This sheet cake is not too difficult. Instead of a cream cheese frosting, I use a buttercream frosting with a bit of lemon juice added to give it that slightly sour taste that cream cheese adds.
Ingredients:
- 4 large eggs, room temperature
- 1 cup oil
- 2 cups sugar
- 2 cups cake flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups shredded carrots
- 2/3 cup chopped Walnuts
Frosting:
- 2 cups sifted icing sugar
- 1/2 cup butter, softened
- 2 tbsp lemon juice (or milk)
- 2/3 cup chopped Walnuts
Preheat oven at 180C. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt in a separate bowl; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased lasagne pan (33cm x 23cm) or rectangular dish. Bake at 180C until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.
Frosting - Beat butter until pale and creamy. Add icing sugar and beat it for a bit. Then add lemon juice (you can add milk instead if you want more of a vanilla flavour to your icing. Or you can add both lemon juice and a bit of milk). Beat it until it becomes fluffy and pale. Spread over cake. Sprinkle with nuts. Decorate as desired.
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