Carrot Cake I

Name: Carrot Cake I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 384 grams grated carrots; 150 grams confectioners sugar; 1 Tbsp light corn syrup; 85 grams package cream cheese; 4 eggs; 250 grams sifted all-purpose flour; 145 grams golden raisins; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg; 1 teaspoon salt; 1 teaspoons vanilla extract; 273 milliliters vegetable oil; 400 grams white sugar

If you have about 45 minutes to spend in the kitchen, Carrot Cake I might be an amazing lacto ovo vegetarian recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 474 calories, 6g of protein, and 11g of fat each. It can be enjoyed any time, but it is especially good for Easter. It works well as a dessert. If you have corn syrup, vegetable oil, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.

Ingredients you will need

Granulated Sugar

Egg

Cooking Oil

Sift together flour, baking powder, baking soda, salt and spices.

Ingredients you will need

Baking Soda

Spices

All Purpose Flour

Salt

Add the carrots and raisins.

Ingredients you will need

Carrot

Raisins

Pour egg mixture into dry ingredients, and mix well.

Ingredients you will need

Egg

Pour batter into well greased 10 inch tube or bundt pan.

Equipment you will use

Kugelhopf Pan

Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.

Equipment you will use

Wire Rack

Oven

To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla.

Ingredients you will need

Powdered Sugar

Cream Cheese

Corn Syrup

Vanilla

Glaze

Spread over cooled cake.

Ingredients you will need

Spread

Equipment

Kugelhopf Pan

Wire Rack

Oven

Ingredients

Servings:

2teaspoons

baking powder 2teaspoons

baking soda 384grams

grated carrots 150grams

confectioners' sugar 1Tbsp

light corn syrup 85grams

package cream cheese 4

eggs 250grams

sifted all-purpose flour 145grams

golden raisins 1teaspoon

ground cinnamon 1teaspoons

ground nutmeg 1teaspoon

salt 1teaspoons

vanilla extract 273milliliters

vegetable oil 400grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.