Carrot Cream Cheese Cake
INGREDIENTS
For the cake
For cream cheese
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METHOD
Remove from oven and leave it to cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
For cream cheese frosting, blend the cream cheese and butter in a electric mixer on low speed. Gradually pour in the condensed milk and sift in confectionaries sugar. Beat all the ingredients until well incorporated and fluffy. Add in the vanilla extract and orange zest.
To Assemble:
Place one cake on to the serving tray and layer about half the frosting. Gently place the second cake and the spread the remaining frosting evenly. Garnish as desired with nuts, or crumbs.
Serves 10-12.
- Preheat oven to 180 degrees C. Butter a 9-inch cake tray and line parchment paper at the bottom.
- Finely grate raw carrots and chop roasted almonds.
- In a separate bowl sift in all the dry ingredients like flour, baking soda, baking powder, salt and ground cinnamon.
- With an electric mixer or a hand mixer, beat the eggs until frothy for about a minute. Gradually add the granulated sugar, and beat for about 3-4 minutes until the batter is thick and pale colored.
- Add the room temperature butter into the batter. Once well incorporated, add the vanilla extract and the dry ingredients.
- With the help of a spatula fold in the grated carrots and chopped almonds.
- Divide the batter into two equal portions and bake one-by-one for about 25-30 minutes or until the toothpick inserted in the center comes out clean.
Remove from oven and leave it to cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
For cream cheese frosting, blend the cream cheese and butter in a electric mixer on low speed. Gradually pour in the condensed milk and sift in confectionaries sugar. Beat all the ingredients until well incorporated and fluffy. Add in the vanilla extract and orange zest.
To Assemble:
Place one cake on to the serving tray and layer about half the frosting. Gently place the second cake and the spread the remaining frosting evenly. Garnish as desired with nuts, or crumbs.
Serves 10-12.