Images Of A Volleyball Cake

carrot zucchini cake Carrot Pancakes

Why carrots?

have been used in cooking for hundreds of years because of its natural sweetness, but in the United States in the 1960 carrot cake that caused a sensation and entered into force.

Why sunflower oil rather than butter?

is an alternative in the United States. In the kitchen tends to use vegetable oil and lard instead of butter when baking cakes.

can use butter if you prefer, but the oil in the cake gives the texture feature and helps maintain moisture.



essential step is important to beat the eggs, sugar and oil before adding any other ingredients to the mix.

This process helps to suspend the oil in an emulsion to absorb the oil cake when baked.

The delicious difference

Other cake flavors like honey carrots, courgettes, pine nuts and rum - are subtle variations.

Ingredients Butter for greasing the pan.

4 eggs 22 ml sunflower oil 175g brown sugar
(Tate & Lyle)
3 tablespoons liquid honey
2 ½ teaspoon cinnamon

300g self-rising flour 1 teaspoon baking powder ½ teaspoon baking
soda 50ml
Ron
50 g toasted pine nuts, plus additional for serving
275 g (about 2 large) carrots
A small zucchini (about 75 g) grated


For the cream cheese 400 g

cream 170ml double cream or cream
Zest and juice of 1 lemon zest, plus extra to serve
75 g of icing sugar


How to?

1. Preheat oven to 180 ° C/fan160 ° C / gas 4. Grease pans with butter and line with baking paper.

2. Put the eggs, oil, sugar and honey in a bowl and beat with electric hand mixer for 4-5 minutes until the mixture becomes creamy.

3. Sift together cinnamon, flour, baking powder and baking soda, then fold into the mixture gradually. Gently add the rum, pine nuts, carrots and zucchini.

4. Divide batter evenly among pans and bake for 35-40 minutes. Allow to cool.

5. For the frosting, beat cream cheese and cream until smooth, then add lemon rind and juice, sugar until mixture is smooth and creamy.
6. Add more icing sugar to taste, if necessary.

7. Make the petals sweetened with brush and egg white, sprinkle with powdered sugar. Set aside until firm.

8. To assemble, place the sponge up and down on a plate and spread the cream generously.

9. Join the cake and cover the top and sprinkle with pine nuts, lemon zest and petals with sugar before serving.