Wednesday, 14 November 2012

Carrot Cake

Image via Martha Stewart 
Being massive fan's of carrot cake we're always on the lookout for a recipe with a twist, also we thought... what's better than a little sweet treat to perk up your mid week slump?  Well a carrot tea cake it seems.....

Carrot Tea Cake

Serves 8| To prepare 15 mins  | To cook 40-45 mins

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed grated carrots (from about 2 carrots)
  • 1 bar (8 ounces) cream cheese, room temperature
  • 1 cup confectioners' sugar
  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. 
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. 
  • Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. 
  • Transfer batter to prepared pan; bake until a toothpick inserted in centre comes out clean, 40 to 45 minutes. 
  • Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  • Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. 
  • Frost top of cooled cake.




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