Recipe [烹飪法] • JANUARY 2014
Carrot cake is one of those classic cake recipes that everyone loves! Do you love a bit of carrot cake? Make your own with this simple recipe. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a tangy and sweet cream cheese frosting.

Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. ( I dislike walnuts and pecans, so I skipped that)
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let 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.
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

Carrot Cake Recipe:
1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
Yummy !
Con zanahoria y nueces fabuloso.
Un saludito
What a tasty looking carrot cake!
Who doesn't like carrot cake? This looks terrific - thanks so much!
It looks like it has a really interesting texture! It looks good :D
Que bueno, una gran pinta, te deseo todo lo mejor para este año que ya ha comenzado, un beso
Sofía
Ooooo...nice! Wish I could bake too!
I love carrot cake! It looks amazing!
Awesome recipe! I like my carrot cake to have a thin spread of cream cheese too!
arghhh i wish i have an oven at home :/
nice cake!
Mmmm... That be a nice winter treat.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
I loves carrot cake. Yummy!!
This certainly is a unique way of presenting this classic carrot cake. Nice recipe!
Carrot cake is definitely a classic and one of my favorites. Looks perfect!
Hah! One of my favourites. This looks super yum..especially with the cream cheese frosting ^.^
Love carrot cake!! It's one of my favorites.
I love carrot cake!
It's really all about the frosting though. Bad I know
love the texture of this carrot cake - almost like a brownie! Thanks for sharing!
A great treat! Interesting texture.
Cheers,
Rosa
Love carrot cake and the more stuff in the better. Yours looks wonderful.
Carrot cake is one of my favourites. I can't believe I've never posted a recipe!
One of my favorite cakes, Candy!!! You've made me VERY hungry :)
Mmm delicious:)
Very very good this cake!!!!
This looks so moist!
I love carrot cake and yours looks so yummy and tempting too :)
Adoro la carrot cake e questa è semplicemente divina! Proverò! Complimenti e buon weekend! :**
Buonissima ricetta per un vegetariano e mi cimenterò a farla. Ciao Kim, buon anno.
I love carrot cake, but I usually avoid it (unless I make it myself) because I HATE raisins. I'm going to have to give this recipe a try... sans raisins, of course. ;-)
Che delizia la torta di carote, proverò la tua versione! Buona domenica!
This looks so delicious! I'll definitely check the recipe out.
Que delicia de pastel con toda esa maravillosa mezcla de sabores y texturas, me encanta!. Gracias por visitar mi blog, me gustaría quedarme por aquí para seguirte pero no veo ningún cuadro de seguidores, si hay algún modo me lo comentas, vale?. Besos