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Podcast: Recipe for the day
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Carrot cake with cream cheese frosting
Category: Arts
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Publish Date: 2018-01-22 11:22:10
Description: This is recipe number 276 and today we are cooking an easy carrot cake with a cream cheese frosting . You can get this recipe at www.Kitchennewbie.com If you would like to support what we are doing please go to www.patreon.com/kitchennewbie Carrot cake with frosted stuff on cream cheese frosting. The thing I like about it is that it makes you feel good about yourself cuz you're eating some carrots! The thing about carrots is they're incredibly sweet and they have like a tang to them that goes so well with oranges and of course that's what's in the cake as well. This cake doesn't have any butter in it either I use oil for this one. This to me is the epitome of a good mixture of vegetables and the sweet treat. There are basically three sections to this. First is your dry ingredients - 225 g self raising flour, 120 g soft brown sugar, 1/4 teaspoon salt, 1/2 teaspoon of mixed spice, 50 g chopped walnuts or pecans, 50 g raisins, which you're going to put into a big mixing bowl. Second is your wet ingredients which you'll just put together in another bowl - 100 ml sunflower oil, 3 eggs, 250 g grated carrot, zest and juice of an orange, a teaspoon of vanilla. You'll need to grease and line a 22 cm or an 8 inch cake tin, you know a Christmas cake tin. I tend to use the springform tin spray with my oil around the side and the bottom but then put a piece of baking paper at the bottom - a circle that comes slightly up the sides and the way to do that is to cut it about a centimetre bigger round fluted and it sticks to the oil. Get your oven up to temperature as well at 180º C, 350º F, Gas 4. Sieve and combine the dry ingredients. In another Bowl put 250g of grated carrots and mix in your wet ingredients, whisking together. Make a wealth in your dry ingredients and pour all the wet ingredients into your dry ingredients, mix well with a metal spoon don't try and use a hand whisk. Put in your tinned bake for 40 to 50 minutes. You'll tell if it is ready by putting a skewer into the center and it should come out clean. Once it's cooked take it out of the oven and then leave it on a cooling rack in the tin for 55 minutes to an hour and once it starts to cool down then you can release the the Springform on the tin. The topping You'll need a 150 g of very soft butter. I put it into a bowl and I give it a good electric whisking beat until it's very very soft and light then I add 120 g of full fat cream cheese and a hundred grams of sifted icing sugar and a teaspoon of vanilla extract. You can smooth the frosting over the cool cake, and decorate if you like, why not make little carrots out of marzipan??
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