First ingredients (some not shown in the picture)
For the cake:
2 cups flour
2 cups sugar
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1/2 cup vegetable oil + 1/2 cup single cream (This is my change - I just did not want to use 1 cup of oil. This was the first time I used cream in a cake, ended with a very moist cake.)
1 tsp cinnamon
1 tsp allspice
4 eggs
4 carrots (you see the sizes in the picture)
1/2 cup raisins
3/4 cup chopped walnuts
For the frosting (this is where I changed the original reciper):
1 tub of Philadelphia, and 1 tub of Labneh cheese (Labneh is slightly saltier than Philadelphia, and that creates a nice contrast - in the future I would add another tub)
1 teaspoon vanilla
1 tablespoon milk and a bit more
1/2 tablespoons of honey
(I kind of improvised this part - so taste as you go to find the right combination)
To make the cakes:
Sift dry ingredients together into a large bowl. Add oil and cream, and stir well to form a somewhat stiff mixture. Set aside.
Adding one egg at a time, blend the mixture until it's smooth and foamy.
Add the wet mixture to the stiff mixture. Mix well.
Add grated carrots and stir. Add the raisins and the nuts, if desired. Combine all the ingredients very well.
Pour cake batter into three well-greased 8" round cake pans. Bake in a pre-heated oven at 350 degrees F for 30-45 minutes. The cakes are done when they start pulling away from the sides of the pan.
Cool the cakes in the pans for 10-15 minutes. Invert them onto cooling racks, and cool completely before frosting.
To make the frosting:
Mix softened cream cheese, milk and vanilla. Add the honey. Blend well until frosting is smooth. When the cakes have cooled, frost each layer and then cover the sides and top. (I definitely needed more frosting) Sprinkle the walnuts over the frosting. Store in the refrigerator.
And here is the result:
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