Recipe of Favorite Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot chiffon cake with cinnamon cream cheese glaze. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have carrot chiffon cake with cinnamon cream cheese glaze using 26 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:

1. Take THE CAKE
2. Prepare 7 large eggs
3. Prepare 2 1/4 cup cake flour
4. Make ready 1 cup packed light brown sugar
5. Get 2 tsp baking powder
6. Take 2 tsp ground cinnamon
7. Take 1 1/4 tsp ground ginger
8. Get 1 tsp salt
9. Make ready 1/4 tsp ground nutmeg
10. Take 2/3 cup canola oil or any flavorless oil
11. Prepare 1/2 cup smooth, unsweetened applesauce
12. Get 2 tsp vanilla extract
13. Get 1 cup finely grated carrots
14. Get 2 tsp grated lemon zest
15. Prepare 1/3 cup granulated sugar
16. Take CINNAMON CREAM CHEESE GLAZE
17. Get 4 oz cream cheese, at room temperature
18. Take 2 tbsp salted butter, at room temperature
19. Prepare 1 1/2 cup confectioner's sugar
20. Take 3 tbsp whole milk, more if needed
21. Get 1/2 tsp vanilla extract
22. Get 1/2 tsp ground cinnamon
23. Make ready 1/4 cup chopped nuts, I used pecans, walnuts and peanuts
24. Take ACCOMPANIMENTS
25. Make ready fresh raspberries and blueberries
26. Take fresh whipped cream

Instructions to make Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze:

1. Preheat oven to 325. Have a ungreased tube pan ready.
2. Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
3. Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
4. Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
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
6. Add the carrots and lemon zest and beat until well incorporated about 30 seconds
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
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
9. When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate.
10. MAKE CINNAMON CREAM CHEESE GLAZE
11. Beat cream cheese and butter until smooth
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
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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