Carrot Cake

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Carrot Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1½ cup vegetable oil , one with no taste
  • 1½ cups sugar
  • 4 eggs
  • 2 cups flour
  • ½ t salt
  • 2 t baking soda
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t ginger
  • ½ t cloves
  • 3 cups of grated carrots
  • ½ cup golder raisons (optional)
  • 2 cups walnuts
  • 1 box powdered sugar
  • 1 stick of butter
  • 2 t vanilla
  • 8 oz of cream cheese
  1. In a mixer, combine vegetable oil, sugar, and eggs. Beat well.
  2. In a seperate bowl, combine the dry ingrediets. Sift together the flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.
  3. With the mixer on low, pour the dry mixture into the liquid mixture until well incorporated.
  4. Add the grated carrots and raisons. Mix well.
  5. Pour the mixture into two 8 inch round pans that are greased, floured, and lined with parchment paper.
  6. Back at 350 degrees for 40 minutes.
  7. Allow the cakes to cool.
  8. Cream Cheese Icing
  9. With all ingredients at room temperature, cream the butter and cream cheese in a mixer. On the lowest speed, add the powdered sugar slowly. Add the vanilla and blend until creamy.
  10. Press the walnuts against the outside of the cake. HUM 176 Week 2 Assignment Media Convergence Worksheet
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