German Chocolate Cake
Shishbarak
Ingredients
| carrot (peeled and finely grated) | half kilo | |
| egg | 3 large | |
| vanilla | 1 tsp | |
| yogurt | 1/3 cup | |
| raisin | 1/4 cup | |
| all purpose flour | 3 cups | |
| baking soda | 1 tsp | |
| baking powder | 2 tsp | |
| salt | 1 tsp | |
| ground cinnamon | 1 tsp | |
| ground ginger | 1 tsp | |
| ground nutmeg | 1/2 tsp | |
| vegetable oil | 1 1/2 cups | |
| sugar | 2 cups | |
| walnuts (chopped) | 1 cup | |
| cream cheese frosting : | ||
| butter (room tempreture) | 1 stick | |
| confectioners`sugar sifted | 2 cups | |
| cream cheese | 3/4 cup | |
| vanilla | 1/2 tsp |
A well-loved cake and amazing taste.
Directions
- Preheat oven to 325 f. line standard muffins tins with paper lines, makes 24.
- In large bowl sift flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg.
- Whisk together sugar, oil, eggs, vanilla, yogurt, carrot, raisin.
- Stir flour mixture into carrot mixture until well combined, then add the chopped walnut at the end and stir.
- Filling each three-quarters full, bake about 25 to 30 minutes.
- Let cool completely and then spread cream-cheese frosting on top.
- To make the frosting, with an electric mixer beat butter and cream-Cheese until fluffy for 3 minutes, then add fine sugar, vanilla and Mix until combined and smooth.
- You can use it immediately or refrigerated.
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