Carrot cake

Carrot cake

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Carrot cake

The ingredient of Carrot cake

  1. 2 half of cups self-elevating flour, sifted
  2. three teaspoons floor cinnamon
  3. 1 1/2 cups brown sugar, firmly packed
  4. 3 carrots (approximately 400g), finely grated
  5. 250g sour cream
  6. 125ml vegetable oil
  7. 4 eggs
  8. 1 teaspoon vanilla extract
  9. 3 teaspoons orange zest
  10. 170g overwhelmed pineapple
  11. 60g toasted walnuts, chopped
  12. 250g cream cheese, at room temperature
  13. 210g icing sugar, sifted
  14. 1 1/2 teaspoons orange zest
  15. 1 half tablespoons orange juice
  16. Roughly chopped walnuts

The instruction how to make Carrot cake

  1. Preheat the oven to 160C. Grease and line the base and facets of a 22cm cake tin.
  2. Sift flour and cinnamon right into a bowl and add sugar and carrot, stirring to combine. Beat the bitter cream, vegetable oil, eggs, vanilla and orange zest together until smooth.
  3. Add to the carrot mixture. Stir within the pineapple and nuts. Pour into the tin and bake for 1 hour half-hour or until a skewer comes out smooth. Cool for 10 mins in the tin then turn on to a rack to chill.
  4. To make the icing: Beat the whole thing besides the nuts together with electric powered beaters till light and smooth. Spread on to the cake and sprinkle with the walnuts.

Nutritions of Carrot cake

fatContent: 847.972 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 95 grams carbohydrates
fibreContent: 63 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent: 174 milligrams cholesterol

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