Have you ever tried carrot cake? A carrot cake does not taste of carrots, but carrots and fluffy by the juicy and even the heaven on earth. Most particularly this carrot cake with cream cheese icing. This carrot cake is everywhere, where he was presented, harvested a lot of fame and was highly praised. And of course, was always asked for the recipe. And here it is, from my dear sister to me and then passed on to you.
your needs:
an American cup measuring cup or a glass on which you abmesst her a cup and a bar are on the glass paints a Cup 240 ml
2 Cups flour 2 Cups sugar
1 / 2 teaspoon salt
1 teaspoon baking powder
2 teaspoon cinnamon
1 / 2 teaspoon nutmeg
3 eggs
1 1 / 2 cups oil
2 cups grated carrots
2 teaspoon liquid vanilla flavoring
1 Cup chopped walnuts
For the glaze of cream cheese:
225 g cream cheese 1 teaspoon warm water
1 teaspoon vanilla flavoring liquid
3 Cups powdered sugar
her first preheats the oven to 175 ° C and grease a springform pan (20-22 cm). Then she stirred the flour, sugar, salt, baking powder, cinnamon and nutmeg. Next, give you added eggs, oil, carrots and vanilla and stir the ground smooth. Finally, fold in the walnuts. Then you give the mass in the pan and bake the cake at 175 ° C for 50-60 minutes.
Only after the cake has cooled, the glaze comes up it. For her the room warm cream cheese mixed with water and give the powdered sugar and vanilla flavoring added gradually. Thus spreading the cream cheese on the cake that it does not flow over the edge. In a pinch with a spoonful of the mixture over and over again to the center until it got a bit more viscous. The glaze is fixed over time, but never as tight as icing, more like butter cream. Except that this glaze for about a million times tastier.
the way you see in the picture just a mini version of the cake that comes to this recipe. Because I forgot my big spring form with my parents, I had the dough for two small baking pans . Divide
I hope you enjoy baking and reap the praise.
