Carrot Cake 🥕 скачать в хорошем качестве

Carrot Cake 🥕

Carrot cake Dry Ingredients: 360g all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt 1½ tsp ground cinnamon Wet Ingredients: 4 eggs 1 tbsp rum 200g soft brown sugar (packed) 100g white sugar ¾ cup canola or vegetable oil 1 tsp vanilla extract Add After Mixing Wet Ingredients: 2 cups shredded carrots ¾ cup dried raisins Instructions: 1. Instructions: 2. Preheat the oven to 350°F (175°C). Grease and flour a cake pan. 3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside. 4. In another large bowl, whisk together the wet ingredients: eggs, rum, brown sugar, white sugar, oil, and vanilla until well combined. 5. Fold the shredded carrots and raisins into the wet mixture. 6. Add the wet mixture to the dry ingredients and gently mix with a whisk or spatula until just combined. Avoid overmixing. 7. Pour the batter into the prepared pan and spread evenly. 8. Bake for about 57 minutes, or until a toothpick inserted into the center comes out clean. 9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting. 🧁 Cream Cheese Frosting Ingredients: 180g cream cheese (cold or slightly softened) 90g unsalted butter (softened to room temperature) 180–200g powdered sugar (adjust to taste) 1 tsp vanilla extract (Optional: a pinch of salt or a touch of lemon zest for brightness) Instructions: 1. In a large mixing bowl (or stand mixer), beat the cream cheese until smooth. 2. Add the butter and beat for about 1 minute until creamy and fully combined. 3. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Scrape down the sides of the bowl as needed. 4. Chill slightly before spreading if you prefer a firmer consistency.