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4. In a separate bowl, cream ingredients in B till smooth for the cream cheese portion.
5. Butter and flour a 9 inch baking pan. Divide the carrot cake mixture (A) in half, pour
in first half into the pan, then pour in cream cheese mixture. Finally, add in the rest of
the carrot cake mixture (A) by placing small mounds all over the top and gently
smoothing the batter flatdont worry if you dont cover the cream cheese portion well,
just try to get most of the cream cheese portion covered by the cake mixture.
6. Bake for about 50-55 minutes or until cake tester comes out clean.
Bakers Notes
A few observations I have made after baking this cake for several times:
1. If you like your cake to be very moist, use the fine grater when you grate the carrot
for this cake. That will make the cake texture more fine and moist. If you like a cake
with more of a crumb, use the large grater to grate your carrot. This will give a drier
consistency (still moist but maybe less fruit-cake like in texture).
2. Even though the original recipe calls for only 150g of cream cheese, you can use the
whole 250g block which will give an even better balance of tangy-sweet flavours (if
you want to save the rest of the cream cheese for your bagels, thats fine, but for me, if
I leave some cream cheese behind, I inevitably end up tossing it as I dont use it plain
for much else).
3. When smoothing on the second half of the carrot cake dough after putting on the
cream cheese layer, it is easier to plop down small mounds all over the top and then
gently pushing the batter to cover the cream cheese. Its ok if some of the cream cheese
shows up at the edges.
4. Be careful not to overbake. If you overbake, the cake wont get dried out but the
texture of the cream cheese portion will become less creamy.
too long as the surface of this cake will wrinkle and causes
uneven layers.