The maple cheese icing gives this savory sweetness to this cake. With the moist cake is just a wonderful combination.
Yields: Makes 12 Servings
Ingredients:
- 2 cups All-purpose flour
- 2 tsps. Baking soda
- 1 tsp. Salt
- 1 tsp. Ground cinnamon
- 2 cups Sugar
- 1 ¼ cups Canola oil
- 4 large Eggs
- 1 ¼ cups coarsely chopped Walnuts
- 2 tbsps. minced peeled Ginger
To make the Icing:
- 10 oz. Cream cheese, softened
- 5 tbsps. Unsalted butter, softened
- 2 ½ cups Powdered sugar
- ¼ cup Maple syrup
Method of Preparation:
1. Preheat the oven to 350°F.
2. Butter a 2 9”inch cake pans. Line the bottom of the pans with wax paper. Butter and flour the paper; tap out the excess flour. In a bowl, Whisk the flour, baking soda, salt and cinnamon until they are well combined.
3. In the same bowl, Whisk in the eggs one at a time until the eggs combine and repeat. Add the flour mixture and stir it in until they are well blended. Then add the carrots, walnuts and ginger. Divide the batter between the two pans.
4. Put the Batter-filled pans into the oven and bake them for about 40 minutes or until they are thoroughly cooked. *To check use a toothpick. Cool the cakes for 15 minutes and turn them out onto racks or plates. Peel the wax paper off. Cool them again. To make the icing:
5. While waiting for the cakes to cool. Using an electric mixer, Throw in the cream cheese and butter and mix them until they are fluffy. Then add powdered sugar then beat at a low speed and beat Chill it in the fridge for at least 30 minutes.
6. With the cakes on the platter. Spread the ¾ cup icing. Then place the last layer on top of the 1st layer. Then spread the remaining icing over the entire cake. Chill for 30 minutes and Serve!
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