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Carrot Cake: Ingredients

This recipe is for carrot cake. It contains ingredients for both the cake and cream cheese frosting. For the cake, ingredients include sugar, oil, eggs, flour, cinnamon, baking soda, vanilla, salt, carrots and walnuts. The batter is poured into a greased pan and baked until a toothpick inserted comes out clean. For the frosting, ingredients are cream cheese, butter, milk, vanilla and powdered sugar, which are beaten together until smooth. The frosting is then used to frost the cooled cake.

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111 views3 pages

Carrot Cake: Ingredients

This recipe is for carrot cake. It contains ingredients for both the cake and cream cheese frosting. For the cake, ingredients include sugar, oil, eggs, flour, cinnamon, baking soda, vanilla, salt, carrots and walnuts. The batter is poured into a greased pan and baked until a toothpick inserted comes out clean. For the frosting, ingredients are cream cheese, butter, milk, vanilla and powdered sugar, which are beaten together until smooth. The frosting is then used to frost the cooled cake.

Uploaded by

nahv_08
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Carrot Cake

INGREDIENTS
Cake
1 1 3 2 2 1 1 3 1 cups granulated sugar cup vegetable oil eggs cups Gold Medal all-purpose flour teaspoons ground cinnamon teaspoon baking soda teaspoon vanilla teaspoon salt cups shredded carrots (5 medium) cup coarsely chopped walnuts

Cream Cheese Frosting


1 2 1 4

package (8 oz) cream cheese, softened cup butter or margarine, softened to 3 teaspoons milk teaspoon vanilla cups powdered sugar

1Heat oven to 350F. Grease bottom and sides of one 13x9-inch pan
or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

2Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes,


or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

3In medium bowl, beat cream cheese, butter, milk and vanilla with
electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

PANLASANG PINOY

Cooking Procedure:
1. Bake the cake 1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed 1.2 Beat the eggs using an electric mixer in a separate mixing bowl. 1.3 Add the granulated and light brown sugar then continue mixing until fully blended.

1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth. 1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed. 1.6 Fold-in the carrots and walnuts 1.7 Pour the batter on a cake pan with shaped wax paper 1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean) 1.9 Remove from the oven and allow to cool down. 2. Make the frosting 2.1 Beat the cream cheese using an electric mixer 2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well blended 2.3 Add the confectioners sugar then mix until texture becomes smooth 2.4 Set aside 3. Apply the frosting over the cake 3.1 Place the first cake on a flat surface and apply frosting on the top part spreading it evenly 3.2 Place the second cake on top of the first cake and align properly 3.3 Apply the remaining frosting on top and on the sides of the cake 3.4 Garnish with chopped wallnuts on top and on the sides 3.5 Refrigerate for at least an hour then serve. Share and enjoy!

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