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Dcb Old-Fashioned Carrot Cake With Cream Cheese Frosting and Gra Recipe

Dcb Old-Fashioned Carrot Cake With Cream Cheese Frosting and Gra Recipe

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Dcb Old-Fashioned Carrot Cake With Cream Cheese Frosting and Gra

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Ingredients:

Serving

1 1/2 cups shredded carrots
2 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 cup peanut oil
3 eggs
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
16 oz confectioners' sugar , sifted
1 tsp vanilla extract
2 cups half-and-half cream
1 vanilla bean
4 egg yolks
1/3 cup sugar
4 tbsp grand marnier
6 oranges , cut into skinless segments
12 mint sprigs
confectioners' sugar , for dusting

Directions:

To make the cake:.
Preheat the oven to 350°F
Butter and flour a 12-cup muffin pan.
Mix the carrots and lemon juice and set aside.
Combine the dry ingredients in the large bowl of an electric mixer and blend well on low speed. Add the oil and blend again.
Increase the speed to medium and add the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl. Stop the mixer and stir in the carrot mixture.
Spoon the batter into the prepared muffin cups, filling each not quite full.
Place in the middle of the oven and bake 30 minutes, or until the edges of the cakes pull away from the sides of the cups and a toothpick inserted in the center of a cake comes out clean.
Take out of the oven and cool on a cake rack for 10 minutes.
Unmold and cool the individual cakes to room temperature on the rack.
To make the frosting:
Put the cream cheese and butter in the bowl of an electric mixer and beat on medium speed until combined.
Scrape the bowl and beaters. With the mixer on medium, slowly add confectioner’s sugar. (Pour the sugar at the edge of the bowl, not directly into the beaters, to avoid creating a cloud)
When all the sugar has been incorporated, beat in the vanilla.
Put the frosting in a pastry bag fitted with a small star tip (could use sandwich bag with tip cut).
Slice the cakes in half horizontally and fill with a thin layer of cream cheese frosting. Put the tops back on.
Pipe many little stars of frosting on top of each cake. Set aside for at least half an hour to let the frosting harden slightly.
To make the creme anglaise:
Put the half-and-half in a heavy saucepan over medium heat.
Split the vanilla bean and scrape the seeds into the cream; drop in the pods.
Bring just to a boil.
Remove from heat and set aside to steep for 15 minutes. Remove the vanilla bean pods.
Set a medium bowl in a larger bowl of ice. In another medium bowl, whisk together the egg yolks and sugar until the mixture is pale yellow.
Whisking constantly, very slowly pour the scalded cream into the egg mixture until it is all incorporated.
Stir in the Grand Marnier.
Pour the custard back into the saucepan and cook over medium heat, stirring slowly with a wooden spoon, until the custard thickens.(Do not boil!).
Remove the custard from the heat and strain through a fine-mesh sieve into the bowl set in ice. Stir with a whisk while cooling.
To serve: Fill the center of each dessert plate with creme anglaise. Place a frosted carrot cake in the center of each. Arrange orange segments around the cakes. Place a mint sprig on each. Dust the entire plates with confectioner’s sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.91 Kcal (2834 kJ)
Calories from fat	325.52 Kcal
		% Daily Value*
Total Fat	36.17g	56%
Cholesterol	151.53mg	51%
Sodium	320.98mg	13%
Potassium	349.94mg	7%
Total Carbs	82.91g	28%
Sugars	60.09g	240%
Dietary Fiber	3.09g	12%
Protein	9.04g	18%
Vitamin C	37.1mg	62%
Vitamin A	0.3mg	8%
Iron	1.1mg	6%
Calcium	132mg	13%

Amount Per 100 g
Calories	252.55 Kcal (1057 kJ)
Calories from fat	121.45 Kcal
		% Daily Value*
Total Fat	13.49g	56%
Cholesterol	56.53mg	51%
Sodium	119.76mg	13%
Potassium	130.56mg	7%
Total Carbs	30.93g	28%
Sugars	22.42g	240%
Dietary Fiber	1.15g	12%
Protein	3.37g	18%
Vitamin C	13.8mg	62%
Vitamin A	0.1mg	8%
Iron	0.4mg	6%
Calcium	49.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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