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Receta The Best Carrot Cake Ever
by Stan Jenkins

The Best Carrot Cake Ever

Rosalie Williams made the best carrot cake when I was a child. It was her specialty at church dinners. As an adult, I got her recipe because I remembered how great it was. It doesn't have a cream cheese icing but rather a delicious buttermilk glaze.
I don't have any photos but plan to make this for a family gathering and will take pictures.
This recipe is for a cake that serves 8-10 people.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • 1 1/2 cups of oil
  • 2 cups of sugar
  • 6 eggs
  • 1 tbsp. of cinnamon
  • 1 tbsp. of black walnut flavoring
  • 1 tbsp. of vanilla extract
  • 2 cups of self-rising flour
  • 2 cups of shredded carrots
  • 1 pkg. of black walnuts
  • 1 cup of buttermilk
  • 3/4 cup of sugar (for the glaze)
  • 4 tbsp. of white syrup
  • 1 1/2 tsp. of baking soda

Direcciones

  1. Mix together 1 1/2 cups of oil, 2 cups of sugar, 6 eggs, 1 tbsp. of cinnamon, 1 tbsp. of black walnut flavoring and 1 tbsp. of vanilla.
  2. Mix together 2 cups of self-rising flour, 2 cups of shredded carrots and 1 pkg. of black walnuts.
  3. Combine and bake at 325 degrees for 1 1/2 hours in tube pan.
  4. Buttermilke Glaze - 1 cup of buttermilk, 3/4 cup of sugar, 4 tbsp. of white syrup and 1 1/2 tsp. of baking soda.
  5. Bring to a boil but don't let boil. Take cake out and put on glaze while the glaze is still hot.