Hi, I am Laura. Today, we’re going to make carrot chiffon cake with cinnamon cream cheese glaze recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze Recipe
Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook carrot chiffon cake with cinnamon cream cheese glaze using 26 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:
- Prepare THE CAKE
- Take 7 large eggs
- Make ready 2 1/4 cup cake flour
- Take 1 cup packed light brown sugar
- Make ready 2 tsp baking powder
- Make ready 2 tsp ground cinnamon
- Make ready 1 1/4 tsp ground ger
- Make ready 1 tsp salt
- Take 1/4 tsp ground nutmeg
- Make ready 2/3 cup canola oil or any flavorless oil
- Take 1/2 cup smooth, unsweetened applesauce
- Make ready 2 tsp vanilla extract
- Take 1 cup finely grated carrots
- Prepare 2 tsp grated lemon zest
- Make ready 1/3 cup granulated sugar
- Make ready CINNAMON CREAM CHEESE GLAZE
- Make ready 4 oz cream cheese, at room temperature
- Make ready 2 tbsp salted butter, at room temperature
- Prepare 1 1/2 cup confectioner’s sugar
- Get 3 tbsp whole milk, more if needed
- Get 1/2 tsp vanilla extract
- Make ready 1/2 tsp ground cinnamon
- Make ready 1/4 cup chopped nuts, I used pecans, walnuts and peanuts
- Get ACCOMPANIMENTS
- Take fresh raspberries and blueberries
- Make ready fresh whipped cream
Instructions to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:
- 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, ger, 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
So that is going to wrap this up for this exceptional dish carrot chiffon cake with cinnamon cream cheese glaze recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
