Carrot Cake Icing Recipe Biography
Source(google.com.pk)Add walnuts to dry skillet over low heat. Cook, shaking at intervals, about 5 min. or until aromatic.
Using electric mixer, in large bowl, beat eggs until combined. Add sugars and oil. Beat until light and creamy.
Into separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until blended. Stir in carrots, pineapple, toasted nuts, vanilla and raisins.
Divide batter evenly among prepared pans. Bake 30 to 40 min. or until toothpick inserted in centre comes out clean. Cool 5 min. in pan. Invert onto wire racks. Cool completely.
Cream Cheese Icing:
Using electric mixer, beat cream cheese in large bowl until light and fluffy. Add butter, lemon rind and juice; beat until blended. Add icing sugar; beat until smooth.
thod
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It's delicious, it works and it's better than any other carrot cake I've tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.
Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, combine all the ingredients for the cake mixture, as in the tips below. Spoon the mixture evenly between the tins.
Put the cakes in the oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
Make the icing: measure the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.
THE MARY WAY: HOW I MAKE THE MIXTURE
Put the oil, eggs and sugar into a large mixing bowl. Whisk until
the mixture is well combined, lighter and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger and chopped wa
250ml (9fl oz) sunflower oil
4 large eggs
225g (8oz) light muscovado sugar
200g (7oz) carrots, peeled and coarsely grated
300g (10oz) self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground ginger
75g (2½ oz) walnuts, shelled and chopped, plus 8 halves to decorate
FOR THE ICING
50g (1¾ oz) butter (room temperature)
25g (scant 1oz) icing sugar
250g (9oz) full-fat cream cheese (room temperature)
a few drops of vanilla extract
As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on
Preheat the oven to 180 degrees C/ 350 Fahrenheit / gas mark 4.
You will need 1 x 30cm (12 inch) cake tin or spring form mould, lightly oiled.
Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.
Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.
Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.
To make the icing:
Sift the icing sugar. Then put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and some of the juice to taste. Be careful not to add too much juice as the icing will become too liquid. Spread it over the top of the cake and sprinkle the top with chopped walnuts.
Keep refrigerated.
. For the cake, preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using.
. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
For the frosting , beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake.
frosting the top and sides of the cakes and use your spatula to create swirls in the frosting . Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Icing Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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