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Carrot Cake Recipe

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped hoverboardgiveaways nuts until well blended. Distribute batter evenly into 3 (9inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

I baffled by so many positive reviews I made this for a bake sale and I considering not even bringing it. I did double the recipe, which may have messed up the cake? But it is WAAAAAY too oily it almost like fried cake. I would not make this recipe again, and if you do make it I suggest reducing the oil and/or substituting it with some applesauce or something else. I have not done the upside down cooling step, I not sure the purpose of this but I is way too high maintenance for me. I don think this qualifies as an recipe because of that step. Although maybe it would make some of the oil drip out of the cake.

This recipe was a huge hit at a 4th of July party I attended. I did make some modifications because I failed to read the detail about letting the layers sit for a day before frosting. I was cooking this on the day I needed it so I put it all in a well oiled tube pan: it came out perfectly. I used the pastry flour and grapeseed oil per the recipe. I added 1/2 tsp of ginger, 1/4 tsp of allspice and I added raisins. I only used 12 oz of powdered sugar to make the frosting for the tube cake. I will be making it this week for the family members who didn get any at the party!

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