Carrot Cake With Lemony Icing
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Buttermilk/Sour milk||1 Cup (16 tbs)|
|Shredded carrots||2 1⁄2 Cup (40 tbs)|
|Icing sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Softened butter||1 Teaspoon|
|Vanilla essence||4 Drop|
|Lemon peel||1 Tablespoon|
|Chopped walnuts||1 Cup (16 tbs)|
Grease and lightly flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round baking pans; set aside.
Stir together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
Add sugar and vanilla; beat until combined.
Add egg whites, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk or sour milk, beating on low speed after each addition just until combined.
Using a wooden spoon, stir in shredded carrots.
Divide batter between the prepared pans.
Bake in a 350° oven for 35 to 40 minutes for 8-inch pans (30 to 35 minutes for 9-inch pans) or until a wooden toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans.
Cool completely on wire racks.
Prepare the Lemony Icing. Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice
To assemble cake, place one cake layer on a serving plate.
Spoon about 2/3 cup icing over top of layer.
Sprinkle with half of the chopped walnuts.
Place the second cake layer, top side up, on first layer.
Spoon the remaining icing over top of cake.
Sprinkle with the remaining chopped walnuts.
If desired, garnish with walnut halves and carrot curls.