Recipe: Delicious Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

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Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze.

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze You can make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze using 26 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

  1. It’s of THE CAKE.
  2. It’s of large eggs.
  3. You need of cake flour.
  4. You need of packed light brown sugar.
  5. It’s of baking powder.
  6. Prepare of ground cinnamon.
  7. It’s of ground ginger.
  8. Prepare of salt.
  9. You need of ground nutmeg.
  10. Prepare of canola oil or any flavorless oil.
  11. You need of smooth, unsweetened applesauce.
  12. It’s of vanilla extract.
  13. Prepare of finely grated carrots.
  14. Prepare of grated lemon zest.
  15. You need of granulated sugar.
  17. You need of cream cheese, at room temperature.
  18. It’s of salted butter, at room temperature.
  19. Prepare of confectioner's sugar.
  20. Prepare of whole milk, more if needed.
  21. Prepare of vanilla extract.
  22. Prepare of ground cinnamon.
  23. Prepare of chopped nuts, I used pecans, walnuts and peanuts.
  24. Prepare of ACCOMPANIMENTS.
  25. Prepare of fresh raspberries and blueberries.
  26. Prepare of fresh whipped cream.

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze instructions

  1. Preheat oven to 325. Have a ungreased tube pan ready..
  2. Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl.
  3. Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt.
  4. Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks.
  5. Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended.
  6. Add the carrots and lemon zest and beat until well incorporated about 30 seconds.
  7. Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites. Take care not to deflate to much but fully incorporate ingredients.
  8. Pour into tube pan. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist. Cool completely upside down on a bottle, see picture below.
  9. When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate..
  11. Beat cream cheese and butter until smooth.
  12. Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy. Add drops more of milk only if to thick.
  13. Spoon over cake, smoothing with off set spatula and allowing excess to run down sides. Sprinkle nuts on immediately while glaze is soft.

recipe by fenway @cookpad