- Husbie, em đang bí đề tài, cho em một gợi ý đi.
Chống cằm tư lự một hồi lâu:
- Bánh cà rốt!
- Hở?
Củ cà rốt mà đem làm bánh nghe có kỳ cục quá không? Chẳng hề tí ti nào nha. Thử phỏng vấn fan hâm mộ bánh trái xem có ai mà chưa thử qua và ưa thích loại bánh này không? Cắn một miếng để vị thanh ngọt của cà rốt nghiền lan tỏa cùng vị béo bùi giòn tan của hạt óc chó, thêm một lớp kem phô mai ngọt ngào tan chảy trong miệng.
Thể theo gợi ý của ''anh ấy'' bếp nhà mình hôm nay nướng bánh cà rốt.
(Trước khi ghi lại công thức, mình nhâm nhi một góc trước đã. Yum yum ngon tuyệt! ^^)
Carrot cake recipe in English
Ingredients:
- 100 gr pecans or walnuts
- 340 gr raw carrots (about 2 1/2 cups finely grated)
- 260 gr all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 4 large eggs
- 300 gr granulated white sugar
- 240 ml safflower, vegetable or canola oil (or other flavorless oil)
- 2 tsps pure vanilla extract
Cream Cheese Frosting
- 57 gr unsalted butter, room temperature
- 227 gr cream cheese, room temperature
- 230 gr confectioners (powdered or icing) sugar, sifted
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest (outer yellow skin)
Method
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots. Set aside.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots. Cover and refrigerate any leftovers.
Serves 10 - 12.
Happy Baking!
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