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
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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