Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
It wasn't until recently that we realized just how much we love carrot cake.
This carrot cake cake sets the standard for carrot cakes everywhere.
It's deeply moist and filled with toasted pecans.
Vous pouvez avoir Carrot cake en utilisant des ingrédients 8 et des étapes 4. Voici comment vous réalisez cela.
Ingrédients de Carrot cake
- Préparez 50 g de sirop d'agave (ou miel).
- Vous avez besoin 110 g de farine.
- Préparez 3 de oeufs.
- Vous avez besoin 1 de yaourt nature.
- Vous avez besoin 80 g de poudre d'amandes.
- Préparez 6 g de levure chimique.
- Préparez 1 c.c de cannelle.
- Vous avez besoin 110 g de carottes râpées.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. The origins of carrot cake are disputed.
Carrot cake instructions
- Mélangez le sirop d'agave et les œufs ensemble. Ajoutez le yaourt, la farine, la levure, la poudre d'amandes, la cannelle..
- Préchauffez le four à 200°C..
- Beurrez et farinez un moule puis versez votre pâte dedans et enfournez 25 minutes..
- Vous pouvez mettre un glaçage après la cuisson mais ce n'est pas obligatoire :Mélangez une c.c de jus de citron, 2 c.s de nocciolata bianca et 100g de sucre glace puis versez le mélange sur le gâteaux..
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. A wonderfully moist, perfectly spiced carrot cake recipe. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake!
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