28.9.08

KBB#7 Carrot cake

Carrot cake


Sejak pertama kali bikin cake wortel ini, aku tidak pernah membayangkan akan bikin lagi berulang-ulang. Siapa yang sangka kalau cake "sayuran" mampu membuat mulutku bergumam, "mmmmmm". Foto di atas menjadi entry-ku untuk lomba fotografi Klub Berani Baking. Sebenarnya postingan ini sudah lama ngendon di draft-ku. Cuma emang dasar penyakit akutku (baca: males bin ketiduran :D) yang sering kumat, akhirnya baru sekarang aku publish.

Resep aku ambil dari Allrecipes. Resepnya sedikit aku modifikasi berdasarkan saran dari beberapa pembacanya.



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Carrot cake


Carrot cake (source: Allrecipes)
INGREDIENTS
4 eggs
295 ml vegetable oil (I used 250ml)
400 g white sugar (I used 200g brown sugar + 150g white sugar)
10 ml vanilla extract
250 g all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
330 g grated carrots
120 g chopped pecans

115 g butter, softened
225 g cream cheese, softened
480 g confectioners' sugar ( I used 200g, still it was way too sweet)
5 ml vanilla extract
120 g chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Posted by Sheila at 11:52 PM |  
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