Leila's
Leila's
Leila's
Leila's
Carrot cake well it’s very basic. sweet spongy carrot cake and a lemony cream chesse frosting between it. Sounds weird lemon and carrot. But the taste is just too perfect.
Ingredients:
Cake:
(340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream cheese frosting:
1/4 cup (57 grams) unsalted butter, room temperature
(227 grams) cream cheese, room temperature
1 cups (115 grams) powdered sugar, sifted
1 teaspoon extract
zeset of a lemon
Directions:
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract.
Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots .
Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Cream cheese frosting:
In bowl mix the cream cheese and butter, just until blended with no lumps. Gradually add the sifted powdered sugar and mix until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.