California Farm WinterCarrot Cake

Name: How to cook California Farm WinterCarrot Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm WinterCarrot Cake

Homemade cream cheese from fresh milk for a frosting that is not too sweet, juicy freshly grated winter carrots, brandy soaked raisins, farm fresh eggs, a delicious cake for four desserts.

Ingredient

Food ration :

4 people

Cooking time :

1 hour.

Quart

full milk, not ultra pasteurized, to make 8 ounces cream cheese

cup

baking powder, 1 tsp baking soda

1 teaspoon

Raisins soaked in 2 Tbs brandy

1/2 cup

Almond spice or ground almonds

1 cup

Grapeseed oil, or another neutral flavored oil

Cooking instructions

* Step 1

Make the cream cheese for the frosting. Put quart of milk in dutch oven, add 1/2 tsp of salt, cover, heat to 190F degrees, stir to prevent scalding. Do not let the milk boil. When milk is at 190F degrees, Stir in juice of small lemon or large half lemon, let curdle, about 10 minutes. Pour into kitchen towel in collander, squeeze, save drained wey liquid for later baking purposes.

* Step 2

Make the frosting: add stick of butter and 2 cups of powdered sugar, and the fresh cream cheese, and tsp of vanilla extract, to the dough mixer, mix till smooth, cool in fridge.

* Step 3

Make the cake batter and bake at 350F degrees, 45 minutes or more: mix 2 eggs, cup of grapeseed oil, 1 cup of powdered sugar, 1 cup of all-purpose flour, tsp baking soda, tsp baking powder, teaspoon ground up cinnamon, half cup raisins soaked in brandy, 1/2 cup almond spice, 2 large fresh grated winter carrots in dough maker. Fill the oiled baking forms half full with batter, the cake will double in size. Cool completely before frosting.

* Step 4

Frost the cake: remove cooled down cake layers carefully, trim tops if bulging, loosen rings before removing bottom form. Frost tops first. Remaining frosting is for the sides. Serve cold. Enjoy!