The sweetness of the carrots and the walnuts just add a certain depth to the flavor and with the lemon cream cheese icing. It just gives a certain “zing” to every bite!
Yields: Makes 8 Servings
Ingredients:
- 1 ¼ cups All-purpose flour
- 4 tsps. Ground cinnamon
- 1 ¼ tsp. Baking soda
- ¼ tsp. Salt
- 1 ¼ cups Sugar
- ¾ cup Olive oil
- 3 large Eggs
- 1 ½ cups grated Carrots *Use the SWEETEST Carrots you can find.*
- ¾ cups chopped Walnuts
To make the Icing:
- ¾ cup Powdered sugar
- 1 pack 3oz. Cream cheese
- 1 tbsp. Lemon juice
- 1 tsp. Lemon zest
- 1 tsp. Vanilla extract
- ¼ cup Whipping cream *add more if you think that the icing isn’t thick enough
Method of Preparation:
1. Preheat the oven to 350°F.
2. Butter-up a 12-cup baking dish.
3. In a bowl, Whisk in the flour, cinnamon, salt, and baking soda until they are well combined.
4. Using an electric mixer. Throw in the sugar, eggs and oil and beat them with mediumspeed for about 5 minutes or until they reach stiff peaks or fluffy. Reduce the speed to low then add the flour mixture, slowly incorporating it into the egg mixture. Then switch to medium speed and mix them until they are completely blended. Fold in the carrots and walnuts. Set it aside.
5. In the buttered pan, Pour the batter and bake it for at least 50 minutes or until you test it with a toothpick. If it comes out clean its ready. If it isn’t clean, then it isn’t. Cool the cake in a rack for about 1 hour. To make the icing:
6. In a food processor *or blender, Add the sugar, cream cheese, lemon juice, vanilla, and lemon zest into processor. Blend in enough cream until it forms into a thick icing.
7. In a large plate. Invert the cake and place on it. Cool for another 1 hour. Drizzle the icing
over the top of the cake, and allow the icing to flow downwards. Chill, Serve!
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