Thursday, 18 April 2013

Carrot Cake

Carrot Cake

2 eggs
140ml (5fl oz) veggie Oil
200g (7oz) smooth mild Sugar_gid2'>Brown Sugar
300g (11oz) grated Carrot (weight when grated)
100g (31/2oz) Raisins
75g (3oz) pecans or Peanuts, sliced (optional)
180g (61/2oz) self increasing flour
Pinch of Salt
1/2 tsp bicarbonate of soda
1 tsp floor Cinnamon
1/2 tsp fresh grated Nutmeg
1/2 tsp combined spIce

For the Lemon Lotion dairy products icing:
250g (9oz) Lotion dairy products (straight from the fridge)
50g (2oz) Butter, softened
1 tsp vanilla flavor extract
275g (10oz) Sugar_gid15'>Icing Glucose, sifted
Finely grated energy of 1 Orange

How To Prepare Carrot Dessert :

1. Pre-heat the range to 150°C (300°F), Gas indicate 2. Oil and range the lf tin with greaseproof document.

2. Defeat the egg in a huge dish, then add the oil, brownish sugar, grated carrot, raisins and sliced almonds.

3. Sort in the dry ingredients and carry the combination together using a wood made or huge steel scoop.

4. Add the combination into the ready lf tin, sleek the outer lining area and prepare in the range for 1-11/4 time or until a skewer placed into the center comes out fresh.

5. Allow to awesome in the tin for about 5 moments before eliminating. Cool absolutely on a cable holder before providing.

6. To create the frosting, beat the cream dairy products and butter together in a dish until combined. Add the vanilla flavor flavor, frosting sugar and perfectly grated orange energy and mix to merge. The frosting should be sleek and quite dense. Using a scheme blade, propagate the frosting equally over the chilled cake, dropping the blade into a dish of hot water if the frosting is difficult to propagate out. Cut into pieces to provide.

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