carrot chiffon cake with cinnamon cream cheese glaze recipe main photo

Easy Appetizing 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 that.

Ingredients of Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

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

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze step by step

  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..
  10. MAKE CINNAMON CREAM CHEESE GLAZE.
  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.
See also  Easy Appetizing Savoury Peanut Butter Bread Roll

recipe by fenway @cookpad

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