Carrot Puree Cake
I just love this cake. Moist and tender !
Yield
10 servingsPrep
30 minCook
30 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 180 | grams | sugar |
|
| 4 | large |
eggs
room tempered |
|
| 220 | grams |
canola oil
room tempered |
|
| 1 ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoons |
cardamom pods
grounded cardamom |
|
| 1 ½ | teaspoon | cinnamon |
|
| 1 | each | orange zest |
*
|
| ½ | each |
oranges
pressed juice |
|
| 250 | grams | carrot puree | * |
| 240 | grams |
all-purpose flour
sifted |
|
| 300 | grams |
cream cheese
soften |
|
| 150 | grams |
butter, unsalted
soften |
|
| 500 | grams |
powdered sugar
sifted |
|
Trans-fat Free
Directions
cook carrots and make purée with a fork or in a foodprocessor. Wash the orange and make zest and juice.
Combine all dry ingredients, not the sugar, in a bowl and sett a side.
In the mixing bowl combine canola oil, eggs and sugarn until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.
Line a round cakepan 10 " with baking paper. Pre-heat oven to 375 and place a rack center- low of the oven. Bake for 30 minutes until a stick inserted in center of the cake comes out clean.
Remove from the oven and cool on a wire rack.
To make the frosting:
In your mixin bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth.
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