Carrot Cake With Spiced Whipped Cream

Published on February 21, 2012

Carrot Cake With Spiced Whipped Cream

Cake

Ingredients
Instructions

Butter 2 10″ round cake pans, line with waxed paper, butter paper and dust with flour. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. Beat egg whites until stiff and set aside. Beat oil and yolks for 1 minute. Add sugar, vanilla and water and beat until blended. Add flour mixture and blend. Add carrots and walnuts. Fold in beaten whites. Divide mixture between the two prepared pans. Bake in a 350 degree oven for 50 minutes (40 minutes if you are using rice flour). Remove from oven, cool 2 minutes and invert on to cookie rack. Cool completely.

Icing

Ingredients
Instructions

Place cream cheese and butter in mixer bowl and whip until fluffy. Add the vanilla and sugar and whip until blended.

Place one layer of cake on a plate. Frost the sides and top with half of the frosting. Place the other layer on top of the first one and repeat. Decorate sides with chopped nuts and serve with whipped cream sprinkled with cinnamon or nutmeg.

Whipped Cream

Ingredients
Instructions

Pour the cream into the mixer bowl. Whip for several minutes until peaks are starting to form. Add the sugar and vanilla and continue beating until the cream changes from very soft looking to stiff, before it starts to become butter. At this perfect point the whipping cream will have a very buttery taste and it will hold for more than a day before it starts to separate.

Carrot Cake With Spiced Whipped Cream
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