En minäkään, kunnes tein tätä joku aika sitten. Suosittelen. Koko sydämestäni:
Starbucks Carrot Cake
Saksanpähkinät korvasin Pekaanipähkinöillä. Muuten sama ohje.
Tässä oma versioni 17cm irtopohjavuokaa varten:
1 kuppi jauhoja (ameriikan mittayksikkö, cup)
1tl ruokasoodaa
1tl leivinjauhetta
1tl kanelia
0,5tl suolaa
0,25tl muskottipähkinää jauhettuna
0,25tl maustepippuria jauhettuna
1 kuppi tummaa muscovadosokeria
2/3 kuppia voita
2 munaa
0,5tl vaniljaesanssia (nestemäistä juttua)
2/3 kuppia hienoksi raastettua porkkanaa
0,5 kuppia murskattua pekaanipähkinää
0,5 kuppia rusinoita
Kuorrute:
100gr täysrasvaista creme bonjour -maustamatonta
1tl vaniljaesanssia
1,5 kuppia tomusokeria
-tarvittaessa 1-2tl maitoa
1. Preheat oven to 175degrees.
2. Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl.
3. Use an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high speed for about a minute.
4. Combine the wet mixture with the dry stuff. Mix on low speed until all ingredients are incorporated then crank up the speed and blend on high until batter is smooth.
5. Add shredded carrot, walnuts, and raisins and mix by hand. Pour batter into a 17cm baking pan that has been generously greased with shortening.
6. Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.
7. Make the frosting by mixing softened cream cheese, milk, and vanilla in a large bowl with an electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth.
8. When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge. Makes 12 servings.
