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carrot cake basic but delicious recipe
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easy to make this is a basic recipe that
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sustains its flavor in the amount of
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carrot and sweet spices that are added
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the process is easy and fast because it
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is prepared with oil and not butter
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besides simplifying the process and
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reducing the beating time oil confers
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other properties to a cake the
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ingredients are 375 G of allpurpose
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flour 3 tpoon of baking powder 1 cup or
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8 oz of fine cooking oil
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175 G of brown sugar for jumbo eggs or
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250 g equivalent 100 G of chopped
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walnuts half a cup orange juice 175 G of
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grated carrot grated zest of one orange
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peel 2 taspo of cinnamon powder 2 taspo
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powder the previously sifted flour is
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mixed with the baking powder and the
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sweet spices the eggs and the sugar are
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mixed by beating a little the brown
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sugar also adds moisture to the cake
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continue adding oil carrot orange zest
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walnuts and orange juice by mixing with
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whisk finally add the flour in two parts
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to incorporate properly and avoid lumps
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the amount of sugar added is not
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equivalent to the amount of flour as in
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other cakes but the carrot adds the
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lacks it is optional to add raisins and
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grated coconut to enrich it
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more grease an 8 in round cake pan 3 in
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high or 47 in by 1 in round cake pan
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line the bottom of the pans with waxed
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paper the oven is preheated to
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175° C or 350° F and 5 minutes after
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placing the pans in the oven the oven is
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F they take 12 to 15 minutes to bake if
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you bake the cake in the large pan
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preheat the oven and bake it at
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175° C or 350° f for about 1
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hour it took 15 minutes to bake let them
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cool on a wire rack before assembling
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decorating after 5 minutes they can be
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unmolded on aluminum foil the waxed
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removed and they are covered with
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plastic wrap to keep them soft and
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tender if they are to be decorated later
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each cake top is leveled so that it is
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flat moisten with a syrup prepared with
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cinnamon to decorate use cream cheese or
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buttercream mixed with whipping cream
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that will not Harden too much in
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refrigeration set aside a portion for
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filling and add orange zest to give it
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repeat with the border and
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filling invert the top cake lid so that
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the cut side is on the inside decorate
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it simply and beautifully as a naked
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cake for the edges use a spoon first on
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the concave side to scoop up the excess
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and then on the convex side to smooth
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sprinkle with grated dehydrated carrots
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and caramelized nuts and decorate as you
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the cake is more moist remains soft for
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more days and when refrigerated does not
