A delicious recipe for carrot cake with ginger and a cream cheese bitumen.
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Ingredients10 portions
Preparation
In a glass, mix the milk with the vinegar and let it react for 5 minutes.
Preheat oven to 180 degrees centigrade and grease with butter or vegetable spray 2 rectangular baking pans.
To toast the walnut place it on a baking sheet and cook for 8 minutes in the oven. Remove and crush with a flattener or hammer in a bag.
Using the smallest holes of a grater grate the carrots, you should reach for 2 1/2 cups.
In a deep mixing bowl, mix the carrots with the eggs, milk, vanilla, sugar, ginger and vegetable oil. Beat for 2-3 minutes or until the dough is well mixed.
In another deep bowl, mix flour, baking powder, salt and cinnamon. Add this mixture to the carrot mixture and beat for 5 minutes. Add the walnut and mix well.
Pour the mixture into the two baking dishes and bake for 1 hour.
Remove the cakes from the oven, unmold and let cool for 15 minutes.
While the cakes are cooking, beat the cream cheese, the icing sugar and the 3 tablespoons of butter to make the bitumen.
Cover the cakes with the bitumen.
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