Today, had the chance to bake carrot cake without the proper equipment, e.g. measuring cup and mixer. Wasn't very used to the convection oven, resulting in slightly burnt but nicely crisp top surface. Although I have reduced the amount of icing sugar for the frosting, it is still very very sweet, could further reduce the amount of icing sugar in the frosting.
Ingredients:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
Icing:
1 package cream cheese
1/2-1 cup butter
2 teaspoons vanilla
3 1/2 cups of powdered sugar
Instructions:
1. Mix dry cake ingredients
2. Add carrots, oil and eggs
3. Stir till all is wet
4. Put in greased and floured pan
5. Bale at 180C for 55 minutes
6. Cool
7. Cream together cream cheese, butter, vanilla and icing sugar.
8. Spread over cooled cake
Ingredients:
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
Icing:
1 package cream cheese
1/2-1 cup butter
2 teaspoons vanilla
3 1/2 cups of powdered sugar
Instructions:
1. Mix dry cake ingredients
2. Add carrots, oil and eggs
3. Stir till all is wet
4. Put in greased and floured pan
5. Bale at 180C for 55 minutes
6. Cool
7. Cream together cream cheese, butter, vanilla and icing sugar.
8. Spread over cooled cake
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