Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze.
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Ingredients of Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze
- Prepare of THE CAKE.
- It’s 7 of large eggs.
- It’s 2 1/4 cup of cake flour.
- It’s 1 cup of packed light brown sugar.
- It’s 2 tsp of baking powder.
- You need 2 tsp of ground cinnamon.
- Prepare 1 1/4 tsp of ground ginger.
- You need 1 tsp of salt.
- Prepare 1/4 tsp of ground nutmeg.
- You need 2/3 cup of canola oil or any flavorless oil.
- You need 1/2 cup of smooth, unsweetened applesauce.
- Prepare 2 tsp of vanilla extract.
- It’s 1 cup of finely grated carrots.
- It’s 2 tsp of grated lemon zest.
- It’s 1/3 cup of granulated sugar.
- Prepare of CINNAMON CREAM CHEESE GLAZE.
- Prepare 4 oz of cream cheese, at room temperature.
- It’s 2 tbsp of salted butter, at room temperature.
- You need 1 1/2 cup of confectioner's sugar.
- You need 3 tbsp of whole milk, more if needed.
- Prepare 1/2 tsp of vanilla extract.
- You need 1/2 tsp of ground cinnamon.
- You need 1/4 cup of chopped nuts, I used pecans, walnuts and peanuts.
- It’s of ACCOMPANIMENTS.
- It’s of fresh raspberries and blueberries.
- Prepare of fresh whipped cream.
Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze instructions
- Preheat oven to 325. Have a ungreased tube pan ready..
- Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl.
- Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt.
- Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks.
- 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.
- Add the carrots and lemon zest and beat until well incorporated about 30 seconds.
- 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.
- 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.
- When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate..
- MAKE CINNAMON CREAM CHEESE GLAZE.
- Beat cream cheese and butter until smooth.
- 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.
- 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