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Carrot Cake Thread

30 mins
1h
Low
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The carrot cake is a fun dessert, it is a perfect preparation to prepare in the company of the little ones in the house. A recipe that you will love, with all the flavor of the carrot cake that you like, only in the form of a screw
Learn more about Gabriela Morales

Ingredients

8 portions
  • 2 cups flour
  • 1 1/2 cups granulated sugar
  • 1/2 cups raw sugar
  • 1 cup walnut, chopped
  • 2 teaspoons baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons nutmeg
  • 4 eggs
  • 3/4 cups vegetal oil
  • 1/2 cups greek yogurt
  • 1 teaspoon liquid vanilla
  • 2 tablespoons lemon zest
  • 2 1/2 cups carrot
  • 225 grams cream cheese, for the filling
  • 1/2 cups granulated sugar, for the filling
  • 1 egg, for the filling
  • 1 teaspoon lemon juice, for the filling
  • 1/2 teaspoons liquid vanilla
  • 3 tablespoons flour
  • 112 grams cream cheese, for the glaze
  • 2 tablespoons butter, at room temperature (for glazing)
  • 4 tablespoons orange juice, for the glaze
  • 1/2 teaspoons liquid vanilla, for the glaze
  • 2 cups powdered sugar, sifted (for glaze)

Preparation

Preheat the oven to 180 ° C.
For the pancake, place all the dry ingredients in a bowl.
For the pancake, place all the dry ingredients in a bowl.
Beat the eggs lightly and add the rest of the wet ingredients.
Integrate the wet ingredients to the dry ones and mix it until everything is well integrated.
Add the grated carrots, mix well and reserve.
For the filling; Beat the cream cheese with the sugar until smooth and creamy.
Add the egg, lemon juice, vanilla and flour.
Grease a mold for thread and pour half of the carrot mixture.
Pour all the filling over carefully and top it with the rest of the carrot mixture.
Bake at 180 ° C for 45 minutes, when this time passes, cover with aluminum foil, lower the temperature to 175 ° C and bake for 25 minutes more.
Remove from the oven and let cool for 20 minutes before unmolding.
For the glaze; Beat the cream cheese with the butter until smooth.
Add the orange juice, vanilla and sifted glass sugar, it should be a creamy consistency without lumps.
Pour the glaze over the pancake once it is cold and decorate with orange zest and chopped walnut.

PRESENTATION

Presented in a base for cakes.

TIPS

Allows it to cool completely.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Inita inita
27/02/2017 08:00:33
Muy rica , y no hice el betún para bajar las calorías .gracias

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