Delicious desserts - Delicious recipes carrot cake

carrot cakes are moist, dense cake made with carrots. Carrots have long been used to sweeten other foods when sweeteners were scarce. They are more often frosted with frosting cream cheese icing and often decorated with carrots.

Some have also added a carrot cake optional ingredients such as pineapple, coconut, raisins and nuts. Unlike most cakes, carrot cakes are more like the sweet bread. Carrot cake has been popular in America since 1960, althoughhad one form or another since the Middle Ages.

It seems that this cake is something that either you love or hate. Most people seem offended by the optional ingredients to make more of the same pie. If you discover that you have picky table, try adding a simple carrot cake without nuts or other ingredients. You will probably find that suddenly dig your nose brilliantly. If the nuts and the like, can always add the icing onServe the end if it. Thus, each cake with all the whistles and bells you can taste how.

Carrot Cake Recipe

This moist, delicious cake is perfect for a spring harvest.

What you need

3 cups flour
2-3/4 cups granulated sugar
1 tablespoon baking powder
2 v. teaspoon ground cinnamon
2 v. teaspoon kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrots, finely grated
2Glasses mashed carrots (4 ounces each) of the baby food aisle

Honing

3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick butter, unsalted at room temperature
2 teaspoons pure vanilla extract
4.1 teaspoon salt

As

Preheat oven to 350 degrees Fahrenheit. Position rack in middle of oven. Spray two 9-inch round cake pans with cooking spray.

Flour, sugar, cinnamon, salt and baking powdercome together in a bowl. In another bowl, beat eggs, oil and vanilla. Add the dry ingredients. Beat on low heat for one minute. Add the grated carrots and add carrots. Stir until all mixed.

Divide the dough into the greased cake pan. Bake about 40-45 minutes, or until a knife inserted in center of each cake comes out clean. When done, move the pots in a rack and let cool completely.

For the icing, mix icing sugar to give a medium bowlset aside. In another bowl, combine cream cheese, vanilla, butter and salt, scraping the mixture on the sides of the bowl. Mix well. Add powdered sugar a bit 'at a time, beating until frosting is light and fluffy.

Place one layer on a plate. Use one third of frosting on top. Place the second layer, flat side. Spread another third of Cherry Point and the third final on the sides. Garnish as desired.

Thanks To : cuisinart multiclad pro 12-piece set