Impossible Carrot Cake

Lorenza Ávila
Do you enjoy bold combinations in desserts? Then this Impossible Carrot Cake recipe will become a hit at your gatherings. This easy dessert recipe is the perfect combination of a classic dessert with the exquisite flavor of Carrot Cake, decorated with cream cheese frosting and nuts. A great tip for this dessert is to add an ounce of spiced brandy to the flan for enhanced flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup sugar, for the caramel
  • 3 carrots, grated
  • 1 cup sugar
  • 4 eggs
  • 1 cup corn oil
  • 3 tablespoons cinnamon powder
  • 1 tablespoon nutmeg
  • 1 tablespoon baking powder
  • 2 cups flour
  • 4 egg whites
  • 1 cup evaporated milk, for the flan
  • 1 cup condensed milk, for the flan
  • 4 eggs, for the flan
  • 2 tablespoons vanilla essence, for the flan
  • 1 package cream cheese, (190gr), for the flan
  • 2 tablespoons lime juice, for the flan
  • 1 tablespoon lime zest, for the flan
  • 2 packages cream cheese, (190g each) for the frosting
  • 1/2 cups whipping cream, for the frosting
  • 1 tablespoon vanilla essence, for the frosting
  • 1/2 cups icing sugar, for the frosting
  • food coloring, green and orange
  • pecans, chopped
Preparation
1h 18 mins
1h
Low
  • Preheat the oven to 180°C.
  • For the caramel, cook the sugar in a pan over low heat without stirring until it forms an amber-colored caramel. While still hot, pour into a cake mold and let it cool.
  • For the cake, blend the carrot with the sugar, eggs, oil, cinnamon, nutmeg, and baking powder until you obtain a homogeneous mixture.
  • Pour the mixture into a bowl and gradually incorporate the flour. Set aside.
  • In a mixer, beat the egg whites until they double in volume.
  • Add the egg whites to the cake mixture and fold in gently. Set aside.
  • For the flan, blend the evaporated milk with the condensed milk, egg, vanilla extract, cream cheese, lemon juice, and zest.
  • Pour the cake mixture into the mold with the caramel. Spread it out well and carefully pour the flan using a spoon to avoid mixing the layers.
  • Bake the cake in a water bath, covered with aluminum foil, for about 1 hour or until cooked.
  • When the cake is still slightly warm, unmold it and let it cool completely.
  • For the frosting, beat the cream cheese with the heavy cream, vanilla extract, and powdered sugar. Set aside some of the frosting to tint a little green and another little orange. Place in piping bags with small tips.
  • Decorate the impossible cake with swirls of white frosting and draw carrots on the swirls. Add chopped nuts, serve, and enjoy.

Nutritional Information

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