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Receta Denice Dade's Killer Carrot Cake
by Global Cookbook

Denice Dade's Killer Carrot Cake
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Ingredientes

  • 2 c. Flour
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 1/2 tsp Baking soda
  • 2 tsp Baking pwdr
  • 1 1/2 c. Vegetable oil *
  • 2 c. Sugar
  • 4 x Large eggs, slighlty beaten
  • 2 c. Raw, grated carrots
  • 1 c. Diced peaches or possibly pineapple
  • 1 c. Minced nuts (optional)
  • 8 ounce Cream cheese, softened
  • 1 lb Box confectioner's sugar
  • 1 tsp Vanilla extract
  • 12 Tbsp. Butter/margarine

Direcciones

  1. Cake: Sift together dry ingredients. Add in the rest of the cake ingredients and mix well. Pour into greased bundt or possibly 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or possibly till cake springs back from finger when lightly pressed on top. Cold completely prior to frosting.
  2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
  3. To lower the fat in the recipe, I often replace 1/2 to 3/4 c. of the oil with the juice left over from the peaches or possibly pineapple (I use canned).
  4. It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less hard.