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<\/a><\/p>\nCarrot cake<\/h3>\n \n \n <\/i>\n Cooking time: 60 minutes<\/span>\n <\/div>\n <\/i>\n Level:<\/span>\n Easy<\/span>\n <\/div>\n <\/div>\n \n <\/i>\n Print Recipe<\/span>\n <\/a>\n <\/div>\n \n Ingredients<\/h4>\n - <\/i> 500 ml of Sugar<\/li>
- <\/i> 250 ml of Canola<\/li>
- <\/i> 4 Eggs<\/li>
- <\/i> 500 ml of Flour<\/li>
- <\/i> 2 ml of Salt<\/li>
- <\/i> 10 ml of Baking powder<\/li>
- <\/i> 10 ml of Baking Soda<\/li>
- <\/i> 10 ml of Ground Cinnamon<\/li>
- <\/i> 500 ml of Grated carrots<\/li>
- <\/i> 250 ml of Canned crushed Pineapple<\/li>
- <\/i> 125 ml of Coconut<\/li>
- <\/i> 125 ml of Walnuts<\/li>
- <\/i> 250 g of Cream Cheese<\/li>
- <\/i> 450 ml of Icing Sugar<\/li>
- <\/i> 5 ml of Vanilla<\/li>
- <\/i> 30 ml of Unsweetened Shredded Coconut<\/li>
- <\/i> 45 ml of Walnuts for the Garnish <\/li><\/ul>\n <\/div>\n \n
Instructions<\/h4>\n
1- Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n
2- In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.<\/p>\n
3- In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.<\/p>\n
4- Add the dry ingredients to the wet ingredients.<\/p>\n
5- Add carrots, pineapple, walnuts, coconut, and mix well.<\/p>\n
6- Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.<\/p>\n
7- In the bowl of a standing mixer, beat the cream cheese, 310 mL (1\u00bc cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.<\/p>\n
8- Add icing sugar as needed to obtain the flavour and texture you want.<\/p>\n
9- When completely cooled, stack the two cakes with a layer of frosting in the middle.<\/p>\n
10- Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.<\/p>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>",
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"rendered": "Suggested equipment Carrot cake Cooking time: 60 minutes Level: Easy Print Recipe Ingredients 500 ml of Sugar 250 ml of Canola 4 Eggs 500 ml of Flour 2 ml of Salt 10 ml of Baking powder 10 ml of Baking Soda 10 ml of Ground Cinnamon 500 ml of Grated carrots 250 ml of Canned […]<\/p>",
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Ingredients<\/h4>\n - <\/i> 500 ml of Sugar<\/li>
- <\/i> 250 ml of Canola<\/li>
- <\/i> 4 Eggs<\/li>
- <\/i> 500 ml of Flour<\/li>
- <\/i> 2 ml of Salt<\/li>
- <\/i> 10 ml of Baking powder<\/li>
- <\/i> 10 ml of Baking Soda<\/li>
- <\/i> 10 ml of Ground Cinnamon<\/li>
- <\/i> 500 ml of Grated carrots<\/li>
- <\/i> 250 ml of Canned crushed Pineapple<\/li>
- <\/i> 125 ml of Coconut<\/li>
- <\/i> 125 ml of Walnuts<\/li>
- <\/i> 250 g of Cream Cheese<\/li>
- <\/i> 450 ml of Icing Sugar<\/li>
- <\/i> 5 ml of Vanilla<\/li>
- <\/i> 30 ml of Unsweetened Shredded Coconut<\/li>
- <\/i> 45 ml of Walnuts for the Garnish <\/li><\/ul>\n <\/div>\n \n
Instructions<\/h4>\n
1- Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n
2- In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.<\/p>\n
3- In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.<\/p>\n
4- Add the dry ingredients to the wet ingredients.<\/p>\n
5- Add carrots, pineapple, walnuts, coconut, and mix well.<\/p>\n
6- Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.<\/p>\n
7- In the bowl of a standing mixer, beat the cream cheese, 310 mL (1\u00bc cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.<\/p>\n
8- Add icing sugar as needed to obtain the flavour and texture you want.<\/p>\n
9- When completely cooled, stack the two cakes with a layer of frosting in the middle.<\/p>\n
10- Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.<\/p>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>",
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Instructions<\/h4>\n
1- Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n
2- In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.<\/p>\n
3- In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.<\/p>\n
4- Add the dry ingredients to the wet ingredients.<\/p>\n
5- Add carrots, pineapple, walnuts, coconut, and mix well.<\/p>\n
6- Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.<\/p>\n
7- In the bowl of a standing mixer, beat the cream cheese, 310 mL (1\u00bc cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.<\/p>\n
8- Add icing sugar as needed to obtain the flavour and texture you want.<\/p>\n
9- When completely cooled, stack the two cakes with a layer of frosting in the middle.<\/p>\n
10- Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.<\/p>\n\n <\/div>\n <\/div>
You need to login<\/a> or register<\/a> to bookmark\/favorite this content.<\/p>",
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"rendered": " Suggested equipment Carrot cake Cooking time: 60 minutes Level: Easy Print Recipe Ingredients 500 ml of Sugar 250 ml of Canola 4 Eggs 500 ml of Flour 2 ml of Salt 10 ml of Baking powder 10 ml of Baking Soda 10 ml of Ground Cinnamon 500 ml of Grated carrots 250 ml of Canned […]<\/p>",
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