help firm up the icing.Ĭan I mix up the spices? You sure can! I really love this combination of spices but if you don't like nutmeg or all spice, feel free to leave them out or swap them. The icing is ready when it is smooth and white in colour. Mix together until fully combined in a light smooth icing.Īdd half the icing sugar at a time, mixing well after each addition. To make the icing, cream the softened butter before adding the softened cream cheese, vanilla and lemon zest. Pour the cake mixture into a pre-lined cake tin and bake for 45 minutes, or until a skewer comes out clean.Ĭool the cake in the tin for 5 minutes before transferring to a cooling rack. Add the crushed pineapple to the bowl with the grated carrot. Sift in the remaining dry ingredients and mix well.ĭrain the juice from the canned pineapple and discard. Combine the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until smooth and. Mix the brown sugar and eggs together then add the oil, vanilla, salt and milk and whisk to combine. While the cake cools, make the cream cheese frosting.
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