Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, carrot chiffon cake with cinnamon cream cheese glaze. It is 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 popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook carrot chiffon cake with cinnamon cream cheese glaze using 26 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:
- Get THE CAKE
- Take 7 large eggs
- Take 2 1/4 cup cake flour
- Make ready 1 cup packed light brown sugar
- Make ready 2 tsp baking powder
- Get 2 tsp ground cinnamon
- Make ready 1 1/4 tsp ground ginger
- Get 1 tsp salt
- Take 1/4 tsp ground nutmeg
- Get 2/3 cup canola oil or any flavorless oil
- Make ready 1/2 cup smooth, unsweetened applesauce
- Make ready 2 tsp vanilla extract
- Prepare 1 cup finely grated carrots
- Take 2 tsp grated lemon zest
- Get 1/3 cup granulated sugar
- Make ready CINNAMON CREAM CHEESE GLAZE
- Get 4 oz cream cheese, at room temperature
- Prepare 2 tbsp salted butter, at room temperature
- Get 1 1/2 cup confectioner's sugar
- Make ready 3 tbsp whole milk, more if needed
- Prepare 1/2 tsp vanilla extract
- Make ready 1/2 tsp ground cinnamon
- Get 1/4 cup chopped nuts, I used pecans, walnuts and peanuts
- Make ready ACCOMPANIMENTS
- Make ready fresh raspberries and blueberries
- Prepare 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, 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 for this exceptional food carrot chiffon cake with cinnamon cream cheese glaze recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
