This carrot cake contains all useal ingredients that make the carrot cake district – carrots, cinnamon, walnuts – but with something (or more than a) more of everything!
The cream cheese sugar effusion is mainly cream cheese with just enough butter to make it fluffy. I add orange peel and juice because my mother added her orange (in any case a spoonful of frozen orange orange juice from the concentrate; so we have closed the circle. Carrot and orange are a natural combination, so I grade it.
One of the big, mysterious miracles when baking is that carrot cake becomes even moist over time. As soon as the cake cools down in the pan, you can wrap the pan or take it out of the pan and wrap the cake in plastic film. Leave it at room temperature or cool it up to 2 days before you deliberate it.
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