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BLOG FOR NI1 level of English students of EOI MURCIA
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Datos personales
- Enrique Carrillo
- English Teacher
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CARROT CAKE
And for the good cooks, my favourite cake: CARROT CAKE
Carrot-Walnut Cake
Try this classic cake recipe, and you’ll make it a permanent addition to your collection!
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:12 to 16 servings
INGREDIENTS
CAKE
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
HOW TO MAKE IT
1.
Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2.
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.
Nutrition Information:
1 Serving: Calories 440 (Calories from Fat 240); Total Fat 26g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 230mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 27g); Protein 6g Percent Daily Value*: Vitamin A 100%; Vitamin C 2%; Calcium 4%; Iron 10% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
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