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Carrot Chiffon Cake With Cinnamon Cream Cheese Glaze Recipe

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze Recipe
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Cooking Time : 30 minutes
Serving : 14
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Prepare the ingredients before making Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze in your home. Then, follow these steps below to serve Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze for your family or friends.

Ingredients: Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

  • THE CAKE
  • 7 large eggs
  • 2 1/4 cup cake flour
  • 1 cup packed light brown sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 1/4 tsp ground ginger
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 2/3 cup canola oil or any flavorless oil
  • 1/2 cup smooth, unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup finely grated carrots
  • 2 tsp grated lemon zest
  • 1/3 cup granulated sugar
  • CINNAMON CREAM CHEESE GLAZE
  • 4 oz cream cheese, at room temperature
  • 2 tbsp salted butter, at room temperature
  • 1 1/2 cup confectioner's sugar
  • 3 tbsp whole milk, more if needed
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped nuts, I used pecans, walnuts and peanuts
  • ACCOMPANIMENTS
  • fresh raspberries and blueberries
  • fresh whipped cream

How to Make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze in your home by yourself.

    Step 1
  • Preheat oven to 325. Have a ungreased tube pan ready.
  • Step 2
  • Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
  • Step 3
  • Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
  • Step 4
  • Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
  • Step 5
  • Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended
  • Step 6
  • Add the carrots and lemon zest and beat until well incorporated about 30 seconds
  • Step 7
  • Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites. Take care not to deflate to much but fully incorporate ingredients
  • Step 8
  • Pour into tube pan. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist. Cool completely upside down on a bottle, see picture below
  • Step 9
  • When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate.
  • Step 10
  • MAKE CINNAMON CREAM CHEESE GLAZE
  • Step 11
  • Beat cream cheese and butter until smooth
  • Step 12
  • Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy. Add drops more of milk only if to thick
  • Step 13
  • Spoon over cake, smoothing with off set spatula and allowing excess to run down sides. Sprinkle nuts on immediately while glaze is soft
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