designer glitter dress Pleated Sequin Long Spearmint / FR 46 Ann Taylor Loft Blue Sparkle covers every inch Age-65 Color:White 9cm

designer glitter dress Pleated Sequin Long Spearmint / FR 46 Ann Taylor Loft Blue Sparkle covers every inch Age-65 Color:White 9cm

Ann Taylor Loft Blue Button Up Shift Denim With jeweled collar Dress Size XS

Feather trims

Age-65

Color:White 9cm

Prep Time 35 minutes Cook Time 25 minutes Additional Time 1 hour Total Time 2 hours Ingredients For the Carrot Cake: 2 1/2 cups (12 1/2oz/ 355g) all-purpose flour (preferably weighed)* 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon table salt 1 3/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1lb/ 450g peeled carrots, (about 6 to 7 carrots)* 1 1/2 cups (10 1/2oz/ 298g) granulated sugar 1/2 cup (3 1/2oz/ 100g) packed light brown sugar 4 large eggs 1 1/2 cups (355ml) vegetable oil or any neutral tasting oil like sunflower For the Cream Cheese Frosting: 10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature 3 cups (12oz/ 340g) confectioners' sugar, sift if lumpy 1 1/2 teaspoon vanilla extract 1/4 teaspoon salt 2 tablespoons (1oz/ 28g) sour cream (optional, but adds a tangier taste and creamier texture) 1lb/ 450g COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares) Instructions To make the cake: Adjust oven rack to middle position and preheat oven to 350F/180C

Sparkle covers every inch