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Receta Carrot Cake With Cream Cheese Icing
by Global Cookbook

Carrot Cake With Cream Cheese Icing
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Ingredientes

  • 1 c. unsalted butter, plus 1 Tbsp. for cake pan (250 mL plus 15 mL)
  • 2 c. sugar (500 mL)
  • 1 tsp grnd cinnamon (5 mL)
  • 4 x Large eggs
  • 1 1/2 c. grated carrot (375 mL)
  • 2 1/2 c. flour, plus 2 Tbsp. for cake pan (625 mL plus 30 mL)
  • 3 tsp baking pwdr (15 mL)
  • 1/2 tsp salt (2 mL)
  • 1/3 c. warm water (75 mL)
  • 10 ounce finely minced fresh pineapple, or possibly well-liquid removed tinned (283 g) Icing
  • 1/2 c. unsalted butter, room temperature (125 mL)
  • 1/2 lb cream cheese, room temperature (250 g)
  • 2 c. icing sugar (500 mL)
  • 1 Tbsp. lemon juice (15 mL)

Direcciones

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In an electric mixer cream together 1 c. (250 mL) butter, sugar and cinnamon till smooth and fluffy.
  3. Beat in the Large eggs one at a time, mixing well after each addition.
  4. Mix in the grated carrot.
  5. Sift together the flour, baking pwdr and salt.
  6. Mix 1/2 of the flour into the butter mix, then add in 1/2 the water, mix well.
  7. Fold in the remaining flour and waterFold in the pineapple.
  8. Grease the 2 cake pans with the remaining butter and dust with the remaining flour.
  9. Divide the batter proportionately between the 2 cake pans.
  10. Bake for 35 min till a toothpick inserted in the middle of the cake comes out clean.
  11. Cold in the pan for 10 min then remove from the pan and cold completely.
  12. Icing:Cream together the butter and cream cheese till smooth.
  13. Whip in the icing sugar and lemon juice.
  14. Slice both cooled cakes into 2 layers.
  15. Spread the icing in between the layers as you stack them up.
  16. Ice the top and sides of the cake to finish.