Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, carrot chiffon cake with cinnamon cream cheese glaze. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin 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 can achieve it.
The ingredients needed to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:
- Prepare THE CAKE
- Prepare 7 large eggs
- Make ready 2 1/4 cup cake flour
- Get 1 cup packed light brown sugar
- Prepare 2 tsp baking powder
- Make ready 2 tsp ground cinnamon
- Make ready 1 1/4 tsp ground ginger
- Prepare 1 tsp salt
- Get 1/4 tsp ground nutmeg
- Make ready 2/3 cup canola oil or any flavorless oil
- Prepare 1/2 cup smooth, unsweetened applesauce
- Prepare 2 tsp vanilla extract
- Get 1 cup finely grated carrots
- Prepare 2 tsp grated lemon zest
- Make ready 1/3 cup granulated sugar
- Take CINNAMON CREAM CHEESE GLAZE
- Prepare 4 oz cream cheese, at room temperature
- Make ready 2 tbsp salted butter, at room temperature
- Prepare 1 1/2 cup confectioner's sugar
- Take 3 tbsp whole milk, more if needed
- Take 1/2 tsp vanilla extract
- Take 1/2 tsp ground cinnamon
- Take 1/4 cup chopped nuts, I used pecans, walnuts and peanuts
- Make ready ACCOMPANIMENTS
- Prepare fresh raspberries and blueberries
- Take fresh whipped cream
Step by Step 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, 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
So that is going to wrap it up with this exceptional food carrot chiffon cake with cinnamon cream cheese glaze recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to carrot chiffon cake with cinnamon cream cheese glaze cooking. Go on get cooking!
