12. Carrot Cake Stir in the freshly shredded carrots. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.

Bahan Membuat 12. Carrot Cake

200 gr Tepung Terigu Serbaguna.
75 gr Gula Pasir.
75 gr Gula Palem.
2 butir Telur.
200 gr Wortel Impor (serut pake parutan keju).
100 ml Susu UHT.
150 gr Butter/Margarin (cairkan).
50 gr Kismis.
1 sdt Bubuk Spiku.
1/2 sdt Baking Powder.
1/2 sdt Emulsifier (opsional, aku ga pake).
Toping.
Secukupnya Almond Slice (kebetulan cuma ada ini).

Langkah Memasak 12. Carrot Cake

Panaskan oven. Siapkan semua bahan.
Kocok Telur, gula pasir, gula palem, dan emulsifier hingga mengembang.
Masukkan terigu, bumbu spiku, baking powder dan susu cair, aduk dengan spatula hingga rata..
Masukkan wortel dan kismis. Aduk rata.
Masukkan butter cair. Aduk rata. Tuang dalam loyang (aku pake 2 loyang ukuran 22x10) dan taburi toping..
Panggang dengan suhu 170°C selama kurang lebih 40 menit. Tes tusuk. Setelah matang, angkat dan dinginkan.

The flax seed meal may be omitted, but it can easily be found in health food stores. A thick cream cheese frosting is the go-to finish for carrot cake, but for a lighter approach glaze with an orange icing: mix powdered sugar with a few teaspoons of fresh orange juice and a little grated zest until the right consistency for drizzling on top of cake. This is the moistest, most decadent carrot cake I've ever made or experienced! I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

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