Home-made Carrot Cake
This week I made yummilicious carrot cakes for my friend and uncle. It is a flavorful, spice, rich and moist cake with the addition of crushed pineapple. You may also use applesauce instead of crushed pineapple for added flavor and moisture.
Scrumptious Carrot Cake
To enhance the flavor I used not only one kind of nuts but six (6) kinds of nuts in this recipe ~ walnut, almond, pecan, pistachio, macadamia and cashew nuts. With mix nuts, wow ! This is special !
INGREDIENTS (Cake) :
2 1/2 cups grated carrots
2 cups all purpose flour (sifted)
1 1/2 cups granulated sugar
1 tsp. baking soda
1 1/2 t. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 cup canola oil
4 eggs
2 tsp. vanilla extract
1 can (8 ounce) crushed pineapple
1 cup chopped mixed nuts (toasted)
FROSTING :
2 cups confectioners sugar (sifted)
1 (8 ounce) can cream cheese
1/4 cup unsalted butter
1 tsp. vanilla extract
DIRECTIONS :
1. Pre-heat the oven to 350 degrees fahrenheit.
2. Grease and flour a 9 x 3 inches cake pan.
3. Grate the carrots.
4. Toast the mixed nuts for about 8 minutes or until lightly brown. Let it cool and chop coarsely.
5. In a bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon.
6. In the bowl of the electric mixer, beat the eggs for about 1 minute until frothy.
7. Add the sugar gradually and beat until the batter is thick (3 - 4 minutes).
8. Add the canola oil and beat in the vanilla extract
9. Add the flour mixture and beat until incorporated
10. Fold in the grated carrots, crushed pineapple and chopped mixed nuts.
(Leave some chopped nuts for your garnishing)
11. Baked for 35 - 40 minutes or until the toothpick inserted in the center comes out clean.
12. Remove from the oven and let it cool in a wire rack.
Cream Cheese Frosting :
1. In the bowl of the electric mixer, beat the cream cheese and butter on low speed until it is fully blended and with no lumps.
2. Add the confectioners sugar gradually and beat on low speed until incorporated.
3. Add the vanilla extract.
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