{"id":146,"date":"2017-11-12T12:07:00","date_gmt":"2017-11-12T12:07:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2017\/11\/12\/rose-carrot-cake\/"},"modified":"2019-09-14T17:16:54","modified_gmt":"2019-09-14T17:16:54","slug":"rose-carrot-cake","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2017\/11\/12\/rose-carrot-cake\/","title":{"rendered":"Heartshaped rose carrot cake"},"content":{"rendered":"<p>&nbsp;<\/p>\r\n<p style=\"text-align: center;\">Gulrotkake er en av mine favorittkaker! Pynt den med kremostglasur-roser og den vil imponere p\u00e5 kakebordet!<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Ingredienser gulrotkake:<\/h6>\r\n<ul>\r\n<li>4 egg<\/li>\r\n<li>3 dl sukker<\/li>\r\n<li>3,5 dl hvetemel<\/li>\r\n<li>1 ts natron<\/li>\r\n<li>1 ts bakepulver<\/li>\r\n<li>2 ts kanel<\/li>\r\n<li>0,5 ts salt<\/li>\r\n<li>2 dl kulturmelk<\/li>\r\n<li>1 dl n\u00f8ytral olje<\/li>\r\n<li>3 dl finrevet gulr\u00f8tter<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<p><img src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake-2-1024x682.jpg\" alt=\"This image has an empty alt attribute; its file name is rosecake-2-1024x682.jpg\" \/><\/p>\r\n<p>&nbsp;<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<p>Forvarm ovnen til 180 grader<\/p>\r\n<p>&#8211; Pisk egg og sukker til eggedosis. Bland mel, natron, bakepulver, kanel og salt sammen i en bolle.\u00a0<\/p>\r\n<p>&#8211; Sikt i det t\u00f8rre vekselvis med kulturmelk og olje. Vend til slutt inn de revne gulr\u00f8ttene og bland til en jevn r\u00f8re.\u00a0<\/p>\r\n<p>&#8211; Ha r\u00f8ren i en hjerteformet form eller en rundt form p\u00e5 ca. 22-24 cm. Stek i 45-50 minutter. Avkj\u00f8l kaken helt.<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Kremostglasur:<\/h6>\r\n<ul>\r\n<li>400 g Philadelphia kremost original<\/li>\r\n<li>165 g mykt sm\u00f8r<\/li>\r\n<li>450 g melis<\/li>\r\n<li>1 ts vaniljesukker<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<div>&#8211; Miks sammen sm\u00f8r og melis til en hvit og luftig blanding. Tilsett kremost og miks til en glatt frosting.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Del kaken i 2. Sm\u00f8r et lag med frosting p\u00e5 den ene kakebunnen. Deretter legger du den andre kakebunnen opp\u00e5. Dekk hele kaken med et tynt lag med frosting. Deretter finner du frem en spr\u00f8yte pose med tipp til \u00e5 lage roser med. Du kan bruke enten Wilton 1M (det var den jeg brukte til denne kaken) eller Wilton 2D. Begynn med \u00e5 lage en rose p\u00e5 midten av kaken. S\u00e5 er det bare \u00e5 fortsette til hele kaken er dekket.<\/div>\r\n<div>\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"683\" class=\"wp-image-1261\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2-1024x683.jpg\" alt=\"\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2-1024x683.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2-300x200.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2-768x512.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2-1140x760.jpg 1140w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake3-2.jpg 1260w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Gulrotkake er en av mine favorittkaker! Pynt den med kremostglasur-roser og den vil imponere p\u00e5 kakebordet!<\/p>\n","protected":false},"author":1,"featured_media":1262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[5,23,13],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/rosecake4-2.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/146"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=146"}],"version-history":[{"count":7,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/146\/revisions"}],"predecessor-version":[{"id":1796,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/146\/revisions\/1796"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1262"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}