Cake Ingredients:
Eggs 250 gr (about 4 medium size eggs)
300 gr caster sugar
2 g salt
5 grams of emulsifier (optional)
Blue Triangle 260 gr flour
1 g baking soda
1 g baking powder
1 gram of cinnamon powder
450 g carrot (finely grated) (approximately 4 small carrot)
150 gr oil
Raw Cream Cheese Frosting (adapted from a recipe in the packaging of Philadelphia Cream Cheese):
250 g Philadelphia Cream Cheese
80 g margarine
1 cup icing sugar
1 tablespoon lemon zest
How to make cake:
1st. Beat eggs, sugar and salt on high speed until thick. Add emulsifier, beat until fluffy.
2. Sift dry ingredients, then input into a dough with low speed until well blended.
3. Enter the grated carrots and stir well.
4th. Enter the batter into the oil slowly until well blended.
5. Pour into a round baking pan that has been covered with 20-22 m of paper.
6. Bake it at 180 º C for 30 - 45 minutes (do prick test).
How to make cream cheese frosting:
1st. Beat Philadelphia cream cheese and butter with mikser for 4-5 minutes or until smooth and light (fluffy).
2. Add icing sugar and lemon juice, then shake again for 30 seconds or until well blended.
3. Spread on carrot cake.
Source: NCC, Bogasari Baking Cake Baking Center Course
Eggs 250 gr (about 4 medium size eggs)
300 gr caster sugar
2 g salt
5 grams of emulsifier (optional)
Blue Triangle 260 gr flour
1 g baking soda
1 g baking powder
1 gram of cinnamon powder
450 g carrot (finely grated) (approximately 4 small carrot)
150 gr oil
Raw Cream Cheese Frosting (adapted from a recipe in the packaging of Philadelphia Cream Cheese):
250 g Philadelphia Cream Cheese
80 g margarine
1 cup icing sugar
1 tablespoon lemon zest
How to make cake:
1st. Beat eggs, sugar and salt on high speed until thick. Add emulsifier, beat until fluffy.
2. Sift dry ingredients, then input into a dough with low speed until well blended.
3. Enter the grated carrots and stir well.
4th. Enter the batter into the oil slowly until well blended.
5. Pour into a round baking pan that has been covered with 20-22 m of paper.
6. Bake it at 180 º C for 30 - 45 minutes (do prick test).
How to make cream cheese frosting:
1st. Beat Philadelphia cream cheese and butter with mikser for 4-5 minutes or until smooth and light (fluffy).
2. Add icing sugar and lemon juice, then shake again for 30 seconds or until well blended.
3. Spread on carrot cake.
Source: NCC, Bogasari Baking Cake Baking Center Course