Carrot Cake

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The ingredient of Carrot Cake

• 2 half cups self raising flour sifted
• 3 teaspoons ground cinnamon
• 1 half cups brown sugar firmly packed
• three carrots about 400g finely grated
• 250g sour cream
• 125ml vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons orange zest
• 170g overwhelmed pineapple
• 60g toasted walnuts chopped
• 250g cream cheese at room temperature
• 210g icing sugar sifted
• 1 half teaspoons orange zest
• 1 1 2 tablespoons orange juice
• roughly chopped walnuts

The Instruction of carrot cake

• ufeffpreheat the oven to 160c grease and line the bottom and facets of a 22cm cake tin
• sift flour and cinnamon right into a bowl and upload sugar and carrot stirring to mix beat the sour cream vegetable oil eggs vanilla and orange zest collectively till clean
• add to the carrot aggregate stir in the pineapple and nuts pour into the tin and bake for 1 hour 30 minutes or until a skewer comes out smooth cool for 10 minutes in the tin then activate to a rack to cool
• to make the icing beat the whole lot besides the nuts together with electric powered beaters till light and easy spread on to the cake and sprinkle with the walnuts

Nutritions of Carrot Cake

fatContent: 847 972 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 95 grams carbohydrates
fibreContent: 63 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 174 milligrams cholesterol