طريقة مثالية لتبشير مجيء الربيع أو الاحتفال بلحظات ذات معنى ، هذه الكعكة الجزرة رطبة ومليئة بالمكسرات المقرمشة والجزر الحلو والزبيب الذهبي. استخدم هذه الوصفة لعمل كعكة Lollipop Garden.
المصدر: مارثا ستيوارت بيبي
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
إذا كنت تحب ، صر الجزر على مبشرة صندوق ، وخلط الكعكة مع خلاط بدلا من معالج الطعام.
This recipe for carrot cake with crunchy nuts and sweet carrots is the perfect way to celebrate the arrival of spring or meaningful moments. Use this recipe to make a Lollipop Garden cake. It makes 2 layers of 8 inches.
Ingredients: – Butter, for greasing – 4 medium-sized carrots – 1 cup golden raisins – 1 cup chopped walnuts – 1/2 cup unsweetened apple juice – Juice and zest of 1 lemon – 1 1/2 cups all-purpose flour – 1 1/4 cups sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 2 teaspoons ground cinnamon – 1 teaspoon ground spices – 3/4 cup vegetable oil – 4 large eggs
Directions: 1. Preheat the oven to 350 degrees. Butter 2 eight-inch round cake pans. Line the bottoms with parchment paper; butter and dust with flour. Shred the carrots in a food processor. Measure 2 cups, and transfer to a medium bowl. Add the raisins, walnuts, apple juice, lemon juice and zest to the carrots. 2. Wipe out the food processor bowl. Fit with the blade. Add the flour, sugar, baking powder, baking soda, salt, cinnamon and spices. Pulse to mix. With the motor running, pour in the oil and eggs. Process until smooth, scraping the sides. Add the carrot mixture. Pulse. Pour into the prepared pans. Bake for about 40 minutes, until a tester inserted in the center comes out clean. 3. Cool in the pans on a rack for 20 minutes. Remove; cool completely, right side up.
Cooks Notes: If you prefer, shred the carrots on a box grater, and mix the cake with a mixer instead of a food processor.
27.04.2023 @ 06:11
This recipe for carrot cake with crunchy nuts and sweet carrots is the perfect way to celebrate the arrival of spring or meaningful moments. Use this recipe to make a Lollipop Garden cake. It makes 2 layers of 8 inches.
Ingredients:
– Butter, for greasing
– 4 medium-sized carrots
– 1 cup golden raisins
– 1 cup chopped walnuts
– 1/2 cup unsweetened apple juice
– Juice and zest of 1 lemon
– 1 1/2 cups all-purpose flour
– 1 1/4 cups sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground spices
– 3/4 cup vegetable oil
– 4 large eggs
Directions:
1. Preheat the oven to 350 degrees. Butter 2 eight-inch round cake pans. Line the bottoms with parchment paper; butter and dust with flour. Shred the carrots in a food processor. Measure 2 cups, and transfer to a medium bowl. Add the raisins, walnuts, apple juice, lemon juice and zest to the carrots.
2. Wipe out the food processor bowl. Fit with the blade. Add the flour, sugar, baking powder, baking soda, salt, cinnamon and spices. Pulse to mix. With the motor running, pour in the oil and eggs. Process until smooth, scraping the sides. Add the carrot mixture. Pulse. Pour into the prepared pans. Bake for about 40 minutes, until a tester inserted in the center comes out clean.
3. Cool in the pans on a rack for 20 minutes. Remove; cool completely, right side up.
Cooks Notes:
If you prefer, shred the carrots on a box grater, and mix the cake with a mixer instead of a food processor.