Thursday, January 30, 2014

Moist carrot Cake

Moist Carrot cake.

250g flour
200g light brown sugar.
1tsp baking soda
2tsp Cinnamon
1/4tsp nutmeg
2tsp vanilla 
1/2tsp salt
125g butter
60g room temp yogurt
260g finely grated carrots
3 large eggs
150g pecan pieces

Combine, sift the dry ingreadients.
Soften butter, add yogurt, beet in eggs,  mix in carrot.
Stir the dry ingredients into the wet ingredients until just combined, do not overmix.
place in pan and bake for 30 min. A tooth pick comes away clean.

Cream Cheese Frosting

224g cream cheese, softened to room temperature
115g unsalted butter, softened to room temperature
240 - 300g castor sugar
30 ml heavy cream
2 tsp vanilla extract
1/8 tsp salt ?

Beat the softened cream cheese and butter together until soft, creamy.
Add sugar and beat until thick and combined.
Add heavy cream and 2 teaspoons vanilla extract.
Add more powdered sugar until desired thickness is reached.
Add salt to taste.

No comments:

Post a Comment