Carrot Cake - by Karen Koo
2 Eggs
150mL Vegetable Oil
100g Brown Sugar
1tsp Vanilla extract
125g All-purpose flour
1tsp Baking soda
1tsp Baking powder
1/4tsp Salt
1tsp Ground cinnamon
165g Grated carrots
55g Chopped pecans/walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.
- In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in nuts. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting:
55g butter, room temp
115 gr Cream cheese, softened
200g Icing sugar
½tsp Vanilla extract
- In a medium bowl, combine butter, cream cheese, icing sugar and vanilla.
- Beat until the mixture is smooth and creamy.
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