By futureglory 胡蘿卜蛋糕 今天第一次成功製作胡蘿卜蛋糕, 中間過程沒有照片,不過實在非常簡單。 這個蛋糕是單位同事介紹的,我很喜歡,在製作過程中,按照慣例, 減了糖的用量。 這個蛋糕放過夜後,反而更好吃,因為胡蘿卜更入味了。 製作方法如下: 成分: ingredients · 蛋糕部分: - CAKE
- 3/4 cup Corn Oil
- 1 cup Sugar (我用了 3/4 杯)
- 3 Eggs
- 1 1/2 cups Flour (我用了 cake flour )
- 1/2 Tsp Salt
- 1 1/3 Tsp Baking Soda
- 1 1/2 Tsp Cinnamon
- 2 cups finely grated Carrot (4-5)
- ICING (表層)
- 8 oz Cream cheese, room temperature (don’t use the spreadable or light cream cheese)
- 1/4 cup Butter, room temperature
- 2 1/2 cups Icing Sugar (我隻用了一杯)
- 2 Tsp Vanilla
directions To make Cake: Beat together Oil and Sugar Add Eggs, 1 at a time, beating well after each addition Combine dry ingredients and add to Egg mixture ( 幹粉部分按照慣例,用小篩子篩進去 ) Beat all together until well blended Fold in raw Carrots Bake 1 hour at 300° in a greased 9“ x 13” pan (Can also be made in a Bundt Pan) 我用了兩個 loaf pan, 想做成兩個。 To make Icing Soften the Cream Cheese and Butter Beat well Add Sugar and Vanilla and beat again Spread on cooled cake
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打奶油和cream cheese 時用高速, 我的蛋糕攪拌機是個便宜的,打蛋白要用較長時間, 如果你有kitchen aid ,那就好用多了。
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![Photo: Randy Mayor; Styling: Leigh Ann Ross Carrot Cake photo](http://content1.tastebook.com/content/photo/photo/qgdhtHSZ13c2130363538363g8RcEYCw_1350461103.jpg)
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