Gulrotkake er godt. Dette er min versjon av den populære kaken. Min er er bakt i langpanne , oransje i fargen og har en deilig kremost glasur. Har prøvd meg litt frem med å ha urter i som feks sitronmelisse.
Det ga en ekstra piff. Dessverre hadde jeg ikke det denne gangen og brukte revet sitronskall istedenfor.
Gulrotkake
225g margarin
6 dl fintrevne gulrøtter (ca 4 stk)
1 ss revet sitronskall
4 store egg
4 dl sukker
4 dl hvetemel
4 ts bakepulver
4 ts vaniljesukker
Glasur
125 g Philadelphiaost eller kremost naturell, romtemperatur
50 g mykt smør eller margarin
2 1/2 dl melis
Pynt
Revne gulrøtter eller sitronmelisse blader (om du feks har det i kjøkkenhagen)
Ovn 175 grader
Smelt margarin, avkjøl noe
Skrell gulrøttene og riv dem fint.
Visp egg og sukker til eggedosis.
Bland mel, bakepulver og vaniljesukker sammen. Rør dette inn forsiktig i eggedosisen.
Ha så i smeltet smør og de revne gulrøttene.
Hell røren i en smurt (eller legg bakepapir i bunnen) liten langpanne, ca 20x30cm.
Stek kaken i ca 20-25 min, til gjennomstekt.
La den hvile i langpannen noen minutter, hvelv den ut på en rist for videre avkjøling.
Lag glasuren ved å vispe sammen ost og smør til en luftig smidig masse. Ha i melis og rør godt sammen.
Pynt kaken med glasuren og pynt med revne gulrøtter. Sett den i kjøleskapet i 1-2 timer.
-----------------------------------------
ENGLISH
Carrot cake is really popular and there is lots of different recipes. This is mine.
Baked in a rectangular pan, quite orange in color, with lemon peel and a creme cheese frosting.Carrot cake
Carrot cake
1 cup butter
2 1/3 cup (about 4 large) carrots, finely grated
1 tbsp grated lemon peel
1 2/3 cup granulated sugar
4 large eggs
2 cups all purpose flour
4 tsp baking powder
1/4 ts salt
2 tsp vanilla extract
Creme cheese frosting
4.4 oz cream cheese
1/4 cup butter, softend
1 1/4 cup icing sugar
Preheat oven to 375 F. Cover the bootom of a 9x11 inch pan with parcement paper.
Melt butter, cool and set aside.
Peel carrots and grate them finely.
Whisk together all purpose flour, salt and baking powder in a bowl. Set aside.
Beat egg and sugar in large mixing bowl of an electric mixer fitted with whisk attachment until pale and fluffy.
Add flour mixture and fold in carefully. Pour in melted butter, mix carefully.
Then add grated carrots, lemon zest and vanilla extract.
Transfer the batter to prepared pan, and smooth the top with an spatula.
Bake for 20-25 min until a cake tester inserted into middle comes out clean.
Let cake cool in the pan for couple of minutes and then transfer to a wire rack to cool completely.
Make the frosting by whisking together cream cheese and butter. Then add the icing sugar,
mix until well incorporated.
Garnish the cake with frosting and grated carrots. Refrigirate for 1 -2 hours before serving.
Det ga en ekstra piff. Dessverre hadde jeg ikke det denne gangen og brukte revet sitronskall istedenfor.
Gulrotkake
225g margarin
6 dl fintrevne gulrøtter (ca 4 stk)
1 ss revet sitronskall
4 store egg
4 dl sukker
4 dl hvetemel
4 ts bakepulver
4 ts vaniljesukker
Glasur
125 g Philadelphiaost eller kremost naturell, romtemperatur
50 g mykt smør eller margarin
2 1/2 dl melis
Pynt
Revne gulrøtter eller sitronmelisse blader (om du feks har det i kjøkkenhagen)
Ovn 175 grader
Smelt margarin, avkjøl noe
Skrell gulrøttene og riv dem fint.
Visp egg og sukker til eggedosis.
Bland mel, bakepulver og vaniljesukker sammen. Rør dette inn forsiktig i eggedosisen.
Ha så i smeltet smør og de revne gulrøttene.
Hell røren i en smurt (eller legg bakepapir i bunnen) liten langpanne, ca 20x30cm.
Stek kaken i ca 20-25 min, til gjennomstekt.
La den hvile i langpannen noen minutter, hvelv den ut på en rist for videre avkjøling.
Lag glasuren ved å vispe sammen ost og smør til en luftig smidig masse. Ha i melis og rør godt sammen.
Pynt kaken med glasuren og pynt med revne gulrøtter. Sett den i kjøleskapet i 1-2 timer.
-----------------------------------------
ENGLISH
Carrot cake is really popular and there is lots of different recipes. This is mine.
Baked in a rectangular pan, quite orange in color, with lemon peel and a creme cheese frosting.Carrot cake
Carrot cake
1 cup butter
2 1/3 cup (about 4 large) carrots, finely grated
1 tbsp grated lemon peel
1 2/3 cup granulated sugar
4 large eggs
2 cups all purpose flour
4 tsp baking powder
1/4 ts salt
2 tsp vanilla extract
Creme cheese frosting
4.4 oz cream cheese
1/4 cup butter, softend
1 1/4 cup icing sugar
Preheat oven to 375 F. Cover the bootom of a 9x11 inch pan with parcement paper.
Melt butter, cool and set aside.
Peel carrots and grate them finely.
Whisk together all purpose flour, salt and baking powder in a bowl. Set aside.
Beat egg and sugar in large mixing bowl of an electric mixer fitted with whisk attachment until pale and fluffy.
Add flour mixture and fold in carefully. Pour in melted butter, mix carefully.
Then add grated carrots, lemon zest and vanilla extract.
Transfer the batter to prepared pan, and smooth the top with an spatula.
Bake for 20-25 min until a cake tester inserted into middle comes out clean.
Let cake cool in the pan for couple of minutes and then transfer to a wire rack to cool completely.
Make the frosting by whisking together cream cheese and butter. Then add the icing sugar,
mix until well incorporated.
Garnish the cake with frosting and grated carrots. Refrigirate for 1 -2 hours before serving.
RSS Feed
