Wednesday, December 4, 2013

Carrot Cake Cream Cheese

Assalamualaikum.. Salam jumaat semua..


Ini resipi yg agak lama gak terperam..lupa nak update..huhuhu, teruk kan. Haritu sy teringin nk mkn carrot cake, tp mana habis kalau buat sebijik utk mkn 3org je kan. So, sy buat dlm bentuk cupcake supaya enche somi boleh bawak bekal ke sekolah..takda la membazir. Dah alang2 buat teringin pula nak rasa mkn dgn salted caramel yg sedang fofular skang ni. Kat cni mane la nak cari org jual, semua pun kena buat sendri..hurmmmm

Dolu2 selalu gak sy tlg sis sy buat carrot cake ni utk tempahan. Memang tak susah pun nak buat nya, cuma part yg bikin malas tu masa nak parut carrot & cincang walnut..owhhh tak suka, tak suka. Sy suka resipi carrot cake yg guna minyak, sebab ini akan menjadikan kek tersebut lebih moist & tahan lama (tahan lama konon, tak sempat tahan lama dah licin masuk peyut, hahaha).

Carrot cake ni biasa nya mesti di matchkan dgn cream cheese frosting. Tak tau habaq mcm mana rasanya bila ianya bergabung. Ditambah plak dgn salted caramel (dushhh, *pengsan*). Siyes sangat sedap..patut la ramai sgt yg mencuba kek ni, & tak kurang juga yg menjual kek ini dgn jayanya. Owh ya, sy tambahkan sedikit raisin di dalam nya. Kalau korang tak nak letak pun takpe. Yg berminat tu boleh la salin resipi di bawah ni ya..

Carrot Cake
By: Kak Yani KitchenGuardian

Ingredients:
1 1/2 cups sugar
1 1/2 cups corn oil
4 eggs
2 cups flour sifted with 2 tsp baking powder and 2 tsp bicarb soda and 2 tsp cinnamon (yummsss) and 1/4 tsp salt
3 cups packed grated carrots
3/4 cups walnuts
1/2 cups raising, I added

Method:
1. Preheat oven at 160C. Prepare 2, 9 inches cake tins. 
2. Grate carrots. Chop the walnuts, no need to roast
3. Sift the flours and cinnamon and bicarb soda and baking powder and salt. 
4. Beat oil and sugar and vanilla, I added. 
5. Add eggs one by one until batter well incorporated. 
6. Add flour mix in 3 additions, fold till well mixed. 
7. Lastly add carrots and walnut. Divide equally and bake for about 40 mins.
8. Let cool and cover with Cream Cheese icing...

Cream Cheese Frosting
250 g cream cheese (room temp)
125 g butter (room temp)
1 cup icing sugar - sifted
1 tsp vanilla extract
juice of a squeezed slice of lemon, to rid the cheese taste

Beat cream cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.

Salted Caramel
200g sugar
200ml whipping cream
1 tsp sea salt
100g butter
Salted Caramel

Heat sugar and water in a pan until you achieve a boiling point and let the mixture turn into amber colour

Turn off the heat, add salt and whipping cream, butter and whip a bit, let cool before use

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