วันเสาร์ที่ 31 มีนาคม พ.ศ. 2555

Mrs. Fields Carrot Cake

CAKE ===========================
2 1/2 c all-purpose flour
2 T baking soda
1/4 t salt
2 t cinnamon
1 c light brown sugar,packed
1 c white sugar
1 1/2 c butter,softened
3 lg eggs
2 t pure vanilla extract
3 c carrots,Grated
1/2 c crushed pineapple,drained
1 c (6-oz.) raisins
1 c (4-oz.) walnuts,Chopped
ICING ==========================
16 oz cream cheese,softened
1/2 c salted butter,softened
1 T fresh lemon juice (about 1
-large l,emon)
2 t pure vanilla extract
3 c confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and
sugars. Add butter, one egg and vanilla; blend with electric mixer
on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick
inserted into center should come out clean. Cool in pans for 10
minutes. Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electic mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice and
vanilla; beat until combined. Add sugar gradually, mixing on low
until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a
metal spatula spread icing over the top to form a thin filling. Place
second layer over the first, rounded side up. Coat the top and sides
of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

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