Ingredients
- 80 grams of Brown sugar
- 110 grams of Butter
- 120 grams of White wheat all-purpose flour, 00
- 30 grams of Whole-grain wheat flour
- 1 teaspoon of Baking powder
- 1/2 teaspoon of Baking soda
- ½ teaspoon of Table salt
- ½ teaspoon of Cinnamon
- 1 dash of Nutmeg
- 100 grams of Walnuts, coarsely chopped
- 2 Egg
- 1.5 teaspoons of Natural vanilla extract
- 2 Carrots, grated
- 320 grams of Cream cheese, Philadelphia or similar
- 80 grams of Powdered sugar, sifted
Directions
- Preheat the oven to 180°C. Sift the flour, baking powder, baking soda, salt, and spices into a bowl, and set aside. Grease a plum-cake mould with butter and dust it with flour.
- Cream the butter and sugar in a mixer at medium-high speed and using a flat beater until light and foamy.
- Lightly beat the eggs in a measuring cup, then incorporate them slowly into the mixture.
- Add the carrots, then slowly pour in the flour and spice mixture. Finally, add the chopped walnuts.
- Pour the batter into the plum-cake mould and level it out using a spatula or knife.
- Bake in the pre-heated oven for 40-45 minutes (use the toothpick test). Once the cake is done, remove it from the oven, let it cool down for 5 minutes while still in the mold, then remove it from the mold and allow it to cool down completely.
- Prepare the frosting: soften the Philadelphia cream cheese in the mixer, then slowly add the powdered sugar, incorporating carefully, for about 4-5 minutes.
- Cover the cake with frosting.
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