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Ingredients
2 cups all-purpose flour, *measured correctly
1 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves, optional
1/2 tsp fine sea salt
1 cup extra light olive oil, or vegetable or canola oil
4 large eggs, room temperature
3/4 cup applesauce, or drained crushed pineapple
3 cups finely grated carrots, 14 oz or 6 medium carrots
1 cup pecans, chopped, plus more to garnish, optional
3/4 cup golden raisins, or regular raisins, optional
1 recipe Cream Cheese Frosting
Instructions
How to Make Carrot Cake:
Preheat the oven to 350˚F with a rack in the center of the oven. Butter two 9-inch round cake pans, line the bottoms with a ring of parchment paper and lightly butter the parchment. Set aside.
In a large mixing bowl, add flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves and salt. Whisk to combine and break up any brown sugar clumps.
In a second mixing bowl, whisk together the wet ingredients: oil, eggs and applesauce just until well combined. Add the wet ingredients to the dry ingredients and use a spatula to fold until combined.
Use a spatula to fold in the carrot, nuts and raisins if using and fold until well incorporated.
Divide the batter evenly between the cake pans and bake in a fully preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake rest in the pans for 15-20 minutes then transfer to a wire rack and cool to room temperature before applying frosting and decorating.
#cakerecipes #bakingaesthetic #dessertrecipe #hostingideas
*recipe from Natashas Kitchen, I also use her cream cheese frosting recipe!