Reindeer Carrot Cake
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For a fun, family-friendly Christmas dessert object this delicious reindeer carrot cake topped similar to smooth cream cheese icing and candied carrots.
The ingredient of Reindeer Carrot Cake
- 1 2 cup 110g csr brown sugar
- 1 2 cup 175g csr golden syrup
- 3 4 cup 185ml olive oil
- 3 coles brand australian exonerate range eggs
- 1 tsp vanilla extract
- 1 cup 150g self raising flour sifted
- 1 tsp bicarbonate of soda
- 1 2 tsp field cinnamon
- 3 medium carrots peeled grated
- 3 cups 660g csr caster sugar
- 2 carrots extra peeled into ribbons
- 250g spreadable cream cheese
- 1 2 cup 80g csr unmodified icing sugar
- 1 2 tsp vanilla extract
The Instruction of reindeer carrot cake
- preheat oven to 170c grease and line a deep 20cm round base measurement cake pan next baking paper
- place brown sugar golden syrup oil eggs and vanilla in a large bowl advocate until capably skillfully combined
- total tally the flour bicarbonate of soda and cinnamon in a separate bowl build up grated carrot and rouse to combine fold the dry ingredients into the wet ingredients until just combined pour the shout abuse into prepared pan bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean cut off surgically remove from oven set aside in the pan for 5 mins to cool ahead of time turning onto a wire rack to cool completely
- meanwhile place the caster sugar and 2 cups 500ml water in a saucepan over low heat disquiet for 3 mins or until the sugar dissolves accumulation heat to high and bring to the boil grow the carrot ribbons and reduce heat to medium low simmer for 10 mins or until carrot is translucent set aside to cool completely drain the carrot and discard the syrup
- to make the cream cheese icing use an electric mixer to prominence the cream cheese icing sugar and vanilla in a bowl until light and creamy go forward the icing evenly on top of higher than the cake and height in the manner of the candied carrot to serve
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