CARROT SKY CAKE
Ingredients
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking power
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs
3 oz canola oil
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/8 cup buttermilk
1/4 cup Kokosa liqueur
1 1/2 cup shredded carrots
1 cup coarsely chopped walnuts
Cream cheese frosting:
250 grams’ cream cheese at room temperature
3 tablespoon unsalted butter at room temperature
1 cup confectionary sugar (sift)
1 teaspoon vanilla extrac
Methods
- In a bowl, sift together the flour, baking soda,
- baking powder, salt and cinnamon.
- In another bowl, whisk together the eggs, oil,
- granulated and brown sugars, buttermilk and 1/4 cup
- Kokosa liqueur.
- Stir the flour mixture into the egg mixture just
- until combined. Add the carrot and the nuts.
- Place the batter evenly between the prepared
- mold. Bake until a toothpick inserted into the center
- comes out clean, about 18 minutes.
- Transfer to wire racks and let cool in the pans
- for 10 minutes. Invert the cakes onto the racks and let
- cool completely. With the remaining liqueur, using a
- brush, moisten the cakes on all sides.
- Cream cheese frosting:
- In a bowl combine the cream cheese and the
- butter. Using an electric mixer on medium speed, beat
- until smooth. Reduce the speed to low, add the sugar and vanilla, beat until smooth. Spread the Cream
- cheese frosting over the top
