For carrot cake lovers, we present this amazing version with 3 milks that will be a sensation, as it remains very moist and is covered with classic cream cheese frosting. The best part is that everything is made in a single pan!
3/4 cups Margarina Primavera® special coconut and almond oils, (150 g) (170 g tub)
1/2 cups sugar, 100 g
5 egg yolks, 100 g
1/4 cups cow's milk, 50 ml
1 1/2 cups flour, 170 g
2 tablespoons baking powder, 20 g
1 tablespoon cinnamon, 10 g
2 cups carrot, grated, 200 g
1/4 cups walnuts, chopped, 50 g
1 tablespoon lime zest
3 egg whites, 120 g
1/4 cups sugar, 50 g
1 cup whole milk
1 cup evaporated milk
1 cup condensed milk
1 1/2 cups cream cheese
2 tablespoons Margarina Primavera® special coconut and almond oils
1 teaspoon vanilla essence
1/2 cups icing sugar
walnuts, chopped for decoration
cinnamon powder, for decoration
Preparation
2h 20 mins
20 mins
Low
Preheat the oven to 180°C.
For the cake, cream the Margarina Primavera® Special Oils Coconut and Almond with the sugar and add the egg yolks one by one. Incorporate the milk alternating with the dry ingredients, add the carrot, walnuts, and lemon zest. Set aside.
On the other hand, beat the egg whites with ¼ cup of sugar until stiff peaks form. Gently fold into the carrot mixture.
Pour into a previously greased and floured rectangular cake pan. Bake for about 20 minutes or until cooked through. Remove from the oven and cool.
In a bowl, mix the whole milk with the evaporated and condensed milk. Once the cake is cool, poke the surface with a toothpick and soak with the 3 milks gradually so that it absorbs. Refrigerate.
For the frosting, beat the cream cheese with the Margarina Primavera® Coconut and Almond and the heavy cream. Add the vanilla and powdered sugar and beat until creamy frosting is achieved.
Cover the cake with frosting and refrigerate until serving. Decorate with fondant carrots and chopped cinnamon and walnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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