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Recipe of Carrot cake and walnut
Recipe

Carrot cake and walnut

3 h 30 min
Not so easy
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A delicious cake to make for these Easter eras. The carrot cake has a delicious flavor and is accompanied by a cream cheese bitumen.
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Ingredients

8 servings
  • 2 1/2 cups of white flours
  • 1 teaspoonful of baking powder
  • 1 teaspoonful of cinnamon
  • 1 teaspoonful of Salt
  • 1/2 teaspoonful of nutmeg
  • 1/2 teaspoonful of ground ginger
  • 3 sticks of unsalted butter
  • 1 Cup of brown sugar
  • 1/2 Cup of refined sugar
  • 3 pieces of egg
  • 2 teaspoons of vanilla essence
  • 1/2 Cup of Water
  • 10 carrots (grated)
  • 2 cups of nut (1 cup for the cake and 1 cup to decorate)
  • 450 grams of cream cheese (for bitumen)
  • 2 sticks of Butter (for bitumen)
  • 2 teaspoons of vanilla essence (for bitumen)
  • 900 grams of powder sugar (for bitumen)

    Preparation

    Preheat the oven to 180 degrees centigrade, grease with butter and flour three round cake molds of 23 cm.
    In a deep bowl mix flour, baking powder, cinnamon, salt, ginger and nutmeg.
    In an electric mixer beat the butter and sugar until you get a fluffy mixture. Add the eggs one at a time and continue beating. Add water, carrot, vanilla and cream for 5 more minutes. Incorporate the flour beating at a low speed and finish incorporating the nut.
    Divide the dough between the 3 molds and bake for 30 minutes or until a toothpick comes out clean.
    Remove from the oven and allow the cakes to cool 15 minutes before unmolding. If necessary, pass a knife along the edges to be able to demold more easily. Allow the cakes to cool completely before decorating with the bitumen.
    To make the bitumen cream the cream cheese, butter and vanilla with an electric mixer until you get a spongy mixture. Add the icing sugar from little to little and continue beating.
    To put the cake together put a cake and cover with bitumen, place another cake on it and cover with bitumen and place the last cake and cover everything with bitumen.
    Decorate with the remaining walnut cup by placing it on the entire height of the cake.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1469
    kcal
    73%
    Carbohydrates
    252
    g
    84%
    Proteins
    23.9
    g
    48%
    Lipids
    47.7
    g
    73%
    Fiber
    7.6
    g
    15%
    Sugar
    162
    g
    180%
    Cholesterol
    61.9
    mg
    21%
    Esha
    Rate this Tip.
    Ratings (8)
    Victoria Castañeda
    16/11/2017 19:37:56
    Excelente receta. Yo tenia duda si se podia incorporar la nuez moscada en la bizcocho y veo que si se puede.
    Yesica Silerio
    09/10/2017 18:33:48
    Se puede cambiar la harina regular por harina de coco? Tendria los mismos gramos de carbs? Gracias
    Yazmin Olvera Calvo
    10/10/2016 20:26:48
    A través de iOS Delicioso
    Rox Guerrero
    23/10/2015 15:30:02
    Queda delicioso! Queda muy rico, me encantó
    Anonymous
    21/03/2015 00:32:13
    rico! Para saborear!
    see more

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