CARROT CAKES

CARROT CAKES

PREPERATION 40 MIN
COOKING 1 H 10 MIN
COOLING 3 h
PORTIONS 12

* INGREDIENTS :

+Cake
° 2 1/4 cups (560 ml) unbleached all-purpose flour
° 7.5 ml (1 1/2 tsp.) Bakingpowder
° 1/2 tsp (2.5 ml) baking-soda
° 1/2 tsp (2.5 ml) cinnamon
° 1/2 tsp (2.5 ml) nutmeg
° 1/4 tsp (1 ml) salt
° 4 egg, detached
° 430 ml (1 3/4 cups) brown sugar
° 3/4 cup (180 ml) canola oil
° 1/2 c (125 ml) juiceorange
° 1 liter (4 cups) peeled and grated carrots
° 1 cup (250 ml) walnuts, roughly chopped
° 1/2 cup (125 ml) raisins
+Icing
° 1 pkg. Of 250 g cream cheese, softened
° 30 ml (2 tbsp.) Unsalted butter, softened
° 750 ml (3 cups) icing sugar

* PREPERATION :

+Cake
Put the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F). Line the bottoms of two 20-cm (8-inch) springform pans with parchment paper. Do not butter the molds.In bowl, mix flour, baking powder, baking soda, spices & salt.
In other bowl, beat egg whites with an mixer to frothy.Gradually add 250 ml (1 cup) of brown sugar and whisk until the meringue forms stiff peaks. To book.In another bowl, whisk together the egg yolks, oil, orange juice and remaining brown sugar (180 mL / 3/4 cup). Sweetly fold in dried ingredients. Using a spatula, fold in the meringue by gently folding then the carrots, nuts and raisins.Divide the dough into the molds. Baking for 1 hour & 10 minutes Permit cool in molds on wire rack. Pass blade knife all round cakes & unmold.Icing
In bowl, beat the cheese & butter with an mixerelectric.At low speed, gradually incorporate the icing sugar until you obtain a smooth and creamy icing.Spreading icing on cakes and place them on a serve platter.

Enjoy !