Carrot Cake Flan
Mónica Mateos
This Carrot Cake Flan is a dessert recipe that you will love. The combination of the flavor of the traditional carrot cake with the creamy texture of the flan makes this sweet the ideal dessert to cook at home. The touch of cinnamon with the baked carrot will make this dessert your favorite. The Carrot Cake Flan is an easy dessert to make, although the cooking takes a bit of time as it is done in a water bath. The water bath ensures that the texture of the flan is moist and absorbs the caramel, which is why it tastes so good.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup raw sugar, for caramel
  • 1 tablespoon butter, for 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 the frosting
  • 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, for decoration
Preparation
2h 25 mins
1h 40 mins
Low
  • Preheat the oven to 150° C.
  • In a saucepan over low heat, cook the brown sugar until it forms an amber caramel without stirring to avoid crystallizing the sugar. When ready, add the butter and mix. Pour it hot into a 20 cm diameter flan mold and let it harden. Grease the edges of the mold with butter and sugar and set aside.
  • For the flan, blend the carrot with the milk, vanilla, cinnamon, clove, ginger, nutmeg, evaporated milk, and cream cheese until you get a homogeneous mixture. Pour into a saucepan and heat over medium heat; meanwhile, in a bowl, beat the eggs with the condensed milk and add to the saucepan.
  • Cook the flan mixture for about 5 minutes, stirring continuously until you achieve a thick consistency, but be careful not to overcook the eggs.
  • Carefully pour the mixture into the mold with the caramel and bake in a water bath for about 1.5 hours or until cooked. Let it cool slightly and unmold.
  • In a bowl, beat the cream cheese with the sugar and heavy cream until you achieve a consistent frosting. Place the mixture in a piping bag and refrigerate.
  • In a pan over medium heat, cook the carrots with the butter until softened. Add the granulated sugar and cook for 5 minutes or until they shine. Remove and let cool.
  • Decorate the flan with cream cheese frosting flowers, caramelized carrot, and 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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