CARROT CAKES

PREPARATION 40

MINCOOKING 1 H 10

MINCOOLING 3

HOURSSERVINGS 12

INGREDIENTS :


+Cake

2 1/4 cups (560 ml) unbleached all-purpose flour

7.5 ml (1 1/2 tsp.) Baking -powder

1/2 tsp (2.5 ml) baking-soda

1/2 teaspoon (2.5 ml) cinnamon

1/2 tsp (2.5 ml) nutmeg

1/4 tsp (1 ml) salt

4 egg separated

430 ml (1 3/4 cups) brown sugar

3/4 cup (180 ml) canola oil

1/2 c (125 ml) orange-juice

1 liter (4 cups) peeled and grated carrots

1 c (250 ml) walnuts, roughly chop

1/2 c (125 ml) raisins+Icing

1 pack Of 250 g cream cheese, softened

30 ml (2 tbsp.) Unsalted butter, softened

750 ml (3 cups) icing sugar

* PREPERATION

CakePut the grill at the center of the oven. Preheat oven 180 ° C (350 ° F). Line the bottoms of two 20-cm (8-inch) springform pans with parchment paper.

Do not butter the molds.In bowl, blend flour, baking powder, baking soda, spices &; salt. In other bowl, beat egg whites with an electric blender to frothy.

bit by bit adding 250 mL (1 cup) of brown sugar also whisk to meringue forms stiff peaks.In a separate bowl, combine the egg yolks, oil, orange juice and remaining brown sugar (3/4 cup / 180 mL) with a whisk. Gently fold in dried ingredients.

Use a spatula, fold in meringue, folding in carrots, nuts & raisins.Divided dough To molds. Baking for 1 h and 10 min  Leave cool in molds on  wire rack.

Pass blade of  knife all round cakes & unmold.IcingIn bowl, cream cheese & butter with an electric mixer. On low speed, stir in icing sugar to frost is smooth & creamy.

Spreading frosting on top of cakes & layer them on a serve platter.


Enjoy !

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