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Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some changes. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
The kitchen by itself provides you with many small ways by which energy and money can be saved. It is reasonably uncomplicated to live green, of course. It’s about being sensible, usually.
We hope you got benefit from reading it, now let’s go back to carrot cake recipe. You can have carrot cake using 19 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Carrot Cake:
- Provide Carrot Cake:
- You need 1 cup pecans or walnuts- lightly baked & coarsely chopped
- Take 340 g raw carrots (about 2 1/2 cups finely grated)
- Get 2 cups all-purpose flour
- Get 1 teaspoon baking soda
- You need 1 1/2 teaspoons baking powder
- Take 1/2 teaspoon salt
- You need 1 1/2 teaspoons ground cinnamon
- Prepare 4 large eggs
- Use 1 1/2 cups granulated white sugar
- Use 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- Take 2 teaspoons vanilla extract
- Prepare Cream Cheese Frosting:
- Use 1/4 cup (57 grams) unsalted butter, room temperature
- Take 8 ounces (227 grams) cream cheese, room temperature
- Take 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- Prepare 1 teaspoon (4 grams) pure vanilla extract
- Provide 1 teaspoon (4 grams) freshly squeezed lemon juice
- Provide 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
Instructions to make Carrot Cake:
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
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