http___www.torterecepti.rs_torte_vocne-torte_595-filovani-kolac-od-banane-s-rumom.html_1.xml
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½ cup plus 1 tbsp canola oil (or butter if you prefer) 1 tsp vanilla extract (optional) 1⅓ cup packed grated carrots ¾ cup walnuts, roughly chopped Cream Cheese Frosting: 1 box cream cheese ¼ cup unsalted butter, softened to room temperature ½ cup powdered sugar, sifted 1 tsp vanilla extract Directions Preheat oven to 160ºC (325ºF) and butter a 9×5-inch loaf pan. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl and sift together. Set aside. In a mixer bowl fitted with paddle attachment, beat together eggs, white sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer. Fold in (by hand) carrots until combined. Fold in flour mixture just until combined. Don’t overmix. Fold in nuts. Pour the batter into prepared loaf pan. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely. To make the frosting: beat the cream cheese, butter and vanilla extract in a mixer bowl fitted with the paddle attachment,on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with whole walnuts . Store cake in an airtight container in the refrigerator for up to 4 days. Cake is best served at room temperature when frosting is a little soft. Recipe by The Peach Kitchen at http://www.thepeachkitchen.com/2014/09/carrot-loaf-cream-cheese-frosting/
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Potrebno je: za kolač: 180 g brašna, 1 puna kašičica praška za pecivo, pola kašičice sode bikarbone, pola kašičice soli, 1 kašičica cimeta, prstohvat mlevenog muskatnog oraščića, 85 g omekšalog putera, 135 g žutog šećera, 2 banane, izgnječene, 1 i po kašika ruma, 2 jajeta, 60 ml jogurta za fil: 85 g omekšalog putera, prstohvat soli, 150 g prosejanog šećera u prahu, pola kašike ekstrakta vanile, pola kašike ruma, 60 ml slatke pavlake Priprema: Napravite kolač: zagrejte rernu na 180°C. Podmažite i brašnom pospite četvrtasti kalup veličine oko 23 cm.U srednjoj posudi izmešajte brašno sa praškom za pecivo, sodom bikarbonom, solju, cimetom i muskatnim oraščićem.U drugom sudu mikserom mutite puter i žuti šećer oko 3 minuta, dok smesa ne postane penasta. Dodajte joj banane i rum i miksujte još oko minut, dok se sve savršeno ne spoji. Dodajte jaja, jedno po jedno, muteći dobro svaki put pre nego što dodate sledeće. Dok mikser radi na slaboj brzini, smesi od banana dodajte pola količine smese od brašna, zatim jogurt i mutite slabom brzinom dok smesa ne počne da se spaja. Potom dodajte ostatak smese od brašna i mutite dok se sve ne sjedini. Ako je potrebno, izmešajte špatulom, pa prebacite masu u pripremljeni kalup. Pecite 30-35 minuta (proverite čačkalicom da li je kolač pečen u sredini). Izvadite kalup s kolačem iz rerne i ostavite da odstoji 20 minuta pre nego što izvadite kolač i prebacite ga na žičani stalak da se u potpunosti ohladi. Fil: u šerpici na srednjoj vatri istopite puter i pržite ga dok ne dobije smeđu boju i počne da miriše na lešnike. Potom ga sipajte u manji sud i ostavite da se prohladi. U činiju sipajte šećer u prahu, pa počnite da mutite mikserom na slaboj brzini dodajući puter u tankom mlazu. Pojačajte brzinu na srednju i ulijte vanilu i rum. Mutite 2 minuta. Smanjite brzinu, pa dodajte slatku pavlaku u tankom mlazu. Opet pojačajte brzinu i mutite dok ne dobijete glatku smesu. Ako je smesa previše retka, dodajte još malo šećera u prahu; ako je previše gusta, dodajte još malo slatke pavlake. Prebacite fil u frižider na oko pola sata.Pečenu koru presecite horizontalno napola, donju namažite pripremljenim filom, pa preko postavite drugu koru. Prebacite u frižider na sat-dva pre posluženja. Ukrasite po želji.