Carrot Brownie Cake
Iberia
If you want to prepare something easy and original, don't hesitate to make this delicious carrot brownie cake, as it is super fluffy and has a cinnamon aroma that you'll love, thanks to Margarina Light Iberia®.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons allspice berries, ground
  • 1/4 teaspoons ground cloves
  • 2 cups carrot, grated
  • 1/2 cups walnuts, chopped
  • 1/2 cups raisins, sultana (golden)
  • 3/4 cups salt
  • 2/3 cups raw sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 3 cups jocoque, natural, for the frosting
  • 4 tablespoons icing sugar, for the frosting
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 180 °C. Sift the flour, baking powder, cinnamon, baking soda, pepper, and clove. Add the carrots, nuts, and raisins to this mixture (as a coating).
  • Beat the Margarina Light Iberia® with the sugar, and once well incorporated, add the eggs and vanilla.
  • Gradually add the flour mixture and beat until there are no lumps.
  • Pour the mixture into a previously greased mold and bake for 30 minutes or until a toothpick inserted comes out clean. Let cool and unmold.
  • For decoration, beat the yogurt with the sugar. Cover the cake with this mixture and refrigerate until serving time.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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