Carrot Cake Flan

Mónica Mateos
If you are a fan of carrot cake, then this amazing flan recipe is right for you! This carrot cake flan features the classic flavors of this popular cake but combined with the creamy texture of flan for the ideal homemade dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup raw sugar, for the caramel
  • 1 tablespoon butter, for the caramel
  • butter, for greasing
  • sugar, for greasing
  • 2 cups carrot
  • 1/2 cups cow's milk
  • 2 teaspoons vanilla essence
  • 1 tablespoon cinnamon powder
  • 1 tablespoon clove powder
  • 1 tablespoon ginger powder
  • 1/3 cups pecans
  • 1 cup evaporated milk
  • 1 cup cream cheese, at room temperature
  • 1 cup condensed milk
  • 8 eggs
  • 1 cup cream cheese, for bitumen
  • 1/4 cups icing sugar, for the frosting
  • 3 tablespoons whipping cream, for the frosting
  • 2 tablespoons butter
  • 2 cups carrot, grated
  • 1/2 cups sugar
  • 2 tablespoons pecans, finely chopped, to decorate
Preparation
2h 25 mins
1h 40 mins
Low
  • Preheat oven to 302 °F.
  • In a pot over low heat, cook raw sugar until an amber caramel is obtained. Do not stir to keep sugar from crystalizing. Once ready, add butter and mix. Line a flan pan of 7.8 inches in diameter with caramel. Let harden. Grease the sides of the caramel-lined pan with butter and sugar. Set aside.
  • For the flan: Combine carrots, milk, vanilla, cinnamon, clove, ginger, pecans, evaporated milk, and cream cheese in a blender. Blend until a homogenous mixture is obtained. Pour into a pot and cook over medium heat. Meanwhile, in a bowl beat eggs and condensed milk. Pour into the pot.
  • Cook flan mixture for about 5 minutes, stirring constantly until a thick consistency is obtained. Make sure not to overcook eggs.
  • Pour preparation in the caramel-lined pan with care. Bake on a water bath for about 1 hour and a half or until cooked through. Cool slightly and unmold.
  • In a bowl, mix cream cheese, sugar, and whipping cream until a firm frosting is obtained. Place preparation in a piping bag and refrigerate.
  • In a skillet over medium heat, cook carrots with butter until soft. Add granulated sugar. Cook for 5 minutes or until bright. Remove and cool.
  • Garnish carrot cake flan with cream cheese frosting flowers and caramelized carrots. Refrigerate for at least 2 hours before serving.

Nutritional Information

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